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
Sweet Nectar (Episode #205)
KQED Life: Sun, Jan 17, 2010 -- 1:00 PM
World's First Organic Fair-Trade Honey & Blue Agave Syrup from Mexico. Chef Richard Sandoval: Modern Mexican Restaurants - New York; Dubai; Las Vegas; Denver; Tysons Corner, VA; Washington, D.C.; Mexico City; Acapulco This episode accompanies Chef Richard Sandoval, world-famous for his modern Mexican cuisine, on a journey to the outer reaches of Mexico, from the dense jungles of Quintana Roo to the mountaintops of Jalisco to the Pacific cliffs outside Acapulco. We see how the world's first organic fair-trade honey is harvested by native Mayans, and Chef Sandoval shows how to tap the rare blue agave for its syrup. In the kitchen, a Mexican feast is prepared by three generations of Sandovals. Recipes: Salmon Terrine with Chile Guajillo a la Blue Agave; Camarones de la Vera Cruz (& a Touch of Honey).
Peaches and Herb (Episode #206)
KQED Life: Sun, Jan 24, 2010 -- 1:00 PM
Pennsylvania Peaches Transcending Politics in Washington, D.C. Chef Brian McBride: Blue Duck Tavern - Washington, D.C. In Washington, D.C. , the talk of the town is GDP and CPI, but just across the Pennsylvania border, folks are discussing IPM. One of Washington, D.C. 's hottest chefs, Brian McBride, and his daughters visit Pennsylvania farmer Mark Toigo, who uses IPM, integrated pest management, to grow sweet, picture-perfect peaches and plums with no chemical residue. In the kitchen, the chef and his daughters prepare a visually pleasing, mouthwatering feast. Recipes: Free-Range Chicken with Peaches & Herbs; Summer Salad with Heirloom Tomatoes, Garden Herbs & Doughnut Peaches.
Old Salts, Young Guns (Episode #204)
KQED Life: Sun, Jan 10, 2010 -- 1:00 PM
Chesapeake Bay Oysters Bubble Back from Virtual Extinction. Chef Jason Alley: Comfort Restaurant - Portsmouth and Richmond, VA Virginia chef Jason Alley and his children join Chesapeake Bay oyster farmers Ryan and Travis Croxton to harvest oysters and learn how the once-endangered bivalves are helping to clean up pollution in the bay. In the kitchen, Chef Alley and his children prepare dishes featuring their prized catch. Recipes: Angels on Horseback; Oysters on the Half Shell with Vanilla-Ginger Mignonette.
Food Defines Family (Episode #207)
KQED Life: Sun, Jan 31, 2010 -- 1:00 PM
California Surfer Grows Vietnamese Specialties. Chef Charles Phan: The Slanted Door and Out The Door - San Francisco, CA Charles Phan is the visionary executive chef of San Francisco's world-renowned Slanted Door. In this episode, the James Beard Foundation Award-winning chef and his family head to Santa Cruz, home of surf-loving farmer Joe Schirmer's Dirty Girl Produce, which grows the unique Asian ingredients used by Chef Phan. The Phan family gathers and sells at the Santa Cruz Farm Market, then it's back to the kitchen, where Chef Phan and his children whip up Asian specialties with an American twist. Recipes: Vietnamese Egg Omelet with Trumpet Mushrooms & Asian Influences; Lemongrass Chicken with Sauteed Beet Greens.
Blueberry Bombshells (Episode #203)
KQED Life: Sun, Jan 3, 2010 -- 1:00 PM
Exploding Oregon Blueberries Blast the Taste Buds. Chef Vitaly Paley: Paley's Place - Portland, OR World-renowned Portland, Oregon, chef Vitaly Paley is a James Beard Foundation Award winner whose menu is inspired by the bounty of the Pacific Northwest. In search of the perfect berry, he lands in a blueberry patch where frolicking farm kids explain how to pick the prized fruit. With kids in tow, Chef Paley heads back to the kitchen to create dishes starring the blueberry. Recipes: Summer Blueberry Salad with Cascade Greens & Flowers; Blueberry Muffins a la Kuchen.