Ep1: EATING THE INVASIVES featuring CHEF JENNIFER CARROLL

With bow and arrow in hand, Top Chef alum Jennifer Carroll sets sail on the Potomac River in the dead of night, in search of the invasive—but delicious—snakehead fish. Then she’s back out at sunrise to reel in Blue Catfish, yet another invasive fish that’s troubling yet tasty.  It's all part of Chef Jen's mission to eat the invasive species that are overtaking local waters.  In the kitchen the Chef offers some easy tips on purchasing and cooking quality seafood of all sorts. With simple and versatile recipes, she shows us how to make her delicious Seared Snakehead with Moroccan Couscous and Grilled Vegetables.

Ep2: URBAN ABUNDANCE featuring CHEF GAVIN KAYSEN

Former NYC superstar Chef Gavin Kaysen has returned to his mid-west roots to put Minneapolis on the culinary hot map. In the land of 10,000 lakes he visits a shuttered urban brewery that’s now produc- ing a bounty of produce and sweet striped bass—in a symbiotic aquaponics farm. And in neighboring Wisconsin, he gets an old-school demonstration of “zen engineering” with a trout farmer/philosopher. In the kitchen, Chef Kaysen shows off a unique home smoking technique, offers a fresh take on trout, and creates a simple and sumptuous striped bass crudo.

Ep3: THE FLOATING FARM featuring CHEF JEREMIAH LANGHORNE

The bounty of the mid-Atlantic region holds countless treasures for famed chef Jeremiah Langhorne who grew up fishing and foraging off the riches of the Chesapeake region. Today his Michelin-starred restaurant in Washington, DC is a showcase for regional cuisine. On the water Chef Langhorne jumps in to savor “the best oyster of the region” where his favorite watermen are growing oysters in a method that locals decry as “insane, but maybe just crazy enough to work.” Cooking on a giant open fire, Chef Langhorne makes a sumptuous but simple grilled oyster dish, creates a unique take on mignonette, and offers tips on the quirky “local” method for shucking an oyster.

Ep4: BEAUTIFUL SWIMMERS featuring CHEF SPIKE GJERDE

As the sun rises on the Chesapeake Bay, the waterman's work begins in a timeless dance and rhythm. Waterman Tony Conrad is not just any waterman, however, his eye toward sustainability is helping bring back the bay, one blue crab at a time. It is a mission shared by the self claimed locavore and the region’s most notable chef, Spike Gjerde of Baltimore’s famed Woodberry Kitchen. Chef Gjerde heads out on the water to get his hands into the work that has sustained the region for centuries. In the kitchen we discover a delicious new fish— Porgy. In a wood fired oven the Chef shows us how to roast a whole fish and stuff it with sumptuous Maryland Blue Crab.

Ep5: BIG APPLE BLITZ featuring CHEF KERRY HEFFERNAN

As the sun rises on New York City, our boat pulls out from the Sherman Zwicker, a historic wooden schooner and restaurant docked in New York harbor, with a chef whose love of cooking is surpassed only by his love of fishing. On this day, we motor past the statue of liberty and happen upon a rare and raucous display of albacore tuna in a feeding frenzy. With his fly fishing rod in hand, the chef dis- covers a staggering diversity of species—reeling in a sea trout, hooking a couple of robin fish, porgy, albacore, flounder and more. The day is one of discovery as we unveil the bounty and life that exists in New York’s bustling harbor. Then it’s back to the floating restaurant where our chef prepares some mouthwatering recipes in a rocking kitchen with an astonishing view.

Ep6: INTO THE KITCHEN featuring FOUR TOP CHEFS

From hunting invasive species in the dead of night to netting striped bass in a former brewery, our top chefs have toured the country to get a better glimpse into the people and places that embody sustain- able seafood. Now they take the catch of the day into the kitchen where they offer up an array of se- cret recipes and cooking tips, show how to make sure your getting the best quality fish, and divulge restaurant worthy yet home cook friendly techniques. Featuring a selection of America’s best chefs, It’s an exclusive kitchen experience that is off the hook.

Good Catch is the next incarnation of the acclaimed public television series Chefs A’ Field, which introduced America to the faces behind the sustainable agriculture and local food movement by taking the nation’s best chefs out to meet America’s family farmers & fisherfolk.

Today, the award-winning team at Warner Hanson Television continues the culinary adventure by bringing their ground-breaking approach and style to showcase sustainable seafood with Good Catch.

With more than 58 award-winning episodes, Chefs A’ Field presented viewers with some of the first images and stories of the local food movement and is credited with helping begin a national dialogue that put a face to American farmers. Good Catch will employ this highly successful approach to garner attention for the sustainable seafood movement.

Chefs A’ Field was the first lifestyle/cooking program filmed and produced in HD and today, Good Catch is the first in its genre available in true 4K.

Chefs A’ Field has featured more than 50 of the the nation’s most respected and acclaimed chefs and is highly respected in the culinary world. The series intermix of cooking, documentary, travel and adventure is considered pioneering in the genre.

The series currently streams on Hulu and Amazon Prime Video.  Internationally it is in syndication in Canada, China, France, Japan, Philippines, Spain, and Vietnam.

Chefs A’ Field was the winner of four prestigious James Beard Awards, multiple Emmy nominations, several CINE Golden Eagle Awards, the “Viewers Choice” TASTE Award, and several other top awards.

Chefs A’ Field has received top honors at The Blue Ocean Film Festival, Chicago International Film Festival, NY Film Festival, Napa Sonoma Wine Country Film Festival, and many others. The series has received high praise and recognition from major media outlets including New York Times, Chicago Tribune, CNN, Washington Post, Food & Wine, Wall Street Journal, Entertainment Weekly, and others.

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@CHEFSAFIELD

(C) WARNER HANSON TELEVISION 2019