One chef is an experienced hunter and outdoor cook, while the other is a classically-trained French chef from the U.K.
Together, the duo of Art Napoleon and Day Hayes make up the quintessentially Canadian-sounding TV show Moosemeat & Marmalade, which made its way to Denman Island for an episode set to air later this spring.
“From hunting to foraging to shopping and cooking, no two stops are the same and the food we introduce this season isn’t exactly your standard fare – which makes it all the more exciting,” said Napoleon in a release.
Now in its fourth season on APTN, the pair takes viewers on an around-the-world culinary journey that pushes boundaries and explores new flavours and techniques both in the kitchen and out in the wild.
Napoleon and Hayes both have Island connections. Napoleon has Masters of Arts from the University of Victoria and facilitates cultural awareness workshops and tours regularly as a musical performer and speaker.
Hayes owns The London Chef, a cooking school, pantry and catering kitchen in Victoria.
The show kicks off its new season on Feb. 7, and in addition to Denman Island, Moosemeat & Marmalade takes viewers spearfishing in the Mediterranean to hunting seals on the frozen Arctic Ocean.
Along the way, the chefs prepare dishes such as barbecued raccoon, stuffed moose heart and bull testicles.
The food documentary aims to focus on protecting traditional food sources and celebrates local food traditions while also introducing new and innovative topics and ingredients along the way, added Napoleon.
Each episode also looks at trending food topics including food security and sustainability. This season also focuses on exploring the life and culture of urban Indigenous populations, showing audiences the importance of preserving sacred food traditions, practices and territories.
Last year, the show made its way to the Island, stopping off at two organic free-range farms in the Cowichan Valley to source poultry and eggs.
The first episode of the fourth season hits the small screen at 7 p.m. on Feb. 7.
For more information, visit moosemeatandmarmalade.com.