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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 108, Fields, Not Feed-Lots
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 108 (Harrington Park, NJ: Janson Media, 2013), 27 mins
We get a lesson in where our food comes from. In seeing how “pig power” builds the compost and happy chickens are left to express their “chickenness,” we experience the circle of life on the farm. Farmer Salatin shows how his animals “do the real work”—fertilizing, aerating, composting—making clean...
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 108 (Harrington Park, NJ: Janson Media, 2013), 27 mins
Description
We get a lesson in where our food comes from. In seeing how “pig power” builds the compost and happy chickens are left to express their “chickenness,” we experience the circle of life on the farm. Farmer Salatin shows how his animals “do the real work”—fertilizing, aerating, composting—making clean food for the community without fertilizer, antibiotics and other harmful chemicals. Chef Armstrong then transforms this “eco-agricul...
We get a lesson in where our food comes from. In seeing how “pig power” builds the compost and happy chickens are left to express their “chickenness,” we experience the circle of life on the farm. Farmer Salatin shows how his animals “do the real work”—fertilizing, aerating, composting—making clean food for the community without fertilizer, antibiotics and other harmful chemicals. Chef Armstrong then transforms this “eco-agriculture” into mouthwatering dishes that nourish the palate and the soul. Recipes: Polyface Farm Seared Chicken Breast on a Bed of Wild Chanterelles & Braised Baby Chard; Cathal’s New World Pork & Beans.
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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
Joel Salatin, 1957-, Cathal Armstrong
Topic / Theme
Entree, Meats, Farming, Farms, Cooking, Fresh foods, Food preparation, Children
Copyright Message
Copyright © 2013 by Janson Media
Dish
Meats
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Cooking in the Danger Zone, Cooking In The Danger Zone, Series 1, Episode 1
presented by Stefan Gates, 1967-; produced by Will Daws, fl. 2001, in Cooking in the Danger Zone (London, England: BBC Worldwide, 2006), 29 mins
In Afghanistan, Stefan Gates meets an ex-Taliban commander and samples local dishes.
Sample
presented by Stefan Gates, 1967-; produced by Will Daws, fl. 2001, in Cooking in the Danger Zone (London, England: BBC Worldwide, 2006), 29 mins
Description
In Afghanistan, Stefan Gates meets an ex-Taliban commander and samples local dishes.
Field of Study
Cooking
Content Type
Documentary
Contributor
Will Daws, fl. 2001
Author / Creator
Stefan Gates, 1967-
Date Published / Released
2006
Publisher
BBC Worldwide
Series
Cooking in the Danger Zone
Topic / Theme
Grilling, Arab Cuisine, Afghan, Meats, Food preparation, Cooking, Afghans
Copyright Message
Copyright © 2013 BBC Worldwide
Dish
Meats
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Faces of Italy, Faces of Italy, Episode 24
directed by Sam Siragusa, fl. 2011; presented by Kevin Marshall, fl. 2011 and Janine King, fl. 2012; produced by Barbara Siragusa, fl. 2011 and Sam Siragusa, fl. 2011, Media Knights Studios, in Faces of Italy (New York, NY: Big Media, 2012), 22 mins
All the delights of Italian cuisine are on the weekly menu in this tasty show, teaching how to cook delicious, easy and affordable classic Italian recipes, hosted by Chef Kevin and co-hostess Morgan and Janine. Kevin, a native Floridian with an incredible passion for cooking, started his career behind the counter...
Sample
directed by Sam Siragusa, fl. 2011; presented by Kevin Marshall, fl. 2011 and Janine King, fl. 2012; produced by Barbara Siragusa, fl. 2011 and Sam Siragusa, fl. 2011, Media Knights Studios, in Faces of Italy (New York, NY: Big Media, 2012), 22 mins
Description
All the delights of Italian cuisine are on the weekly menu in this tasty show, teaching how to cook delicious, easy and affordable classic Italian recipes, hosted by Chef Kevin and co-hostess Morgan and Janine. Kevin, a native Floridian with an incredible passion for cooking, started his career behind the counter of a fast food restaurant and honed his culinary skills with further studies at the prestigious Le Cordon Bleu before deciding to start...
All the delights of Italian cuisine are on the weekly menu in this tasty show, teaching how to cook delicious, easy and affordable classic Italian recipes, hosted by Chef Kevin and co-hostess Morgan and Janine. Kevin, a native Floridian with an incredible passion for cooking, started his career behind the counter of a fast food restaurant and honed his culinary skills with further studies at the prestigious Le Cordon Bleu before deciding to start his own company, a personal chef business.
In this episode, we make some one skillet wonders: a simple Italian Beef Skillet, a tasty Pasta Primavera and Chicken Masala.
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Field of Study
Cooking
Content Type
Documentary
Contributor
Barbara Siragusa, fl. 2011, Sam Siragusa, fl. 2011, Media Knights Studios
Author / Creator
Sam Siragusa, fl. 2011, Kevin Marshall, fl. 2011, Janine King, fl. 2012
Date Published / Released
2012
Publisher
Big Media
Series
Faces of Italy
Topic / Theme
Italian Cuisine, Meats, Cooking, Recipes
Copyright Message
Copyright © 2012 by Big Media
Dish
Meats
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French Food Safari, French Food Safari, Episode 8
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
French Food Safari gets the lowdown on how a top-class kitchen works by joining Guillaume Brahimi for a busy night at his restaurant.
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
French Food Safari gets the lowdown on how a top-class kitchen works by joining Guillaume Brahimi for a busy night at his restaurant.
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
Topic / Theme
Dessert, Entree, Grilling, French Cuisine, French, Cakes, Beef, Meats, Chocolate, Lamb, Cooking, Foods, Cooks
Copyright Message
Copyright © 2011 by Special Broadcasting Service Corporation
Dish
Cakes, Beef, Meats, Chocolate, Lamb
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Great Chefs of the World, Great Chefs of the World, Episode 82
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, 1999), 30 mins
On this episode of Great Chefs of the World, chef Jean-Claude Garzia prepares an appetizer of Sea Scallop and Lobster Sausage with Tomato Sauce, chef Bernard Loiseau prepares an entree of Frog Legs, and chef Kyle Kingrey prepares a dessert of Crème Brûlée with Strawberries.
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, 1999), 30 mins
Description
On this episode of Great Chefs of the World, chef Jean-Claude Garzia prepares an appetizer of Sea Scallop and Lobster Sausage with Tomato Sauce, chef Bernard Loiseau prepares an entree of Frog Legs, and chef Kyle Kingrey prepares a dessert of Crème Brûlée with Strawberries.
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 the World
Person Discussed
Kyle Kingrey, fl. 1999, Bernard Loiseau, 1951-2003, Jean-Claude Garzia, fl. 1999
Topic / Theme
Dessert, Entree, Appetizer, Caribbean Cuisine, French Cuisine, Meats, Cream, Strawberries, Lobster, Scallops, Food preparation, Restaurants, Baking, Cooking, Personal Interest
Copyright Message
Copyright © 1999 by Great Chefs Television
Dish
Meats, Cream, Strawberries, Lobster, Scallops
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Simply Ming, Season 15, Episode 3, Aaron Sanchez
directed by Laurie Donnelly, fl. 1986-2019; presented by Ming Tsai, 1964-; produced by Ming East-West and WGBH Educational Foundation, in Simply Ming, Season 15, Episode 3 (Arlington, VA: Public Broadcasting Service, 2017), 24 mins
One of the world’s most distinguished Latin chefs, Aarón Sánchez – judge on Chopped and Masterchef – visits Ming in his loft to cook his Albóndigas Tacos, while Ming makes Beef and Salted Watercress Scallion Pancakes.
Sample
directed by Laurie Donnelly, fl. 1986-2019; presented by Ming Tsai, 1964-; produced by Ming East-West and WGBH Educational Foundation, in Simply Ming, Season 15, Episode 3 (Arlington, VA: Public Broadcasting Service, 2017), 24 mins
Description
One of the world’s most distinguished Latin chefs, Aarón Sánchez – judge on Chopped and Masterchef – visits Ming in his loft to cook his Albóndigas Tacos, while Ming makes Beef and Salted Watercress Scallion Pancakes.
Field of Study
Cooking
Content Type
Instructional material
Contributor
Ming East-West, WGBH Educational Foundation
Author / Creator
Laurie Donnelly, fl. 1986-2019, Ming Tsai, 1964-
Date Published / Released
2017
Publisher
Public Broadcasting Service
Series
Simply Ming
Speaker / Narrator
Aaron Sanchez, 1976-
Person Discussed
Aaron Sanchez, 1976-
Topic / Theme
Entree, Mexican Cuisine, Chinese Cuisine, Meats, Cocktails, Sauces and gravies, Early 21st Century United States (2001– )
Copyright Message
Copyright © 2017 WGBH Educational Foundation and Ming East-West, LLC
Dish
Meats, Cocktails, Sauces and gravies
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Chef vs Science: The Ultimate Kitchen Challenge
directed by Jeff Wilkinson, fl. 2008, David Stewart, fl. 1996-2016 and Ben Crichton, fl. 2004-2016; presented by Mark Miodownik, 1969-; produced by Jeff Wilkinson, fl. 2008, British Broadcasting Corporation (London, England: BBC Worldwide, 2016), 50 mins
A top chef and a leading scientist go head to head in the kitchen to see who can produce the best food. Marcus Wareing is a two-star Michelin chef at the top of his game – his celebrated dishes result from years of experience and training. But he now faces a challenge from an unlikely direction. Mark Miodownik i...
Sample
directed by Jeff Wilkinson, fl. 2008, David Stewart, fl. 1996-2016 and Ben Crichton, fl. 2004-2016; presented by Mark Miodownik, 1969-; produced by Jeff Wilkinson, fl. 2008, British Broadcasting Corporation (London, England: BBC Worldwide, 2016), 50 mins
Description
A top chef and a leading scientist go head to head in the kitchen to see who can produce the best food. Marcus Wareing is a two-star Michelin chef at the top of his game – his celebrated dishes result from years of experience and training. But he now faces a challenge from an unlikely direction. Mark Miodownik is a materials scientist – a person more acquainted with plastic than pastry. Can Mark use his scientific knowledge to outcook this le...
A top chef and a leading scientist go head to head in the kitchen to see who can produce the best food. Marcus Wareing is a two-star Michelin chef at the top of his game – his celebrated dishes result from years of experience and training. But he now faces a challenge from an unlikely direction. Mark Miodownik is a materials scientist – a person more acquainted with plastic than pastry. Can Mark use his scientific knowledge to outcook this leading chef? As they cook their way through a series of courses, Mark shows the science behind our favorite dishes, revealing the amazing transformations that food undergoes in the kitchen.
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Field of Study
Food Studies Online
Content Type
Documentary
Contributor
Marcus Wareing, 1970-, Jeff Wilkinson, fl. 2008, British Broadcasting Corporation
Author / Creator
Jeff Wilkinson, fl. 2008, David Stewart, fl. 1996-2016, Ben Crichton, fl. 2004-2016, Mark Miodownik, 1969-
Date Published / Released
2016
Publisher
BBC Worldwide
Topic / Theme
Dessert, Entree, Meats, Chocolate, Potatoes, Soups, Early 21st Century United States (2001– )
Copyright Message
Copyright © 2016 BBC Worldwide
Dish
Meats, Chocolate, Potatoes, Soups
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Chefs A'Field: Culinary Adventures That Begin on the Farm, Chef Dan Barber – Blue Hill - New York, New York
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 (Harrington Park, NJ: Janson Media, 2013), 27 mins
Chef Barber’s philosophy of cooking with only local ingredients coupled with his considerable culinary talents have enabled him to expand his restaurant from a casual neighborhood joint to a fine dining (James Beard Award winning) experience. Chef Barber harvests crops from Blue Hill farm then visits his neighbo...
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 (Harrington Park, NJ: Janson Media, 2013), 27 mins
Description
Chef Barber’s philosophy of cooking with only local ingredients coupled with his considerable culinary talents have enabled him to expand his restaurant from a casual neighborhood joint to a fine dining (James Beard Award winning) experience. Chef Barber harvests crops from Blue Hill farm then visits his neighbor’s farms for tips on growing and diversifying his crops.
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
Dan Barber, 1965-
Topic / Theme
Entree, Salad, Meats, Vegetables, Soups, Restaurants, Farming, Farms, Cooking, Fresh foods, Food preparation
Copyright Message
Copyright © 2013 by Janson Media
Dish
Meats, Vegetables, Soups
×
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Chefs A'Field: Culinary Adventures That Begin on the Farm, Series 1, Episode 103, Traci Des Jardins – Jardiniere – San Francisco, Califo...
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 1, Episode 103 (Harrington Park, NJ: Janson Media, 2013), 27 mins
For her innovative recipes, Chef Traci Des Jardins of San Francisco’s Jardiniere and Acme Chop House relies on locally sourced, organic products gathered from farmers she grew up with in California’s Central Valley.
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 1, Episode 103 (Harrington Park, NJ: Janson Media, 2013), 27 mins
Description
For her innovative recipes, Chef Traci Des Jardins of San Francisco’s Jardiniere and Acme Chop House relies on locally sourced, organic products gathered from farmers she grew up with in California’s Central Valley.
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
Traci Des Jardins
Topic / Theme
Entree, Grilling, North American Cuisine, Meats, Vegetables, Cattle, Restaurants, Farming, Farms, Cooking, Fresh foods, Food preparation
Copyright Message
Copyright © 2013 by Janson Media
Dish
Meats, Vegetables
×
