107 results for your search
See details
The Farmer and the Chef
directed by Michael Whalen, fl. 1999; produced by Michael Whalen, fl. 1999 (San Jose, CA: Whalen Films, 2015), 1 hour 6 mins
David Kinch of Manresa Restaurant is a world famous chef with a new project, aiming to create a two-star Michelin dining experience that reflects the Northern Californian culture he loves. Cynthia Sandberg of Love Apple Farms is a farmer who has dedicated her life to creating sustainably produced and impeccably nu...
Sample
directed by Michael Whalen, fl. 1999; produced by Michael Whalen, fl. 1999 (San Jose, CA: Whalen Films, 2015), 1 hour 6 mins
Description
David Kinch of Manresa Restaurant is a world famous chef with a new project, aiming to create a two-star Michelin dining experience that reflects the Northern Californian culture he loves. Cynthia Sandberg of Love Apple Farms is a farmer who has dedicated her life to creating sustainably produced and impeccably nurtured ingredients. Will the collaboration between these two food geniuses create a world-class restaurant, or will their differences d...
David Kinch of Manresa Restaurant is a world famous chef with a new project, aiming to create a two-star Michelin dining experience that reflects the Northern Californian culture he loves. Cynthia Sandberg of Love Apple Farms is a farmer who has dedicated her life to creating sustainably produced and impeccably nurtured ingredients. Will the collaboration between these two food geniuses create a world-class restaurant, or will their differences destroy both the farmer and the chef? The Farmer & The Chef follows this ambitious pair as they work together to make the perfect biodynamic meal. It delves into their shared passion for sustainable farming and quality product, showing their return to the old values of farm-grown produce while never shying away from the latest techniques. The film provides excellent examples of how farms and restaurants do business, following Cynthia's move from a 2-acre garden to an 80-acre farm with over 300 products to keep up with Chef Kinch as he increases his cooking ten-fold. The documentary details the in-depth interdependence of farms and restaurants, and, above all, emphasizes the respectful relationship between the chef, the farmer, and the land they both depend on for survival.
Show more
Show less
Date Written / Recorded
2015
Field of Study
Cooking
Content Type
Documentary
Contributor
Michael Whalen, fl. 1999
Author / Creator
Michael Whalen, fl. 1999
Date Published / Released
2015
Publisher
Whalen Films
Topic / Theme
United States Cuisine, Restaurants, Farm management, Farming, Farmers, Vegetables, Vegetable gardens, Organic farming, Farm-to-table movement, Sustainable agriculture
Copyright Message
Copyright © 2015 by Michael Whalen
Cuisine
United States Cuisine
×
See details
Great Chefs of America, Great Chefs of America, Episode 6
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 1998), 30 mins
On this episode of Great Chefs of America, chef Frank Lee prepares sauteed shitake mushrooms with foie gras mousse and port wine sauce, chef Gary Danko prepares steamed moroccan-style salmon steak, and chef Alan Sayer prepares chilled summer fruit soup.
Sample
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 1998), 30 mins
Description
On this episode of Great Chefs of America, chef Frank Lee prepares sauteed shitake mushrooms with foie gras mousse and port wine sauce, chef Gary Danko prepares steamed moroccan-style salmon steak, and chef Alan Sayer prepares chilled summer fruit soup.
Date Written / Recorded
1998
Field of Study
Cooking
Content Type
Documentary
Contributor
John Beyer, fl. 2002
Author / Creator
John Beyer, fl. 2002, Mary Lou Conroy, fl. 2002
Date Published / Released
1998
Publisher
Great Chefs Television
Series
Great Chefs of America
Person Discussed
Alan Sayers, fl. 1998, Frank Lee, fl. 1992, Gary Danko, fl. 1977
Topic / Theme
Entree, Appetizer, Dessert, Marinating, Steaming, Sautéing, United States Cuisine, Salmon, Chicken, Pastries, Soups, Food preparation, Cooking, Restaurants, Personal Interest
Copyright Message
Copyright © 1998 by Great Chefs Television
Cuisine
United States Cuisine
×
See details
Great Chefs of America, Great Chefs of America, Episode 10
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 1998), 30 mins
On this episode of Great Chefs of America, chef Robert Bruce prepares a sweet potato and crabmeat napoleon, chef George Morrone prepares medallions of ahi tuna, and chef Gabriel Viti prepares croustillant.
Sample
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 1998), 30 mins
Description
On this episode of Great Chefs of America, chef Robert Bruce prepares a sweet potato and crabmeat napoleon, chef George Morrone prepares medallions of ahi tuna, and chef Gabriel Viti prepares croustillant.
Date Written / Recorded
1998
Field of Study
Cooking
Content Type
Documentary
Contributor
John Beyer, fl. 2002
Author / Creator
John Beyer, fl. 2002, Mary Lou Conroy, fl. 2002
Date Published / Released
1998
Publisher
Great Chefs Television
Series
Great Chefs of America
Person Discussed
Gabriel Viti, fl. 1991, George Morrone, 1961-, Robert Bruce, fl. 1978
Topic / Theme
Appetizer, Entree, Dessert, Baking, United States Cuisine, Tuna, Fish and seafood, Food preparation, Restaurants, Cooking, Personal Interest
Copyright Message
Copyright © 1998 by Great Chefs Television
Cuisine
United States Cuisine
×
See details
Great Chefs of America, Great Chefs of America, Episode 17
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 1998), 30 mins
On this episode of Great Chefs of America, chef Donald Barickman prepares oyster stew, chef Frank Stitt prepares grilled tuna with crawfish pirlau and watercress essence, and chef Pascal Demory prepares pear charlotte.
Sample
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 1998), 30 mins
Description
On this episode of Great Chefs of America, chef Donald Barickman prepares oyster stew, chef Frank Stitt prepares grilled tuna with crawfish pirlau and watercress essence, and chef Pascal Demory prepares pear charlotte.
Date Written / Recorded
1998
Field of Study
Cooking
Content Type
Documentary
Contributor
John Beyer, fl. 2002
Author / Creator
John Beyer, fl. 2002, Mary Lou Conroy, fl. 2002
Date Published / Released
1998
Publisher
Great Chefs Television
Series
Great Chefs of America
Person Discussed
Pascal Demory, fl. 1998, Donald Barickman, fl. 1990, Frank Stitt, III
Topic / Theme
Appetizer, Entree, Dessert, Grilling, United States Cuisine, Pastries, Tuna, Oysters, Food preparation, Restaurants, Cooking, Personal Interest
Copyright Message
Copyright © 1998 by Great Chefs Television
Cuisine
United States Cuisine
×
See details
Great Chefs of America, Great Chefs of America, Episode 19
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 1998), 30 mins
On this episode of Great Chefs of America, chef Frank Caputo prepares a bouchee of white shrimp and crawfish, chef Cory Schreiber prepares quail with brown butter, cider, and sage, and chef Richard Rivera prepares an opera torte.
Sample
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 1998), 30 mins
Description
On this episode of Great Chefs of America, chef Frank Caputo prepares a bouchee of white shrimp and crawfish, chef Cory Schreiber prepares quail with brown butter, cider, and sage, and chef Richard Rivera prepares an opera torte.
Date Written / Recorded
1998
Field of Study
Cooking
Content Type
Documentary
Contributor
John Beyer, fl. 2002
Author / Creator
John Beyer, fl. 2002, Mary Lou Conroy, fl. 2002
Date Published / Released
1998
Publisher
Great Chefs Television
Series
Great Chefs of America
Person Discussed
Richard Rivera, fl. 1998, Frank Caputo, fl. 1998, Cory Schreiber
Topic / Theme
Dessert, Appetizer, Entree, Roasting, United States Cuisine, Layer cakes, Poultry, Shellfish, Food preparation, Restaurants, Cooking, Personal Interest
Copyright Message
Copyright © 1998 by Great Chefs Television
Cuisine
United States Cuisine
×
See details
Great Chefs of America, Great Chefs of America, Episode 21
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 1998), 30 mins
On this episode of Great Chefs of America, chef Robert Holley prepares a warm goat cheese and potato cake with herbed mixed greens, chef Thierry Rautureau prepares salmon tournedos with sea urchin sauce, and chef Daniel Mellman prepares mango, macadamia, and white chocolate creme brulee.
Sample
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 1998), 30 mins
Description
On this episode of Great Chefs of America, chef Robert Holley prepares a warm goat cheese and potato cake with herbed mixed greens, chef Thierry Rautureau prepares salmon tournedos with sea urchin sauce, and chef Daniel Mellman prepares mango, macadamia, and white chocolate creme brulee.
Date Written / Recorded
1998
Field of Study
Cooking
Content Type
Documentary
Contributor
John Beyer, fl. 2002
Author / Creator
John Beyer, fl. 2002, Mary Lou Conroy, fl. 2002
Date Published / Released
1998
Publisher
Great Chefs Television
Series
Great Chefs of America
Person Discussed
Thierry Rautureau, fl. 1987, Robert Holley, fl. 1987, Daniel Mellman, fl. 1998
Topic / Theme
Dessert, Entree, Appetizer, United States Cuisine, Pastries, Salmon, Restaurants, Cooking, Food preparation, Personal Interest
Copyright Message
Copyright © 1998 by Great Chefs Television
Cuisine
United States Cuisine
×
See details
Great Chefs of America, Great Chefs of America, Episode 22
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 1998), 30 mins
On this episode of Great Chefs of America, chef James Burns prepares pan-fried green tomatoes, chef Hallman Woods III prepares grilled duck breast with wild rice and tasso dressing, and chef Sebastien Canonne prepares passion fruit creme brulee and pineapple tuile.
Sample
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 1998), 30 mins
Description
On this episode of Great Chefs of America, chef James Burns prepares pan-fried green tomatoes, chef Hallman Woods III prepares grilled duck breast with wild rice and tasso dressing, and chef Sebastien Canonne prepares passion fruit creme brulee and pineapple tuile.
Date Written / Recorded
1998
Field of Study
Cooking
Content Type
Documentary
Contributor
John Beyer, fl. 2002
Author / Creator
John Beyer, fl. 2002, Mary Lou Conroy, fl. 2002
Date Published / Released
1998
Publisher
Great Chefs Television
Series
Great Chefs of America
Person Discussed
Hallman Woods, III, fl. 1995, James Burns, fl. 1994, Sebastien Canonne, fl. 1995
Topic / Theme
Dessert, Appetizer, Entree, Baking, Grilling, Frying, United States Cuisine, Pastries, Duck, Restaurants, Cooking, Food preparation, Personal Interest
Copyright Message
Copyright © 1998 by Great Chefs Television
Cuisine
United States Cuisine
×
See details
Great Chefs of America, Great Chefs of America, Episode 23
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 1998), 30 mins
On this episode of Great Chefs of America, chef Anne Kearney prepares smoked salmon terrine, chef Bob Waggoner prepares seared red leg partridge with ravioli of foie gras, truffled grits, and sweetbreads in truffle jus, and chef Frank Stitt prepares blackberry cobbler.
Sample
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 1998), 30 mins
Description
On this episode of Great Chefs of America, chef Anne Kearney prepares smoked salmon terrine, chef Bob Waggoner prepares seared red leg partridge with ravioli of foie gras, truffled grits, and sweetbreads in truffle jus, and chef Frank Stitt prepares blackberry cobbler.
Date Written / Recorded
1998
Field of Study
Cooking
Content Type
Documentary
Contributor
John Beyer, fl. 2002
Author / Creator
John Beyer, fl. 2002, Mary Lou Conroy, fl. 2002
Date Published / Released
1998
Publisher
Great Chefs Television
Series
Great Chefs of America
Person Discussed
Bob Waggoner, fl. 1983, Frank Stitt, III, Anne Kearney, fl. 1991
Topic / Theme
Appetizer, Dessert, Entree, Smoking, United States Cuisine, Top-crust pies, Poultry, Salmon, Food preparation, Restaurants, Cooking, Personal Interest
Copyright Message
Copyright © 1998 by Great Chefs Television
Cuisine
United States Cuisine
×
See details
Great Chefs of America, Great Chefs of America, Episode 24
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 1998), 30 mins
On this episode of Great Chefs of America, chef Peter de Jong prepares benne seed shrimp and crab cakes with cilantro-peanut sauce, chef Pierre Pollin prepares a sturgeon napoleon with foie gras and beet-sherry vinegar sauce, and chef Shane Gorringe prepares chocolate demerara.
Sample
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 1998), 30 mins
Description
On this episode of Great Chefs of America, chef Peter de Jong prepares benne seed shrimp and crab cakes with cilantro-peanut sauce, chef Pierre Pollin prepares a sturgeon napoleon with foie gras and beet-sherry vinegar sauce, and chef Shane Gorringe prepares chocolate demerara.
Date Written / Recorded
1998
Field of Study
Cooking
Content Type
Documentary
Contributor
John Beyer, fl. 2002
Author / Creator
John Beyer, fl. 2002, Mary Lou Conroy, fl. 2002
Date Published / Released
1998
Publisher
Great Chefs Television
Series
Great Chefs of America
Person Discussed
Shane Gorringe, fl. 1998, Pierre Pollin, fl. 1998, Peter de Jong, fl. 1998
Topic / Theme
Dessert, Appetizer, Entree, United States Cuisine, Pastries, Fish and seafood, Shrimp, Restaurants, Cooking, Food preparation, Personal Interest
Copyright Message
Copyright © 1998 by Great Chefs Television
Cuisine
United States Cuisine
×
See details
Great Chefs of America, Great Chefs of America, Episode 41
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, Great Chefs Television, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 1999), 30 mins
On this episode of Great Chefs of America, chef George Germon prepares an appetizer of Grilled Pizza Margherita, chef Reimund Pitz prepares an entree of Tropical Tuna Danish, and chef Minh Duong prepares a dessert of Banana Bavario.
Sample
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, Great Chefs Television, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 1999), 30 mins
Description
On this episode of Great Chefs of America, chef George Germon prepares an appetizer of Grilled Pizza Margherita, chef Reimund Pitz prepares an entree of Tropical Tuna Danish, and chef Minh Duong prepares a dessert of Banana Bavario.
Date Written / Recorded
1999
Field of Study
Cooking
Content Type
Documentary
Contributor
John Beyer, fl. 2002, Great Chefs Television
Author / Creator
John Beyer, fl. 2002, Mary Lou Conroy, fl. 2002
Date Published / Released
1999
Publisher
Great Chefs Television
Series
Great Chefs of America
Person Discussed
Minh Duong, fl. 1998, Reimund Pitz, fl. 1998, George Germon, fl. 1998
Topic / Theme
Dessert, Entree, Appetizer, Grilling, United States Cuisine, Flat breads, Cream pies, Fruits, Cheeses, Tuna, Food preparation, Restaurants, Baking, Cooking, Personal Interest
Copyright Message
Copyright © 1999 by Great Chefs Television
Cuisine
United States Cuisine
×
