{"id":81392,"date":"2016-09-22T07:01:33","date_gmt":"2016-09-22T11:01:33","guid":{"rendered":"https:\/\/canadianinquirer.net\/v1\/?p=81392"},"modified":"2016-09-22T07:01:33","modified_gmt":"2016-09-22T11:01:33","slug":"chefs-moosemeat-marmalade-offer-insight-diverse-cultures-methods","status":"publish","type":"post","link":"https:\/\/canadianinquirer.net\/v1\/2016\/09\/22\/chefs-moosemeat-marmalade-offer-insight-diverse-cultures-methods\/","title":{"rendered":"Chefs in \u2018Moosemeat and Marmalade\u2019 offer insight into diverse cultures, methods"},"content":{"rendered":"
\"Chefs<\/a>
Chefs Art Napoleon and Dan Hayes on Moosemeat and Marmalade (Photo from APTN’s Facebook page<\/a>)<\/figcaption><\/figure>\n

TORONTO \u2013 Art Napoleon and Dan Hayes appear to be an unlikely pair, but they both bring passion and knowledge from their diverse backgrounds as they explore food cultures and traditions in the TV show \u201cMoosemeat and Marmalade.\u201d<\/p>\n

Napoleon is a wild game foodie and bush cook who grew up living off the land in northeastern British Columbia. Hayes is a classically trained chef who has worked in England, Spain and the Canary Islands. He owns The London Chef, a cooking school, pantry and catering company in Victoria.<\/p>\n

Both share a zeal for investigating what sustainability and food production look like in the modern world and use their expertise to hunt, forage or ice fish in various locations.<\/p>\n

In season 2 of \u201cMoosemeat and Marmalade,\u201d airing on APTN, the pair continue to explore their different cultures and venture out of B.C., travelling to Ontario, England and Scotland.<\/p>\n

In each of the 13 episodes, one of them chooses an ingredient \u2013 examples include moose, porcupine, squirrel, beaver, caviar and urchin \u2013 and leads the journey.<\/p>\n

They then create unique dishes from the ingredients they\u2019ve found.<\/p>\n

\u201cWhen he\u2019s leading basically we\u2019re going into regular kind of chef-y establishments where real chefs would hang out, not bush men like me, and I\u2019m the fish out of water,\u201d explains Napoleon, who also writes, produces, transcribes and voices the show into Cree.<\/p>\n

\u201cAnd then when I\u2019m leading an episode we usually head to the woods, hunt, we forage and then he’s the fish out of water and we\u2019re kind of like the odd couple. Any chance to educate we throw that in too.\u201d<\/p>\n

Napoleon, who makes Victoria his home and is from Moberly Lake, B.C., says he grew up \u201ceating a lot of game from the land.\u201d<\/p>\n

\u201cI was raised by grandparents. I didn\u2019t speak English. They were still basically following the cycles of the land,\u201d says Napoleon. \u201cWe still had hunting seasons for different game and we had a garden for our veggies and we foraged a lot, picked a lot of berries as a kid.\u201d<\/p>\n

\u201cWe were basically still living off the land. That\u2019s where I picked up some of these skills, cook with fire, learning all the stuff that goes with outdoor cookery.\u201d<\/p>\n

Filming \u201cMoosemeat and Marmalade\u201d has come with challenges.<\/p>\n

\u201cI know other outdoor shows have big, big budgets and they take a long period of time to get the right kind of shots, especially hunting shows, they take days to get their animal \u2013 and we\u2019re doing it in three hours, and we\u2019re going into areas we don\u2019t necessarily know,\u201d says Napoleon.<\/p>\n

\u201cWhen we did it in my territory it was no problem because I know the country like the back of my hand. We got three game animals three days in a row. That\u2019s probably a little bit of magic and luck. But now when we\u2019re going all over parts of Canada we have to magically find the right guides that we can trust, that know their territories and that can try to guarantee us an animal.\u201d<\/p>\n

When a couple of guides didn\u2019t come through, local hunters donated meat. \u201cIt\u2019s also classified as a documentary series so we\u2019ve got to go with what\u2019s real,\u201d Napoleon notes.<\/p>\n

Napoleon, whose resume includes the CBC Winnipeg Comedy Festival, \u201cDown 2 Earth,\u201d \u201cDead Dog Cafe Comedy Hour\u201d and \u201cThe New Canoe,\u201d which earned him a Leo Award nomination for hosting, met Hayes on the set of the children\u2019s TV series \u201cTiga Talk\u201d where the chef was catering lunches.<\/p>\n

He learned Hayes liked to hunt.<\/p>\n

\u201cHe was quite fascinated by my ability to hunt whenever I want to and that I grew up on the land, so he agreed to a screen test and there was chemistry right from the beginning,\u201d says Napoleon.<\/p>\n","protected":false},"excerpt":{"rendered":"

TORONTO \u2013 Art Napoleon and Dan Hayes appear to be an unlikely pair, but they both bring passion and knowledge …<\/p>\n","protected":false},"author":33,"featured_media":81393,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[69],"tags":[12295],"class_list":["post-81392","post","type-post","status-publish","format-standard","has-post-thumbnail","category-food","tag-moosemeat-and-marmalade","mauthors-lois-abraham","mauthors-the-canadian-press"],"_links":{"self":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/81392","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/users\/33"}],"replies":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/comments?post=81392"}],"version-history":[{"count":0,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/81392\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/media\/81393"}],"wp:attachment":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/media?parent=81392"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/categories?post=81392"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/tags?post=81392"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}