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
Sustainable Hawaii (Episode #209)
KQED Life: Sun, Feb 14, 2010 -- 1:00 PM
Not Just Beaches and Volcanoes, Hawaii Grows Secret Ingredients to Delight the Palate. Chef Alan Wong: Alan Wong's Restaurants -Honolulu and Tokyo On the Big Island of Hawaii, top chef Alan Wong visits Richard Ha, whose Hamakua Springs Country Farms grows beautiful, award-winning produce in the shadow of Mauna Kea. Then it's on to the links-to fish in golf course ponds! In the kitchen, Chef Wong explains how waves of immigration have influenced his unique take on Hawaiian cuisine. Recipes: Hawaiian Shrimp & Clam Paella with Island Spices & Veggies; Sauteed Moi & Heirloom Tomato Salad.
The Real Chef's Garden (Episode #208)
KQED Life: Sun, Feb 7, 2010 -- 1:00 PM
Seattle Chef Takes "Farm to Table" to New Heights. Chef Brian Scheehser: Trellis Restaurant - Kirkland, WA In this episode, we enjoy a delicious "farm to table" experience with Chef Brian Scheehser, who practices sustainable farming in his 3-acre garden. The chef-who grows and harvests vegetables and herbs featured on the menu of Trellis Restaurant on Seattle's Eastside-shares expert tips on cooking and on growing fruits and vegetables. Recipes: "Two-Hour" Spring Salad with Purple Onions & Strawberries; Seared Wild Salmon with Zucchini, Squash Blossoms, Artichoke, & Sun-Dried Tomatoes.
Oregon Organics (Episode #210)
KQED Life: Sun, Feb 21, 2010 -- 1:00 PM
Wheelchair Farmer Fosters Good Earth. Chef Philippe Boulot: The Heathman Restaurant - Portland, OR Tim Gilmer is a paraplegic farmer who has little patience for sympathy, but a great fondness for earth-friendly produce. He grows impeccable ingredients, all without chemicals. Chef Philippe Boulot and his daughter visit Gilmer's farm in Walnut Hill, Oregon. In the kitchen, the chef shows off the culinary skills that earned him a James Beard Foundation Award. Recipes: Stuffed Zucchini with Chanterelle Mushrooms & Garlic-Parsley Butter; Fava Bean Sandwich with Tomato Relish.