Broadcast nationally on APTN, the
Aboriginal Peoples Television Network, Cooking with the Wolfman™
presents culinary wizardry from an aboriginal perspective. Only on
Cooking with the Wolfman™ will audiences discover how to North American
Bison is fused with exotic spices, Cholent is slow cooked, Fricasse of
Rabbit can have a twist and Chick Pea Curry is served with traditional
The seventh season promises to provide more of Chef
Wolfman’s straightforward recipes - providing First Nations products
fused in International recipes. Watch Cooking with the Wolfman™ to
rediscover the bounty of traditional foods – both nutritionally and
Aboriginal Italian Fusion
Chef David Wolfman and his Italian Guest, Chef Stephen Morsi, prepare Zuppa di Vongole and Venison Ravioli, and Bannock style Focaccia with candied BC Salmon. Chef Wolfman takes traditional Italian recipes and fuses them with North American Indigenous food products.
Aboriginal Filipino Fusion
Chef David Wolfman and his Filipino guest, Chef and Improv Comedian Jeff Santos, prepare Tinolang Manok and Smoked Pheasant Lumpia served with a light fruit sauce. Chef Wolfman takes traditional Filipino recipes and fuses them with smoked pheasant.
Aboriginal Dutch Fusion
Chef David Wolfman and his Dutch guest, Teacher Michelle De Vos, prepare Nasi Goreng and Frikandel. Chef Wolfman takes traditional Dutch recipes and fuses them with venison.
Aboriginal Scottish Fusion
Chef David Wolfman and his Aboriginal Scottish guests, Collaborative Artists Brad Henry and Christina Moore, prepare Bubbly Jock Pie with Bannock and Stovies. Chef Wolfman takes traditional Scottish recipes and fuses them with Indigenous cranberries.
Aboriginal Jewish Fusion
Chef David Wolfman and his Jewish Guest, Jewish Cookbook Author Norene Gilletz, prepare Aboriginal Jewish Fusion consisting of Cholent, Mejadarra and Garlic Knishes. Chef Wolfman takes traditional Jewish recipes and fuses them with North American bergamot.
Aboriginal Polish Fusion
Chef David Wolfman and his Aboriginal Polish guest, Co-owner of Sweet Grass Gardens Ken Parker, prepare Aboriginal Polish Fusion consisting of Golabki with Bison, Perogies with Sweet Cheese Filling, and Puff Pastry Dessert. Chef Wolfman takes traditional Polish recipes and fuses them with Aboriginal flavours.
Aboriginal Greek Fusion
Chef David Wolfman and his Greek guest, Chef Chris Loizou, prepare Aboriginal Greek Fusion consisting of Moose Moussaka and Dolmades with Avgolemeno. Chef Wolman uses Moose meat and venison in his Aboriginal Greek Fusion.
Aboriginal Russian Fusion
Chef David Wolfman and his Aboriginal Russian guest, Native Dancer Oksana Kharioutchi, prepare Aboriginal Russian Fusion consisting of Borscht, Pojarski, and Russian Fried Cheese Cakes. Chef Wolfman fuses traditional Russian recipes with elk and rabbit.
Aboriginal French Fusion
Chef David Wolfman and his French Guest, Business Analyst Nathalie Rouleau, prepare Aboriginal French Fusion consisting of Fricassee of Rabbit in a Vol au Vent garnished with an herb crusted venison chop and served with glazed vegetable tournées. Chef Wolfman fuses traditional French recipes with Aboriginal flavours.
Aboriginal Irish Fusion
Chef David Wolfman and his Aboriginal Irish guest, Bio-Technology Student Angeline Pitawanakwat prepare Aboriginal Irish Fusion consisting of Caribou Irish Stew and Boxty and Dumplings with an elderberry garnish. Irish recipes are made with Aboriginal food products.
Aboriginal East Indian Fusion
Chef David Wolfman and his East Indian guest, Culinary Instructor Jasjit Singh, prepare Aboriginal East Indian Fusion consisting of Chickpea Curry, Tandoori Shrimp and Musk Ox, and Garden Biryani. East meets West in the kitchen.
Aboriginal Caribbean Fusion
Chef David Wolfman and his Caribbean guest, Executive Chef Anthony Mair, prepare Aloo Pie, Caribou in Tamarind Sauce, and Creole Shrimp served with wild rice garlic timbales and red current essence. Tangy spices blend with Aboriginal game.
Program Title – Aboriginal Middle Eastern Fusion
Chef David Wolfman and his Middle Eastern guest, Actor Sam Khalilieh, prepare Aboriginal Middle Eastern Fusion consisting of Oshe Anor, Butternut Kibbeh with Spinach and Yogurt dip, served with Biryani Esfanaj. North American bison is fused with exotic spices.