The third season of the award-winning PBS television series Chefs A’ Field: Kids on the Farm offers a new batch of culinary adventures for all ages as America’s best chefs—and their kids— venture out to the farms, fishing boats and ranches for a look at where great food comes from.
Come along as we explore the many faces and places of America’s diverse food landscape, learn the importance of sustainability, get an exclusive glimpse into some of the world’s best restaurants and experience tips for cooking with our own families.
Exclusive glimpses into some of America’s finest restaurants are combined with family-friendly cooking lessons as chef and children return to the kitchen to create wonderful dishes ranging from “Starburst Squash & Baby Tomatoes with Roasted Chesapeake Rockfish” to “Miniature Strawberry Tart Surprises” and “Sweet Scallop Lollipops with Green Apple Salad.”
In each half hour episode of this entertaining series, viewers will discover why thoughtful agricultural practices make a difference in how foods taste and hold their nutritional value while learning valuable ideas and tips for cooking with their own families.
Episode 101: IN SEARCH OF AVOCADOS: CHEF RICHARD SANDOVAL & SON—MICHOACÁN, MEXICO In this episode filmed amidst the scenic volcanoes and villages of Central Mexico, famed American chef Richard Sandoval and his 9-year-old son Gian Carlo venture to the chef’s birthplace to find the indigenous ingredients that inspired a budding four-star chef several decades ago. Their travels take them through ancient villages and dramatic landscapes; they even saddle up for a horse ride to the top of a volcano for an understanding of where this region gets its rich soil. Back down in the valley where the lush green canopy of the avocado cools the air, they get their hands on “green gold,” aka the Hass avocado. Chef Sandoval samples the avocado for inspiration and offers unique recipe ideas. Throughout this story, the natural beauty of Mexico shines on father and son as they celebrate the folklore, gastronomy and traditions of this majestic region. Recipes: Guacamole ”Gian Carlo”; Piramide de Res; Mahi-mahi Ceviche
Episode 102: WALNUT SHAKING: CHEF MICHAEL MINA & SONS—SACRAMENTO VALLEY & SAN FRANCISCO, CA Chef Mina and his two sons, Sammy, age 8, and Anthony, age 4, head to the Sacramento Valley, where the walnut trees are in season and ready for the picking. But picking isn’t exactly how they harvest a tree exploding with nuts. Instead, the boys climb into a real-life Tonka® truck from which they literally shake the trees—using long pinchers attached to mechanical arms. The earth rumbles and a fireworks display of walnuts comes raining down, to the delight of the excited children below. Fourth-generation farmer Bill Carriere and his three children lead the way as the Minas follow along, eating, tasting and learning about the walnut. Recipes: Brown Sugar-Walnut Ice Cream; Blue Cheese & Walnut Soufflés; Watercress & Walnut Salad; Walnut & Seasonal Fruit Tart TanTins
Episode 103: ROCKFISH ROUND-UP: CHEF ROBERT WIEDMAIER & SONS—CHESAPEAKE BAY & WASHINGTON, D.C. The rockfish, known by most as the striped bass, was virtually extinct 15 years ago, when many felt the Chesapeake Bay could no longer sustain its ecosystem. But as we learn on this fishing voyage with one of Washington, D.C.’s most acclaimed chefs, the rockfish has become an environmental success story, and the bay is in recovery. Chef Wiedmaier, his two sons, Beck, age 3, and Marcel, age 7, along with their 7-year-old friend Lars, haul in a healthy catch as the boys spend the day on this beautiful bay. As they catch and release the bass, marine biologist Jim Chambers is on hand to explain the bay’s ecosystem and describe what makes the rockfish recovery so special. And of course, no “story” is complete without a few big ones, caught by the young fishermen to take home for dinner. Recipes: Mélange of Mushrooms, Starburst & Tomatoes with Roasted Chesapeake Rockfish
Episode 104: CALIFORNIA STRAWBERRIES: CHEFS MITCH & STEVE ROSENTHAL & KIDS—SAN FRANCISCO, CA The California strawberry is the star of this show filmed overlooking the misty shores of Monterey Bay. The Pacific breezes and warm California sun nurture a berry so sweet that it is the choice of chefs from around the world. In this episode, great cooking runs in the family as two chefs, brothers Mitch and Steven, show their kids how to cook sweet and savory dishes with this juicy berry. In the field, Mitch and his kids meet farmer Victor Ramirez and his two daughters; the kids happily pick—and eat—their way through the berry rows. The kids also get a lesson in entomology and botany from the “bug detective.” Farmer Ramirez shows how a flower becomes fruit, and the “bug detective” is on hand with a microscope to show the kids the difference between “good bugs and bad bugs.” Recipes: Local Trout with Strawberry Salad; Homemade Strawberry Preserves; Strawberry, Prosciutto & Arugula
Country Biscuits; Miniature Strawberry Tart Surprises
Episode 105: ARTISAN CHEVRE: CHEF BRUCE SHERMAN & DAUGHTERS—RIDGEWAY, WI, & CHICAGO, IL
In this episode, Anne, Bruce and his two young daughters are together in the rolling hills of southern Wisconsin to milk goats and make farmstead cheese. They get a quick lesson in goat psychology as Anne explains, “They are a lot smarter than cows, they are very independent creatures.” They discuss how that relationship with the animals and the land carries through in the taste of Anne’s cheeses: extremely fresh, always beautiful and full-flavored but never “goaty.” Then we head down the road to one of Wisconsin’s most prized farmers to gather some carefully grown herbs and greens to accompany our cheese. Recipe: Leek & Roasted Apple Soup with Goat Cheese Gnocchi and a Nest of Shooting Star Spinach; Twice-
Baked Squash Boats Stuffed with Fantome Farm Goat Cheese
Episode 106: SEED-SAVING & HEIRLOOM VEGGIES: CHEF JOSEPH WREDE & KIDS—SANTA FE & TAOS, NM The chef and his two children pull on their boots for a day of discovery at Rancho La Paz, a tiny but glorious farm nestled along the Rio Grande in the southern Rocky Mountains. As they attempt to sample 96 kinds of tomatoes, 32 types of basil and 47 varieties of sweet and spicy peppers, the bounty is ripe for the picking at this experimental organic farm. In a magical tunnel of gourds, the children are transported to the pages of a fairytale amazement. As Chef Wrede helps his kids plant next season’s harvest, they get a lesson in how to nurture and preserve seeds for the future. Recipes: Seven-Tomato Gazpacho;
Seared Herbed Shrimp; Heirloom Carrot & Beet Sauced Fish
Episode 107: SHRIMP BOAT ON THE BAYOU: CHEF JOHN BESH & SONS—NEW ORLEANS & COCODRIE, LA What happens when a former Marine, a 10-year-old boy and a bayou shrimp-boat captain get together for a day out at sea? The Marine, Chef John Besh, and his son Brendon get an unexpected lesson in marine biology, and the captain, Lance Nacio, is let in on a few culinary secrets for preparing his freshly caught Louisiana wild shrimp. The hard work of pulling in nets is second nature to Chef Besh, who grew up hunting and fishing in the area and is now one of America’s top chefs. Brendon is wide-eyed and all smiles as he sorts through a cornucopia of gigantic, fresh shrimp he can’t wait to sink his teeth into. Then it’s into the kitchen, where Brendon and his dad show the rest of the family just how the cookin’ is done. Recipe: Wild Louisiana Barbeque Shrimp Besh Style; Tempura Fried Wild Louisiana Shrimp with Vietnamese Spicy Sauce; Southern Grits and Spicy Louisiana Wild Shrimp
Episode 108: FIELDS, NOT FEEDLOTS: CHEF CATHAL ARMSTRONG & KIDS—SHENANDOAH VALLEY & ALEXANDRIA, VA We get a lesson in where our food comes from. In seeing how “pig power” builds the compost and happy chickens are left to express their “chickenness,” we experience the circle of life on the farm. Farmer Salatin shows how his animals “do the real work”—fertilizing, aerating, composting—making clean food for the community without fertilizer, antibiotics and other harmful chemicals. Chef Armstrong then transforms this “eco-agriculture” into mouthwatering dishes that nourish the palate and the soul. Recipes: Polyface Farm Seared Chicken Breast on a Bed of Wild Chanterelles & Braised Baby Chard; Cathal’s New World Pork & Beans
Episode 109: HILL COUNTRY VENISON: CHEF DAVID BULL & SONS—TEXAS HILL COUNTRY In Austin, Texas, there is a man named Bull who, contrary to his name, is no cowpoke—instead it’s deer that strikes his fancy, and fine dining is his game. Recognized nationally as the next “rising star,” Chef David Bull ventures into Texas Hill Country with his three sons for a biology lesson. They find themselves on Broken Arrow Ranch among clear-flowing streams, waterfalls, spectacular bluffs and rocky vistas; there, they search for wild, exotic deer and antelope. We get up close to the majestic animals as they frolic through Texas Hill Country. And then we set out on a real-life search for the animals known by many as “the most prized meat on earth.” Rancher Chris Hughes is our guide for this Texas safari in which wildlife abounds and conservation rules the land. Recipes: Blackberry & Fig Glazed Sika Venison Tenderloin Over Braised Romaine; Slow-Cooked Axis Venison Stew; Venison Rib Chops with Trumpet Mushrooms & Horseradish-Bacon Turnip Puree
Episode 110: WINTER BAY SCALLOPS: CHEF MICHEL NISCHAN & SONS—BUZZARDS BAY, MA, & WESTPORT, CT What is celebrity chef Michel Nischan doing in a small boat off the coast of Cape Cod on a windy 5-degree day on which ice is blocking his passage? Nischan believes in pure and simple food selection, in which produce is eaten in season and no food is injected with hormones, pesticides or any of that funny stuff. Chef Nishan is so dedicated to this ethic that the frozen waters of Buzzards Bay will not deter him. With waterman Rod Taylor as his captain, the chef plunges in for one of nature’s perfect offerings: the bay scallop, with its pink and orange shell and translucent, sweet meat. Breaking the ice, we pull up Taylor’s sweet specialty: in-shell scallops that taste of green apples and the sea. Recipes: Lollipop Scallops with Green Apple Salad; Sweet Faro Risotto with Taylor Bay Scallops
Episode 111: ICE CREAM, FROM A COW: CHEF BILL TELEPAN & DAUGHTER—NEW YORK CITY & ANCRAMDALE, NY Accompanied by his daughter, as he often is, Chef Telepan heads out on a milking adventure with farmer Ron Osofsky in upstate New York. “Hopelessly out of date, and proud of it,” says Ron while milking and making milk products the way his family has for three generations, in small batches, delivered at peak freshness, pasteurized and hormone-free. Recipes: Winter Beet Salad with Ronnybrook Yogurt-Dill Dressing; Fresh Farm Egg Fettuccine with Cauliflower, Black Pepper & NY Farmer’s Cheese; Vanilla Winter Pudding with Caramelized Hudson Valley Oranges; Fresh Cows Ice Cream
Episode 112: WILD FORAGING & ISLAND DUCK EGGS: CHEF JASON WILSON & SON—SEATTLE, WA Chef Jason Wilson has become the wonder boy of the Seattle food scene, stealing the spotlight from the region’s old guard to reign as the new face of Northwest cuisine. In true Seattle style, Wilson straps on his boots to trek deep into the woods around Puget Sound in search of maple blossoms, fiddlehead ferns, stinging nettles, fragrant berries and a menagerie of exotic offerings from the forest. Then we jump the ferry for a ride to Vashon Island, where his mother-in-law farms rare breeds of island duck and chicken eggs. With his young son in tow, we embark on a true adventure amidst the forests, waters and islands of the Pacific Northwest. Recipes: Dungeness Crab & Wild Nettle Gratin with Watercress – Fiddlehead Salad and Poached Duck Eggs; Maple Blossom French Toast with Salmon Blossom Custard.
Episode 113: AROUND THE NATION SPECIAL: SEAFOOD SPECIAL Featuring Various Chefs and Locations From Around the Country In a culinary adventure that takes us across America, we catch a glimpse behind the scenes of the nation’s best restaurants. Watch as we sample the bounty of the seasons and explore this nation’s diverse culinary landscape. This special offers treats to tempt the palate!
Awards
The public television series Chefs A’ Field: Kids on the Farm has been nominated by The National Academy of Television Arts and Sciences for a 2008 Daytime Emmy Award.
Chefs A’ Field: Kids on the Farm was awarded the 2008 Parents’ Choice Award for excellence in family programming. This national award recognizes programming that exceeds standards set by educators, scientists, artists, librarians, parents, and kids themselves.
Gold Medal at the New York Festivals — International Television Broadcasting Awards in the highly competitive “Family Programs” category.
The Film Advisory Board’s Award of Excellence for family programming.
Reviews
“If you want your child to venture beyond the culinary limits of the chicken nugget, the french fry, or the tube steak, this could be just the ticket….For kids who don’t get the chance to think about where food comes from beyond their local supermarket, Chefs A’ Field provides a marvelous window to dinner’s origins…The satisfying end to each episode comes as the dishes are finalized, and the spoons and forks (and fingers) come out to enjoy the fruits of their labor. It could make even the most hesitant eater want to reach in for a bite.” A Entertainment Weekly
“Don’t miss the award-winning Chefs A’ Field: Kids on the Farm…the mouthwatering visuals will spark your appetite.” ZAGAT
“Culinary TV shows tend to stick to one theme: Either it’s a reality program (“Hell’s Kitchen,” “Top Chef”), a series of recipe demonstrations (by Emril or Lidia Bastianich), or a travel show (“Anthony Bourdain’s No Reservations,” “Giada’s Weekend Getaways”). BUT—I got a sneak peek at the third season of the award-winning series “Chefs A’ Field” on PBS and was blown away by the way the program integrates cooking, traveling, farming and—new this season—kids. And I don’t even especially love kids.” Epicurious
“The eduacted-minded series takes chefs and their kids on splendid culinary adventures…”
The Times-Picayune“After a lesson in the field, each episode concludes with chefs and kids transforming what they have learned into inventive and family friendly recipes.” Relish
“Parents need to know that this educational series — which is filmed on location at local farms and restaurants around the world — teaches kids (and parents!) how foods are grown, harvested, and prepared. This show offers families a great reason to tour local farms in their area, buy some of their fresh produce, and join forces in the kitchen to prepare a favorite dish or two.” ««««« out of 5 Common Sense Media
Details
LENGTH: 13 x 30 Minutes
FORMAT: Series
INTERNATIONAL TRACK: No
TEXTLESS: No
CLOSED CAPTIONS: No
ASPECT RATIO: 16:9
PRODUCTION YEAR: 2007
RELEASE YEAR: 2008
SUPPLIER: Warner Hanson Television
COUNTRY OF ORIGIN: USA
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