Season 1

Chuck and Danny roll into Southern Ontario, where they explore the neighbouring counties of Prince Edward and Hastings, both known for their delicious “earthy delights.” They visit the cottage of Chef Justin Cournoyer, who takes them into the woods on ATV’s to forage for wild juniper and sumac, then sends them off to pick farm fresh local vegetables and do some heavy-lifting of the biggest sides of beef they’ve ever prepared. Back at their riverside campground dinner is an elaborate earthy feast for their foraging and farming friends.

Chuck & Danny’s RV Road trip brings the chefs to Vancouver Island, British Columbia, known for having Canada's longest growing season – the Mediterranean of Canada, some say. Local Chef Dan Hudson points them to the area’s best, from grass-fed chicken to local seafood, and more. Chuck and Danny don wet suits and jump in the ocean to join a local seaweed harvester. They cut into, and eat, freshly caught sea urchin right on the boat. Then it’s back to their campsite at Goldstream Provincial Park, to cook up an outdoor sea inspired feast for their new local friends.

Chef Brooke Winters is Chuck and Danny’s local insider to Salt Spring Island's bounty - from the most unique vegetables to some of the country's best lamb. Salt Spring celebrates summer Saturdays with a farmer’s market, featuring everything from local produce to the Fleur de Sel that will become the inspiration for the chefs’ campground meal. Chuck is disappointed in his quest for salmon, which puts their feast in jeopardy, but an unexpected catch makes for an unforgettable Salt Spring seafood feast for the locals.

In her Toronto restaurant, Chef Elia Herrera creates authentic Mexican cuisine using the freshest Ontario ingredients, and she inspires the boys to create a Mexican-Canadian Feast. Chuck and Danny hit the road from the Greater Toronto area and head East, stopping to harvest wild rice by canoe, then sourcing corn, tomatoes, onions and pork before returning to their campsite in Canada’s first urban National Park. There they create a Canadian twist on a Mexican fiesta for the people who inspired them along their way.

Chuck and Danny arrive in New Brunswick and set up camp in the picturesque Fundy National Park, home of the highest tides in the world. They are treated to true Acadian hospitality as local chefs and food producers bring the region's finest ingredients to the campsite kitchen - from caviar to moose meat. Danny meets up with local Chef Pierre Richard and pulls up his socks, literally, for some quahog clam digging. Back at the campsite they prepare an Acadian inspired feast with the contributions of their local hosts.

Chef Ross Munro kicks off Chuck and Danny visit to PEI with the classic Maritime Lobster Roll, prepared for them right on the fishing boat. He sends them off to find fresh PEI ingredients to complement their cooler full of lobster. The boys get to work - using traditional methods to source oysters and pick potatoes, and hike deep into the woods to forage for chanterelle mushrooms. All this ends in their biggest feast yet - a massive ocean-side lobster bake at Prince Edward Island National Park – a delicious finale to an epic Canadian culinary journey.