Chefs A' Field: Culinary Adventures That Begin on the Farm
Chef Dan Barber-Blue Hill: New York, Ny (#210)
He uses only local ingredients to make "Ode to the Chicken" Soup and "Best of the Greenhouse" Salad. [26 minutes]
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All Episodes
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Portland, Oregon - Berries (#101)
Search for the perfect summer berry at West Union Gardens. Sauteed Summer Squash with Wild Salmon. [26 minutes]
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Washington, Virginia - Apples (#102)
Patrick O'Connell, winner of every major food award, makes Flaming Apple Tart & Apple-Rutabaga Soup. [26 minutes]
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San Francisco, California (#103)
Chef Traci Des Jardins of Jardiniere & Acme Chop House relies on locally sourced, organic products. [26 minutes]
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Birmingham, Alabama (#104)
Frank Stitt at Highlands Bar & Grill showcases Gulf seafood, regional produce & Southern staples. [26 minutes]
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Seattle, Washington - Mussels (#105)
Savor the succulence of the sea-perfect mussels in sake ginger butter & chowder by Chef Tom Douglas. [26 minutes]
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Washington, D.C. - Peppers (#106)
Nora Poullion makes Red Pepper Soup, Rockfish & Grilled Eggplant with 100% organic ingredients. [26 minutes]
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New York, New York - GreenMarket (#107)
Chef Peter Hoffman makes Garlic Custard, Heirloom Tomato & Purslane Salad with purity & freshness. [26 minutes]
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Atlanta, Georgia - Organic (#108)
Southern style recipes of Sweet Potato Soup, Bacchanalia Collards, Sweet Onion & Apple Saute. [26 minutes]
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Boston, Massachusetts - Bluefin (#109)
Stan Frankenthaler search the sea for the giant bluefin tuna with harpooner Billy Chaprales. [26 minutes]
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Seattle, Washington (#110)
Wild Boar Ravioli in Lobster Mushroom Sauce and Seabean and Heirloom Tomato Salad. [26 minutes]
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Madison, Wisconsin (#111)
Chef Odessa Piper creates Summer Vegetable Jewel Box and Cheese Plate with Riesling Pears. [26 minutes]
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New York - Wild Striped Bass (#112)
Chef Rick Moonen makes Wild Striped Bass Poele with Mushroom Nage and Pomery Potato Salad. [26 minutes]
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Four Chefs - Seattle, Atlanta, Boston, Portland (#113)
A shopping lesson with the nation's top chefs. Garlic Focaccia & Carrot, Cumin & Cheese Salad. [26 minutes]
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Chef George Schenk-American Flatbread: Waitsfield, VT (#201)
Learn how to tap maple trees for their sugar. Flatbread Maple Syrup Tomato Sauce is prepared. [26 minutes]
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Chef Suzanne Goin-Lucques/A.O.C.: Los Angeles, CA (#202)
Harvest organic strawberries, tomatoes, squash and beans to make radicchio salad and Kobacha Squash. [26 minutes]
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Chef Karen Demasco-Craft: New York, Ny - Costa Rica (#203)
The celebrated pastry chef plants, harvests and processes organic sugar cane by hand. [26 minutes]
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Chefs Debbie Gold & Michael Smith-40 Sardines: Kansas City, MO (#204)
Today's recipes include poached egg soup, chicken breast with sour cherries and asparagus salad. [26 minutes]
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Chef Matt Littledog-Simon & Seaforts: Anchorage, AK (#205)
Go fishing right next to hungry grizzly bears while the chef tells the story of wild salmon. [26 minutes]
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Chef Jacques Pepin & Sunburst Trout: Canton, Nc (#206)
Poached trout and sunburst caviar on potato cake from the foothills of the Great Smoky Mountains. [26 minutes]
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Chef Jeff Tunks-Ceiba/Dc Coast/Tenpenh: Washington, DC - Iceland (#207)
Horseradish-Crusted Cod with Potato Puree and Lamb Loin with Basil-Mint Jus and Caponata Relish. [26 minutes]
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Chef Todd Gray-Equinox: Washington, Dc (#208)
A sailing adventure to catch soft shell crab, to be made with anchovy butter. [26 minutes]
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Chef Holly Smith-Cafe Juanita: Kirkland, WA (#209)
Hand made sausage complemented with organic vegetables to make Winter Sausage along with Octopus. [26 minutes]
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Chef Dan Barber-Blue Hill: New York, Ny (#210)
He uses only local ingredients to make "Ode to the Chicken" Soup and "Best of the Greenhouse" Salad. [26 minutes]
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Greg Atkinson-Canlis/Islandwood: Bainbridge Island, WA (#211)
Kumamoto Oysters & Rhubarb Mignonette, Pacific Oysters & Butter Sauce and Oysters in Nettle Sauce. [26 minutes]
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Chef Sam Hayward-Fore Street: Portland, Me (#212)
Roasted Leg of Lamb, Grilled Rib Chop of Lamb with Matsutaki Mushrooms & Kale and Cider-Baked Beans. [26 minutes]
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Various Chefs/Locations (#213)
Special culinary techniques and tips are shared from the series' lineup of chefs. [26 minutes]