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

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Chefs A'Field (key art)Praised by master chef Julia Child for its “wonderful and refreshing focus,” this series takes viewers on a glorious culinary journey, to the source of great food, tracing the origins of great meals from the fields, forests, farms and waters of the world.

This series explores the vital relationship between great chefs and their food sources. Shot in locations across the United States and abroad, the series showcases regional cuisine and is filled with picturesque scenes shot at the peak of seasonal harvest. Each episode features a top American chef, who travels to the field to explore the offerings of farmers and fishermen and then returns to the kitchen, where the fresh, locally grown ingredients are magically transformed into some of the most delectable dishes on the menus of America’s finest restaurants.

As the chefs interact with local farmers, ranchers, and fishermen, viewers see how environmental practices make a difference in how foods taste and hold their nutritional value. The ideas of sustainable agriculture are at the forefront of the subject matter.

This program can be screened at Hulu.com for viewers in the United States.

SEASON 1

Episode 101: 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.

Episode 102: 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.

Episode 103: 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.

Episode 104: 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.

Episode 105: 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.

Episode 106: 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.

Episode 107: 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.

Episode 108: 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.

Episode 109: 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.

Episode 110: 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.

Episode 111: ODESSA PIPER – L’ETOILE – MADISON, WISCONSIN
Chef Odessa 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.

Episode 112: 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.

Episode 113: 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.

SEASON 2

Episode 201: CHEF GEORGE SCHENK- AMERICAN FLATBREAD- WALTSFIELD, VERMONT
Filmed during a heavy snowstorm in early April, Chef Schenk ventures into a forest of snow- covered maples to learn how to tap the trees for their sugar. Afterwards, Chef Schenk heads back to his kitchen, where in a hand-made wood-fired earthen oven, he makes his nationally renowned American Flatbread pizza with a secret ingredient–you guessed it–Pure Vermont Maple Syrup.

Episode 202: CHEF SUZANNE GOIN-LUCQUES/A.O.C. – LOS ANGELES, CALIFORNIA
Suzanne Goin is L.A.‘s hottest chef. Featured on the cover of a recent Gourmet magazine, her secret is fourth generation farmer Phil McGrath who grows the best fruit and vegetables in California. But before we get to work on the farm, it’s “surfs-up” as McGrath catches a few waves before work.

Episode 203: KAREN DEMASCO – CRAFT -NEW YORK, NEW YORK, COSTA RICA
In this episode, New York’s most celebrated pastry chef takes us to the root of her sweet desserts in beautiful Costa Rica. Chef DeMasco takes a step back in time on an adventure to Costa Rica where she and farmer Philippe Ortuno plant, harvest, and process pure, organic, unrefined sugar cane by hand.

Episode 204: CHEFS DEBBIE GOLD & MICHAEL SMITH – 40 SARDINES – KANSAS CITY, MISSOURI
This dynamic duo is renowned for innovative menus that revolve around the seasons offering twice the spice. Filmed in June during the season’s first harvest, our cameras visit the old-world workings of a Mennonite farm where chefs and farmer pick tomatoes, squash, and potatoes. Then it’s off to the new-age Campo Lindo farms to meet the locally renowned hens who have a weekly by-line in every carton of eggs.

Episode 205: CHEF MATT LITTLEDOG – SIMON & SEAFORTS – ANCHORAGE, ALASKA
Chef Littledog guides us through the remarkable story of the wild salmon. The chef also introduces us to some the State’s biggest fish fans–grizzly bears. He is filmed fly fishing right next to hungry bears as they dive for fish–in his words, one of the best moments of his life.

Episode 206: CHEF JACQUES PEPIN & SUNBURST TROUT- CANTON, NORTH CAROLINA
Nestled in the hills of the Great Smoky Mountains, pristine springs feed streams where trout flourish in a perfect environment. Sally Eason harvests these trout the same way her father, grandfather, and great-grandfather did–handpicking only the best fish and quickly preparing them for market. Jacques Pepin hikes the hills and wades the streams with Sally to find out were the trout come from. In the kitchen, Pepin prepares mouth-watering dishes with smoked trout, caviar, and seasonal ingredients.

Episode 207: CHEF JEFF TUNKS – CEIBA/DC COAST/TENPENH – WASHINGTON, DC, ICELAND
Fishing the pristine fjords of the Northeast coast, Chef Tunks reels in huge cod and chats with Icelandic fishermen about their heritage, environment and prospects for a sustainable future. Next, he travels across the glaciers to the wild pastureland for another pure Icelandic ingredient: lamb.

Episode 208: CHEF TODD GRAY – EQUINOX – WASHINGTON, DC
Chef Gray takes off on a sailing adventure in the Chesapeake Bay to catch one of his favorite ingredients–soft shell crab. The waterman on this adventure is Beatrice Taylor, a feisty 75-year- old who has been crabbing her entire life, and who is also the mayor of Irvington, VA.

Episode 209: CHEF HOLLY SMITH – CAFE JUANITA- SEATTLE, WASHINGTON
As the rising star at Kirkland’s Cafe Juanita, Holly Smith combines Northern Italian cuisine with local seasonal ingredients just a few steps from her door. Most of her vegetables come from neighbor and friend Andrew Stout at Full Circle Farms. Located in the shadow of the Cascade Mountains, Full Circle Farms has volcanic soil so rich, the organic crops burst with flavor.

Episode 210: CHEF DAN BARBER – BLUE HILL- NEW YORK, NEW YORK
Chef Barber’s philosophy of cooking with only local ingredients coupled with his considerable culinary talents have enabled him to expand his restaurant from a casual neighborhood joint to a fine dining (James Beard Award winning) experience. Chef Barber harvests crops from Blue Hill farm then visits his neighbor’s farms for tips on growing and diversifying his crops.

Episode 211: GREG ATKINSON – CANLIS/ISLANDWOOD- BAINBRIDGE ISLAND, WA
Chef Atkinson conducts cooking classes for school children and has created a culinary program based on the seasons and local farming.

Episode 212: CHEF SAM HAYWARD – FORE STREET – PORTLAND, MAINE
Sam Hayward and his Fore Street restaurant are renowned for being New England’s best. “Simple and delicious” is his mantra and he pours all his profits into buying the best local ingredients available. Shot during the peak of fall color, 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.

Episode 213: VARIOUS CHEFS/LOCATIONS
Special culinary techniques, tips, etc. from the series lineup of chefs

Awards

2004 James Beard Award for Best National Television Cooking Program,
2006 James Beard Foundation Award for Best Television Special
2004 and 2006 CINE Golden Eagle Award.

Details

LENGTH: 26 x 30 Minutes
FORMAT: Series
CAMERA: HDCAM 1080i/60i
INTERNATIONAL TRACK: No
TEXTLESS: Yes
CLOSED CAPTIONS: Yes
ASPECT RATIO: 16:9
PRODUCTION YEAR: 2004, 2006
RELEASE YEAR: 2007
SUPPLIER: KCTS-TV
COUNTRY OF ORIGIN: USA
RIGHTS TERRITORY: Worldwide exclusive of USA