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Chefs A'Field: Culinary Adventures That Begin on the Farm, Series 1, Episode 107, Peter Hoffman – Savoy – 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, Series 1, Episode 107 (Harrington Park, NJ: Janson Media, 2013), 27 mins
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. Nearly every day, Chef Hoffman dodges traffic as he rides his specially outfitted bike to the Union Square Green Market, the city’s largest farmers market, to ga...
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 107 (Harrington Park, NJ: Janson Media, 2013), 27 mins
Description
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. Nearly every day, Chef Hoffman dodges traffic as he rides his specially outfitted bike to the Union Square Green Market, the city’s largest farmers market, to gather ingredients from local sources like Keith’s Farm in Westtown, NY.
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
Peter Hoffman
Topic / Theme
Entree, Vegetables, Farming, Farms, Restaurants, Fresh foods, Food preparation
Copyright Message
Copyright © 2013 by Janson Media
×
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Chefs A'Field: Culinary Adventures That Begin on the Farm, Series 1, Episode 112, Rick Moonen – Rm – 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, Series 1, Episode 112 (Harrington Park, NJ: Janson Media, 2013), 27 mins
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 City’s Fulton Fish Market, Chef Rick Moonen of New York’s Restaurant RM takes us on a gourmet experience in ocean conservation.
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 112 (Harrington Park, NJ: Janson Media, 2013), 27 mins
Description
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 City’s Fulton Fish Market, Chef Rick Moonen of New York’s Restaurant RM takes us on a gourmet experience in ocean conservation.
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
Rick Moonen
Topic / Theme
Entree, Fish and seafood, Fisheries, Restaurants, Cooking, Fresh foods, Food preparation
Copyright Message
Copyright © 2013 by Janson Media
×
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Chefs A'Field: Culinary Adventures That Begin on the Farm, Series 2, Episode 211, Greg Atkinson – Canlis/Islandwood - Bainbridge Island, WA
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 211 (Harrington Park, NJ: Janson Media, 2013), 27 mins
Chef Atkinson conducts cooking classes for school children and has created a culinary program based on the seasons and local farming.
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 211 (Harrington Park, NJ: Janson Media, 2013), 27 mins
Description
Chef Atkinson conducts cooking classes for school children and has created a culinary program based on the seasons and local farming.
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
Greg Atkinson
Topic / Theme
Entree, Vegetables, Fish and seafood, Farming, Farms, Restaurants, Cooking, Fresh foods, Food preparation
Copyright Message
Copyright © 2013 by Janson Media
×
See details
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
×
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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
×
See details
Chefs A'Field: Kids on the Farm, Season 3, Episode 106, Seed Saving & Heirloom Veggies
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 106 (Harrington Park, NJ: Janson Media, 2013), 27 mins
The chef and his two children pull on their boots for a day of discovery at Rancho La Paz, a tiny but glorious farm nestled along the Rio Grande in the southern Rocky Mountains. As they attempt to sample 96 kinds of tomatoes, 32 types of basil and 47 varieties of sweet and spicy peppers, the bounty is ripe for the...
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 106 (Harrington Park, NJ: Janson Media, 2013), 27 mins
Description
The chef and his two children pull on their boots for a day of discovery at Rancho La Paz, a tiny but glorious farm nestled along the Rio Grande in the southern Rocky Mountains. As they attempt to sample 96 kinds of tomatoes, 32 types of basil and 47 varieties of sweet and spicy peppers, the bounty is ripe for the picking at this experimental organic farm. In a magical tunnel of gourds, the children are transported to the pages of a fairytale ama...
The chef and his two children pull on their boots for a day of discovery at Rancho La Paz, a tiny but glorious farm nestled along the Rio Grande in the southern Rocky Mountains. As they attempt to sample 96 kinds of tomatoes, 32 types of basil and 47 varieties of sweet and spicy peppers, the bounty is ripe for the picking at this experimental organic farm. In a magical tunnel of gourds, the children are transported to the pages of a fairytale amazement. As Chef Wrede helps his kids plant next season’s harvest, they get a lesson in how to nurture and preserve seeds for the future. Recipes: Seven-Tomato Gazpacho; Seared Herbed Shrimp; Heirloom Carrot & Beet Sauced Fish.
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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
Joseph Wrede
Topic / Theme
Entree, Fruits, Vegetables, Soups, Farming, Farms, Cooking, Fresh foods, Food preparation
Copyright Message
Copyright © 2013 by Janson Media
×
See details
Chefs A'Field: Kids on the Farm, Season 3, Episode 107, Shrimp Boat on the Bayou
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 107 (Harrington Park, NJ: Janson Media, 2013), 27 mins
What happens when a former Marine, a 10-year-old boy and a bayou shrimp-boat captain get together for a day out at sea? The Marine, Chef John Besh, and his son Brendon get an unexpected lesson in marine biology, and the captain, Lance Nacio, is let in on a few culinary secrets for preparing his freshly caught Loui...
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 107 (Harrington Park, NJ: Janson Media, 2013), 27 mins
Description
What happens when a former Marine, a 10-year-old boy and a bayou shrimp-boat captain get together for a day out at sea? The Marine, Chef John Besh, and his son Brendon get an unexpected lesson in marine biology, and the captain, Lance Nacio, is let in on a few culinary secrets for preparing his freshly caught Louisiana wild shrimp. The hard work of pulling in nets is second nature to Chef Besh, who grew up hunting and fishing in the area and is n...
What happens when a former Marine, a 10-year-old boy and a bayou shrimp-boat captain get together for a day out at sea? The Marine, Chef John Besh, and his son Brendon get an unexpected lesson in marine biology, and the captain, Lance Nacio, is let in on a few culinary secrets for preparing his freshly caught Louisiana wild shrimp. The hard work of pulling in nets is second nature to Chef Besh, who grew up hunting and fishing in the area and is now one of America’s top chefs. Brendon is wide-eyed and all smiles as he sorts through a cornucopia of gigantic, fresh shrimp he can’t wait to sink his teeth into. Then it’s into the kitchen, where Brendon and his dad show the rest of the family just how the cookin’ is done. Recipe: Wild Louisiana Barbeque Shrimp Besh Style; Tempura Fried Wild Louisiana Shrimp with Vietnamese Spicy Sauce; Southern Grits and Spicy Louisiana Wild Shrimp.
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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
John Besh
Topic / Theme
Entree, Frying, Shrimp, Fisheries, Cooking, Fresh foods, Food preparation
Copyright Message
Copyright © 2013 by Janson Media
×
See details
Jacques Pepin: Fast Food My Way, Volume 1, Series 1, Episode 2, Lesson 2: Dessert 'Pick Me Up'
produced by KQED-TV, in Jacques Pepin: Fast Food My Way, Volume 1, Series 1, Episode 2 (Harrington Park, NJ: Janson Media, 2005), 25 mins
Mock tiramisu, smoked trout salad with horseradish cream, chicken breast on mashed cauliflower with red hot salsa.
Sample
produced by KQED-TV, in Jacques Pepin: Fast Food My Way, Volume 1, Series 1, Episode 2 (Harrington Park, NJ: Janson Media, 2005), 25 mins
Description
Mock tiramisu, smoked trout salad with horseradish cream, chicken breast on mashed cauliflower with red hot salsa.
Field of Study
Cooking
Content Type
Documentary
Contributor
KQED-TV
Date Published / Released
2005
Publisher
Janson Media
Series
Jacques Pepin: Fast Food My Way, Volume 1
Topic / Theme
Dessert, French Cuisine, French, Foods, Food preparation, Cooks, Cooking
Copyright Message
Copyright © 2005 by Janson Media
×
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Jacques Pepin: Fast Food My Way, Volume 1, Series 1, Episode 5, Lesson 5: Under the Sea
produced by KQED-TV, in Jacques Pepin: Fast Food My Way, Volume 1, Series 1, Episode 5 (Harrington Park, NJ: Janson Media, 2005), 25 mins
Egg & tomato gratin, stuffed scallops on mushroom rice, greens with quick cream dressing, pineapple wedges in caramel.
Sample
produced by KQED-TV, in Jacques Pepin: Fast Food My Way, Volume 1, Series 1, Episode 5 (Harrington Park, NJ: Janson Media, 2005), 25 mins
Description
Egg & tomato gratin, stuffed scallops on mushroom rice, greens with quick cream dressing, pineapple wedges in caramel.
Field of Study
Cooking
Content Type
Documentary
Contributor
KQED-TV
Date Published / Released
2005
Publisher
Janson Media
Series
Jacques Pepin: Fast Food My Way, Volume 1
Topic / Theme
Foods, Food preparation, Cooks, Cooking
Copyright Message
Copyright © 2005 by Janson Media
×
See details
Jacques Pepin: Fast Food My Way, Volume 2, Series 2, Episode 5, Lesson 5: Perfect Pear’ings
produced by KQED-TV, in Jacques Pepin: Fast Food My Way, Volume 2, Series 2, Episode 5 (Harrington Park, NJ: Janson Media, 2006), 25 mins
Veal roast, pear brown betty, skillet endives, tomato & mozzarella fans.
Sample
produced by KQED-TV, in Jacques Pepin: Fast Food My Way, Volume 2, Series 2, Episode 5 (Harrington Park, NJ: Janson Media, 2006), 25 mins
Description
Veal roast, pear brown betty, skillet endives, tomato & mozzarella fans.
Field of Study
Cooking
Content Type
Documentary
Contributor
KQED-TV
Date Published / Released
2006
Publisher
Janson Media
Series
Jacques Pepin: Fast Food My Way, Volume 2
Topic / Theme
Foods, Food preparation, Cooking, Cooks
Copyright Message
Copyright © 2006 by Janson Media
×
