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Chefs A'Field: Culinary Adventures That Begin on the Farm, Series 1, Episode 104, Frank Stitt – Highlands – Birmingham, Alabama
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 104 (Harrington Park, NJ: Janson Media, 2013), 27 mins
The cuisine served by Chef Frank Stitt at Birmingham’s Highlands Bar & Grill showcases Gulf seafood, splendid Alabama produce and Southern staples. It’s both all-American and very French—as if Alabama were sandwiched somewhere between Mississippi and Provence.
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 104 (Harrington Park, NJ: Janson Media, 2013), 27 mins
Description
The cuisine served by Chef Frank Stitt at Birmingham’s Highlands Bar & Grill showcases Gulf seafood, splendid Alabama produce and Southern staples. It’s both all-American and very French—as if Alabama were sandwiched somewhere between Mississippi and Provence.
Date Written / Recorded
2013
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
Frank Stitt, III
Topic / Theme
Entree, Salad, Vegetarian Cuisine, Vegetables, Restaurants, Farming, Farms, 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 1, Episode 108, Anne Quatrano – Bacchanalia / Floataway Cafe – Atlanta...
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 108 (Harrington Park, NJ: Janson Media, 2013), 27 mins
Chef Anne Quatrano of Atlanta’s Bacchanalia and Float Away Cafe has a passion for fine ingredients from local family farms. We see the sweet reward of her obsession as we unearth the finest collards the South has to offer. And we find out the family farm is alive and well when we visit Chef Quatrano’s farm and...
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 108 (Harrington Park, NJ: Janson Media, 2013), 27 mins
Description
Chef Anne Quatrano of Atlanta’s Bacchanalia and Float Away Cafe has a passion for fine ingredients from local family farms. We see the sweet reward of her obsession as we unearth the finest collards the South has to offer. And we find out the family farm is alive and well when we visit Chef Quatrano’s farm and the Glover Family Organic Farm, whose soil—nurtured naturally for generations—yields wonderful organic specialty greens and produce.
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
Anne Quatrano
Topic / Theme
Entree, Vegetables, Restaurants, Farming, Farms, 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 201, Chef George Schenk - American Flatbread - Waltsfield, Verm...
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 201 (Harrington Park, NJ: Janson Media, 2013), 27 mins
Filmed during a heavy snowstorm in early April, Chef Schenk ventures into a forest of snow- covered maples to learn how to tap the trees for their sugar. Afterwards, Chef Schenk heads back to his kitchen, where in a hand-made wood-fired earthen oven, he makes his nationally renowned American Flatbread pizza with a...
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 201 (Harrington Park, NJ: Janson Media, 2013), 27 mins
Description
Filmed during a heavy snowstorm in early April, Chef Schenk ventures into a forest of snow- covered maples to learn how to tap the trees for their sugar. Afterwards, Chef Schenk heads back to his kitchen, where in a hand-made wood-fired earthen oven, he makes his nationally renowned American Flatbread pizza with a secret ingredient–you guessed it–Pure Vermont Maple Syrup.
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
George Schenk
Topic / Theme
Entree, Dairy foods, Vegetables, Breads, Farming, Farms, 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 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
×
See details
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
×
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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
×
See details
Chefs A'Field: Kids on the Farm, Season 3, Episode 102, Walnut Shaking
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 102 (Harrington Park, NJ: Janson Media, 2013), 27 mins
Chef Mina and his two sons, Sammy, age 8, and Anthony, age 4, head to the Sacramento Valley, where the walnut trees are in season and ready for the picking. But picking isn’t exactly how they harvest a tree exploding with nuts. Instead, the boys climb into a real-life Tonka® truck from which they literally shak...
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 102 (Harrington Park, NJ: Janson Media, 2013), 27 mins
Description
Chef Mina and his two sons, Sammy, age 8, and Anthony, age 4, head to the Sacramento Valley, where the walnut trees are in season and ready for the picking. But picking isn’t exactly how they harvest a tree exploding with nuts. Instead, the boys climb into a real-life Tonka® truck from which they literally shake the trees—using long pinchers attached to mechanical arms. The earth rumbles and a fireworks display of walnuts comes raining down,...
Chef Mina and his two sons, Sammy, age 8, and Anthony, age 4, head to the Sacramento Valley, where the walnut trees are in season and ready for the picking. But picking isn’t exactly how they harvest a tree exploding with nuts. Instead, the boys climb into a real-life Tonka® truck from which they literally shake the trees—using long pinchers attached to mechanical arms. The earth rumbles and a fireworks display of walnuts comes raining down, to the delight of the excited children below. Fourth-generation farmer Bill Carriere and his three children lead the way as the Minas follow along, eating, tasting and learning about the walnut. Recipes: Brown Sugar-Walnut Ice Cream; Blue Cheese & Walnut Soufflés; Watercress & Walnut Salad; Walnut & Seasonal Fruit Tart TanTins.
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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
Michael Mina
Topic / Theme
Entree, Salad, Dessert, Fruits, Children, 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 103, Rockfish Round-up
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 103 (Harrington Park, NJ: Janson Media, 2013), 27 mins
The rockfish, known by most as the striped bass, was virtually extinct 15 years ago, when many felt the Chesapeake Bay could no longer sustain its ecosystem. But as we learn on this fishing voyage with one of Washington, D.C.’s most acclaimed chefs, the rockfish has become an environmental success story, and 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 103 (Harrington Park, NJ: Janson Media, 2013), 27 mins
Description
The rockfish, known by most as the striped bass, was virtually extinct 15 years ago, when many felt the Chesapeake Bay could no longer sustain its ecosystem. But as we learn on this fishing voyage with one of Washington, D.C.’s most acclaimed chefs, the rockfish has become an environmental success story, and the bay is in recovery. Chef Wiedmaier, his two sons, Beck, age 3, and Marcel, age 7, along with their 7-year-old friend Lars, haul in a h...
The rockfish, known by most as the striped bass, was virtually extinct 15 years ago, when many felt the Chesapeake Bay could no longer sustain its ecosystem. But as we learn on this fishing voyage with one of Washington, D.C.’s most acclaimed chefs, the rockfish has become an environmental success story, and the bay is in recovery. Chef Wiedmaier, his two sons, Beck, age 3, and Marcel, age 7, along with their 7-year-old friend Lars, haul in a healthy catch as the boys spend the day on this beautiful bay. As they catch and release the bass, marine biologist Jim Chambers is on hand to explain the bay’s ecosystem and describe what makes the rockfish recovery so special. And of course, no “story” is complete without a few big ones, caught by the young fishermen to take home for dinner. Recipes: Mélange of Mushrooms, Starburst & Tomatoes with Roasted Chesapeake Rockfish.
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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
Robert Weidmaier
Topic / Theme
Entree, Mushrooms, Vegetables, Rockfish, Cooking, Fresh foods, Food preparation, Fisheries, Fish (Animal), Children
Copyright Message
Copyright © 2013 by Janson Media
×
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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
×
See details
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
×
