Traveling into the wilderness, outdoor expert Les Stroud forages for wild edibles and chef Paul Rogalski turns them into culinary delights.
Behind an urban mall, Les discovers an abundance of delicious roots and flowers, which he shares with Paul. Using his restaurant's kitchen, Paul gets to work crafting a meal with the newly discovered local flavors.
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.
While visiting Belize, Les & Paul lodge on an Aggressor live aboard 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.
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.
Les forages the ocean side 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.
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.
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.
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 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.
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.
Exploring harvesting opportunities while at a remote fishing lodge in the Pacific Northwest; rainbow trout and fiddleheads.
Les Stroud comes across a large patch of spring beauty while hiking in a coniferous forest; secret ingredient.
Foraging some stinging nettle; combining newly foraged items with domestic ingredients.
Early spring in wine country presents challenges with regard to foraging.
Traveling into the wilderness, outdoor expert Les Stroud forages for wild edibles and chef Paul Rogalski turns them into culinary delights.
