It’s a show that’s sure to delight, with its colorful characters and spotlight on traditional Haudenosaunee foods, but viewers will have to wait until at least 2023 to see the episode.
Six Nations will be the focus of an upcoming episode of APTN’s long-running food documentary “Moosemeat and Marmalade.”
The unique documentary-style cooking show features bush cook Art Napoleon and British chef Dan Hayes bringing cultures together as they travel the country and cook local dishes in their own culinary style.
And on Six Nations, corn, strawberries, game and fish play an important role in the traditional Haudenosaunee diet. Maple and honey will also be honored.
On Moosemeat and Marmalade, Napoleon and Hayes spiced up these food staples with a modern twist while filming at various locations, including two successful local culinary hotspots: Yawekon, owned by chef Tawnya Brant, and Dixieland Grill, owned by Nick “Nitro” Wyman.
Hayes was enchanted by the community and the people.
“We learn the importance of corn,” he said during a break in filming last Thursday. “And the importance of freshwater fish, the importance of beans and learning some of the Six Nations structure. It was fabulous. The people here have been so hospitable. We were looked after so well everywhere we go. It’s just an adventure. Everyone I’ve met has been absolutely lovely.
During each episode of Moosemeat and Marmalade, the two chefs travel to a different First Nations community to showcase their culinary delights, culture and traditional foods.
The two chefs from two different worlds bring cultures together through food and of course, incredible humor.
There was no shortage of good-natured humor and gallows among the chefs and cast as they cooked a meal in the Dixieland Grill kitchen. Subsequently, each chef was interviewed individually to talk about their experience in the kitchen.
Napoleon, who is described as a bush cook for his penchant for cooking over open fires and his love of game, kept the crew spellbound with his harsh, good-natured humor.
Hayes also shares a love of wild game with his co-star, saying he even eats wild game every day of his life.
“In the UK, deer are an integral part of life. We have six species of deer, two of which are native. Unlike in North America, wild game can be bought and sold in the UK.
Each year, he said, 300,000 venison carcasses enter the country’s food chain.
“I don’t eat pets at all,” he says. “To me, that’s a big part of life.”
Napoleon has enjoyed cooking since he was a child, watching over his grandmother and aunts.
“I loved the food and I loved the land, so put the two together and that’s how I started this normal home cooking. I grew up in the moose hunting culture.
He is from a small reserve on the border between British Columbia and Alberta, with Cree and Dene influences.
They rode into the bush on horseback, hunted moose and cooked it on the fire.
At the age of 14, he skinned and gutted a moose on his own for the first time.
He enjoys making comfort food and mixing cultures in his creations. For example, he will make a jambalaya using bison meat for the sausage. To make paella, he will use rabbit.
Last week, fish was the centerpiece of the dish he cooked at the Dixieland Grill while filming.
“Wherever we go, we try to honor the food of this land. It’s all about corn and beans here, so we made dishes with different kinds of corn.
Viewers will also get to see how he made a corn, quinoa and bean mix salad in this episode.
“There’s so much I didn’t know about maize, the diversity of maize, the variety of maize. I learned the many different ways to turn corn into different dishes.
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