Part cooking, part adventure, Chefs A’ Field: Good Catch is the ultimate food trip as some of the nation’s best chefs get on board for a culinary adventure from sea to table. Chefs A’ Field: Good Catch is a groundbreaking culinary series that follows amazing chefs as they head out of the kitchen for a series of action-filled adventures in search of sustainable seafood.
Our hosts are some of America's most charismatic and acclaimed chefs. Each episode features a different chef who trades in their apron for the opportunity to get out on the water and reel in the catch of the day with local fishermen and fish farmers. Together they find out why sustainably harvested seafood is better—not only on the palette—but for human health, as well as the planets.
With our catch in hand, we head into the kitchen where our chefs offer a few cooking tips, introduce us to some new seafood options, and demonstrate family-friendly recipes. Chefs A’ Field: Good Catch sets sail, dives deep, and captures a bird's eyes view both on the water and in the kitchen.
This series is Public Television’s first lifestyle/cooking program filmed and available for broadcast television and streaming video in 4K.
Produced by Warner Hanson Television, Chefs A’ Field: Good Catch is the fifth season of the acclaimed and award-winning public television series that features the nation’s best chefs. Previous seasons have received numerous awards and recognition, including four James Beard Awards, two TASTE Awards, two CINE Golden Eagles, and several National Emmy Award nominations.
CHEFS A’ FIELD: GOOD CATCH EPISODE OVERVIEW:
[x6 30-min episodes]
ep1: EATING THE INVASIVES featuring Chef Jennifer Carroll
ep2: URBAN ABUNDANCE featuring Chef Gavin Kaysen
ep3: THE FLOATING FARM featuring Chef Jeremiah Langhorne
ep4: BEAUTIFUL SWIMMERS featuring Chef Spike Gjerde
ep5: BIG APPLE BLITZ featuring Chef Kerry Heffernan
ep6: OFF THE HOOK + INTO THE KITCHEN featuring 4 top chefs
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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.
ABOUT THE PRODUCERS: WARNER HANSON TELEVISION
Warner Hanson Television (WHTV) is an award-winning production company dedicated to creating high quality work in film, television and digital media. Our productions are artful and engaging as well as smart and genuine. WHTV was founded in 1999.
WHTV is a creative team of visionaries and artists who are exceptional storytellers, screenwriters, directors, photographers, editors, graphic designers, and developers. WHTV creates and produces film & television programs on the subjects of natural history, culinary arts, travel, sports, social issues and the environment for major television networks and independent collectives.
WHTV’s signature style incorporates passionate first-person narratives with stunning visuals that compel viewers to take action. WHTV believes that strong visual storytelling can educate, inspire, and create meaningful change.
WHTV’s award-winning and highly acclaimed original series, documentary, lifestyle, sports, news, and culinary programs have aired on PBS, BBC, A&E, Discovery, ESPN, Outdoor Life, Hulu, Amazon Prime Video, and others. Recent credits include Over Hawaii (PBS), Fighting Opioids Today (PBS), Maryland Crab: Taste + Tradition (PBS), Today’s Student, Tomorrow’s Workforce (PBS), and The American Chef (A&E/Bio).
WHTV also produces films for non-broadcast clients that include: The Nature Conservancy, W.K. Kellogg Foundation, U.S. Department of Education, U.S. Department of Agriculture, National Cancer Institute, Children’s National Medical Center, National Institutes of Health, Iceland Naturally, and others.
WHTV has won 4 James Beard Awards, multiple Emmy Award nominations, 2 TASTE Awards, multiple CINE Golden Eagle Awards, and more. WHTV has received top honors at international film festivals, including The Chicago International Film Festival, New York Festivals, Blue Ocean, Napa-Sonoma, Film Advisory Board and others. WHTV’s work has garnered positive reviews from The New York Times, Food & Wine, CNN, Entertainment Weekly, Seattle Times, Chicago Tribune, and others.
THE FIFTH SEASON OF CHEFS A' FIELD: ABOUT THE SERIES:
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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