Chefs A' Field
Fresh from the farm and sea, this Emmy-nominated series offers a visual feast of culinary adventures, with episodes filmed coast to coast, from Hawaii's rich volcanic beaches to Mexico's dense Yucatan jungle. It showcases America's best chefs who, with family and friends, visit local farmers and fishermen to learn about eco-friendly foods. Then, they head back to the kitchen for a behind-the-scenes cooking lesson, where the chefs simplify the professional techniques of the restaurant kitchen to inspire people of all ages and skill levels to cook.
Chefs A' Field Previous Broadcasts
The Revolution (Episode #213)
KQED Life: Sun, Apr 11, 2010 -- 1:00 PM
The Birthplace of Modern Organic Farming. Chef Christine Keff: Flying Fish - Seattle Chef Christine Keff is considered America's "queen of green cuisine," as she recognized the importance of conservation years ahead of other chefs. For the last 15 years, her four-star kitchen has been serving Northwest-inspired dishes made with local and organic ingredients. In this episode, the chef visits one of organic farming's early pioneers, Jim Meyer, in the foothills of the scenic North Cascades mountains. Recipes: Alaskan King Salmon, Squash & Mushroom Ragout, Roasted Onions, Bacon Vinaigrette; Grilled Fish Tacos, Charred Tomato Salsa, Guacamole, Onions, Handmade Tortillas.
Milking Goodness (Episode #212)
KQED Life: Sun, Apr 4, 2010 -- 1:00 PM
Chef Leads the Herd. Chef Craig Stoll: Delfina - San Francisco James Beard Foundation Award-winning chef Craig Stoll is serious about knowing exactly where his ingredients come from. In this episode, the chef visits Point Reyes Farmstead Cheese Company, a real family dairy on the California coast, to meet the Holstein cows that provide milk for one of his favorite cheeses, and to learn first-hand about the cheese-making process. Recipes: Pizza Margherita with Tomato, fior di latte mozzarella, basil; Pizza Panna with local Blue Cheese, California Figs, and House Prosciutto Homemade Peach Ice Cream.