P. Allen Smith's Garden to Table
Gardening expert P. Allen Smith offers new and exciting ways to combine the gardening and dining experience. The recipes incorporate seasonal, straight-from-the-garden ingredients while also honoring Allen's Southern heritage. In addition, each episode also showcases creations by chefs from around the country. Throughout the series, Allen's gardening tips and cooking tricks show viewers how to incorporate the garden-to-table concept into their lifestyle. Another regular segment spotlights Allen's ideas for creating beautiful table settings, or "tablescapes," for any occasion by using elements from the garden.
Crazy for Berries (#113H) Duration: 26:40 STEREO TVG (Secondary audio: DVI)
Allen visits a you-pick-em strawberry operation and then demonstrates how to put them to use in the kitchen to make refreshing strawberry lemonade. We'll also hear a short history lesson on the "Indian Series" of blackberries and how they were developed and get ideas for using blueberries in your landscaping.
- KQED Life: Sat, Dec 14, 2013 -- 1:00pm email reminder
Herbs & Roses (#201H) Duration: 26:46 STEREO TVG (Secondary audio: DVI)
P. Allen Smith invites James Beard award winning Chef Jerry Traunfeld to help him concoct an herb filled multi-course menu to serve guests attending the dedication of the new rose garden at the Garden Home Retreat. Allen also demonstrates the ease of drying and storing your own herbs. Plus, a mystery solved... is garlic an herb or a vegetable?
Back to Basics (#202H) Duration: 26:23 STEREO TVG (Secondary audio: DVI)
P. Allen Smith makes a visit to the Canterbury Shaker Village in New Hampshire. There he tours the vegetable garden and teaches us about the art of broom making. Plus, Allen shares a favorite family recipe - Aunt Antha's Corn Pudding.
Reservations for Two (#313H) Duration: 26:20 STEREO TVG (Secondary audio: DVI)
Most cookbook recipes have serving sizes for four or more people. But there are a lot of two-family households out there. Allen shares tips on downsizing a recipe to serve two and also advises about gardening for two. Plus, we'll learn how to prepare a couple of tasty dishes for a romantic dinner.
- KQED Life: Fri, Jan 3, 2014 -- 12:30pm email reminder
Fire Up The Grill (#203H) Duration: 26:32 STEREO TVG (Secondary audio: DVI)
It's time to get the grill fired up as P. Allen Smith brings the garden to the barbeque. In this episode of Garden to Table, Allen heads to Oklahoma where they are grilling veggies and whipping up a Mint Raspberry Iced Tea recipe that is a must try for your next gathering. Then learn how to create an elegant outdoor tablescape using gourds.
Pizza Party (#101H) Duration: 26:32 TVG (Secondary audio: DVI)
In P. Allen Smith's first Garden to Table episode, he's throwing a pizza party, and showcases several recipes, including a delicious Greek salad, an easy way to make pizza dough and a fresh strawberry sorbeto. Allen creates a fun tablescape using interesting items from the garden. Also, Allen gives tips on what herbs can be planted together and taken straight from Garden to Table.
- KQED Life: Fri, Jan 10, 2014 -- 12:30pm email reminder
Gone Fishing (#204H) Duration: 26:43 STEREO TVG (Secondary audio: DVI)
Fresh fish is on the menu in this episode of P. Allen Smith's Garden to Table. Also tips on growing cabbage and using it to create a delicious Cole Slaw. Plus, a fishing trip in the Arkansas Delta in search of crappie.
- KQED Life: Sun, Jan 12, 2014 -- 9:00am email reminder
Bunches of Blueberries (#102H) Duration: 26:37 STEREO TVG (Secondary audio: DVI)
Allen goes to Oregon to sample several delicious blueberry dishes and visits a plant where they harvest blueberries. Back at the farm, he makes his homemade blueberry muffins. Allen shows how use blueberries as an ornamental plant when he to puts together a "deckscape with a blueberry theme.
- KQED Life: Fri, Jan 17, 2014 -- 12:30pm email reminder
Edible Landscaping (#205H) Duration: 26:46 STEREO TVG (Secondary audio: DVI)
P. Allen Smith searches the suburbs of Chicago and finds a front yard filled with edible flora. Allen also makes a stop at the nation's first certified organic rooftop farm. Back in Arkansas Allen demonstrates Plus, a tablescape design from a 19th century plantation home.
- KQED Life: Sun, Jan 19, 2014 -- 9:00am email reminder
Tomato Festival (#103H) Duration: 26:46 STEREO TVG (Secondary audio: DVI)
P. Allen Smith is having a Tomato Festival in the garden! At the height of tomato season, Chef Josh Smith who makes a delicious tomato gazpacho and explains how to properly cook heritage poultry joins Allen. There's also a tomato tasting happening in Allen's one-acre vegetable garden where guests sample heirloom tomatoes and vote on their favorite. Allen decorates the tables for this festival using you guessed it, tomatoes!
- KQED Life: Fri, Jan 24, 2014 -- 12:30pm email reminder
Soul Food (#206H) Duration: 26:46 STEREO TVG (Secondary audio: DVI)
In this episode of Garden to Table, P. Allen Smith traces the origins of Soul Food. Allen also heads to the garden to harvest okra and then puts it to use in the kitchen. And a look at a festival in the South dedicated to the purple hull pea.
- KQED Life: Sun, Jan 26, 2014 -- 9:00am email reminder
Orchard Fruit (#104H) Duration: 26:40 TVG (Secondary audio: DVI)
P. Allen Smith shares with us the many things you can do with orchard fruit, including a crunchy pear salad, grilled nectarines with bleu cheese and a refreshing peach beverage. Allen decorates a festive fall table using apples. Allen pays a visit to an expert on peaches and takes us on a tour of his orchard at the farm.
- KQED Life: Fri, Jan 31, 2014 -- 12:30pm email reminder