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Temporada 3
Art bakes clams using an open flame and Dutch Oven.
Art bakes clams using an open flame and Dutch Oven.
Dan leads Art to a gulf island inhabited by goats, where Dan helps a local farmer whose livestock is threatened by feral goats. Art and Dan then cook goat in a double-decker bus.
Dan leads Art to a gulf island inhabited by goats, where Dan helps a local farmer whose livestock is threatened by feral goats. Art and Dan then cook goat in a double-decker bus.
Art and Dan fish for Pike on the Great Slave Lake. Art makes a pit spot at Yellowknife, a funky urban spice shop. Art creates a mouthwatering meal.
Art and Dan fish for Pike on the Great Slave Lake. Art makes a pit spot at Yellowknife, a funky urban spice shop. Art creates a mouthwatering meal.
Dan brings Art to visit organic free-range chicken farms in the Cowichan Valley, and the two prepare a chicken meal.
Dan brings Art to visit organic free-range chicken farms in the Cowichan Valley, and the two prepare a chicken meal.
Art learns the traditional method of baking Whitefish in clay from the Yellowknife River. The two take a rocky boat ride across the Great Slave Lake, and meet Dene drummers.
Art learns the traditional method of baking Whitefish in clay from the Yellowknife River. The two take a rocky boat ride across the Great Slave Lake, and meet Dene drummers.
Art and Dan catch glass eels from the River Severn. They also visit an eel hatchery in Gloucester, then explore eel dishes in London.
Art and Dan catch glass eels from the River Severn. They also visit an eel hatchery in Gloucester, then explore eel dishes in London.
Art and Dan embark on a hunt with a Wetsuweten elder after flying to Smithers. They hope to hunt elk, but black bears get in the way.
Art and Dan embark on a hunt with a Wetsuweten elder after flying to Smithers. They hope to hunt elk, but black bears get in the way.
Art and Dan test their patience in a bird blind. The two stop at an orchard on the way back to London to visit the country's best wild food restaurant, Native, to prepare a feast.
Art and Dan test their patience in a bird blind. The two stop at an orchard on the way back to London to visit the country's best wild food restaurant, Native, to prepare a feast.
Dan and Art accompany a Gitxsan fisherwoman in Hazelton, British Columbia as she checks her fishing nets. They are gifted a Chinook and cook at K'San historical village.
Dan and Art accompany a Gitxsan fisherwoman in Hazelton, British Columbia as she checks her fishing nets. They are gifted a Chinook and cook at K'San historical village.
Dan takes Art to his old school, Stowe, on the former grounds of the Duke of Buckingham. Dan shows Art how to fly fish. They prepare their catch with additions from a local farm.
Dan takes Art to his old school, Stowe, on the former grounds of the Duke of Buckingham. Dan shows Art how to fly fish. They prepare their catch with additions from a local farm.
Art attempts to create a meatless meal, known as "gleaning", part of a long tradition of the First Nations to avoid food waste.
Art attempts to create a meatless meal, known as "gleaning", part of a long tradition of the First Nations to avoid food waste.
In Richmond Park, London, Dan creates a venison dish in his mother's kitchen with help from a local butcher and community garden.
In Richmond Park, London, Dan creates a venison dish in his mother's kitchen with help from a local butcher and community garden.
Art and Dan travel to Cowichan Bay to trap prawns, and end up catching a Pacific octopus. The two work together to create a meal combining these foods and serve it at a seaside location!
Art and Dan travel to Cowichan Bay to trap prawns, and end up catching a Pacific octopus. The two work together to create a meal combining these foods and serve it at a seaside location!
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