The Roaming ChefCity: Oshawa
Chef Alex Page wants the freshest ingredients to cook with, so he drives to different farms in the Durham Region area to create meals inspired by what they produce. Alex cooks with milk, lavender, hot peppers, cider, flour and honey all from different sized farms. He packs his own kitchen and sets it up at each location to cook right on site for the hungry farmers.
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Episode 1 - West Port Dairy
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 - Gray Silo Lavender Farm
It’s a beautiful summer day for Alex to be cooking 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 - Hurt Berry Farm
It’s all about heat as Alex visits the Hurt Berry farm. Under intense heat from the sun and from his cast iron skillet, Alex makes shrimp tacos and spicy jam jar margaritas.
Episode 4 - Banjo Cider
The fall colours and cool temperatures call for a cozy meal at Banjo Cider. Watch Alex braise sausages with in some 007 “Northern Spy” cider and fry up some crispy gnocchi to go with it.
Episode 5 - Tyrone Mill
It’s time for flatbreads! 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 - Villa Vida Loca
As the outdoor cooking season wraps up, Alex is fortunate to cook on a huge cowboy cauldron at Villa Vida Loca. Watch him whip up some easy chicken wings with a honeyed blue cheese yogurt dip.
Episode 1 - Archibald Orchard and Winery: Fruit Wine
Alex drives to his childhood apple picking farm to cook a seared duck with a poached pair using Archibald’s fruit wines.
Episode 2 - Tindalls Farm Market: Pumpkins
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 - Wild Caught: Foraged Mushrooms
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 - Pingles Farm Market: Apples
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 - Sargent Family Dairy & Creamery: Milk
Using cheese curds and hard-pressed cheese, Alex makes two simple and colourful dishes from the Jersey cows at Sargent Dairy.
Episode 6 - Town Brewery: Beer
Alex makes two beer infused pub foods after hours at Town Brewery in Whitby – doubles nachos with chickpeas and pepper pot sliders.
Episode 7 - Applewood Farm & Winery: Applejack
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 - Centre and Main: Chocolate
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 - Red Mill: Maple Syrup
This winter cookout happens right in the sugar shack. Alex uses maple syrup to create a nostalgic snowy treat and a hearty Québec inspired pâté chinois.