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Chefs A'Field: Culinary Adventures That Begin on the Farm, Series 2, Episode 205, Chef Matt Littledog – Simon & Seaforts – Anchorage, Al...
directed by Chris Warner; produced by Heidi Hanson, fl. 1996, Warner Hanson Television and KCTS/TV, in Chefs A'Field: Culinary Adventures That Begin on the Farm, Series 2, Episode 205 (Harrington Park, NJ: Janson Media, 2013), 27 mins
Chef Littledog guides us through the remarkable story of the wild salmon. The chef also introduces us to some the State’s biggest fish fans–grizzly bears. He is filmed fly fishing right next to hungry bears as they dive for fish–in his words, one of the best moments of his life.
Sample
directed by Chris Warner; produced by Heidi Hanson, fl. 1996, Warner Hanson Television and KCTS/TV, in Chefs A'Field: Culinary Adventures That Begin on the Farm, Series 2, Episode 205 (Harrington Park, NJ: Janson Media, 2013), 27 mins
Description
Chef Littledog guides us through the remarkable story of the wild salmon. The chef also introduces us to some the State’s biggest fish fans–grizzly bears. He is filmed fly fishing right next to hungry bears as they dive for fish–in his words, one of the best moments of his life.
Field of Study
Cooking
Content Type
Documentary
Contributor
Heidi Hanson, fl. 1996, Warner Hanson Television, KCTS/TV, Jed Duvall
Author / Creator
Chris Warner
Date Published / Released
2007, 2013
Publisher
Janson Media
Series
Chefs A'Field: Culinary Adventures That Begin on the Farm
Speaker / Narrator
Jed Duvall
Person Discussed
Matt Littledog
Topic / Theme
Entree, Fish and seafood, Fisheries, Restaurants, Cooking, Fresh foods, Food preparation
Copyright Message
Copyright © 2013 by Janson Media
Dish
Fish and seafood
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Chefs A'Field: Culinary Adventures That Begin on the Farm, Series 2, Episode 206, Chef Jacques Pepin & Sunburst Trout - Canton, North Caroli...
directed by Chris Warner; produced by Heidi Hanson, fl. 1996, Warner Hanson Television and KCTS/TV, in Chefs A'Field: Culinary Adventures That Begin on the Farm, Series 2, Episode 206 (Harrington Park, NJ: Janson Media, 2013), 27 mins
Nestled in the hills of the Great Smoky Mountains, pristine springs feed streams where trout flourish in a perfect environment. Sally Eason harvests these trout the same way her father, grandfather, and great-grandfather did–handpicking only the best fish and quickly preparing them for market. Jacques Pepin hike...
Sample
directed by Chris Warner; produced by Heidi Hanson, fl. 1996, Warner Hanson Television and KCTS/TV, in Chefs A'Field: Culinary Adventures That Begin on the Farm, Series 2, Episode 206 (Harrington Park, NJ: Janson Media, 2013), 27 mins
Description
Nestled in the hills of the Great Smoky Mountains, pristine springs feed streams where trout flourish in a perfect environment. Sally Eason harvests these trout the same way her father, grandfather, and great-grandfather did–handpicking only the best fish and quickly preparing them for market. Jacques Pepin hikes the hills and wades the streams with Sally to find out were the trout come from. In the kitchen, Pepin prepares mouth-watering dishes...
Nestled in the hills of the Great Smoky Mountains, pristine springs feed streams where trout flourish in a perfect environment. Sally Eason harvests these trout the same way her father, grandfather, and great-grandfather did–handpicking only the best fish and quickly preparing them for market. Jacques Pepin hikes the hills and wades the streams with Sally to find out were the trout come from. In the kitchen, Pepin prepares mouth-watering dishes with smoked trout, caviar, and seasonal ingredients.
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Field of Study
Cooking
Content Type
Documentary
Contributor
Heidi Hanson, fl. 1996, Warner Hanson Television, KCTS/TV, Jed Duvall
Author / Creator
Chris Warner
Date Published / Released
2007, 2013
Publisher
Janson Media
Series
Chefs A'Field: Culinary Adventures That Begin on the Farm
Speaker / Narrator
Jed Duvall
Person Discussed
Sally Eason, Jacques Pépin, 1935-
Topic / Theme
Entree, Poaching, Fish and seafood, Farming, Farms, Fish (Animal), Cooking, Fresh foods, Food preparation
Copyright Message
Copyright © 2013 by Janson Media
Dish
Fish and seafood
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Chefs A'Field: Culinary Adventures That Begin on the Farm, Series 2, Episode 207, Chef Jeff Tunks – Ceiba/Dc Coast/Tenpenh – Washington,...
directed by Chris Warner; produced by Heidi Hanson, fl. 1996, Warner Hanson Television and KCTS/TV, in Chefs A'Field: Culinary Adventures That Begin on the Farm, Series 2, Episode 207 (Harrington Park, NJ: Janson Media, 2013), 27 mins
Fishing the pristine fjords of the Northeast coast, Chef Tunks reels in huge cod and chats with Icelandic fishermen about their heritage, environment and prospects for a sustainable future. Next, he travels across the glaciers to the wild pastureland for another pure Icelandic ingredient: lamb.
Sample
directed by Chris Warner; produced by Heidi Hanson, fl. 1996, Warner Hanson Television and KCTS/TV, in Chefs A'Field: Culinary Adventures That Begin on the Farm, Series 2, Episode 207 (Harrington Park, NJ: Janson Media, 2013), 27 mins
Description
Fishing the pristine fjords of the Northeast coast, Chef Tunks reels in huge cod and chats with Icelandic fishermen about their heritage, environment and prospects for a sustainable future. Next, he travels across the glaciers to the wild pastureland for another pure Icelandic ingredient: lamb.
Field of Study
Cooking
Content Type
Documentary
Contributor
Heidi Hanson, fl. 1996, Warner Hanson Television, KCTS/TV, Jed Duvall
Author / Creator
Chris Warner
Date Published / Released
2007, 2013
Publisher
Janson Media
Series
Chefs A'Field: Culinary Adventures That Begin on the Farm
Speaker / Narrator
Jed Duvall
Person Discussed
Jeff Tunks
Topic / Theme
Entree, Meats, Vegetables, Fish and seafood, Restaurants, Farming, Farms, Cooking, Fresh foods, Food preparation, Fisheries
Copyright Message
Copyright © 2013 by Janson Media
Dish
Meats, Vegetables, Fish and seafood
×
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Chefs A'Field: Kids on the Farm, Season 3, Episode 104, California Strawberries
directed by Chris Warner; produced by Heidi Hanson, fl. 1996, Warner Hanson Television and KCTS/TV, in Chefs A'Field: Kids on the Farm, Season 3, Episode 104 (Harrington Park, NJ: Janson Media, 2013), 27 mins
The California strawberry is the star of this show, filmed overlooking the misty shores of Monterey Bay. The Pacific breezes and warm California sun nurture a berry so sweet that it is the choice of chefs from around the world. In this episode, great cooking runs in the family as two chefs, brothers Mitch and Stev...
Sample
directed by Chris Warner; produced by Heidi Hanson, fl. 1996, Warner Hanson Television and KCTS/TV, in Chefs A'Field: Kids on the Farm, Season 3, Episode 104 (Harrington Park, NJ: Janson Media, 2013), 27 mins
Description
The California strawberry is the star of this show, filmed overlooking the misty shores of Monterey Bay. The Pacific breezes and warm California sun nurture a berry so sweet that it is the choice of chefs from around the world. In this episode, great cooking runs in the family as two chefs, brothers Mitch and Steven, show their kids how to cook sweet and savory dishes with this juicy berry. In the field, Mitch and his kids meet farmer Victor Rami...
The California strawberry is the star of this show, filmed overlooking the misty shores of Monterey Bay. The Pacific breezes and warm California sun nurture a berry so sweet that it is the choice of chefs from around the world. In this episode, great cooking runs in the family as two chefs, brothers Mitch and Steven, show their kids how to cook sweet and savory dishes with this juicy berry. In the field, Mitch and his kids meet farmer Victor Ramirez and his two daughters; the kids happily pick—and eat—their way through the berry rows. The kids also get a lesson in entomology and botany from the “bug detective.” Farmer Ramirez shows how a flower becomes fruit, and the “bug detective” is on hand with a microscope to show the kids the difference between “good bugs and bad bugs.” Recipes: Local Trout with Strawberry Salad; Homemade Strawberry Preserves; Strawberry, Prosciutto & Arugula Country Biscuits; Miniature Strawberry Tart Surprises.
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Field of Study
Cooking
Content Type
Documentary
Contributor
Heidi Hanson, fl. 1996, Warner Hanson Television, KCTS/TV, Jed Duvall
Author / Creator
Chris Warner
Date Published / Released
2008, 2013
Publisher
Janson Media
Series
Chefs A'Field: Kids on the Farm
Speaker / Narrator
Jed Duvall
Person Discussed
Steve Rosenthal, Mitch Rosenthal
Topic / Theme
Dessert, Salad, Fish and seafood, Strawberries, Farming, Farms, Cooking, Fresh foods, Food preparation, Children
Copyright Message
Copyright © 2013 by Janson Media
Dish
Fish and seafood, Strawberries
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Food and Cooking Series, Cooking for Health with Marguerite Patten Part I: Main Dishes
presented by Marguerite Patten; produced by Green Umbrella Films, in Food and Cooking Series (Derry, NH: Chip Taylor Communications, 2013), 1 hour 20 mins
Marguerite Patten is world renown for her expertise in cooking. An icon in the United Kingdom for over 60 years, she is the author of many best-selling books, including Eat to Beat Arthritis, Classic British Dishes, International Cookery, Every Day Cookbook and Family Cookbook. In this first part of a two-part, ho...
Sample
presented by Marguerite Patten; produced by Green Umbrella Films, in Food and Cooking Series (Derry, NH: Chip Taylor Communications, 2013), 1 hour 20 mins
Description
Marguerite Patten is world renown for her expertise in cooking. An icon in the United Kingdom for over 60 years, she is the author of many best-selling books, including Eat to Beat Arthritis, Classic British Dishes, International Cookery, Every Day Cookbook and Family Cookbook. In this first part of a two-part, how-to program she outlines the importance of various food groups, recommends what to eat to maintain a healthy lifestyle, and demonstrat...
Marguerite Patten is world renown for her expertise in cooking. An icon in the United Kingdom for over 60 years, she is the author of many best-selling books, including Eat to Beat Arthritis, Classic British Dishes, International Cookery, Every Day Cookbook and Family Cookbook. In this first part of a two-part, how-to program she outlines the importance of various food groups, recommends what to eat to maintain a healthy lifestyle, and demonstrates how to cook a selection of delicious "main dishes." She follows a "Golden Rule" when cooking: "if you want to be healthy, choose good food, food that gives you the required balance of nutrients, as well as good taste." She shows viewers how to make a variety of great tasting, healthy meals including: Vegetables Au Gratin, Stir Fry Vegetables, Tuna Dip, Fruit and Vegetable Salad, Foil Wrapped Fish, Steamed Chicken, Mock Crab and Piperade.
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Field of Study
Cooking
Content Type
Documentary
Contributor
Green Umbrella Films
Author / Creator
Marguerite Patten
Date Published / Released
2013
Publisher
Chip Taylor Communications
Series
Food and Cooking Series
Topic / Theme
Appetizer, Dinner, Entree, Salad, Side Dish, Baking, Roasting, Microwaving, Fruits, Vegetables, Fish and seafood, Food preparation
Copyright Message
Copyright © 2013 by Chip Taylor Communications
Dish
Fruits, Vegetables, Fish and seafood
×
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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
Dish
Tuna, Fish and seafood
×
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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
Dish
Pastries, Fish and seafood, Shrimp
×
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Great Chefs of America, Great Chefs of America, Episode 45
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 Takashi Yagahashi prepares an appetizer of Scallops with White Asparagus, chef Scott Howell prepares an entree of Jolthead and Broth, and chef Norman Love prepares a dessert of Kahlua Souffle.
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 Takashi Yagahashi prepares an appetizer of Scallops with White Asparagus, chef Scott Howell prepares an entree of Jolthead and Broth, and chef Norman Love prepares a dessert of Kahlua Souffle.
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
Takashi Yagihashi, fl. 1996, Scott Howell, fl. 1999, Norman Love, fl. 1996
Topic / Theme
Dessert, Entree, Appetizer, United States Cuisine, Fish and seafood, Eggs, Mushrooms, Asparagus, Scallops, Food preparation, Restaurants, Baking, Cooking, Personal Interest
Copyright Message
Copyright © 1999 by Great Chefs Television
Dish
Fish and seafood, Eggs, Mushrooms, Asparagus, Scallops
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Great Chefs of America, Great Chefs of America, Episode 61
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, 2000), 30 mins
On this episode of Great Chefs of the World, chef Agostino Gabriele prepares an appetizer of Portobello with Polenta, chef Jean Joho prepares Fillet of Wild Sea Bass for the entree, and chef Stanton Ho prepares a dessert of Cane Vodka-Pineapple Upside-down Cake with Passion Fruit Yogurt Sorbet.
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, 2000), 30 mins
Description
On this episode of Great Chefs of the World, chef Agostino Gabriele prepares an appetizer of Portobello with Polenta, chef Jean Joho prepares Fillet of Wild Sea Bass for the entree, and chef Stanton Ho prepares a dessert of Cane Vodka-Pineapple Upside-down Cake with Passion Fruit Yogurt Sorbet.
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
2000
Publisher
Great Chefs Television
Series
Great Chefs of America
Person Discussed
Agostino Gabriele, fl. 1999, Jean Joho, fl. 1998, Stanton Ho, fl. 1979
Topic / Theme
Dessert, Entree, Appetizer, United States Cuisine, Pork, Shrimp, Maize, Pineapples, Fish and seafood, Cakes, Ice creams, sorbets, etc., Portobellos, Food preparation, Restaurants, Baking, Cooking, Personal Interest
Copyright Message
Copyright © 2000 by Great Chefs Television
Dish
Pork, Shrimp, Maize, Pineapples, Fish and seafood, Cakes, Ice creams, sorbets, etc., Portobellos
×
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Great Chefs of America, Great Chefs of America, Episode 68
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, 2000), 30 mins
On this episode of Great Chefs of America, chef Philip Lo prepares an appetizer of Chili Crab, Singapore-style, chef Mark Guizol prepares an entree of Cinnamon-crusted Mahimahi with Applesauce, and chef Shane Gorringe prepares All That Jazz for dessert.
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, 2000), 30 mins
Description
On this episode of Great Chefs of America, chef Philip Lo prepares an appetizer of Chili Crab, Singapore-style, chef Mark Guizol prepares an entree of Cinnamon-crusted Mahimahi with Applesauce, and chef Shane Gorringe prepares All That Jazz for dessert.
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
2000
Publisher
Great Chefs Television
Series
Great Chefs of America
Person Discussed
Shane Gorringe, fl. 1998, Marc Guizol, Philip Lo, fl. 1999
Topic / Theme
Dessert, Entree, Appetizer, Asian Cuisine, United States Cuisine, Mushrooms, Chocolate, Shellfish, Fish and seafood, Food preparation, Restaurants, Baking, Cooking, Personal Interest
Copyright Message
Copyright © 2000 by Great Chefs Television
Dish
Mushrooms, Chocolate, Shellfish, Fish and seafood
×
