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.
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.
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, Oct 25, 2014 -- 1:00pm 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.
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: Fri, Nov 7, 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.
America's First Food (#207H) Duration: 26:46 STEREO TVG (Secondary audio: DVI)
P. Allen Smith visits Monticello, the home of our third president and first foodie. At Thomas Jefferson's home Allen heads to the garden to see what is being harvested for their annual festival. Allen also goes inside Monticello to see what a dining experience in the home would have been like in the early 1800s.
Going Underground (#208H) Duration: 25:56 STEREO TVG (Secondary audio: DVI)
Get your shovel and trowel ready. P. Allen Smith is getting down and dirty in this episode of Garden to Table. Allen is pulling root vegetables out of the ground and putting them on a plate. Allen demonstrates a gorgeous tablescape idea for your next brunch.
- KQED Life: Fri, Nov 28, 2014 -- 12:30pm email reminder