KQED DTV Channels
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KQED 9HD
Comcast 9 and 709
Digital 9.1, 54.2 or 25.1All widescreen and HD programs
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KTEH 54
Comcast 10
Digital 9.2, 54.1 or 25.2KTEH TV from San Jose in Silicon Valley
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KQED Life
Comcast 189
Digital 54.3Arts, food, how-to, gardening, travel
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KQED World
Comcast 190
Digital 9.3History, world events, news, science, nature
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V-Me
Comcast 191 & 621
Digital 54.5 or 25.324-hour national Spanish-language network
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KQED Kids
Comcast 192
Digital 54.4Quality children's programming parents love too
More from KQED
Avec Eric
This series provides an insider's view of the professional life and lifestyle of master chef Eric Ripert. The Michelin 3-star chef and co-author of On the Line teaches viewers how to achieve elegant simplicity at home and elevate their food experiences. The series goes behind-the-scenes at his famed New York restaurant Le Bernardin, one of the most heralded kitchens in the US, to showcase the inner workings of a high-end seafood restaurant. Each episode is a journey from the restaurant to the source of Ripert's inspiration, including Hog Island Sustainable Oyster Farm in Sonoma, CA.
Upcoming Broadcasts:
Building Flavor (#101)
Duration:
26:46 CC Stereo TVG
Join super chef Eric Ripert as he takes us inside his world of big flavors. First, we get an inside look at, and introduction to, the legendary saucier at Le Bernardin, as he goes about developing the subtle flavors necessary for the myriad sauces used in the restaurant every day. Eric then travels to the beautiful Villa Bordoni in the Chianti region of Tuscany. But this is no luxury visit for our chef, as we join him on a wild boar [cinghiale] hunt during a torrential thunder storm. All ends up deliciously safe and sated in the Villa's kitchen, then dining room, as we savor the delights of pappardelle with cinghiale ragu. Back home in his own kitchen, Eric teaches us how to prepare perfect roasted pork loin with wild mushrooms and garlic and sage pan jus.
Channels and Airdates:
Star Ingredients (#102)
Duration:
26:46 CC Stereo TVG
Join Eric as he demonstrates the importance of quality ingredients in great cooking. In the kitchen of Le Bernardin, Eric takes us through the preparation raw ingredient dishes, such as smoked salmon with organic farm raised caviar (Yes, he's become a convert to Farm raised caviar!). We then travel with Eric to California, and visit with his good friend, surfer, gardener and chef, David Kinch. From surfing in Santa Cruz to sampling the garden and restaurant delights in Los Gatos, Eric is inspired by his friend's homage to the garden and the sea. Back home, Eric is prepares a simple and delicious seared salmon with sauteed pea shoots and ginger-soy vinaigrette.
Channels and Airdates:
Farming The Sea (#103)
Duration:
26:46 CC Stereo TVG
On today's episode we travel with Eric to experience farming the sea. We begin at Le Bernardin with the preparation of thousands of pounds of fresh fish delivered every morning to the restaurant. Eric then travels to Hog Island, a California shellfish farm whose millions of oysters and clams naturally clean the sea they are grown in. Back in his home kitchen, Eric is inspired to make a whole roasted red snapper with Thai spices and coconut rice.
Channels and Airdates:
Building Flavor (#101H)
Duration:
26:46 Stereo TVG
Join super chef Eric Ripert as he takes us inside his world of big flavors. First, we get an inside look at, and introduction to, the legendary saucier at Le Bernardin, as he goes about developing the subtle flavors necessary for the myriad sauces used in the restaurant every day. Eric then travels to the beautiful Villa Bordoni in the Chianti region of Tuscany. But this is no luxury visit for our chef, as we join him on a wild boar [cinghiale] hunt during a torrential thunder storm. All ends up deliciously safe and sated in the Villa's kitchen, then dining room, as we savor the delights of pappardelle with cinghiale ragu. Back home in his own kitchen, Eric teaches us how to prepare perfect roasted pork loin with wild mushrooms and garlic and sage pan jus.
Channels and Airdates:
Birth of a Dish (#104)
Duration:
26:46 CC Stereo TVG
On today's episode Eric travels to coastal Livorno in Tuscany where he starts the day early in the morning at the local fish and vegetable markets, then head into the kitchen to watch the preparation and then enjoy eating a traditional fisherman's stew called cacciucco. Inspired by this red wine fish stew, we next join Eric at his restaurant as he and his team of chefs create a new dish using these traditional flavors but with new techniques. Back home, Eric shows us how to prepare a home kitchen version of the codfish Basquaise they created at Le Bernardin.
Channels and Airdates:
Star Ingredients (#102H)
Duration:
26:46 Stereo TVG
Join Eric as he demonstrates the importance of quality ingredients in great cooking. In the kitchen of Le Bernardin, Eric takes us through the preparation raw ingredient dishes, such as smoked salmon with organic farm raised caviar (Yes, he's become a convert to Farm raised caviar!). We then travel with Eric to California, and visit with his good friend, surfer, gardener and chef, David Kinch. From surfing in Santa Cruz to sampling the garden and restaurant delights in Los Gatos, Eric is inspired by his friend's homage to the garden and the sea. Back home, Eric is prepares a simple and delicious seared salmon with sauteed pea shoots and ginger-soy vinaigrette.
