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Cheesy and Wild

By | News | No Comments

We are delighted to announce that you can now march down to Sobeys and Safeway delis and pick yourselves up a scrumptious and carefully crafted cheese containing Untamed Feast wild mushrooms.

Bothwell Cheese out of Manitoba approached a few years ago (good cheese takes time) looking for cool wild ingredients to add to their already varied lineup of infused cheeses. We said,’ heck yah, we have cool wild ingredients,’ and they began concocting. The thing about Bothwell is that they do things right. They use 100% Canadian milk, free of anitbiotics or hormones, and follow the traditions and strict protocols of their cheese masters. And when you are making as much cheese as they are, that’s pretty impressive.  The other thing that we can tell you about Bothwell is that you have to be an extremely awesome person to work there. From the owner, to the blogger, to the cheese makers, they all care about what they’re making and the people they are making it with.

So fast forward through the smooth sailing partnering and processes and the result is an Extra old cheddar containing our Alder Smoked Chanterelles. The first, (if you like it as much as we do), of many wild cheeses to come .



2016 morel season has started for Untamed Feast crew.

By | The Harvester's Log | No Comments

It has been a difficult spring for Morels with the early onset of warm weather, then cooling off. We placed our bets, Sat back and waited on what we think is a good spot. Many others are running all over the country trying to find the perfect spot, but we adopted the “stick and stay, make it pay” theology. We are just beginning to harvest our first Morels now, the area looks good, and we have our fingers crossed for a good season.


New Product Sea Veggie Salt

By | EAT | No Comments

New to the Untamed Feast line up is Sea Veggie Salt,  an extremely simple to use and ridiculously healthy alternative to table salt. Made of 100% raw, wild sea vegetables sustainably harvested off the coast of Haida Gwaii, BC, Canada. Our blend of Wakame, Kombu, and Giant Kelp is dried with cold air (to maintain raw food status thereby optimizing health benefits) and then ground up into a fine, salt-like consistency. It is an excellent source of iodine, potassium, magnesium, calcium, iron, Vitamin A and C… we could go on but those are the biggies. Sea Veggie salt is milder than sea salt, smells fresh like the ocean, and can be sprinkled onto pretty much anything. Add a dash to eggs, avocados, tomatoes, whole grains, smoothies, salads and more for an easy way to eat your minerals.

Chanterelles are in!

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We are well into the chanterelles harvest season, and while we still have some picking to do,  some of our chanterelles are bathing in a wine barrel, some have been sent to Bothwell Cheese for a delicious new, aged cheddar (not new-aged 🙂 more info on that in the coming months), and we just made a whack of the Smoked Chanterelle Risotto with Sundried Tomatoes. This is the product formerly called Chanterelle Arroz, for those of you that didn’t catch the transition. Same wonderful stuff on the inside, just different packaging and a new name. It’s got big bold flavour: smokey, tangy, with a bit of heat. It goes great with all meat, especially sausage. That means that all 5 wild mushroom sides in the Ready to Feast pack are ready to be feasted on. Fine fall fare, quick to prepare!  A small, first  batch of the Alder Smoked Wine Cask Aged Chanterelles are ready…get them while you can. The remainder of this season’s chanterelle harvest will be used in the RUB, which I know many of you missing madly. Stay tuned.

Out of Chanterelles! – Until Next She Provides

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If you’ve seen us at a farmer’s market, food event, or peeked at our on-line store lately you may have noticed that we are out of Chanterelles. There are still some beauties folded into our forest blend, but our oh so popular RUB (which have a chanterelle foundation), our alder-smoked & wine cask-aged chanterelles (universally one of a kind), and our personal favourite, the smoked chanterelle risotto (formerly called chanterelle arroz) are all SOLD OUT.

Luckily, chanterelle season is just around the corner and the delay shant be too long dear customers. Haida Gwaii, Vancouver Island, other coastal chanterelle havens, and Saskatchewan are all brimming with chanterelle potential. To see the bottom of an empty barrel though reminds us that even if one more or less dedicates their life to wild harvesting, so much about chanterelles any other precious wild foods is out of our hands and in Mother Nature’s.  If we were in the chocolate business, we would just buy more cacao right now from a cacao grower. Instead, we will wait with anticipation until the sun rises a little later in the day, the leaves catch a touch of yellow, and the mossey coniferous trees are ready to send their sap towards their roots, hopefully encouraging Catharellus Cibarius to show it’s golden self.
And while we wait, we are that much more aware and appreciative of the seasons and of mother nature’s ‘unreplicability’ and unfathomably deep harmony.

wrapping up the morel season

By | The Harvester's Log | One Comment

I’m back in the bright lights for a week with most of the year’s harvest to drop off. Skeleton crew remains on site wrapping it up as the last of our morels are found and gathered. Should be complete by early July. An early start and an early finish. Been an awesome morel season, stellar crew, stellar crop. Now we start the stinging nettle and summer mushroom harvest in Northern AB.

Comedic Cooking: Simple Wild Mushroom Sauté

By | Recipe | No Comments

Hello readers,

Please assign thyself to one of the following 4 groups:

  1. I love mushrooms, I’ll eat them on just about anything.
  2. I’m not a ‘mushroom person’. Never have been. Never will be.
  3. I like mushrooms, I just don’t really know what to do with them.
  4. I’m on the fence, depends on the rest of meal I guess.

Now, I’ve got good news and plenty more goods news. Cooking with wild mushrooms is so easy you can “practically do it with your hands tied behind your back.” Pay attention group 3. In this video you can watch Eric cook wild mushrooms with his hands actually tied behind his back. He will extoll the virtues and versatility of wild mushrooms, giving group 1, mush inspiration for your next wild mushroom meal. Group 2, if not for your wild mushroom education, just watch the clip for comic relief (who knows after a good laugh, maybe you’ll be more open to the idea)? And group 4.., may we knock you off your perch, and launch you into the vortex of mushroom adoration.
We had a lot of fun making this video. We wish you a lot of fun adding a little wild to your plate.

VIDEO : Simple WIld Mushroom Saute from Untamed Feast.


By | The Harvester's Log | No Comments

Well the rain just won’t quit, camp is flooding, the rain will kill the crop if we don’t get some warm weather. Momma bear and 2 cubs helping themselves to the kitchen tent this morning, good god could we get a sunny day out here for a change.