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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
Series
Chefs A'Field: Kids on the Farm
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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
Series
Chefs A'Field: Kids on the Farm
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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
Series
Chefs A'Field: Kids on the Farm
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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
Series
Chefs A'Field: Kids on the Farm
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Chefs A'Field: Kids on the Farm, Season 3, Episode 105, Artisan Chevre
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 105 (Harrington Park, NJ: Janson Media, 2013), 27 mins
In this episode, Anne, Bruce and his two young daughters are together in the rolling hills of southern Wisconsin to milk goats and make farmstead cheese. They get a quick lesson in goat psychology as Anne explains, “They are a lot smarter than cows, they are very independent creatures.” They discuss how that r...
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 105 (Harrington Park, NJ: Janson Media, 2013), 27 mins
Description
In this episode, Anne, Bruce and his two young daughters are together in the rolling hills of southern Wisconsin to milk goats and make farmstead cheese. They get a quick lesson in goat psychology as Anne explains, “They are a lot smarter than cows, they are very independent creatures.” They discuss how that relationship with the animals and the land carries through in the taste of Anne’s cheeses: extremely fresh, always beautiful and full-...
In this episode, Anne, Bruce and his two young daughters are together in the rolling hills of southern Wisconsin to milk goats and make farmstead cheese. They get a quick lesson in goat psychology as Anne explains, “They are a lot smarter than cows, they are very independent creatures.” They discuss how that relationship with the animals and the land carries through in the taste of Anne’s cheeses: extremely fresh, always beautiful and full-flavored but never “goaty.” Then we head down the road to one of Wisconsin’s most prized farmers to gather some carefully grown herbs and greens to accompany our cheese. Recipes: Leek & Roasted Apple Soup with Goat Cheese Gnocchi and a Nest of Shooting Star Spinach; Twice-Baked Squash Boats Stuffed with Fantome Farm Goat Cheese.
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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
Bruce Sherman
Topic / Theme
Entree, Side Dish, Fruits, Vegetables, Soups, Cheeses, Farming, Farms, Cooking, Fresh foods, Food preparation, Children
Copyright Message
Copyright © 2013 by Janson Media
Series
Chefs A'Field: Kids on the Farm
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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
Series
Chefs A'Field: Kids on the Farm
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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
Series
Chefs A'Field: Kids on the Farm
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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
Series
Chefs A'Field: Kids on the Farm
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Chefs A'Field: Kids on the Farm, Season 3, Episode 109, Hill Country Venison
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 109 (Harrington Park, NJ: Janson Media, 2013), 27 mins
In Austin, Texas, there is a man named Bull who, contrary to his name, is no cowpoke—instead it’s deer that strikes his fancy, and fine dining is his game. Recognized nationally as the next “rising star,” Chef David Bull ventures into Texas Hill Country with his three sons for a biology lesson. They find t...
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 109 (Harrington Park, NJ: Janson Media, 2013), 27 mins
Description
In Austin, Texas, there is a man named Bull who, contrary to his name, is no cowpoke—instead it’s deer that strikes his fancy, and fine dining is his game. Recognized nationally as the next “rising star,” Chef David Bull ventures into Texas Hill Country with his three sons for a biology lesson. They find themselves on Broken Arrow Ranch among clear-flowing streams, waterfalls, spectacular bluffs and rocky vistas; there, they search for wi...
In Austin, Texas, there is a man named Bull who, contrary to his name, is no cowpoke—instead it’s deer that strikes his fancy, and fine dining is his game. Recognized nationally as the next “rising star,” Chef David Bull ventures into Texas Hill Country with his three sons for a biology lesson. They find themselves on Broken Arrow Ranch among clear-flowing streams, waterfalls, spectacular bluffs and rocky vistas; there, they search for wild, exotic deer and antelope. We get up close to the majestic animals as they frolic through Texas Hill Country. And then we set out on a real-life search for the animals known by many as “the most prized meat on earth.” Rancher Chris Hughes is our guide for this Texas safari in which wildlife abounds and conservation rules the land. Recipes: Blackberry & Fig Glazed Sika Venison Tenderloin Over Braised Romaine; Slow-Cooked Axis Venison Stew; Venison Rib Chops with Trumpet Mushrooms & Horseradish-Bacon Turnip Puree.
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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
David Bull
Topic / Theme
Entree, Salad, Venison, Ranch life, Hunting, Cooking, Fresh foods, Food preparation
Copyright Message
Copyright © 2013 by Janson Media
Series
Chefs A'Field: Kids on the Farm
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Chefs A'Field: Kids on the Farm, Season 3, Episode 110, Winter Bay Scallops
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 110 (Harrington Park, NJ: Janson Media, 2013), 27 mins
What is celebrity chef Michel Nischan doing in a small boat off the coast of Cape Cod on a windy 5-degree day on which ice is blocking his passage? Nischan believes in pure and simple food selection, in which produce is eaten in season and no food is injected with hormones, pesticides or any of that funny stuff. C...
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 110 (Harrington Park, NJ: Janson Media, 2013), 27 mins
Description
What is celebrity chef Michel Nischan doing in a small boat off the coast of Cape Cod on a windy 5-degree day on which ice is blocking his passage? Nischan believes in pure and simple food selection, in which produce is eaten in season and no food is injected with hormones, pesticides or any of that funny stuff. Chef Nishan is so dedicated to this ethic that the frozen waters of Buzzards Bay will not deter him. With waterman Rod Taylor as his cap...
What is celebrity chef Michel Nischan doing in a small boat off the coast of Cape Cod on a windy 5-degree day on which ice is blocking his passage? Nischan believes in pure and simple food selection, in which produce is eaten in season and no food is injected with hormones, pesticides or any of that funny stuff. Chef Nishan is so dedicated to this ethic that the frozen waters of Buzzards Bay will not deter him. With waterman Rod Taylor as his captain, the chef plunges in for one of nature’s perfect offerings: the bay scallop, with its pink and orange shell and translucent, sweet meat. Breaking the ice, we pull up Taylor’s sweet specialty: in-shell scallops that taste of green apples and the sea. Recipes: Lollipop Scallops with Green Apple Salad; Sweet Faro Risotto with Taylor Bay Scallops.
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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
Michel Nischan
Topic / Theme
Salad, Side Dish, Frying, Scallops, Cooking, Fresh foods, Food preparation, Children, Fisheries
Copyright Message
Copyright © 2013 by Janson Media
Series
Chefs A'Field: Kids on the Farm
×
