Hosted by author and journalist Jenn Sharp, Flat Out Food is a gorgeous home-grown documentary series that illuminates viewers about unique Saskatchewan ingredients while exploring their journey from the field to the plate.
Recipes Seared Duck with Herb Salt. Fresh herbs are combined with kosher salt and used to cure duck breast.
Recipes Eggs en Cocotte. Chef Jssel uses eggs, cream, and cheese to make the classic Eggs en Cocotte.
Recipes Potato Latkes. Baked potatoes are transformed into tasty potato latkes by Chef Jssel.
Recipes Fresh Herb Focaccia. Yeast is used to make a beautiful fresh herb focaccia bread.
Recipes Roasted Garlic Butter. Roasted garlic is combined with butter to create a flavorful roasted garlic butter.
Recipes Saskatoon Berry Phyllo Pastries. Chef Jssel takes Saskatoon berries and uses them in a delicious pastry dish.
Salt. Mined in Saskatchewan, salt is vital in the kitchen. Jenn learns how the magic ingredient can accentuate and elevate a dish.
Bison. Jenn visits a First Nations community that has brought bison back to their traditional lands and a family focused on regeneratvie agriculture.
Egg. Jenn traces the humble egg's journey from a local farm to the kitchen, where she makes two classic egg dishes.
Potato. From handmade perogies to samosas, Jenn learns different ways to cook with potatoes.
Wild Rice. Jenn joins the wild rice harvest in Northwest Saskatchewan before sharing a meal that uses the ingredient in creative ways.
Yeast. Jenn discovers how vital yeast is in everything from beer and wine to sourdough bread and pizza dough.
Garlic. Jenn learns about growing garlic before visiting a Mexican restaurant where it is showcased in a variety of dishes.
Saskatoon Berry. Synonymous with Saskatchewan, Saskatoon berries aren't just for pies as Jenn discovers unique uses of the fruit.
Walleye. Jenn visits northern Saskatchewan to learn how to catch, clean, and cook walleye.
Milk. From fresh milk on the farm to raw milk cheese and handcrafted ice cream, Jenn experiences it all while learning about milk's many uses.
Tomato. Jenn picks fresh tomatoes at an organic vegetable farm before trying a tomato based cocktail and a delectable meal starring the bright red fruit.
Pork. Great pork starts with how the animal is raised. Jenn learns about pork production and enjoys a true farm to table dinner.
Rhubarb. The prairie staple, rhubarb, is often found in desserts but as Jenn discovers, it has some surprising uses as well.
Wheat. Jenn visits an organic grain farmer, a baker, and a whiskey maker to learn about the various uses of wheat.
Lentils. Lentils are a popular Saskatchewan crop that's often shipped overseas. A farmer, a brewer and a chef are changing that.
ohtapamihowin.Traditional foods that can be foraged or hunted have provided nourishment for the people on this land for thousands of years. Jenn learns about some of these ingredients and their uses.
Honey. Saskatchewan produces the second most honey in Canada. Jenn learns about bees, how to make mead from honey and how honey can be used to elevate a dish.
Beef. Cattle are an important part of the grasslands' ecosystem. Jenn meets with two ranchers and a chef as she follows this nutrient-dense ingredient from the pasture to the plate.
Chanterelles. Saskatchewan chanterelles, forest jewels, are sought by chefs everywhere. Three Saskatoon chefs take Jenn on a trip to the forest to forage for these unique mushrooms.
Play S3 E14 
