Chefs A'Field Season 1 Episode 1 Cory Schreiber: Wildwood - Portland, Oregon

In the first episode of Chefs A'Field, we follow renowned chef Cory Schreiber in his quest for the freshest and most sustainable ingredients that the Pacific Northwest has to offer. Schreiber, the founder of the James Beard Award-winning Wildwood Restaurant in Portland, Oregon, takes us on a journey into the heart of the city's food culture.

Schreiber's first stop is at the Portland Farmers Market, where he meets with local farmers and food producers who are dedicated to using organic and sustainable farming methods. He highlights the importance of buying local and supporting small businesses, as well as the benefits of using organic ingredients that are free from harmful chemicals and pesticides.

Next, Schreiber takes us to the Oregon coast, where he forages for wild mushrooms and seaweed with the help of local expert Karen Tillou. He explains how these unique ingredients can enhance the flavor of any dish and add nutrition to our diets.

Later, Schreiber visits Maryhill Fruit Company in Hood River, Oregon, where he witnesses the harvesting of cherries and other stone fruits. He notes that these fruits have a short seasonal window and are often shipped long distances, causing them to lose their freshness and flavor. By sourcing these fruits locally, Schreiber ensures that his dishes are full of vibrant, juicy flavors.

The episode concludes with Schreiber showcasing his culinary skills at Wildwood Restaurant, creating a multi-course meal that highlights the flavors and freshness of the Pacific Northwest. He emphasizes the importance of respecting the ingredients by showcasing them in their truest form and letting their natural flavors shine.

Overall, this episode of Chefs A'Field serves as a powerful reminder of the importance of sustainable, locally sourced ingredients in the culinary world. Schreiber's passion for sustainable food practices and his dedication to promoting small businesses and local agriculture are a testament to the positive impact that chefs can have on their communities and the wider food industry.