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?
Karen Alvey, firstname.lastname@example.org
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
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,
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
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
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
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