Cunard’s culinary team was shown in Wild Harvest

Wednesday, March 13, 2024

In the season three of Les Stroud’s award-winning TV series Wild Harvest, the culinary skill of Cunard will be showcased. The program has “survivorman” Les Stroud and Paul Rogalski, the Master Chef, together with the culinary team of Queen Elizabeth in Alaska. Airs this April, the season three was filmed on location in Alaska in the ports of Haines, Sitka, Icy Straight Point, Juneau, and Ketchikan at the same time gliding through Hubbard Glacier.

At the time of their Alaskan escapade, Stroud shares his thrilling wisdom of wild food with local scavengers, collecting ingredients like beach parsley, sour dock, valley’s false lily, bullwhip kelp, and lily bulb. After collecting them, the wild ingredients are presented to Rogalski along with the members of the culinary team of Cunard to cooperate on that as well as make sophisticated gastronomic preparations.
The Executive Chef of Queen Elizabeth, Roland Sargunan and members of his culinary team make Alaskan Seafood with Beach Parsley; Sour Dock Chimichurri, Alaska Smoked Salmon with Buttery Sour Dock and various dishes.

Les Stroud said that while sailing on Cunard’s Queen Elizabeth in Alaska presented Chef Paul and Les the chance to share the abundance of the backwoods in an exclusive manner with their viewers.

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