Chefs A' Field: Kids on the Farm
Seed-Saving & Heirloom Veggies: Chef Joseph Wrede & Kids - Santa Fe & Taos, NM (#106)
Seven-Tomato Gazpacho, Seared Herbed Shrimp, Heirloom Carrot and Beet Sauced Fish are prepared. [26 minutes]
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Chefs A'Field: Kids On The Farm | Trailer | PBS
The third season of the award-winning PBS television series Chefs A' Field: Kids on the Farm offers a new batch of... 00:31
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Series Description: The award-winning, critically acclaimed series Chefs A' Field offers a new batch of culinary adventures for all ages. In CHEFS A'FIELD: KIDS ON THE FARM, America's best chefs and their kids venture to farms, fishing boats and ranches to discover the origins of great food. Together, the families explore America's diverse food landscape, from shrimping in a Louisiana bayou to sampling heirloom tomatoes in Taos, New Mexico, to cheese-making in the rolling hills of southern Wisconsin. The series features exclusive glimpses into some of the country's finest restaurants, along with family-friendly cooking lessons.
All Episodes
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In Search of Avocados: Chef Richard Sandoval & Son - Michoacan, Mexico (#101)
The famed American chef ventures to find the indigenous ingredients that inspired him decades ago. [26 minutes]
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Walnut Shaking: Chef Michael Mina & Sons-Sacramento Valley & San Francisco, CA (#102)
Brown Sugar-Walnut Ice Cream, Blue Cheese & Walnut Souffles & Watercress & Walnut Salad are created. [26 minutes]
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Rockfish Round-Up: Chef Robert Wiedmaier & Sons-Chesapeake Bay & Washington, D.C. (#103)
Melange of Mushrooms, Starburst Squash & Baby Tomatoes with Roasted Chesapeake Rockfish are made. [26 minutes]
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California Strawberries: Chefs Mitch & Steve Rosenthal & Kids - San Francisco, CA (#104)
Trout with Strawberry Salad and Strawberry, Priscutto and Arugula Country Biscuits are prepared. [26 minutes]
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Artisan Chevre: Chef Bruce Sherman & Daughters - Ridgeway, WI (#105)
Bruce and Ann milk goats and make farmstead cheese in the rolling hills of southern Wisconsin. [26 minutes]
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Seed-Saving & Heirloom Veggies: Chef Joseph Wrede & Kids - Santa Fe & Taos, NM (#106)
Seven-Tomato Gazpacho, Seared Herbed Shrimp, Heirloom Carrot and Beet Sauced Fish are prepared. [26 minutes]
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Shrimp Boat on the Bayou: Chef John Besh & Sons - New Orleans & Cocodrie, LA (#107)
Polyface Farm Seared Chicken Breast on a Bed of Wild Chanterelles & Braised Baby Chard are prepared. [26 minutes]
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Fields, Not Feedlots: Chef Cathal Armstrong & Kids - Shenandoah Valley & Alexandria, VA (#108)
Blackberry & Fig Glazed Sika Venison Tenderloin & Texas Slow-Cooked Axis Venison Stew are prepared. [26 minutes]
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Shrimp Boat on the Bayou: Chef John Besh & Sons—New Orleans & Cocodrie, LA (#109)
A former Marine, a 10-year-old boy and a bayou shrimp-boat captain get together for a day out at sea [26 minutes]
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Winter Bay Scallops: Chef Michel Nischan & Sons - Buzzards Bay, MA & Westport, CT (#110)
Lollipop Bay Scallops and Sweet Faro Risotto with Fresh-Shucked Taylor Bay Scallops are prepared. [26 minutes]
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Ice Cream, from a Cow: Chef Bill Telepan & Daughter - New York City & Ancramdale, NY (#111)
Winter Beet Salad, Fresh Farm Egg Fettuccine and Vanilla Winter Pudding are prepared. [26 minutes]
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Wild Foraging & Island Duck Eggs: Chef Jason Wilson & Son - Seattle, WA (#112)
Dungeness Crab & Wild Nettle Gratin, Poached Duck Eggs & Maple Blossom French Toast are prepared. [26 minutes]
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Around The Nation Special (#113)
Go behind the scenes of the nation's best restaurants as chefs create over-the-top dishes. [26 minutes]