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Chefs A'Field: Culinary Adventures That Begin on the Farm, Series 2, Episode 212, Chef Sam Hayward – Fore Street – Portland, Maine
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 212 (Harrington Park, NJ: Janson Media, 2013), 27 mins
Sam Hayward and his Fore Street restaurant are renowned for being New England’s best. “Simple and delicious” is his mantra, and he pours all his profits into buying the best local ingredients available. Shot during the peak of fall color, Hayward and farmer Lee Straw sail off the coast of Maine to secret isl...
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 212 (Harrington Park, NJ: Janson Media, 2013), 27 mins
Description
Sam Hayward and his Fore Street restaurant are renowned for being New England’s best. “Simple and delicious” is his mantra, and he pours all his profits into buying the best local ingredients available. Shot during the peak of fall color, 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.
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
Lee Straw, Sam Hayward
Topic / Theme
Entree, Grilling, Roasting, Smoking, Meats, Mushrooms, Restaurants, Farming, Farms, Cooking, Fresh foods, Food preparation
Copyright Message
Copyright © 2013 by Janson Media
Dish
Meats, Mushrooms
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Chefs A'Field: Kids on the Farm, Season 3, Episode 101, In Search of Avocadoes
directed by Chris Warner; produced by Heidi Hanson, fl. 1996, KCTS/TV and Warner Hanson Television, in Chefs A'Field: Kids on the Farm, Season 3, Episode 101 (Harrington Park, NJ: Janson Media, 2013), 27 mins
In this episode filmed amidst the scenic volcanoes and villages of Central Mexico, famed American chef Richard Sandoval and his 9-year-old son Gian Carlo venture to the chef’s birthplace to find the indigenous ingredients that inspired a budding four-star chef several decades ago. Their travels take them through...
Sample
directed by Chris Warner; produced by Heidi Hanson, fl. 1996, KCTS/TV and Warner Hanson Television, in Chefs A'Field: Kids on the Farm, Season 3, Episode 101 (Harrington Park, NJ: Janson Media, 2013), 27 mins
Description
In this episode filmed amidst the scenic volcanoes and villages of Central Mexico, famed American chef Richard Sandoval and his 9-year-old son Gian Carlo venture to the chef’s birthplace to find the indigenous ingredients that inspired a budding four-star chef several decades ago. Their travels take them through ancient villages and dramatic landscapes; they even saddle up for a horse ride to the top of a volcano for an understanding of where t...
In this episode filmed amidst the scenic volcanoes and villages of Central Mexico, famed American chef Richard Sandoval and his 9-year-old son Gian Carlo venture to the chef’s birthplace to find the indigenous ingredients that inspired a budding four-star chef several decades ago. Their travels take them through ancient villages and dramatic landscapes; they even saddle up for a horse ride to the top of a volcano for an understanding of where this region gets its rich soil. Back down in the valley where the lush green canopy of the avocado cools the air, they get their hands on “green gold,” aka the Hass avocado. Chef Sandoval samples the avocado for inspiration and offers unique recipe ideas. Throughout this story, the natural beauty of Mexico shines on father and son as they celebrate the folklore, gastronomy and traditions of this majestic region. Recipes: Guacamole ”Gian Carlo”; Piramide de Res; Mahi-mahi Ceviche.
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Field of Study
Cooking
Content Type
Documentary
Contributor
Heidi Hanson, fl. 1996, KCTS/TV, Warner Hanson Television, 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
Richard Sandoval
Topic / Theme
Appetizer, Entree, Mexican Cuisine, Meats, Fish and seafood, Avocados, Children, Farming, Farms, Cooking, Fresh foods, Food preparation
Copyright Message
Copyright © 2013 by Janson Media
Dish
Meats, Fish and seafood, Avocados
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Food Safari, Food Safari Series 3, Episode 1
directed by Toufic Charabati, fl. 2002; presented by Maeve O'Meara, fl. 2002; produced by Toufic Charabati, fl. 2002 and Maeve O'Meara, fl. 2002, in Food Safari (Sydney, New South Wales: Special Broadcasting Service, 2008), 25 mins
During South American Food Safari, Maeve O'Meara joins chef, Jorge Chacon, to learn about the particular flavours and ingredients that make South American food really special.
Chef Juan Gomez makes Colombian style arepas and Chilean musician Gema Badiola prepares a fragrant, all-purpose salsa called pebre.
Arg...
Sample
directed by Toufic Charabati, fl. 2002; presented by Maeve O'Meara, fl. 2002; produced by Toufic Charabati, fl. 2002 and Maeve O'Meara, fl. 2002, in Food Safari (Sydney, New South Wales: Special Broadcasting Service, 2008), 25 mins
Description
During South American Food Safari, Maeve O'Meara joins chef, Jorge Chacon, to learn about the particular flavours and ingredients that make South American food really special.
Chef Juan Gomez makes Colombian style arepas and Chilean musician Gema Badiola prepares a fragrant, all-purpose salsa called pebre.
Argentinean baker Roberto Lagrange explains the subtle regional differences in empanadas, and Yvonne Cutro reveals her home-made recipe fo...
During South American Food Safari, Maeve O'Meara joins chef, Jorge Chacon, to learn about the particular flavours and ingredients that make South American food really special.
Chef Juan Gomez makes Colombian style arepas and Chilean musician Gema Badiola prepares a fragrant, all-purpose salsa called pebre.
Argentinean baker Roberto Lagrange explains the subtle regional differences in empanadas, and Yvonne Cutro reveals her home-made recipe for this small savoury pie that is enjoyed throughout the continent.
Chef Alejandro Saravia shows how to make Peru's national dish, ceviche; the tangy raw fish marinated in lime juice with onions, chilli and salt. Fabian Conca demonstrates a traditional South American barbeque, and from Chilean butcher Margarita Garcia and her son Ricardo, Maeve learns the secrets to chorizo and the special asado cuts of beef.
Restaurateur Diana Pinon introduces Maeve to the intense herbal drink maté and Carmen Almenara makes a rich caramel that is a favourite in South American biscuits and sweets.
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Field of Study
Cooking
Content Type
Documentary
Contributor
Toufic Charabati, fl. 2002, Maeve O'Meara, fl. 2002
Author / Creator
Toufic Charabati, fl. 2002, Maeve O'Meara, fl. 2002
Date Published / Released
2008
Publisher
Special Broadcasting Service
Series
Food Safari
Topic / Theme
Grilling, Latin American Cuisine, South American, Beverages, Meats, Herbs and spices, Fish and seafood, Meat pies, Pastries, Flat breads, Foods, Cooking, Cooks, South Americans
Copyright Message
Copyright © 2008 by Special Broadcasting Service Corporation
Dish
Beverages, Meats, Herbs and spices, Fish and seafood, Meat pies, Pastries, Flat breads
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Food Safari, Food Safari Series 4, Episode 5
directed by Toufic Charabati, fl. 2002; presented by Maeve O'Meara, fl. 2002; produced by Maeve O'Meara, fl. 2002 and Toufic Charabati, fl. 2002, in Food Safari (Sydney, New South Wales: Special Broadcasting Service, 2012), 26 mins
Food Safari explores the many cuisines of South Africa’s culinary landscape – the “rainbow nation” includes Xhosa dishes like umnqusho (white corn and beans), flavourful Cape Malay curries, Durban street food and the beloved Afrikaaner braai.
Sample
directed by Toufic Charabati, fl. 2002; presented by Maeve O'Meara, fl. 2002; produced by Maeve O'Meara, fl. 2002 and Toufic Charabati, fl. 2002, in Food Safari (Sydney, New South Wales: Special Broadcasting Service, 2012), 26 mins
Description
Food Safari explores the many cuisines of South Africa’s culinary landscape – the “rainbow nation” includes Xhosa dishes like umnqusho (white corn and beans), flavourful Cape Malay curries, Durban street food and the beloved Afrikaaner braai.
Field of Study
Cooking
Content Type
Documentary
Contributor
Maeve O'Meara, fl. 2002, Toufic Charabati, fl. 2002
Author / Creator
Toufic Charabati, fl. 2002, Maeve O'Meara, fl. 2002
Date Published / Released
2012
Publisher
Special Broadcasting Service
Series
Food Safari
Topic / Theme
Baking, Grilling, Drying, African Cuisine, South African, Pastries, Fish and seafood, Herbs and spices, Meats, Foods, Cooking, South Africans
Copyright Message
Copyright © 2012 by Special Broadcasting Service Corporation
Dish
Pastries, Fish and seafood, Herbs and spices, Meats
×
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Food Safari, Food Safari Series 4, Episode 10
directed by Toufic Charabati, fl. 2002; presented by Maeve O'Meara, fl. 2002; produced by Toufic Charabati, fl. 2002 and Maeve O'Meara, fl. 2002, in Food Safari (Sydney, New South Wales: Special Broadcasting Service, 2012), 26 mins
Food Safari explores the fascinating creole cuisine of Broome, which originated with the pearling industry and includes Aboriginal, Japanese, Filipino, Chinese and Malaysian influences, and dishes as varied as chilli mud crab, satay, pearl meat ceviche and a simple raw fish dish called susame.
Sample
directed by Toufic Charabati, fl. 2002; presented by Maeve O'Meara, fl. 2002; produced by Toufic Charabati, fl. 2002 and Maeve O'Meara, fl. 2002, in Food Safari (Sydney, New South Wales: Special Broadcasting Service, 2012), 26 mins
Description
Food Safari explores the fascinating creole cuisine of Broome, which originated with the pearling industry and includes Aboriginal, Japanese, Filipino, Chinese and Malaysian influences, and dishes as varied as chilli mud crab, satay, pearl meat ceviche and a simple raw fish dish called susame.
Field of Study
Cooking
Content Type
Documentary
Contributor
Toufic Charabati, fl. 2002, Maeve O'Meara, fl. 2002
Author / Creator
Toufic Charabati, fl. 2002, Maeve O'Meara, fl. 2002
Date Published / Released
2012
Publisher
Special Broadcasting Service
Series
Food Safari
Topic / Theme
Baking, Grilling, Asian Cuisine, Australian, Meats, Cakes, Mangoes, Shellfish, Soups, Fish and seafood, Rice, Cooking, Foods, Australians
Copyright Message
Copyright © 2012 by Special Broadcasting Service Corporation
Dish
Meats, Cakes, Mangoes, Shellfish, Soups, Fish and seafood, Rice
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French Food Safari, French Food Safari, Episode 2
directed by Toufic Charabati, fl. 2002; presented by Guillaume Brahimi, 1967- and Maeve O'Meara, fl. 2002; produced by Georgina Neal, fl. 2011, Jacinta Dunn, fl. 2011 and Maeve O'Meara, fl. 2002, in French Food Safari (Sydney, New South Wales: Special Broadcasting Service, 2011), 26 mins
Maeve and Guillaume journey underground to the secret bakery of one of the great Parisian bakers.
Sample
directed by Toufic Charabati, fl. 2002; presented by Guillaume Brahimi, 1967- and Maeve O'Meara, fl. 2002; produced by Georgina Neal, fl. 2011, Jacinta Dunn, fl. 2011 and Maeve O'Meara, fl. 2002, in French Food Safari (Sydney, New South Wales: Special Broadcasting Service, 2011), 26 mins
Description
Maeve and Guillaume journey underground to the secret bakery of one of the great Parisian bakers.
Field of Study
Cooking
Content Type
Documentary
Contributor
Georgina Neal, fl. 2011, Jacinta Dunn, fl. 2011, Maeve O'Meara, fl. 2002
Author / Creator
Toufic Charabati, fl. 2002, Guillaume Brahimi, 1967-, Maeve O'Meara, fl. 2002
Date Published / Released
2011
Publisher
Special Broadcasting Service
Series
French Food Safari
Person Discussed
Jean-Luc Poujaran, fl. 2011
Topic / Theme
Appetizer, Baking, French Cuisine, French, Pastries, Pork, Meats, Salt, Breads, Cooking, Foods, Cooks
Copyright Message
Copyright © 2011 by Special Broadcasting Service Corporation
Dish
Pastries, Pork, Meats, Salt, Breads
×
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Great Chefs of America, Great Chefs of America, Episode 92
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, 2001), 25 mins
In this episode of Great Chefs of America chef Wayne Nish prepares lobster carpaccio, chef Debbie Gold prepares spice-rubbed antelope loin, chef J.J. Stith prepares a pear financier.
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, 2001), 25 mins
Description
In this episode of Great Chefs of America chef Wayne Nish prepares lobster carpaccio, chef Debbie Gold prepares spice-rubbed antelope loin, chef J.J. Stith prepares a pear financier.
Date Written / Recorded
2001
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
2001
Publisher
Great Chefs Television
Series
Great Chefs of America
Person Discussed
Wayne Nish, Debbie Gold, J. J. Stith
Topic / Theme
Dessert, Entree, Appetizer, United States Cuisine, Herbs and spices, Meats, Pastries, Fruits, Lobster, Baking, Cooking, Food preparation, Personal Interest
Copyright Message
Copyright © 2001 by Great Chefs Television
Dish
Herbs and spices, Meats, Pastries, Fruits, Lobster
×
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Great Chefs of the World, Great Chefs of the World, Episode 34
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 the World (New Orleans, LA: Great Chefs Television, 1998), 30 mins
On this episode of Great Chefs of the World, chef Reinhard Gerer prepares an appetizer of Salmon-Lobster Sandwich, chef Coco Pacheco prepares an entree of Cancato (Grilled Sausage and Fish), and chef Mark Hetzel prepares a dessert of Deep-dish Banana Cream Coconut Pie.
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 the World (New Orleans, LA: Great Chefs Television, 1998), 30 mins
Description
On this episode of Great Chefs of the World, chef Reinhard Gerer prepares an appetizer of Salmon-Lobster Sandwich, chef Coco Pacheco prepares an entree of Cancato (Grilled Sausage and Fish), and chef Mark Hetzel prepares a dessert of Deep-dish Banana Cream Coconut Pie.
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
1998
Publisher
Great Chefs Television
Series
Great Chefs of the World
Person Discussed
Mark Hetzel, fl. 1987, Coco Pacheco, fl. 1998, Reinhard Gerer, fl. 1998
Topic / Theme
Dessert, Entree, Appetizer, Austrian Cuisine, Latin American Cuisine, Cream pies, Meats, Salmon, Lobster, Restaurants, Food preparation, Cooking, Baking, Personal Interest
Copyright Message
Copyright © 1998 by Great Chefs Television
Dish
Cream pies, Meats, Salmon, Lobster
×
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Great Chefs of the World, Great Chefs of the World, Episode 120
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 the World (New Orleans, LA: Great Chefs Television, 2000), 30 mins
On this episode of Great Chefs of the World, chef Michael Crowe prepares an appetizer of Lobster and Watercress Salad with Caviar-Buttermilk Dressing, chef Gerard Germain prepares an entree of Llama Fillet, and chef Antonio Bras Da Silva prepares Orange-Chocolate Souffle 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 the World (New Orleans, LA: Great Chefs Television, 2000), 30 mins
Description
On this episode of Great Chefs of the World, chef Michael Crowe prepares an appetizer of Lobster and Watercress Salad with Caviar-Buttermilk Dressing, chef Gerard Germain prepares an entree of Llama Fillet, and chef Antonio Bras Da Silva prepares Orange-Chocolate Souffle 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 the World
Person Discussed
Antonio Bras Da Silva, fl. 2000, Michael Crowe, fl. 2000, Gerard Germain, fl. 2000
Topic / Theme
Dessert, Entree, Appetizer, Salad, Brazilian Cuisine, Bolivian Cuisine, Irish Cuisine, Quinoa, Chocolate, Meats, Lobster, Restaurants, Food preparation, Baking, Cooking, Personal Interest
Copyright Message
Copyright © 2000 by Great Chefs Television
Dish
Quinoa, Chocolate, Meats, Lobster
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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
×
