Chefs A’Field was one of the first in the cooking genre to focus on environmental issues pertaining to food, travel, and lifestyle.
The tradition continues in this fourth season with a strong focus on sustainable agriculture and seafood, shopping with an environmental mindset, ideas to get the whole family closer to where their food comes from, and ways to prepare a delicious meal with healthy ingredients.
Details
LENGTH: 13 x 30 Minutes
FORMAT: Series
INTERNATIONAL TRACK: No
TEXTLESS: No
CAMERA: HDCAM 1080i/60i
CLOSED CAPTIONS: Yes
ASPECT RATIO: 16:9
PRODUCTION YEAR: 2009
RELEASE YEAR: 2009
SUPPLIER: KCTS-TV
COUNTRY OF ORIGIN: USA
RIGHTS TERRITORY: Worldwide exclusive of USA
The highly anticipated fourth season offers a visual feast of culinary adventures emphasizing sustainability and the use of fresh, healthy ingredients. A bumper crop of new and exciting episodes include:
Episode 401: Counting Sheep- California’s Sonoma Valley Brings New Meaning to “Wine and Cheese”Husband-Wife Chef Duo Duskie Estes and John Stewart: Zazu Restaurant & Farm – Santa Rosa, CA; Bovolo Restaurant – Healdsburg, CA
In California’s wine country, rising-star chefs Duskie Estes and John Stewart show us why Sonoma Valley sheep are prized for their milk, which becomes award-winning cheese like that made by Bellwether Farms. In the kitchen, the husband-wife cooking sensations prepare dishes with Bellwether cheeses and ingredients from their own “back 40.”
Recipes:Sheep’s Milk Cheese Gnudy with Tomato Marinara
Artisan Bacon, Egg & Cheese Sandwich
Homemade Yogurt Ice Cream
Episode 402: King of Alaska- Meet the “King” of King Salmon on Alaska’s Mighty Yukon RiverChef Rick Moonen: RM Seafood – Las Vegas, NV
The mighty Yukon River in Alaska holds the most legendary salmon in the world: the Yukon River king salmon. When master seafood chef Rick Moonen ventures to this remote region, his passion for fish and the environment is quickly embraced by the native Yup’ik, who take him fishing on their sacred river. He and his Eskimo fishing companion, Billy Charles, discuss the Yup’ik culture, the future of our waterways, and why the salmon is the center of the Alaskan universe.
Recipes:Poached Wild King Salmon with Turnip-Mashed Yukon Potatoes
Grilled Wild King Salmon with Raspberry-Merlot Redux
Episode 403: Blueberry Bombshells- Exploding Oregon Blueberries Blast the Taste Buds Chef Vitaly Paley: Paley’s Place – Portland, OR
World-renowned Portland, Oregon, chef Vitaly Paley is a James Beard Foundation Award winner whose menu is inspired by the bounty of the Pacific Northwest. In search of the perfect berry, he lands in a blueberry patch where frolicking farm kids explain how to pick the prized fruit. With kids in tow, Chef Paley heads back to the kitchen to create dishes starring the blueberry.
Recipes:Summer Blueberry Salad with Cascade Greens & Flowers
Blueberry Muffins à la Kuchen
Episode 404: Old Salts, Young Guns- Chesapeake Bay Oysters Bubble Back from Virtual ExtinctionChef Jason Alley: Comfort Restaurant –Portsmouth and Richmond, VA
Virginia chef Jason Alley and his children join Chesapeake Bay oyster farmers Ryan and Travis Croxton to harvest oysters and learn how the once-endangered bivalves are helping to clean up pollution in the bay. In the kitchen, Chef Alley and his children prepare dishes featuring their prized catch.
Recipes:Angels on Horseback
Oysters on the Half Shell with Vanilla-Ginger Mignonette
Episode 405: Sweet Nectar- World’s First Organic Fair-Trade Honey & Blue Agave Syrup from MexicoChef Richard Sandoval: Modern Mexican Restaurants – New York; Dubai; Las Vegas; Denver; Tysons Corner, VA; Washington, D.C.; Mexico City; Acapulco
This episode accompanies Chef Richard Sandoval, world-famous for his modern Mexican cuisine, on a journey to the outer reaches of Mexico, from the dense jungles of Quintana Roo to the mountaintops of Jalisco to the Pacific cliffs outside Acapulco. We see how the world’s first organic fair-trade honey is harvested by native Mayans, and Chef Sandoval shows how to tap the rare blue agave for its syrup. In the kitchen, a Mexican feast is prepared by three generations of Sandovals.
Recipes:Salmon Terrine with Chile Guajillo à la Blue Agave
Camarones de la Vera Cruz (& a Touch of Honey)
Episode 406: Peaches & Herb- Pennsylvania Peaches Transcending Politics in Washington, D.C.Chef Brian McBride: Blue Duck Tavern – Washington, D.C.
In Washington, D.C., the talk of the town is GDP and CPI, but just across the Pennsylvania border, folks are discussing IPM. One of Washington, D.C.’s hottest chefs, Brian McBride, and his daughters visit Pennsylvania farmer Mark Toigo, who uses IPM, integrated pest management, to grow sweet, picture-perfect peaches and plums with no chemical residue. In the kitchen, the chef and his daughters prepare a visually pleasing, mouthwatering feast.
Recipes:Free-Range Chicken with Peaches & Herbs
Summer Salad with Heirloom Tomatoes, Garden Herbs & Doughnut Peaches
Episode 407: Food Defines Family- California Surfer Grows Vietnamese SpecialtiesChef Charles Phan: The Slanted Door and Out The Door – San Francisco, CA
Charles Phan is the visionary executive chef of San Francisco’s world-renowned Slanted Door. In this episode, the James Beard Foundation Award-winning chef and his family head to Santa Cruz, home of surf-loving farmer Joe Schirmer’s Dirty Girl Produce, which grows the unique Asian ingredients used by Chef Phan. The Phan family gathers and sells at the Santa Cruz Farm Market, then it’s back to the kitchen, where Chef Phan and his children whip up Asian specialties with an American twist.
Recipes: Vietnamese Egg Omelet with Trumpet Mushrooms & Asian Influences
Lemongrass Chicken with Sautéed Beet Greens
Episode 408: The Real Chef’s Garden- Seattle Chef Takes “Farm to Table” to New HeightsChef Brian Scheehser: Trellis Restaurant – Kirkland, WA
In this episode, we enjoy a delicious “farm to table” experience with Chef Brian Scheehser, who practices sustainable farming in his 3-acre garden. The chef—who grows and harvests vegetables and herbs featured on the menu of Trellis Restaurant on Seattle’s Eastside—shares expert tips on cooking and on growing fruits and vegetables.
Recipes:“Two-Hour” Spring Salad with Purple Onions & Strawberries
Seared Wild Salmon with Zucchini, Squash Blossoms, Artichoke, & Sun-Dried Tomatoes
Episode 409: Sustainable Hawaii -Not Just Beaches and Volcanoes, Hawaii Grows Secret Ingredients to Delight the Palate Chef Alan Wong: Alan Wong’s Restaurants – Honolulu and Tokyo
On the Big Island of Hawaii, top chef Alan Wong visits Richard Ha, whose Hamakua Springs Country Farms grows beautiful, award-winning produce in the shadow of Mauna Kea. Then it’s on to the links—to fish in golf course ponds! In the kitchen, Chef Wong explains how waves of immigration have influenced his unique take on Hawaiian cuisine.
Recipes:Hawaiian Shrimp & Clam Paella with Island Spices & Veggies
Sautéed Moi & Heirloom Tomato Salad
Episode 410: Oregon Organics- Wheelchair Farmer Fosters Good Earth
Chef Philippe Boulot: The Heathman Restaurant – Portland, OR
Tim Gilmer is a paraplegic farmer who has little patience for sympathy, but a great fondness for earth-friendly produce. He grows impeccable ingredients, all without chemicals. Chef Philippe Boulot and his daughter visit Gilmer’s farm in Walnut Hill, Oregon. In the kitchen, the chef shows off the culinary skills that earned him a James Beard Foundation Award.
Recipes:Stuffed Zucchini with Chanterelle Mushrooms & Garlic-Parsley Butter
Fava Bean Sandwich with Tomato Relish
Episode 411: Disappearing Act- Imagining a World Without Bees
Chef David Guas: Bayou Bakery – Arlington, Virginia
Colony Collapse Disorder (CCD) is a term first coined in 2006 for a phenomenon in which worker bees mysteriously vanish from a beehive. CCD represents a looming crisis for agriculture. Pastry chef David Guas knows how important the little worker bee actually is. He joins beekeeper Dave Hackenberg in a picturesque Pennsylvania apple orchard in full bloom to work with the bees and to discuss how they, and our food supply, might be saved.
Recipes:Hand Apple Pie with Honeybee Vanilla Ice Cream
Zucchini Cake with Local Honey Glaze
Episode 412: Milking Goodness- Chef Leads the HerdChef Craig Stoll: Delfina – San Francisco
James Beard Foundation Award-winning chef Craig Stoll is serious about knowing exactly where his ingredients come from. In this episode, the chef visits Point Reyes Farmstead Cheese Company, a real family dairy on the California coast, to meet the Holstein cows that provide milk for one of his favorite cheeses, and to learn first-hand about the cheese-making process.
Recipes:Pizza Margherita with Tomato, fior di latte mozzarella, basil
Pizza Panna with local Blue Cheese, California Figs, and House Prosciutto
Homemade Peach Ice Cream
Episode 413: The Revolution- The Birthplace of Modern Organic Farming
Chef Christine Keff: Flying Fish – Seattle
Chef Christine Keff is considered America’s “queen of green cuisine,” as she recognized the importance of conservation years ahead of other chefs. For the last 15 years, her four-star kitchen has been serving Northwest-inspired dishes made with local and organic ingredients. In this episode, the chef visits one of organic farming’s early pioneers, Jim Meyer, in the foothills of the scenic North Cascades mountains.
Recipes:Alaskan King Salmon, Squash & Mushroom Ragoût, Roasted Onions, Bacon Vinaigrette
Grilled Fish Tacos, Charred Tomato Salsa, Guacamole, Onions, Handmade Tortillas
Awards
• A Film Advisory Board Award of Excellence for family programming
• Chefs A’ Field is a two-time runner-up in the “Best Documentary” category of the White House News Photographers
Association Awards.
• Screenings of Chefs A’ Field were a featured highlight of Walt Disney World’s 2006 and 2007 Epcot International Food
& Wine Festival.
• Chefs A’ Field was chosen to partner with the Smithsonian National Museum of Natural History on a series of
educational events, taking place throughout 2009 and 2010, that have drawn thousands of participants to date.
Honors
• Winner 2010 James Beard Award in the category Broadcast Television, On Location.
• James Beard Foundation Awards: “Best National Television Cooking Show” and “Best Television Food Special”
• A nomination for a 2008 Daytime Emmy Award for “Outstanding Achievement in Photography”
• Two CINE Golden Eagle Awards (Chefs A’ Field is the first cooking series ever to win this prestigious award.)
• A Gold Plaque for “Excellence in Television” from the 43rd Chicago International Film Festival and Hugo
• A 2008 Parents’ Choice Award for television programming
• A Tastemaker Award from Food & Wine
• A Gold World Medal in the “Family Programs” category of the 2008 New York Festivals
