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FRESH NEW EPISODES - Season 2

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Season 2, Episode 1

Featuring CHEF GEORGE SCHENK of AMERICAN FLATBREAD in Waitsfield, Vermont

 

#1: VERMONT MAPLE PIZZA, featuring CHEF GEORGE SCHENK of AMERICAN FLATBREAD in Waitsfield, Vermont: Chef Schenk ventures into a snow-covered forest in Vermont's Mad River Valley to learn how to tap maple trees for their sugar. From the forest to the "sugar shack", farmer Easty Long shows Chef Schenk how to make maple syrup - a secret ingredient in the chef's renowned Flatbread pizza.
Recipes: Raspberry Maple Syrup Vinaigrette; Maple Syrup Egplant; How to make a Flatbread

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Season 2, Episode 2

Featuring CHEF SUZANNE GOIN of LUCQUES & A.O.C. in Los Angeles, California

 

#2: SURFING FARMER, featuring CHEF SUZANNE GOIN of LUCQUES & A.O.C. in Los Angeles, California: One of L.A.'s hottest chefs, Suzanne Goin's secret is fourth-generation farmer Phil McGrath, who grows the best fruits and vegetables in California. But before we get to work on the farm, it's "surf's-up," as McGrath catches a few waves before work. On the farm, we pick organic strawberries, tomatoes, squash and beans. In the kitchen Chef Goin prepares a mouth-watering dish as an ode to her favorite farmer.
Recipes: New World Pork & Beans

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Featuring CHEF KAREN DEMASCO of CRAFT in New York City

 

#3: COSTA RICA SUGAR, featuring CHEF KAREN DEMASCO of CRAFT RESTAURANT in New York City: The city'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 a Costa Rican adventure in which she and farmer Philippe Ortuño plant, harvest and process pure organic sugar cane by hand.
Recipes: Sucanat Candied Macadamia Nuts; Gooey Organic Brown Sugar Cakes

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Featuring CHEFS DEBBIE GOLD & MICHAEL SMITH of 40 SARDINES in Kansas City

 

#4: KANSAS CITY CHICKENS, featuring CHEFS DEBBIE GOLD & MICHAEL SMITH of 40 SARDINES in Kansas City: Husband-and-wife cooking team Debbie Gold and Michael Smith serve innovative menus that revolve around the seasons' finest offerings. They visit a Mennonite farm where chefs and farmer harvest tomatoes, squash and potatoes. Then it's off to Campo Lindo Farms to meet the locally renowned hens who have a weekly by-line in every carton of eggs.
Recipes: Poached Egg Soup with Squash Blossoms & Tomatoes; Chicken Breast with Sour Cherries & Asparagus Salad

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Featuring CHEF MATT LITTLEDOG of SIMON & SEAFORTS in Anchorage, Alaska

 

#5: ALASKA WILD SALMON, featuring CHEF MATT LITTLEDOG of SIMON & SEAFORTS in Anchorage, Alaska: We travel to the icy waters of Alaska, home to the world's only sustainable salmon fisheries to learn about the story of wild salmon. We get in the water and out to remote locales in search of our catch. And the big catch comes as our chef puts his line out right next to hungry grizzly bears as they dive for fish.
Recipes: Wild Alaska Salmon Stuffed with Bread Pudding & Mushrooms; Risotto-Encrusted Wild Alaska Salmon Steak

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Featuring CHEF JACQUES PEPIN

 

 

#6: NORTH CAROLINA CAVIAR, featuring CHEF JACQUES PEPIN & Sunburst Trout in The Smoky Mountains of North Carolina: Nestled in the hills of the Great Smoky Mountains, pristine springs feed streams where trout flourish. Sally Eason of Sunburst Trout Farm handpicks only the best trout and America's favorite French chef is a huge fan. Chef Jacques Pépin hikes the hills and wades the streams with Sally to find out the story of American caviar.
Recipe: Sunburst Caviar on Potato Pancake; Whole Poached Trout with Horseradish - Mushroom Sauce & Caviar

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Featuring CHEF JEFF TUNKS of CEIBA, TENPENH, ACADIANA & DC COAST in Washington, DC

 

#7: ICELAND COD & LAMB, featuring CHEF JEFF TUNKS of CEIBA, TENPENH, ACADIANA & DC COAST in Washington, DC: Chef Jeff Tunks takes us on an adventure to Iceland for a look at the cleanest air, water and food just about anywhere. We fish the pristine fjords of the northeast coast, then travel across the glaciers to round-up another wild and pure Icelandic ingredient: lamb. On horseback, Chef Tunks takes part in the round-up, an event that has gone on since the time of the Vikings over 1,100 years ago.
Recipes: Horseradish-Crusted Cod with Potato Purée & Dill Butter; Lamb Loin with Basil-Mint Jus & Caponata Relish

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Featuring CHEF TODD GRAY of EQUINOX in Washington, DC

 

#8: CHESAPEAKE BAY CRABS, featuring CHEF TODD GRAY of EQUINOX Restaurant in Washington, DC: One of Washington, D.C.'s most acclaimed chefs, Todd Gray takes our cameras on a sailing adventure in the Chesapeake Bay to catch one of his favorite ingredients, soft-shell crab. Our "waterman" on this adventure is Beatrice Taylor, a feisty 70-something year-old woman who is the only female waterman on the Chesapeake.
Recipes: Soft-Shell Crab & Anchovy Butter; Melon & Watercress Salad

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Featuring CHEF HOLLY SMITH of CAFE JUANITA in Kirkland, Washington

 

#9: SEATTLE CHARCUTERIE, featuring CHEF HOLLY SMITH of CAFE JUANITA in Kirkland, Washington: Holly Smith's Cafe Juanita features ingredients grown from friends and neighbors. We visit the farm of her long-time friend and farmer, Andrew Stout at Full Circle Farm, located in the shadow of the Cascade Mountains. Chef Smith complements the vegetables with Old-World sausage she makes by hand with Armandino Batali.
Recipes: Octopus with Green Sauce & Olive Oil-Poached Potato; Armandino's Good Luck Winter Sausage with Lentils

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Featuring CHEF DAN BARBER of BLUE HILLl in New York, New York

 

#10: NEW YORK STONE BARNS, featuring CHEF DAN BARBER of BLUE HILLl in New York, New York: Chef Barber's philosophy of cooking with only local ingredients, coupled with his culinary talents, has enabled him to expand his Manhattan restaurant from a casual neighborhood joint into a fine dining experience. Chef Braber harvests crops from his family's farm in the Berkshires, then returns to his newest outpost at the Stone Barns Center for Sustainable Agriculture in Pocantico Hills, New York.
Recipes: "Ode to the Chicken" Soup; "Best of the Greenhouse" Salad

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Featuring CHEF GREG ATKINSON

 

#11: PUGET SOUND OYSTERS, featuring CHEF GREG ATKINSON of Islandwood on Bainbridge Island, Washington: Chef Atkinson presides over an oasis of 255 acres of forests, marshes, ponds, estuaries and beautifully designed "green" buildings at Bainbridge Island's Islandwood. Here we gather from the forest, then we head just over the bridge to raise and harvest the world's finest oysters.
Recipes: Oysters in Butter Sauce; Fried Oysters in Nettle Sauce

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Featuring CHEF SAM HAYWARD of FORE STREET in Portland, Maine

 

#12: MAINE SALT LAMB, featuring CHEF SAM HAYWARD of FORE STREET in Portland, Maine: Chef Sam Hayward is renowned for being New England's best chef. "Simple and delicious" is his mantra. 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. In the kitchen, our chef prepares salt lamb over a wood-fired spit, offering a taste that is the essence of Maine.
Recipes: Grilled Rib Chop of Lamb with Matsutaki Mushrooms & Kale

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CHEFS A' FIELD SPECIAL : ACROSS AMERICA, featuring five distinguished chefs and a variety of locations

 

CHEFS A' FIELD SPECIAL : ACROSS AMERICA, featuring five distinguished chefs and a variety of locations: From Seattle to Los Angeles, New York to Vermont, we get inside information from some of the nation's best chefs and artisanal producers. Culinary tips, shopping advice and a few surprises make this special episode of Chefs A' Field a culinary adventure across America.
Recipes: Kabocha Squash & Bacon Salad; Olympia Oysters with Rhubarb Mignonette

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