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.
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.
Harvest Festival (#105H) Duration: 26:39 STEREO TVG (Secondary audio: DVI)
P. Allen Smith is celebrating the fall harvest at the farm with a lot of friends. If you love autumn, this is the episode for you! Allen shares several delicious recipes like his mouthwatering pumpkin creme brulee and roasted chicken and pumpkin stew. Plus, chef Ashley Christenson is on hand to help Allen harvest sweet potatoes and, in turn, she shows him how to make a simple sweet potato dish with honey mustard and brown sugar. Allen also talks to a guest about Southern cuisine and shows us what he did to decorate for the big party by using sumac branches as chandeliers!
- KQED Life: Fri, Aug 8, 2014 -- 12:30pm email reminder
"Egg"Cellent! (#106H) Duration: 26:41 STEREO TVG (Secondary audio: DVI)
In this episode, P. Allen Smith showcases the egg. Allen visits chef Patrick Herron to learn about duck eggs and make some incredible desserts. Plus, we learn about a rare breed of heritage ducks called Aylesburys and what's being done to protect them. Allen also gets to crack the mystery behind the amazing chemistry involved while cooking with eggs. Finally, Allen shares some delicious recipes including a red pepper frittata.
- KQED Life: Fri, Aug 15, 2014 -- 12:30pm email reminder
Salad Greens (#107H) Duration: 26:42 STEREO TVG (Secondary audio: DVI)
P. Allen Smith demonstrates the ease of growing your own salad greens. This episode explores the vocabulary and range of "greens." Allen steps into the garden and shows off some of his favorites. Plus, learn how to make an appetizing Nicoise salad for your next dinner party.
Backyard Farming (#108H) Duration: 26:38 STEREO TVG (Secondary audio: DVI)
P. Allen Smith shows how you can take even the smallest outdoor spaces and turn them into your own mini-farm. Allen demonstrates how to use straw bales to create raised beds. And if you love honey, find out how to maintain a beehive right in your own back yard!
The Emergence of Spring (#109H) Duration: 26:40 STEREO TVG (Secondary audio: DVI)
P. Allen Smith picks dandelions - not to make wishes but to create a salad! Allen also steps into the garden to plant asparagus. Plus, Allen makes an amazing tablescape using daffodils.
The Joy of Canning (#110H) Duration: 26:31 STEREO TVG (Secondary audio: DVI)
P. Allen Smith invites Aunt Genny over to learn her secrets of canning. Allen also shares with us how he makes one of his favorite marmalades using mandarin oranges, and then puts it to use making a delightful cake. Finally, Allen takes a tour of an old-fashioned canning company.
Cooking for Old-Fashioned Flavor (#111H) Duration: 26:40 STEREO TVG (Secondary audio: DVI)
Step back in time as Allen visits an 18th-century cooking expert and learns how to use the tools of the trade. Allen also cooks up his great grandmother's a blackberry jam cake and an amazing buttermilk pie recipe from a 1923 handwritten note.
Amber Waves of Grain (#112H) Duration: 26:40 STEREO TVG (Secondary audio: DVI)
P. Allen Smith visits with a neighboring wheat farmer and talks about what it takes to grow hundreds of acres of grain. Allen also visits the rice capital of the world in Stuttgart, Arkansas during one of its busiest times of the year. Allen also shows us how to put grains to use in the kitchen with a couple of his favorite recipes.