In The Weeds

Season 3 features chefs from Canoe Restaurant, Langdon Hall, Drake Catering, Montogomery's, Actinolite and Saturday Dinette!

Season 2 features chefs from The Drake Devonshire, Toronto Yacht Club, Woodlot, Thoroughbred, Bar Fancy, and Candide.

Season 1 features chefs from La Carnita, Catch, Edulis, Raymonds Restaurant, Porzia and the arctic!

Alex Cruz co-owner of Société Orignal in Montreal, Canada shows us his latest project - developing a curing salt from torching dried wild coltsfoot.

Toronto Chefs from the wildly popular mexican restaurant La Carnita learn how to forage for Pheasant Back mushrooms with Dyson Forbes of Forbes Wild Foods.

Chef Charlotte Langley, of Scout Canning, spends a sunny afternoon foraging for Mulberries in downtown Toronto with Becky Lamb of Wild Foragers Society.

Chef Michael Caballo from Edulis Restaurant and forager Jonathan Forbes from Forbes Wild Foods forage for chokecherries at the breathtaking Mad Maple Country Inn in Creemore, Ontario.

Chef Jeremy Charles of Raymonds Restaurant St. John’s, along with his sous chefs - Chef Kyumin Hahn and Chef Peter Burt - forage for Winter Chanterelles in beautiful Newfoundland and Labrador and have a cookout by the edge of a cliff.

Chef Basilio Pesce of Porzia Toronto, along with forager Nicholas Stark and mixologist Leah Mucci battle through spring showers to forage for fiddleheads in Creemore Ontario.

Expedition chefs Philip Heilborn and Katie Mathieu, and longtime friend and hunter Joel LeCruyere, hunt grouse, forage for Lobster Mushrooms and cook an unforgettable wild dinner over Thanksgiving weekend.

Chef Suzanne Barr and Sous Chef Kamoy of Saturday Dinette meet up with urban foragers Becky Lamb and Lee Earl to learn the ins and outs of foraging in the heart of a metropolitan city.

Food activist and chef, Justin Cournoyer of Actinolite Restaurant, teams up with biodynamic farmer Shane Harper to utilize wild edibles during the off season of foraging.

First time forager and hipster chef Matt Ravenscroft invites his friends out of their element and into the wild to learn about picking wild food and creating an epic cookout in the middle of the woods.

Chef Jason Bangerter of Langdon Hall Country House Hotel & Spa explores the luxurious side of foraging for fresh wild watercress in a picturesque setting in Cambridge, Ontario.

Toronto chef Guy Rawlings visits his longtime friend and farmer Mark Trealout to learn all about cultivating wild plants on farmed soil.

The Godfather of foraging, Jonathan Forbes, teaches Executive Chef John Horne of Canoe Restaurant how to hunt for the most sought after mushroom, the morel, on his family’s Parry Sound property.

Matthew DeMille, Head Chef of the recently opened Drake Devonshire, and friends Henry Willis of Humble Bread and Chef Neil Dowson of Agrarian Speakeasy spend a day visiting their favourite local Prince Edward County producers before foraging for an unbelievable provincial park cookout on the shor...

Rory White, former Top Chef Canada Contestant and chef at the Toronto Yacht Club, ditches the city to spend the day at forager Nicholas Stark’s farm. Together they forage for wild ginger and invite friends to enjoy a wild BBQ

Chef David Haman, owner of Woodlot in Toronto, travels to beautiful Niagara Ontario to forage for berries. His guide is off-the-map forager, Deirdre Fraser who teaches him the do’s and don’ts when it comes to foraging for wild edibles.

Forager Dyson Forbes, of Forbes Wild Foods, explains the importance of chefs educating the public about how to utilize wild foods. Watch as Chef Ariel Caplan, owner of Thoroughbred in downtown Toronto, as well as Jonathan Poon, of Bar Fancy, show us their take on how to cook with wild leeks.

Chef Jonathan Winter Russell spends a rainy day fishing and foraging for golden chanterelle mushrooms in Tremblant, Quebec with friend and food photographer Xavier Girard Lachaine.

Filmed on the La Gal Family Farm in Northern Quebec, father daughter team Gerald and Ariane Le Gal explain how they cultivate wild edibles on their property and whip up a beautiful salad with their wild ingredients.