Bush Cook Art Napoleon and classically-trained British Chef DanHayes are back in season two of Moosemeat & Marmalade.
Both Art and Dan love to hunt and/or forage for their ingredients and cook up tasty and nutritious food, but they couldn’t be more different or more set in their ways. Through his Cree heritage, Art is a man among men when it comes to hunting and surviving in the Northern wilds. Whether he’s cooking a basic like bannock (traditional native bread) or a cultural delicacy like moose tongue soup, he creates comfort food that’s fed the body and soul of Canada’s First Nations for centuries.
And across the pond, bucking all of the stereotypes about bad British cuisine, Dan draws on years of history and tradition to create modern food that looks as good as it tastes. Cooking in some of the world’s most high-end kitchens, he’s meticulous in his methods and possessed by perfection. Dan may love the style and formality of a pheasant shoot but the closest he has come to roughing it is using the wrong fork for his salad.
Moosemeat & Marmalade II expands where Season I left off. Art and Dan both are diving deep into their respective cultures and showcasing some pretty awesome things this year! Scallops, urchin, muskrat, muntjac, wild turkey, & dogfish are just some to get you interested in checking the new season out on APTN!