Chefs A'Field: Culinary Adventures That Begin On The Farm
Explores an element of cooking critical to great chefs - the origins of their food sources. Guest chefs travel from kitchen to farm and back again, selecting ingredients for a signature dish which they prepare later in the episode.
Chefs A'Field: Culinary Adventures That Begin On The Farm Previous Broadcasts
Washington, Virginia - Apples (Episode #102H)
KQED 9: Mon, Jun 23, 2008 -- 4:30 PM
Chef Patrick O'Connell is the winner of every major food award and is considered America's greatest chef. His secret? A bit of whimsy, and impeccable ingredients gathered from the countryside that surrounds his famous Inn at Little Washington. Apples from neighboring Sunnyside Organic Farms meet flames in the kitchen of Chef O'Connell - and chef and farmer make a bid for the comeback of the long-forgotten rutabaga.
Recipes: Flaming Apple Tart; Apple-Rutabaga Soup
Various Chefs/Locations (Episode #213H)
KQED 9: Mon, Jun 9, 2008 -- 4:30 PM
Special culinary techniques and tips from the series' lineup of chefs.
- KQED 9: Wed, Jun 25, 2008 -- 8:00 AM
- KQED 9: Wed, Jun 25, 2008 -- 12:30 AM
New York - Wild Striped Bass (Episode #112H)
KQED 9: Thu, Jun 5, 2008 -- 8:00 AM
From the harbors of Cape Cod and a fishing venture for wild striped bass to the organized chaos and dazzling array of fresh fish to be found at New York City's Fulton Fish Market, Chef Rick Moonen of New York's Restaurant RM takes us on a gourmet experience in ocean conservation.
Recipes: Wild Striped Bass with Mushroom Nage; Pomery Potato Salad
Madison, Wisconsin (Episode #111H)
KQED 9: Wed, Jun 4, 2008 -- 8:00 AM
Chef Odessa Piper of Madison's L'Etoile emphasizes the farmer as the centerpiece of any culinary creation. Chef Piper finds inspiration and raw material at the Dane County Farmers Market and at Love Tree Farm in Wisconsin's north woods, where organic sheep's milk and underground caves combine to create America's most prized artisan cheeses.
Recipes: Summer Vegetable Jewel Box; Wisconsin Cheese Plate with Riesling Pears
Chefs Debbie Gold & Michael Smith-40 Sardines: Kansas City, MO (Episode #204H)
KQED 9: Thu, Jun 12, 2008 -- 12:30 AM
Husband-and-wife cooking team Debbie Gold and Michael Smith-renowned for innovative menus featuring the seasons' finest offerings-harvest tomatoes, squash and potatoes at a Mennonite farm and gather eggs at Campo Lindo Farms. Recipes: Poached Egg Soup with Squash Blossoms & Tomatoes; Chicken Breast with Sour Cherries & Asparagus Salad.
- KQED 9: Thu, Jun 12, 2008 -- 8:00 AM
Chef Todd Gray-Equinox: Washington, Dc (Episode #208H)
KQED 9: Wed, Jun 18, 2008 -- 12:30 AM
Chef Gray and veteran "waterman" Beatrice Taylor go on a sailing adventure in the Chesapeake Bay to catch one of his favorite ingredients-soft-shell crab. Recipes: Soft-Shell Crab & Anchovy Butter; Melon & Watercress Salad.
- KQED 9: Wed, Jun 18, 2008 -- 8:00 AM
Chef Suzanne Goin-Lucques/A.O.C.: Los Angeles, Ca (Episode #202H)
KQED 9: Tue, Jun 10, 2008 -- 12:30 AM
L.A.'s hottest chef joins farmer Phil McGrath, grower of the best fruit and vegetables in California, to harvest organic strawberries, tomatoes, squash and beans. Recipes: New World Pork & Beans; Kobocha Squash & Radicchio Salad.
- KQED 9: Tue, Jun 10, 2008 -- 8:00 AM
Chef Sam Hayward-Fore Street: Portland, Me (Episode #212H)
KQED 9: Mon, Jun 2, 2008 -- 4:30 PM
Chef Hayward and farmer Lee Straw sail off the coast of Maine to secret islands where they herd sheep and watch them graze on salt grass and seaweed. Recipes: Roasted Leg of Lamb; Grilled Rib Chop of Lamb with Matsutaki Mushrooms & Kale; Cider-Baked Beans.
- KQED 9: Tue, Jun 24, 2008 -- 8:00 AM
- KQED 9: Tue, Jun 24, 2008 -- 12:30 AM
Chef Matt Littledog-Simon & Seaforts: Anchorage, AK (Episode #205H)
KQED 9: Fri, Jun 13, 2008 -- 12:30 AM
In July, we travel to the icy waters of Alaska, home to the world's only certified sustainable salmon fishery, where Chef Littledog guides us through the remarkable story of wild salmon and goes fishing right next to hungry grizzly bears as they dive for fish. Recipes: Wild Alaska Salmon Stuffed with Bread Pudding & Mushrooms; Risotto-Encrusted Wild Alaska Salmon Steak.
- KQED 9: Fri, Jun 13, 2008 -- 8:00 AM
Chef Karen Demasco-Craft: New York, Ny - Costa Rica (Episode #203H)
KQED 9: Wed, Jun 11, 2008 -- 12:30 AM
New York's most celebrated pastry chef takes us to the root of her sweet desserts in beautiful Costa Rica where she plants, harvests and processes organic sugar cane by hand. The end result: 100 percent pure, organic, unrefined sugar. Recipes: Sucanat Candied Macadamia Nuts; Gooey Organic Brown Sugar Cakes.
- KQED 9: Wed, Jun 11, 2008 -- 8:00 AM
Chef Jeff Tunks-Ceiba/Dc Coast/Tenpenh: Washington, DC - Iceland (Episode #207H)
KQED 9: Tue, Jun 17, 2008 -- 12:30 AM
In Iceland, Chef Tunks fishes for cod in pristine fjords, chats with Icelandic fishermen and travels across the glaciers to participate in a sheep roundup that has gone on since the Vikings first moved to the island some 1,100 years ago. Recipes: Horseradish-Crusted Cod with Potato Puree & Dill Butter; Lamb Loin with Basil-Mint Jus & Caponata Relish.
- KQED 9: Tue, Jun 17, 2008 -- 8:00 AM
Chef Jacques Pepin & Sunburst Trout: Canton, Nc (Episode #206H)
KQED 9: Sat, Jun 14, 2008 -- 12:30 AM
Chef Pepin travels the foothills of the Great Smoky Mountains with Sunburst Trout Farm's Sally Eason to find out where her caviar comes from. Recipes: Poached Trout with White Wine, Horseradish & Mushroom Sauce; Sunburst Caviar on Potato Pancake.
Chef Holly Smith-Cafe Juanita: Kirkland, Wa (Episode #209H)
KQED 9: Thu, Jun 19, 2008 -- 12:30 AM
Rising star Holly Smith complements flavorful organic vegetables provided by Andrew Stout of Full Circle Farms with sausage she makes by hand with Armandino Batali. Recipes: Octopus with Green Sauce & Olive Oil-Poached Potato; Armandino's Winter Sausage.
- KQED 9: Thu, Jun 19, 2008 -- 8:00 AM
Chef Dan Barber-Blue Hill: New York, Ny (Episode #210H)
KQED 9: Fri, Jun 20, 2008 -- 12:30 AM
Chef Barber's philosophy of cooking with only local ingredients, coupled with his culinary talents, has enabled him to expand his Manhattan restaurant from a casual neighborhood joint into a fine dining experience. Chef Barber harvests crops from his family's farm in the Berkshires, then returns to his newest outpost at The Stone Barns Center for Sustainable Agriculture. Recipes: "Ode to the Chicken" Soup; "Best of the Greenhouse" Salad.
- KQED 9: Fri, Jun 20, 2008 -- 8:00 AM
Portland, Oregon - Berries (Episode #101H)
KQED 9: Mon, Jun 16, 2008 -- 4:30 PM
Serving 95% organic, 100% locally produced cuisine at his Portland restaurant, Wildwood, Chef Cory Schreiber has his hands and his heart in the soil of the Pacific Northwest. Chef Schreiber's obsession with all things local and seasonal takes us in search of the perfect summer berry at West Union Gardens, on the urban fringe of Hillsboro, OR.
Recipes: Sauteed Summer Squash with Wild Salmon; Summer Salad with Shallots and Berries
Four Chefs - Seattle, Atlanta, Boston, Portland (Episode #113H)
KQED 9: Fri, Jun 6, 2008 -- 8:00 AM
We head coast to coast, season to season in a shopping lesson with the nation's top chefs, from the fields to the farmers' markets, the local cheese shop to a wine tasting, for a lesson in shopping that's as good for the planet as it is for the palette. Recipes: Simple Carrot, Cumin & Cheese Salad; Elephant Garlic Focaccia
Seattle, Washington (Episode #110H)
KQED 9: Tue, Jun 3, 2008 -- 8:00 AM
Forager Anna Hoffer and renowned Chef Johnathan Sundstrom of Seattle's Earth & Ocean Restaurant roam the wilds of the Pacific Northwest in search of Mother Nature's finest ingredients. Chef Sundstrom is one of the only chefs anywhere to offer a daily menu sauvage, built entirely on wild ingredients gathered from the mountains and waters of the Northwest.
Recipes: Wild Boar Ravioli in Lobster Mushroom Sauce; Seabean and Heirloom Tomato Salad