Episode 1

Alex visits West Port Dairy farm to cook using fresh milk from the dairy cows; with the field at his back, Alex makes fresh cheese and puts it on a simple spaghetti.

Episode 2

Alex cooks in the barn at Gray Silo Lavender farm; with the field right beside him, Alex makes a colourful beet carpaccio along with a sparkling lavender lemonade with gin.

Episode 3

Under intense heat from the sun and from his cast iron skillet, Alex makes shrimp tacos and spicy jam jar margaritas.

Episode 4

The fall colors and cool temperatures call for a cozy meal at Banjo Cider; Alex braises sausages in Northern Spy cider and fries up some crispy gnocchi.

Episode 5

Alex visits Tyrone Mills, a 175-year-old mill that still grinds its own flour, to use their outdoor pizza oven to make two quick flatbreads.

Episode 6

As the outdoor cooking season wraps up, Alex cooks on a cowboy cauldron at Villa Vida Loca; he whips up some easy chicken wings with a honeyed blue cheese yogurt dip.

Episode 1

Alex drives to his childhood apple picking farm to cook a seared duck with a poached pear using Archibald's fruit wines.

Episode 2

Alex is cooking with decorative pumpkins at Tindall Farm and Market, where he makes two bountiful side dishes fit for a thanksgiving table.

Episode 3

Using mushrooms that were foraged with the team at Wild Caught, Alex gives a nod to his Ukrainian heritage and cooks a simple Mushrooms on Toast dish.

Episode 4

Everyone loves brunch. Alex whips up a French toast with beef bacon with an apple and Brussels sprout slaw that's easy to make and beautiful to look at.

Episode 5

Using cheese curds and hard-pressed cheese, Alex makes two simple and colorful dishes from the Jersey cows at Sargent Dairy.

Episode 6

Alex makes two beer-infused pub foods after hours at Town Brewery in Whitby: double nachos with chickpeas and pepper pot sliders.

Episode 7

Alex drives north of Port Perry to use a unique spirit called Applejack from Applewood Farm; he makes a drink that tastes like fall alongside a bowtie pasta dish.

Episode 8

Using two unique flavours of chocolate from Centre and Main, Alex makes a fennel salad with white chocolate vinaigrette and a vegetarian stew.

Episode 9

A winter cookout happens right in the sugar shack; Alex uses maple syrup to create a nostalgic snowy treat and a hearty Quebec-inspired pâté chinois.