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Chefs A' Field: Culinary Adventures That Begin On The Farm

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Portland, Oregon - Berries
#101
Serving 95% organic, 100% locally produced cuisine at his Portland restaurant, Wildwood, Chef Cory Schreiber has his hands and his heart in the soil of the Pacific Northwest. Chef Schreiber's obsession with all things local and seasonal takes us in search of the perfect summer berry at West Union Gardens, on the urban fringe of Hillsboro, OR. Recipes: Sauteed Summer Squash with Wild Salmon; Summer Salad with Shallots and Berries.


Washington, Virginia - Apples
#102
Chef Patrick O'Connell is the winner of every major food award and is considered America's greatest chef. His secret? A bit of whimsy, and impeccable ingredients gathered from the countryside that surrounds his famous Inn at Little Washington. Apples from neighboring Sunnyside Organic Farms meet flames in the kitchen of Chef O'Connell-and chef and farmer make a bid for the comeback of the long-forgotten rutabaga. Recipes: Flaming Apple Tart; Apple-Rutabaga Soup.


San Francisco, California
#103
For her innovative recipes, Chef Traci Des Jardins of San Francisco's Jardiniere and Acme Chop House relies on locally sourced, organic products gathered from farmers she grew up with in California's Central Valley. In this episode, Chef Des Jardins saddles up to find out where her beef comes from and finds Wayne Langston's ranch in Vina, CA, abounding with happy cattle-beef raised only on grass, without hormones or additives, "just as nature intended." Recipes: Grasslands Steak with Herb Butter; Sauteed Onions & "Just Dug Potatoes"; Acme Salsa Verde.


Birmingham, Alabama
#104
The cuisine served by Chef Frank Stitt at Birmingham's Highlands Bar & Grill showcases Gulf seafood, splendid Alabama produce and Southern staples. It's both all-American and very French-as if Alabama were sandwiched somewhere between Mississippi and Provence. Chef Stitt's fine ingredients come from a surprising place: a former parking lot in the middle of town that has been cleansed, refurbished and turned back into farmland. Recipes: Leeks in Farm Egg Vinaigrette; Deep South Fall Vegetable Ragout.


Seattle, Washington - Mussels
#105
Big and gregarious and in love with the food experience, Chef Tom Douglas of Seattle's Palace Kitchen, Etta's Seafood and Dahlia Lounge restaurants heads out to the waters of the Pacific Northwest to savor the succulence of the sea-perfect mussels from Whidbey Island's Penn Cove Shellfish. Recipes: Mussels in Sake Ginger Butter; Mussel Chowder.


Washington, D.C. - Peppers
#106
For more than 23 years, Chef Nora Pouillion of Washington, D.C.'s Nora and Asia Nora restaurants has been a leader in showcasing the organic food philosophy. She uses only 100%certified organic ingredients, from salt to sweet peppers. A visit to her favorite farm, New Morning Farms in Hustontown, PA, reveals the essence of summer-ripe heirloom tomatoes and red peppers pulled fresh from the vine. Recipes: Red Pepper Soup; Rockfish with Three-Color Peppers; Grilled Eggplant with Roasted Red Pepper Salad.


New York, New York - GreenMarket
#107
Chef Peter Hoffman's Savoy is a standout among New York's many restaurants, its success stemming from the purity and freshness of each meal served. Nearly every day, Chef Hoffman dodges traffic as he rides his specially outfitted bike to the Union Square Green Market, the city's largest farmers market, to gather ingredients from local sources like Keith's Farm in Westtown, NY. Recipes: Garlic Custard; Heirloom Tomato & Purslane Salad.


Atlanta, Georgia - Organic
#108H
Chef Anne Quatrano of Atlanta's Bacchanalia and Float Away Cafe has a passion for fine ingredients from local family farms. We see the sweet reward of her obsession as we unearth the finest collards the South has to offer. And we find out the family farm is alive and well when we visit Chef Quatrano's farm and the Glover Family Organic Farm, whose soil-nurtured naturally for generations-yields wonderful organic specialty greens and produce. Recipes: Sweet Potato Soup; Bacchanalia Collards; Sweet Onion & Apple Saute, Southern Style.


Atlanta, Georgia - Organic
#108
Chef Anne Quatrano of Atlanta's Bacchanalia and Float Away Cafe has a passion for fine ingredients from local family farms. We see the sweet reward of her obsession as we unearth the finest collards the South has to offer. And we find out the family farm is alive and well when we visit Chef Quatrano's farm and the Glover Family Organic Farm, whose soil-nurtured naturally for generations-yields wonderful organic specialty greens and produce. Recipes: Sweet Potato Soup; Bacchanalia Collards; Sweet Onion & Apple Saute, Southern Style.


Boston, Massachusetts - Bluefin
#109
Chef Stan Frankenthaler of Boston's Salamander restaurant was one of the first chefs in America to remove threatened seafood species from his menu. In this episode, he heads out for an adventure on the high seas in search of the giant bluefin tuna with harpooner Billy " Bluefin" Chaprales. They are harpooning not because it is archaic, but because it is the most sustainable modern method for preserving the most sought-after fish in the sea. Recipes: Raw Tuna & Green Goddess Summer Salad; Seared Tuna & Savory Sauce; Blueberry-Ginger Ice Cream Glaze.


Seattle, Washington
#110
Forager Anna Hoffer and renowned Chef Johnathan Sundstrom of Seattle' s Earth & Ocean Restaurant roam the wilds of the Pacific Northwest in search of Mother Nature's finest ingredients. Chef Sundstrom is one of the only chefs anywhere to offer a daily menu sauvage, built entirely on wild ingredients gathered from the mountains and waters of the Northwest. Recipes: Wild Boar Ravioli in Lobster Mushroom Sauce; Seabean and Heirloom Tomato Salad.


Madison, Wisconsin
#111
Chef Odessa Piper of Madison's L'Etoile emphasizes the farmer as the centerpiece of any culinary creation. Chef Piper finds inspiration and raw material at the Dane County Farmers Market and at Love Tree Farm in Wisconsin's north woods, where organic sheep's milk and underground caves combine to create America's most prized artisnal cheeses. Recipes: Summer Vegetable Jewel Box; Wisconsin Cheese Plate with Riesling Pears.


New York - Wild Striped Bass
#112
From the harbors of Cape Cod and a fishing venture for wild striped bass to the organized chaos and dazzling array of fresh fish to be found at New York City's Fulton Fish Market, Chef Rick Moonen of New York's Restaurant RM takes us on a gourmet experience in ocean conservation. Recipes: Wild Striped Bass Poele with Mushroom Nage; Pomery Potato Salad.


Four Chefs - Seattle, Atlanta, Boston, Portland
#113
We head coast to coast, season to season in a shopping lesson with the nation's top chefs, from the fields to the farmers' markets, the local cheese shop to a wine tasting, for a lesson in shopping that's as good for the planet as it is for the palette. Recipes: Simple Carrot, Cumin & Cheese Salad; Elephant Garlic Focaccia.


Chef George Schenk-American Flatbread: Waitsfield, VT
#201
Chef Schenk learns how to tap maple trees for their sugar and joins farmer Easty Long in making maple syrup-a secret ingredient in the chef's renowned Flatbread pizza. Recipes: Flatbread Maple Syrup Tomato Sauce; Flatbread with Organic Sausage; Smoked Salmon & Asparagus Flatbread; Raspberry-Maple Syrup Vinaigrette.


Chef Suzanne Goin-Lucques/A.O.C.: Los Angeles, Ca
#202
L.A.'s hottest chef joins farmer Phil McGrath, grower of the best fruit and vegetables in California, to harvest organic strawberries, tomatoes, squash and beans. Recipes: New World Pork & Beans; Kobocha Squash & Radicchio Salad.


Chef Karen Demasco-Craft: New York, Ny - Costa Rica
#203
New York's most celebrated pastry chef takes us to the root of her sweet desserts in beautiful Costa Rica where she plants, harvests and processes organic sugar cane by hand. The end result: 100 percent pure, organic, unrefined sugar. Recipes: Sucanat Candied Macadamia Nuts; Gooey Organic Brown Sugar Cakes.


Chefs Debbie Gold & Michael Smith-40 Sardines: Kansas City, MO
#204
Husband-and-wife cooking team Debbie Gold and Michael Smith-renowned for innovative menus featuring the seasons' finest offerings-harvest tomatoes, squash and potatoes at a Mennonite farm and gather eggs at Campo Lindo Farms. Recipes: Poached Egg Soup with Squash Blossoms & Tomatoes; Chicken Breast with Sour Cherries & Asparagus Salad.


Chef Matt Littledog-Simon & Seaforts: Anchorage, AK
#205
In July, we travel to the icy waters of Alaska, home to the world's only certified sustainable salmon fishery, where Chef Littledog guides us through the remarkable story of wild salmon and goes fishing right next to hungry grizzly bears as they dive for fish. Recipes: Wild Alaska Salmon Stuffed with Bread Pudding & Mushrooms; Risotto-Encrusted Wild Alaska Salmon Steak.


Chef Jacques Pepin & Sunburst Trout: Canton, Nc
#206
Chef Pepin travels the foothills of the Great Smoky Mountains with Sunburst Trout Farm's Sally Eason to find out where her caviar comes from. Recipes: Poached Trout with White Wine, Horseradish & Mushroom Sauce; Sunburst Caviar on Potato Pancake.


Chef Jeff Tunks-Ceiba/Dc Coast/Tenpenh: Washington, DC - Iceland
#207
In Iceland, Chef Tunks fishes for cod in pristine fjords, chats with Icelandic fishermen and travels across the glaciers to participate in a sheep roundup that has gone on since the Vikings first moved to the island some 1,100 years ago. Recipes: Horseradish-Crusted Cod with Potato Puree & Dill Butter; Lamb Loin with Basil-Mint Jus & Caponata Relish.


Chef Todd Gray-Equinox: Washington, Dc
#208
Chef Gray and veteran "waterman" Beatrice Taylor go on a sailing adventure in the Chesapeake Bay to catch one of his favorite ingredients-soft-shell crab. Recipes: Soft-Shell Crab & Anchovy Butter; Melon & Watercress Salad.


Chef Holly Smith-Cafe Juanita: Kirkland, Wa
#209
Rising star Holly Smith complements flavorful organic vegetables provided by Andrew Stout of Full Circle Farms with sausage she makes by hand with Armandino Batali. Recipes: Octopus with Green Sauce & Olive Oil-Poached Potato; Armandino's Winter Sausage.


Chef Dan Barber-Blue Hill: New York, Ny
#210
Chef Barber's philosophy of cooking with only local ingredients, coupled with his culinary talents, has enabled him to expand his Manhattan restaurant from a casual neighborhood joint into a fine dining experience. Chef Barber harvests crops from his family's farm in the Berkshires, then returns to his newest outpost at The Stone Barns Center for Sustainable Agriculture. Recipes: "Ode to the Chicken" Soup; "Best of the Greenhouse" Salad.


Greg Atkinson-Canlis/Islandwood: Bainbridge Island, WA
#211
Oysterman Bill Taylor shows the chef how to raise and harvest the world's finest oysters-while caring for the environment and community. Recipes: Kumamoto Oysters & Rhubarb Mignonette; Pacific Oysters & Butter Sauce; Oysters in Nettle Sauce.


Chef Sam Hayward-Fore Street: Portland, Me
#212
Chef Hayward and farmer Lee Straw sail off the coast of Maine to secret islands where they herd sheep and watch them graze on salt grass and seaweed. Recipes: Roasted Leg of Lamb; Grilled Rib Chop of Lamb with Matsutaki Mushrooms & Kale; Cider-Baked Beans.


Various Chefs/Locations
#213
Special culinary techniques and tips from the series' lineup of chefs.







 

Chefs A' Field: Culinary Adventures That Begin On The Farm is not an average cooking show. This in-depth cooking series explores the critical relationship between great chefs and their food sources while discovering an element of cooking that is critical to chefs everywhere — the origins of food. Guest chefs travel from kitchen to farm and back again, selecting ingredients for a signature dish or current customer favorites which they prepare later in the episode. Cameras follow the country's best chefs into the field as they search for fresh and unique ingredients.

Distributed by: American Public Television (APT)


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