TV Transmitter Status
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Tues 1/19: KTEH Over the Air restored
KTEH Over-the-Air transmissions restored to normal apx 10:50am, operating at 98-100% power. 100% power = 290 kW. Fiber feeds to Comcast Cable, DirecTV and Dish Network normal.
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Tues 1/19: KTEH Over the Air signal down
KTEH’s transmitter on Monument Peak is off the air. Engineers are working on the problem. Time needed for repairs not known at this time.
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KQED-DT9 (San Francisco)
Fiber feeds to Comcast Cable, Astound Cable and AT&T U-verse normal. Over-the-Air transmissions normal, operating at 98-100% power. 100% power = 710 kW.
TV Transmitter Status
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:
Oil and Wine (#109H)
Duration:
26:46 Stereo TVG
Join Eric this week as he explores the fascinating parallels between olive oil and wine. We get an insider look at one of the regular olive oil blind tastings done at Le Bernardin to ensure that the restaurant is using the best oil to enhance the flavor of the dishes. Eric then travels to the Chianti region of Tuscany, which is known not just for its wine, but also its olive oil. We visit the Fonterutoli estate where they produce both wine and olive oil, and where Eric gets an up-close look at the process of making olive oil -which is not dissimilar to the process of making wine. Back home, Eric is inspired by his journey to make a succulent chicken paillard with tomatoes, fennel and olives.
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:
Craftsmanship (#110H)
Duration:
26:46 Stereo TVG
In the last episode, Eric takes a closer look at craftsmanship and the importance of hands-on skills in cooking. We start in Le Bernardin where we follow the fastest fish butcher in the business as he precisely prepares the hundreds of pounds of fish needed for the restaurant each day. We also take a look at the intricate desserts prepared by the restaurant's talented pastry chef. Eric then travels to the Sonoma coast of California and the Flowers winery where he follows the highly technical process being used to craft their impeccable pinot noir. Back home in New York, Eric demonstrates his craft in cooking a fabulous dish of scallops with tomato compote and champagne beurre blanc.
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:
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:
Teamwork (#105)
Duration:
26:46 CC Stereo TVG
On today's show Eric explores the importance of teamwork - in the remarkable complexity of a honeybee hive, in the coordination of the staff of a 4-star restaurant, and in the harmony of contrasting flavors in a great dish. After traveling to the fascinating Melissa Garden Honeybee Sanctuary in Northern California, Eric returns home and creates a spice crusted duck breast with orange-honey glaze and cumin scented carrots.
Channels and Airdates:
Traditions (#106)
Duration:
26:46 CC Stereo TVG
This week, Eric finds inspiration in the past and shows us how traditional practices can create a base for great cooking. Eric shares his grandmother's traditional capon recipe with the sous chefs at Le Bernardin. He then travels to Stone Barns in New York's Hudson River Valley where Chef Dan Barber explains how the farm's focus on and reinterpretation of traditional farming practices results in remarkable ingredients. Eric then returns to the home kitchen to share his grandmother's recipes for a perfectly roasted chicken and salad vinaigrette.
Channels and Airdates:
Artisanal (#107)
Duration:
26:46 CC Stereo TVG
This week, join Eric as he experiences the lifestyles of culinary artisans up close in Tuscany. Eric goes to a farm where they gather chestnuts for cooking and for feeding their prize-winning cows. He visits the outdoor markets where all sorts of artisanal products are sold. He learns about the cheesemaking process at the renknowned dairy, Il Palagiaccio. Last, Eric visits with restaurateur, Giovanna Carcasci, where they make spinach ricotta ravioli just like she did as a small child. Back at home in New York, Eric is inspired to make a French adaptation of the classic Italian linguini carbonara.
Channels and Airdates:
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.
