KQED Presents: Joanne Weir Gets Fresh - A New Culinary Journey for Viewers

Save ArticleSave Article

Failed to save article

Please try again

Joanne Weir Gets Fresh carries forward the success of her previous award-winning PBS TV series “Joanne Weir’s Cooking Confidence” with 15 brand new shows.

Series Description:

Joanne Weir is back and ready to get fresh with a brand new series! The award-winning cooking instructor, author and television personality returns with 15 new episodes of adventures in cooking sure to entertain and educate your viewers in Joanne Weir Gets Fresh. New for this series, Joanne incorporates her love of travel, taking viewers on a quest to find the perfect ingredient, whether that means fishing in Alaska, visiting a walnut orchard in California, or exploring various specialty meat and grocery markets.

Have you ever thought, “I’d love to eat healthier, but I don’t have time”? Have you eyed the bounty of fresh, natural produce at your local farmers market, only to wonder how to transform all those nutritious ingredients into something easy and tasty? Lucky for us, Joanne is here to help! Using her home kitchen/studio as the classroom, Joanne provides one-on-one instruction with a real-life student, teaching both the student and viewer how to prepare creative, delicious recipes that emphasize the use of fresh, seasonal ingredients.

From summer pluots, to dry farmed tomatoes and winter vegetables, Joanne takes an in-depth look at fruits and vegetables – both the familiar and the fancy- and teaches viewers how to incorporate them into easy, everyday meals. Budding cooks will appreciate the clear demonstrations and practical insights, while veteran chefs will enjoy Joanne’s creative combinations, not to mention a special visit to Alice Water’s Edible Schoolyard Project, the latest venture from the renown pioneer of the slow food movement.


Each show sparkles with Joanne's reflections, practical insights, and love of adventure: sometimes humorous, often personal, Joanne's mission is clear: that each of us can learn to create and improvise meals from an ever-changing wealth of fresh, market ingredients—and that by the end of each episode, the viewer, too will “get fresh.”

Website and Social Media:

Member Guide Article: Why the Focus on Fresh?
: http://www.joanneweir.com/getfresh/
Facebook: https://www.facebook.com/ChefJoanneWeir
Twitter: https://twitter.com/ChefJoanneWeir
YouTube: https://www.youtube.com/user/ChefJoanneWeir
Pinterest: http://www.pinterest.com/ChefJoanneWeir/get-fresh/

Media Contact:

Karen Alvey, karen@joanneweir.com

Episode Descriptions:

Episode 101: Brasicas

Joanne shines a light on winter vegetables, which often take a back seat to their summertime counterparts. She’ll also take us to a butcher chop called Thistle Meats, and stop by a quintessential Italian market. With her student, she’ll show how to make Broccoli Soup with Prosciutto Crisps, Whole Roasted Cauliflower with Anchoiade, and Herb Grilled Lamb

Student: Sarah Van Patten

Broccoli Soup with Prosciutto di San Daniele Crisps
Whole Roasted Cauliflower with Mint Anchoiade
Herb Grilled Lamb Chops

Episode 102: Fresh Dairy

Joanne takes us to a classic Italian trattoria called Poggio, where Chef Ben will show us how to make fresh mozzarella. To complement the freshly made cheese, Joanne will visit an amazing fig orchard in Yountville, and then incorporate cheese and figs in her cooking lesson, making Prosciutto-Wrapped Figs with Goat Cheese, amongst other dishes.

Student: Reggie Wooden

Grilled Prosciutto di Parma Wrapped Figs stuffed with Goat Cheese
Arugula Salad with Balsamic Vinaigrette
Green Capreze Salad
Fresh Ricotta and Walnut Ice Cream

Episode 103: Spring Vegetables

After a long cold winter, Joanne shares her excitement about green spring vegetables and herbs. She’ll incorporate those incredibly fresh ingredients into her cooking lessons with her student, preparing a Spring Panzanella Salad and a Rosemary Skewered Skirt Steak.

Student: Ali Levesque

Spring Panzanella
Rosemary Skewered Skirt Steak with Lemon- herb Gremolata
Jasmine Rice with Lemon Zest.

Episode 104:  Potatoes

One potato, two potatoes, three potatoes, four! In this episode dedicated to spuds, Joanne takes us to her restaurant Copita to show us how they make her favorite dish, and follows it up by teaching her student how to incorporate potatoes into recipes such as a Sweet Potato Vichyssoise and Spiced Papas Bravas with Avocado Crema.

Student: Kevin Blum

Sweet Potato Vichyssoise with Chipotle Crema
Spiced Papas Bravas with Avocado Crema

Episode 105: Spice It Up

In this episode, Joanne shows us that we don’t need to go to Morocco to get a nice variety of spices. She’ll take us on a trip to a spice shop and then teach her student how to make four different spice blends using different ingredients. She’ll also show us how to make Garam Masala and Adobo Rubbed Chicken Skewers. You won’t want to miss this spicy show!

Student: Lauren Eastman

4 spice blends:
Ras El Hanout,
Quatre Epices,
2 Spice Skewers:
Garam Masala and Adobo rubbed Chicken Skewers with Garlic Yogurt Sauce
Roasted Carrots-with Quatre Epices

Episode 106: Roots

Without a root cellar to store roots year round, Joanne shows us how easy and delicious cooking with seasonal fresh root vegetables can be. We’ll visit a farm and then watch along as Joanne teaches her student how to make Root Vegetable Chips with Roasted Carrot Hummus.

Student: Sasha Bernstein

Root Vegetable Chips with Roasted Carrot Hummus
Roasted Root Vegetable Soup with Spiced Brown Butter

Episode 107: Fall Fruit

While Fall is typically associated with the changing colors of leaves and harvesting the last of summer produce, Joanne takes a moment to highlight beautiful fall fruit, including pomegranates and pears. She’ll also take us to a special Italian market and a Napa Winery, and teach her student how to prepare a Fall Fruit Salad.

Student: Pascal Molat

Fall Fruit Salad with Pomegranate, Pear, Grapes and Pecans with White Balsamic Vinaigrette
Chicken Breasts stuffed with Montasio and Dried Figs
Pear Granita with Late Harvest Zinfandel and Black Pepper

Episode 108: Corn- Get an earful!

Come get an earful of corn in this episode dedicated to one of Joanne’s favorite vegetables. To take a fresh approach to incorporating corn into recipes, Joanne will travel to Alaska where we’ll visit a crab shack, and then make a Corn and Crab Chowder with her student.

Student: Gina Brown

Corn and Crab Chowder
Crab Tacos with fresh Tortillas and Corn Salsa

Episode 109: Winter Squash

In this episode, Joanne goes wild with one of her secret food crushes – winter squash. We’ll visit a farmer’s market and a California walnut farm, and then watch as Joanne teaches her student how to transform winter squash into recipes including a Roasted Kabocha Soup with Ginger Butter.

Student: Joan Boada

Pasta with roasted Butternut Squash, toasted Walnuts, Sage, & Parsley, Grana Padano and White Balsamic Vinaigrette
Kabocha Soup

Episode 110: Summer Fruit

Joanne shares her love affair with summer, and shows us how much fun it can be to incorporate fresh summer stone fruits into recipes. She’ll instruct her student on how to prepare Stone Fruit Mostarda and a Roasted Freekeh Pilaf with Dried Figs.

Student: Ianthe Brautigan

Pan-roasted Duck Breast with Stone Fruit Mostarda
Roasted Freekeh Pilaf with Dried Fig and Walnuts
Ice pops

Episode 111: Fresh Bread

One of Joanne’s favorite simple pleasures in life is toasted bread and melted cheese. In this episode entirely dedicated to bread and sandwiches, Joanne treats viewers to a trip to Della Fattoria bakery in Petaluma, and teaches her student how to make a Piadina Salmon Melt and a “Not Your Mother’s Grilled Cheese” Sandwich.

Student: Lila Hood

Piadini Salmon Melt
Not Your Mother’s Grilled Cheese Sandwich- Calbrian Chilie and Montasio with Della Fatorria Pullman Bread


Episode 112: Fresh Beans

Joanne’s mother passed down her passion of beans to her, so in this episode Joanne will take us to one of her favorite farms to pick some fresh beans. She’ll also travel to an Alaskan Salmon hatchery, and then show her student how to prepare a Succotash and Maple-Mustard Glazed Cedar Plank Salmon dish.

Student: Elizabeth Batzel “Libby”

Sweet Corn and Shell Bean Succotash
Cedar Plank Salmon with Maple-Mustard Glaze


Episode 113: Slow Food

Joanne slows things down and shows us how to get two courses out of one slow cooked meal. After visiting a unique butcher shop that uses the whole animal, she’ll teach her student how to braise a chuck roast with tomatoes and red wine – perfect Italian comfort food, slow and fresh.

Student: Geoff Rubendall

Braised Beef Served in 2 Courses:
Ragu with Pasta and Sliced Roast Beef
Long Braised Green Beans with Tomatoes


Episode 114: Summer Squash

In this special episode, Joanne takes us on a visit to her longtime friend and mentor Alice Water’s Edible Schoolyard Project. We’ll see what kind of work Alice is doing to give back to children, along with learning alongside Joanne’s student how to make a fresh Farmer’s Market Risotto with Squash Blossoms and Halibut Skewers with Pistachio-Mint Salsa.

Student: Ali Levesque

Farmer’s Market Risotto with Squash Blossoms,
Grilled Halibut with Squash Ribbons
Pistachio-mint Salsa

Episode 115: Tomatoes

If Joanne had to pick one fruit or vegetable to be best friends with, it would be a simple, fresh tomato. Join her as she travels to Dirty Girl Produce farms and makes Fried Green Tomatoes and Bloody Marys with her student.

Student: Charles Baldwin


Fried Green Tomatoes with Red Tomato Mayonnaise
Bloody Maria with Fresh-pressed Tomato Juice and Muddled Serrano