Salt, Fresh & Field is a brand new lifestyle series that guarantees to transport busy young professionals from their humble abode after an exhausting day at the office to an epic, culinary-infused adventure. We got a little bit of a sneak peek at a packed preview party late last week, so we can definitely vouch for its appeal.
The show itself takes viewers on gourmet adventures from hunting for venison in lush West Coast forests to ice fishing in northern Alberta and then some. This digitally focused program features an intrepid cinematic treatment of exploring food sources, communities and culture in Western Canada. Just in time for the weekend, the first season of Salt, Fresh & Field premiered the first of three digitally-focused, 22-minute episodes screened on TELUS Optik TV on Demand for free and invited viewers to celebrate the adventure and camaraderie found in the process of foraging and preparing your own food.
Each episode features an in-depth, cinematic exploration of cultures, communities and food sources in Western Canada led by host Chad Brealey as he journeys into off-the-beaten-path locales throughout Alberta and BC in search of fresh fare to feed his friends and family.
Always the adventurer, Chad constantly interacts with the people involved in producing, gathering and preparing the food he seeks and manages to continually explore the relationship between nature, communities and culture while bringing the message back to the table.
An added bonus for music lovers out there is that every episode is set to a soundtrack of music from talented emerging musicians indigenous to the areas Salt, Fresh & Field is shot in.
Looking to set your PVR or get caught up on the Salt, Fresh & Field adventures? Here’s the brief on all three episodes:
Episode 1 (Salt); Chad searches the ocean around Victoria, BC for the reviled and revered sea urchin. Once successful, he teams up with a local sushi chef, Kozo, to create an inspired meal with Uni as the guest star.
Episode 2 (Fresh) takes us to Slave Lake, Alberta to drill holes in four feet of ice in hopes that some of the ugliest, tastiest fish in the world decide to bite. Local chef Tony Geisbrecht of Top Chef Canada fame aims to create a meal inspired by the northern Alberta landscape.
In Episode 3 (Field), Chad takes chef Jeff Van Geest of Miradoro restaurant in Oliver, BC hunting for whitetail deer. Known for his farm to table cooking, Jeff has never killed for his own table. Will he be successful in feeding a restaurant full of hungry guests?
#LYNL | (Live Your Notable Life)