SEASON TWO EPISODES

AIRING SOON!

EPISODE 1: Balsam Root & Sagebrush

In the heart of wine country, early spring can be a challenging time to forage. Les, Paul, and Kevin find themselves hiking the hillsides looking for more than a beautiful view. Les finds a couple of challenging ingredients for chef Paul. With some experimentation Paul comes to the table with a creative twist to some classic dishes.

EPISODE 2: Foraged Plants From Europe - Nettle, Mustard & Dandelion

Walking along an irrigation canal, Les tasks Paul to forage some stinging nettle. Paul combines the newly foraged items with some gathered by Les with domestic ingredients showcasing that they can work together in harmony. When all was said and done, Paul finds himself in the weeds.

EPISODE 3: Spring Beauty & Catnip

Hiking in a coniferous forest, Les comes across a large patch of Spring Beauty. After a respectful harvest, Les reveals a secret ingredient from his pantry for Paul, adding to his culinary challenge. As always, Kevin captures the moments in stunning detail.

EPISODE 4: Rainbows & Fiddleheads

At a remote fishing lodge in the pacific northwest, the team explores the harvesting opportunities the area has to offer. Rainbow trout and unique fiddleheads are on the menu.

EPISODE 5: Sitka Spruce

While still at the remote fishing lodge, Les tasks Paul to focus on one ingredient, which proves to be a good thing as the team finds themselves with interesting company both at the lodge and at Paul’s impromptu outdoor kitchen.

EPISODE 6: Maple & Milkweed

Les shares his sugar shack and syrup-making expertise with Paul, while gifting him a familiar and favorite foraged ingredient. The sweet results are created with fire.

EPISODE 7: Trout Lily & Sumac Syrup

Legendary comedian Ron James joins the team in harvesting a key ingredient for Paul’s culinary challenge. Rest assured, nothing fishy was going on as Les gifts Paul a red-colored syrup that is simply delicious. Trout lily and sumac are on the counter. Paul listens to Ron’s thoughts on his creations.

EPISODE 8: Cattail & Balsam Fir

RV camping has its pleasures. Les & Paul hike a familiar area close by and get dirty, gathering a Wild Harvest staple, and Les introduces a new tree flavor to the mix. Paul’s RV camp cookery provides an exciting twist on a classic soup and dessert.

EPISODE 9: Juniper

Set in the area around Paul’s cousin’s cottage, Les and Paul focus on one indecent, at two different stages of growth. Paul reminisces about his past while cooking dinner. Les makes a cocktail. The team is surprised at the results of their experiments.

EPISODE 10: Fiona's Forager Farm

Les forages the oceanside with ethnobotanist Fiona Hamersley Chambers. The surprise they gathered, combined with items from Fiona’s farm, presents some colorful ingredients for Paul to work with.

EPISODE 11: Tidal Pools

Special guest Fiona Hamersley Chambers guides the group to tidal pools where they responsibly harvest flavors of the pacific. Later, the Wild Harvest team enjoys a beachside RV and campsite, including Paul’s experimentation kitchen.

EPISODE 12: Conch, Coconut & Cacao

While visiting Belize, Les & Paul lodge on an Aggressor liveaboard dive boat & meet corporate Chef Ed Mendoza, Les capitalizes on the opportunity to do some freediving & beach exploration. Paul brings Ed into his culinary challenge. Ed brings Paul into his on-deck kitchen. The tandem surprises Les with their collaborative creations, including a cacao-based hot sauce.

EPISODE 13: Lionfish, Oregon Grape & Coconut

Wild harvesting takes place in the sea and on land. Les does his part to cull the exploding lionfish population in the Caribbean Sea. A curveball ingredient from Les’s pantry and a kitchen on the beach get Chef Paul and guest chef Vanessa Matute’s creative thoughts flowing.

SEASON TWO EPISODES

Airing soon!

Paul Holding Balsam Root

In the heart of wine country, early spring can be a challenging time to forage. Les, Paul, and Kevin find themselves hiking the hillsides looking for more than a beautiful view. Les finds a couple of challenging ingredients for chef Paul. With some experimentation Paul comes to the table with a creative twist to some classic dishes.

Les and Paul holding salad

Walking along an irrigation canal, Les tasks Paul to forage some stinging nettle. Paul combines the newly foraged items with some gathered by Les with domestic ingredients showcasing that they can work together in harmony. When all was said and done, Paul finds himself in the weeds.

Pauls Outdoor Kitchen (credit Kevin Kossowan)

Hiking in a coniferous forest, Les comes across a large patch of Spring Beauty. After a respectful harvest, Les reveals a secret ingredient from his pantry for Paul, adding to his culinary challenge. As always, Kevin captures the moments in stunning detail.Pauls Outdoor Kitchen (credit Kevin Kossowan)

Smoking Rainbow Trout (credit Kevin Kossowan)

At a remote fishing lodge in the pacific northwest, the team explores the harvesting opportunities the area has to offer. Rainbow trout and unique fiddleheads are on the menu.

Sitka Spruce Custard (credit Kevin Kossowan)

While still at the remote fishing lodge, Les tasks Paul to focus on one ingredient, which proves to be a good thing as the team finds themselves with interesting company both at the lodge and at Paul’s impromptu outdoor kitchen.

Les Drilling A Maple Tree (credit Laura Bombier)

Les shares his sugar shack and syrup-making expertise with Paul, while gifting him a familiar and favorite foraged ingredient. The sweet results are created with fire.

Legendary comedian Ron James joins the team in harvesting a key ingredient for Paul’s culinary challenge. Rest assured, nothing fishy was going on as Les gifts Paul a red-colored syrup that is simply delicious. Trout lily and sumac are on the counter. Paul listens to Ron’s thoughts on his creations.

Les and Paul Harvesting Cattail (credit Laura Bombier)

RV camping has its pleasures. Les & Paul hike a familiar area close by and get dirty, gathering a Wild Harvest staple, and Les introduces a new tree flavor to the mix. Paul’s RV camp cookery provides an exciting twist on a classic soup and dessert.

Juniper Branch With Berries (credit Kevin Kossowan)

Set in the area around Paul’s cousin’s cottage, Les and Paul focus on one indecent, at two different stages of growth. Paul reminisces about his past while cooking dinner. Les makes a cocktail. The team is surprised at the results of their experiments.

Les _ Special Guest Fiona Hamersley Chambersin Scouting For Berries (credit Laura Bombier)-min

Les forages the oceanside with ethnobotanist Fiona Hamersley Chambers. The surprise they gathered, combined with items from Fiona’s farm, presents some colorful ingredients for Paul to work with.

Paul Holding Bowls of Gooseneck Barnacles _ Chieten (credit Laura Bombier)

Special guest Fiona Hamersley Chambers guides the group to tidal pools where they responsibly harvest flavors of the pacific. Later, the Wild Harvest team enjoys a beachside RV and campsite, including Paul’s experimentation kitchen.

Conch and coconut (credit Logan Stroud)

While visiting Belize, Les & Paul lodge on an Aggressor liveaboard dive boat & meet corporate Chef Ed Mendoza, Les capitalizes on the opportunity to do some freediving & beach exploration. Paul brings Ed into his culinary challenge. Ed brings Paul into his on-deck kitchen. The tandem surprises Les with their collaborative creations, including a cacao-based hot sauce.

Paul _ Chef Vanessa Having Fun Cooking On The Beach (credit Logan Stroud)

Wild harvesting takes place in the sea and on land. Les does his part to cull the exploding lionfish population in the Caribbean Sea. A curveball ingredient from Les’s pantry and a kitchen on the beach get Chef Paul and guest chef Vanessa Matute’s creative thoughts flowing.

EPISODE 1: Mussels & Wild Radish

Location: Oregon Coast, USA

In the series opener, Les forages the beaches and tidewaters of the Oregon coast while Chef Paul sets up a kitchen on the beach. When Les reveals a bounty of wild mussels (and also surprises Chef Paul with a couple of ingredients he is unfamiliar with), Paul gets creative with his beach fire.

EPISODE 3: Horsetail & Dandelion

Location: Foothills of the Canadian Rockies, Canada

Just a short drive from the city of Edmonton, Alberta expert forager Les Stroud and Chef Paul Rogalski find themselves experiencing the natural life cycles of horsetail, and fireweed right where they grow. Add to this the bounty of dandelion and cattail and you have the makings of a delicious wild harvest! 

EPISODE 4: Milkweed & Cattail Flour

Location: Muskoka, Ontario, Canada

The milkweed plant is the natural life-sustaining domain of the monarch butterfly larvae who choose this wildflower as the only species to develop and grow upon. Sustainably harvested it also represents a wonderful broccoli like vegetable for Chef Paul Rogalski to experiment with. A short walk from expert forager Les Stroud’s own cottage, on the edge of the local gravel pit a prolific bounty awaits for our wild harvesters.

EPISODE 5: Bass & Sweet Gale

Location: Temagami, Ontario, Canada

Les finds himself immersed in a plethora of in season wild edibles when he paddles and explores the swamps and forests surrounding his cabin in the woods in Temagami, Ontario. Chef Paul is energized with so many ingredients to play with, including a Small Mouth Bass.

EPISODE 6: Grouse & Labrador Tea

Location: Athabasca River, Alberta, Canada

Just ahead of the winter snows Les and Paul find themselves enjoying the fresh cool winds and grey skies over the Athabasca River. Expert forager Les Stroud challenges Chef Paul Rogalski to his delight with the harvest of a ruffed grouse, rose hips, sweet clover and willow branches.

EPISODE 7: Matsutake & Wild Turkey

Location: Rogue River Valley, Oregon, USA

After a lucky find of a wild turkey in pristine condition expert forager Les Stroud heads out with a local mycologist to gather one of the worlds most sought after mushrooms; Matsutake aka “Pine Mushrooms”.  Returning with an armload of mushrooms Les sits back and lets Chef Paul Rogalski blow his culinary mind with a simple dish of mushrooms on toast followed by the best turkey Stroud has ever tasted.

EPISODE 8: Oak & Madrone

Location: Grants Pass, Oregon, USA

In this episode of Wild Harvest, expert forager Les Stroud decides to challenge Chef Paul Rogalski with a harvest based solely on two trees; Oak and Madrone. With bark, berries, nuts, flour and even infused bourbon, Les leaves Paul and guest chef Joy Cyr with a tough culinary challenge.

EPISODE 9: Tall Blue Lettuce & Daisy

Location: Muskoka, Ontario, Canada

Showing that you need never travel farther than your own driveway expert forager Les Stroud takes a short walk and comes back to Chef Paul Rogalski with a delicate selection of gentle greens. Dodging massive lightening storms, Les and Paul work together on Stroud’s own deck to create the perfect wild harvest to compliment barbecued rib eye steak.

Looking for more outdoors and wild edible content?  Check out Les Stroud’s Survivorman and Kevin Kossowan’s From the Wild.

Want to try your hand at recreating Chef Paul’s recipes from the show?  Download your favourite recipe and have yourself a Wild Harvest feast at home.