For Consumers

Chefs A’Field: Culinary Adventures That Begin on the Farm

Season 1 Episodes (currently airing)

EPISODE DESCRIPTIONS

Chef Cory Schreiber - Wildwood: Portland, Ore.
Chef Patrick O'Connell - The Inn at Little Washington: Washington, Va.
Chef Traci Des Jardin - Jardiniere: San Francisco, Calif.
Chef Frank Stitt - Highlands: Birmingham, Ala.
Chef Tom Douglas - Palace Kitchen / Dahlia Longe: Seattle, Wash.
Chef Nora Pouillon - Restaurant Nora : Washington, D.C.
Chef Peter Hoffman - Savoy: New York, N.Y.
Chef Anne Quatrano - Bacchanalia / Floataway Café: Atlanta, Ga.
Chef Stan Frankenthaler - Salamander: Boston, Mass.
Chef Johnathan Sundstrom - Earth & Ocean: Seattle, Wash.
Chef Odessa Piper - L'Etoile: Madison, Wis.
Chef Rick Moonen - Restaurant RM: New York, N.Y.
Four Chefs - Seattle, Atlanta, Boston, Portland

CORY SCHREIBER - WILDWOOD - PORTLAND, OREGON
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: Sauteéd Summer Squash with Wild Salmon; Summer Salad with Shallots and Berries

PATRICK O'CONNELL - THE INN AT LITTLE WASHINGTON - WASHINGTON, VIRGINIA
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

TRACI DES JARDIN - JARDINIERE - SAN FRANCISCO, CALIFORNIA
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 on the 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; Onions & "Just Dug" Potatoes; Acme Salsa Verde

FRANK STITT - HIGHLANDS - BIRMINGHAM, ALABAMA
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

TOM DOUGLAS -PALACE KITCHEN / DAHLIA LONGE - SEATTLE, WASHINGTON
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

NORA POUILLON - NORA - WASHINGTON, D.C.
For more than 23 years, Chef Nora Pouillon 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 & Three-Color Peppers; Eggplant with Roasted Red Pepper Salad

PETER HOFFMAN - SAVOY - NEW YORK, NEW YORK
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

ANNE QUATRANO - BACCHANALIA / FLOATAWAY CAFE - ATLANTA, GEORGIA
Chef Anne Quatrano of Atlanta's Bacchanalia and Float Away Café 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 Sauteé, Southern Style

STAN FRANKENTHALER - SALAMANDER - BOSTON, MASSACHUSETTS
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: Tuna & Green Goddess Salad; Seared Tuna & Savory Sauce; Blueberry-Ginger Ice Cream Glaze

JOHNATHAN SUNDSTROM - EARTH & OCEAN - SEATTLE, WASHINGTON
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

ODESSA PIPER - L'ETOILE - MADISON, WISCONSIN
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

RICK MOONEN - RM - NEW YORK, NEW YORK
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 Poêlé with Mushroom Nage; Pomery Potato Salad

FOUR CHEFS - SEATTLE, ATLANTA, BOSTON, PORTLAND
What is the secret to a great meal? Top chefs agree that the key to any dish begins in the shopping - selecting the freshest, seasonal ingredient. "If you carefully choose your ingredients, than your success is already guaranteed," says Chef Cory Schreiber. 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

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