Watch Chefs A'Field

Chefs a

Digital Studios
1 Season, 37 Episodes
September 3, 2007
Food
Cast: Jed Duvall
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Chefs A'Field Full Episode Guide

  • Across America, featuring five distinguished chefs and a variety of locations: From Seattle to Los Angeles, New York to Vermont, we get the inside information from some of the nation's best chefs and artisanal producers. Culinary tips, shopping tips, and a few surprises make this show a surprise trip across America.

  • Maine Salt Lamb, featuring Chef Sam Hayward of Fore Street in Portland, Maine: Chef Sam Hayward and his Fore Street restaurant are renowned as New England's best. "Simple and delicious" is his mantra. Hayward and farmer Lee Straw sail off the coast of Maine to remote islands where they herd sheep and watch them graze on salt grass and seaweed.

  • Puget Sound Oysters, featuring Chef Greg Atkinson of Islandwood on Bainbridge Island, Washington: Chef Atkinson presides over an oasis of 255 acres of forests, marshes, ponds, estuaries and beautifully designed "green" buildings at Bainbridge Island's Islandwood. Here we gather wild stinging nettles from the forest, then we head for the shore to harvest the world's finest oysters--bivalves.

  • New York Stone Barns, featuring Chef Dan Barber of Blue Hill in New York, New York: Chef Barber's philosophy of cooking with local ingredients has lifted his Manhattan restaurant from a casual neighborhood joint to a fine dining experience. Chef Barber plants crops at his family's farm, then returns to his newest restaurant to gather goods from 'right outside the kitchen door.

  • Seattle Charcuterie, featuring Chef Holly Smith of Café Juanita in Kirkland, Washington: Chef Holly Smith is one of Seattle's rising stars, serving locally grown ingredients in Northern Italian style. We visit the farm of her long-time friend and farmer, Andrew Stout at Full Circle Farms. We then make Old-World sausage by hand with Armandino Batali.

  • Chesapeake Bay Crab, featuring Chef Todd Gray of Equinox Restaurant in Washington, DC: Chef Todd Gray leads us on an adventure in the Chesapeake Bay to catch soft-shell crab. Our guide is Beatrice Taylor, the last female "waterman" on the Chesapeake.

  • North Carolina Caviar, featuring Chef Jacques Pépin & Sunburst Trout in The Smoky Mountains of North Carolina : Trickling down the Great Smoky Mountains, pristine springs feed streams where trout flourish. America's favorite French chef is a huge fan: Chef Jacques Pépin hikes the hills and wades the streams with Sally Eason of Sunburst Trout to learn the story of his favorite American caviar.

  • Alaska Wild Salmon, featuring Chef Matt Littledog of Simon & Seaforts in Anchorage, Alaska: We travel to the icy waters of Alaska, home to the world's only sustainable salmon fisheries to learn the story of wild salmon. We get in the water and out to remote coves in search of the fish.

  • Kansas City Chickens, featuring Chefs Debbie Gold & Michael Smith of 40 Sardines in Kansas City: Husband-and-wife cooking team Debbie Gold and Michael Smith serve innovative meals revolving around the seasons' finest offerings. They visit a Mennonite farm where chefs and farmer harvest tomatoes, squash and potatoes. Then it's off to Campo Lindo Farms to meet the renowned hens.

  • Costa Rica Sugar, featuring Chef Karen DeMasco of Craft in New York City: New York's most celebrated pastry chef takes us to the root of her sweet desserts in beautiful Costa Rica where she plants, harvests and processes organic sugar cane by hand.

  • Surfing Farmer, featuring Chef Suzanne Goin of Lucques/A.O.C. in Los Angeles, California: Suzanne Goin's secret is fourth-generation farmer Phil McGrath, a surfer extraordinaire who happens to grow the best fruit and vegetables in California. Along the coast at McGrath Farms, we pick organic strawberries, tomatoes, squash and beans.

  • Vermont Maple Pizza, featuring Chef George Schenk of American Flatbread in Waitsfield, Vermont: Chef Schenk ventures into a snow-covered forest in Vermont's Mad River Valley to learn how to tap maple trees. From the forest to the "sugar shack", farmer Easty Long shows Chef Schenk the secrets of maple syrup.

  • What is the secret to a great meal? Top chefs agree that the key to any dish begins in the shopping selecting the freshest, seasonal ingredient. If you carefully choose your ingredients, than your success is already guaranteed."

  • What is the secret to a great meal? Top chefs agree that the key to any dish begins in the shopping selecting the freshest, seasonal ingredient. If you carefully choose your ingredients, than your success is already guaranteed."

  • 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 Citys Fulton Fish Market.

  • 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 Citys Fulton Fish Market.

  • Chef Odessa Piper finds inspiration and raw material at the Dane County Farmers Market and at Love Tree Farm in Wisconsins north woods, where organic sheeps milk and underground caves combine to create Americas most prized artisnal cheeses.

  • Chef Odessa Piper finds inspiration and raw material at the Dane County Farmers Market and at Love Tree Farm in Wisconsins north woods, where organic sheeps milk and underground caves combine to create Americas most prized artisnal cheeses.

  • Forager Anna Hoffer and renowned Chef Johnathan Sundstrom of Seattles Earth & Ocean Restaurant roam the wilds of the Pacific Northwest in search of Mother Natures finest ingredients.

  • Forager Anna Hoffer and renowned Chef Johnathan Sundstrom of Seattles Earth & Ocean Restaurant roam the wilds of the Pacific Northwest in search of Mother Natures finest ingredients.

  • Chef Stan Frankenthaler of Boston's Salamander restaurant was one of the first chefs in America to remove threatened seafood species from his menu.

  • Chef Stan Frankenthaler of Boston's Salamander restaurant was one of the first chefs in America to remove threatened seafood species from his menu.

  • Chef Anne Quatrano of Atlanta's Bacchanalia and Float Away Caf has a passion for fine ingredients from local family farms.

  • Chef Anne Quatrano of Atlanta's Bacchanalia and Float Away Caf has a passion for fine ingredients from local family farms.

  • 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.

  • 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.

  • For more than 23 years, Chef Nora Pouillon of Washington, D.C.'s Nora and Asia Nora restaurants have been a leader in showcasing the organic food philosophy.

  • For more than 23 years, Chef Nora Pouillon of Washington, D.C.'s Nora and Asia Nora restaurants have been a leader in showcasing the organic food philosophy.

  • Big and gregarious and in love with the food experience, Chef Tom Douglas of Seattle's Palace Kitchen, Etta's Seafood and Dahlia Lounge restaurants heads out to the waters of the Pacific Northwest to savor the succulence of the sea.

  • Big and gregarious and in love with the food experience, Chef Tom Douglas of Seattle's Palace Kitchen, Etta's Seafood and Dahlia Lounge restaurants heads out to the waters of the Pacific Northwest to savor the succulence of the sea.

  • The cuisine served by Chef Frank Stitt at Birmingham's Highlands Bar & Grill showcases Gulf seafood, splendid Alabama produce and Southern staples.

  • The cuisine served by Chef Frank Stitt at Birmingham's Highlands Bar & Grill showcases Gulf seafood, splendid Alabama produce and Southern staples.

  • For her innovative recipes, Chef Traci Des Jardins of San Franciscos Jardiniere and Acme Chop House relies on locally sourced, organic products gathered from farmers she grew up with in California's Central Valley.

  • For her innovative recipes, Chef Traci Des Jardins of San Franciscos Jardiniere and Acme Chop House relies on locally sourced, organic products gathered from farmers she grew up with in California's Central Valley.

  • Chef Patrick OConnell is the winner of every major food award and is considered Americas greatest chef.

  • Serving 95% organic, 100% locally produced cuisine at his Portland restaurant, Wildwood.

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