Serving 95% organic, 100% locally produced cuisine at his Portland restaurant, Wildwood.
Chef Patrick OConnell is the winner of every major food award and is considered Americas greatest chef.
For her innovative recipes, Chef Traci Des Jardins of San Franciscos Jardiniere and Acme Chop House relies on locally sourced, organic products gathered from farmers she grew up with in California's Central Valley.
The cuisine served by Chef Frank Stitt at Birmingham's Highlands Bar & Grill showcases Gulf seafood, splendid Alabama produce and Southern staples.
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.
For more than 23 years, Chef Nora Pouillon of Washington, D.C.'s Nora and Asia Nora restaurants have been a leader in showcasing the organic food philosophy.
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.
Chef Anne Quatrano of Atlanta's Bacchanalia and Float Away Caf has a passion for fine ingredients from local family farms.
Chef Stan Frankenthaler of Boston's Salamander restaurant was one of the first chefs in America to remove threatened seafood species from his menu.
Forager Anna Hoffer and renowned Chef Johnathan Sundstrom of Seattles Earth & Ocean Restaurant roam the wilds of the Pacific Northwest in search of Mother Natures finest ingredients.
Chef Odessa Piper finds inspiration and raw material at the Dane County Farmers Market and at Love Tree Farm in Wisconsins north woods, where organic sheeps milk and underground caves combine to create Americas most prized artisnal cheeses.
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 Citys Fulton Fish Market.
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."
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
In the rolling hills of California’s Sonoma Valley there is something other than wine being made. Say ‘CHEEEESE’ and you’ve guessed it. In this episode we tag along as rising‐star chefs Duskie Estes & John Stewart show us why Sonoma’s sheep are prized for their milk, which becomes award‐winning cheese, including that made by master cheese makers Bellwether Farms. The husband‐wife cooking sensations also show us their backyard zoo, where the sheep mow the lawn and the hens lay eggs for the restaurant walk‐in. In the home kitchen, they prepare a variety of dishes with ingredients from the back‐40 and the fresh cheeses from Bellwether Farms.
The mighty Yukon River is the longest river in Alaska and the third longest in North America. Its 2300‐mile stretch of pristine glacier‐fed waters holds the most legendary and mystical salmon in the world‐ the Yukon River King Salmon. In this episode, master seafood chef Rick Moonen ventures to this remote region to meet what he calls, “The best fish I ever ate.” Basking in the light of the midnight sun he remarks, “Traveling up the Yukon River is an experience you will never forget. The majestic beauty of the Alaskan frontier bustling with wildlife and the pure fragrance of nature itself‐‐the Yukon River is a breath‐taking experience.” Chef Moonen’s passion for fish and the environment is quickly embraced by the Native Yup’ik who take him fishing on their sacred river. His Eskimo fishing buddy, Billy Charles explains, “Fishing is the root of the culture and livelihood of the Yup'ik people. Fishing binds our people and communities together and provides the income, equipment and life for us to survive, to subsistence fish, to hunt and gather food.” As fisherman and chef pull in the Kings, they discuss the Yup’ik culture, rich in tradition and ritual, discuss the future of our waterways, and why the salmon is the center of the Alaskan universe.
The beginning of the 21st Century is considered by many to be the golden age for dining and eating in Portland, Oregon. At the forefront of this revolution is world‐renowned Chef Vitaly Paley. A James Beard Award winner, Chef Paley finds inspiration for his menu from the local bounty of the Pacific Northwest — from Columbia River line‐caught wild salmon to fingerling potatoes from Eastern Oregon and Kobe beef from Idaho. The menu focus is on local, organic and sustainable practices. In this episode the chef finds himself in the Cascade foothills in search of the perfect berry. The chef lands in a blueberry patch and is surrounded by frolicking farm kids feasting on the fruit and explaining how to pick the prized fruit. With kids in tow, the chef heads back to the kitchen to create several dishes where the blueberry plays starring role.
When cousins Ryan and Travis Croxton told their grandfather they wanted to re‐open the family oyster operation, he replied, “When the Chesapeake Bay oyster business was good, it was great, but when it was bad, it was devastating‐‐find another venture, boys.” But, the “boys” decided to go ahead and take a chance on an oyster that had been devastated by pollution and overharvesting for some 40 years. Their gamble paid off, and now top chefs from around the country are all calling for their delicacies. One particular chef, Jason Alley, goes to work with the cousins on a warm spring afternoon. With the Chef are his two children who delight in the water and sandy beach of the Chesapeake Bay. Not only do the chef and his children get to harvest these bi‐valves, but they also get a course in marine biology and learn how the oyster is playing a big part in cleaning up the Bay. In the kitchen, Jason and his children prepare several dishes with their prized catch.
Filmed in the outer reaches of Mexico, this episode takes viewers into the dense jungles of Quintana Roo, to the mountain tops of Jalisco, and then culminates on the Pacific cliffs outside of Acapulco. We show how the world’s first organic fair trade honey is harvested by native Mayans. Then Chef Sandoval, who is world famous for his modern Mexican cuisine, wields a coa axe to show us how to tap the rare blue agave for its sweet syrup. With local ingredients in hand, it’s back to the kitchen where three generations of Sandovals—grandfather, father, and son—prepare a Mexican feast with these sweet Mexican nectars.
In Washington, DC, the talk of the town is GDP and CPI, but head north 75 miles, just across the Pennsylvania border, and folks are discussing IPM and MGD. One of DC’s hottest chef’s, Brian McBride, and his daughters are hip to the country lingo as farmer Mark Toigo discusses integrated pest management (IPM) among his rows of perfect peaches and plums. Toigo’s IPM method of growing allows him to produce picture‐perfect, beautiful fruit with no chemical residue. The chef and farmer are proud of the fact that the girls can pick the fruit and eat it straight from the orchard. The freshly picked peaches drip with sweet goodness... And mouth’s water as we roam the orchard. In the kitchen, the chef and his daughters combine sweet and savory ingredients for a visually pleasing and mouth watering feast.
Chef Charles Phan is the visionary and executive chef of the world renowned Slanted Door restaurant in San Francisco. But the James Beard award‐winning chef admits that most of the credit for his success goes to his family. There are upwards of 18 Phan siblings, cousins, aunts, and nephews working with the chef. Family comes first and it is easy to understand why—from their humble beginnings fleeing North Vietnam as part of the Boat People exodus in the 1970’s to building a hugely successful restaurant enterprise in America today—it’s all in the family. In this episode the chef and his family head south to Santa Cruz where the surfs up and the farmer is caught playing hooky in the waves. When he finally dries off, farmer Joe Schirmer is planting and harvesting Chef Phan’s unique Asian ingredients. Schirmer explains how his farm (Dirty Girl Produce) is split between two of the best growing regions of the Bay Area‐‐ Santa Cruz’s banana belt, where the weather is relatively hot and dry and La Selva Beach is a strong coastal influence. This mixed climate enables Schirmer to grow what Phan needs to be at the top of San Francisco’s food scene. The family gathers and sells, together at the Santa Cruz Farm Market. Then, back in the kitchen the chef and his 3 children whip up Vietnamese, Thai, and Chinese specialties with an all American twist suited for a weekend night.
In this episode we experience Seattle’s most pure, organic, direct and delicious “Farm to Table” dining experience with Chef Brian Scheehser. He practices sustainable farming in his three‐acre garden in Woodinville, with the hand of a farmer and the meticulous nature of a chef. Chef Scheehser grows and harvests fresh vegetables and herbs featured on the restaurant menu, including his signature "Two Hour Salad" with ingredients harvested within two hours of being served. “Immersing myself in the earth has given me a unique understanding of a food’s inherent flavor and texture,” says Chef Scheehser. “The growing process amazes me, and I enjoy the art of coaxing out the earthy, natural attributes of fresh produce using the simplest culinary techniques” says Scheehser. He harvests 30 varieties of heirloom tomatoes, 10 varieties of winter squash, beets, lettuces, cabbages, broccoli, Brussels sprouts, cauliflower, carrots, celery roots, leeks, corn, pumpkins, potatoes, sweet peas and beans. Part Chef‐‐Part Farmer, Scheehser offers expert tips on cooking and a keen insight on how to grow your own fruits and vegetables.
Top Chef Alan Wong laughs, “Ha, Ha, Ha!” because he’s so happy to be sharing one of the secrets to his success‐‐farmer Richard Ha of Hamakua Springs Farm. In Pepeeko on the Big Island of Hawaii’s Hamakua Coast, farmer Ha grows award‐winning tomatoes, peppers, lettuce, and bananas. Farmer and chef delight in the beautiful crops that grow in the shadow of Mt. Mauna Kea‐‐considered the world’s most massive mountain. Chef Wong shares another top secret as we hit the links—not to golf—but to fish in the golf course ponds! The catch of the day is shrimp and the latest trends in eco‐golfing are discussed. In the kitchen, the topic is Hawaiian History 101, as Chef Wong explains how waves of immigration throughout the generations have influenced his unique take on Hawaiian cuisine.
In this episode we meet a paraplegic farmer who has little patience for sympathy, but a big heart for earth friendly produce. Farmer Tim Gilmer says “I feel grateful to be working, and I couldn't ask for a better work situation... I'm compelled by a need to act responsibly and do my best.” Chef Philippe Boulot is grateful for the impeccable ingredients that Gilmer grows. “Not only are Tim’s ingredients the best tasting, I know he farms without chemicals and that’s important to me, my family, and my community. His goal is to leave the land in better condition than it was when he began farming, to produce food that is safe and healthy” says Boulot. The farmer, chef, and daughter roll through the rows selecting prime ingredients for one of Portland’s best restaurants. Chef Boulot shows off his James Beard award‐winning cuisine with his daughter‐ and favorite farmer, as apprentice.
In this episode Chefs A’ Field investigates a looming crisis that could affect a third of the plants we see growing around us‐‐thus having a profound effect on agriculture as well as the economy. In 2006 Americans were introduced to a new term, Colony Collapse Disorder (CCD), a phenomenon in which worker bees from a beehive abruptly disappear. As beekeeper Dave Hackenberg guides our cameras through his hives he states “CCD could be more catastrophic than Global Warming and it is unbelievable that this isn’t on everyone’s radar.” CCD is on Chef David Guas’s “radar.” As one who has put environmental issues on the kitchen’s front burner long before it was trendy, Chef Guas knows how important the little worker bee actually is. “People don’t realize that one out of every three bites we take are due in part to the bees hard work in pollinating crops” says Guas. In a picturesque Pennsylvania apple orchard in full bloom, the chef and beekeeper work together with the bees as the bees buzz from blossom to blossom discussing ways in which these important creatures might be saved.
James Beard award winner Craig Stoll is serious about knowing exactly where his ingredients come from—so serious in fact that when the fava beans arrive at his backdoor he asks the farmer “which row did you pick from today.” In this episode the chef insists on meeting “the ladies” a herd of Holstein cows that provide milk for one of his favorite cheeses, Point Reyes Original Blue Farmstead Cheese. The chef finds himself on green pastured hills overlooking Tomales Bay where the coastal fog and salty Pacific breezes blanket the heifers. A real family dairy, the farmstead is managed by Bob Giacomini and his four daughters who delight in the chef’s focused interest. "Our cows eat local grasses all year long. The milk is consistent in our stable coastal climate. The salty, Pacific breezes help cure and age our cheese and we don't rely on milk from any other farm. This allows us the ability to guarantee consistent, supreme quality all year long" says Bob. In the cheese making room Stoll gently stirs the curd & whey with the artisan cheese making daughters who explain the process.
Chef Christine Keff is considered the country’s “queen of green cuisine” as she recognized the importance of conservation years ahead of other chefs. For the last 15‐years her 4‐star kitchen has been serving Northwest inspired dishes made with local and organic ingredients. “I’ve spent over a decade sourcing the finest ingredients and my searching has resulted in many close relationships with farmers and fisherman. These relationships help me understand how organic and sustainable farming impacts flavor and taste.” In this episode she heads into the foothills of the North Cascade Mountains for a meeting with one of organic farming’s early pioneers Jim Meyer. “In 1972, we started farming organically on a few acres of pristine land in the Upper Skagit Valley. We were passionate about organic farming, so we read lots of books, tried (and sometimes failed) new techniques, and learned that necessity is often the mother of invention” says Meyer. Farmer and chef discuss all things organic as well as harvest some unique Northwest ingredients for a delicious dish.
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. It's all part of Chef Jen's mission to eat the invasive species overtaking local waters. In the kitchen the Chef offers simple and versatile recipes, showing us how to make her delicious Seared Snakehead with Moroccan Couscous.
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 producing a bounty of produce and sweet striped bass. In the kitchen Chef Kaysen shows off a unique home smoking technique and creates a simple and sumptuous striped bass crudo.
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 exquisite regional cuisine. On the water Chef Langhorne jumps in to savor "the best oyster of the region" with the White Stone boys.
As the sun rises on the Chesapeake Bay, the waterman's work begins in a timeless dance and rhythm. James Beard Award winning Chef Spike Gjerde heads out on the water to get his hands into the work that has sustained the region for centuries. In a wood fired oven the Chef shows us how to roast a whole fish and stuff it with sumptuous Maryland Blue Crab.
As the sun rises on New York City, our boat pulls out from the Sherman Zwicker, a historic schooner and restaurant docked in New York harbor, with Chef Kerry Heffernan whose love of cooking is surpassed only by his love of fishing. We motor past the Statue of Liberty and happen upon a rare and raucous display of tuna in a feeding frenzy. Then the chef prepares several unique but simple recipes.
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 sustainable seafood. Now they take the catch of the day into the kitchen where they offer up an array of secret recipes and pro cooking tips.