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Around The Nation Special
Featuring Various Chefs and Locations From Around the Country In a culinary adventure that takes us across America, we catch a glimpse behind the scenes of the nation's best restaurants. Watch as we create over-the-top dishes, reveal behind-the-scenes food finds, sample the bounty of each season and explore this culinary landscape. This special episode offers many treats to tempt the palate!
26 minutes long
tpt Channel 2.1
No previous airings of this
episode on this channel.
tpt MN Channel 2.2
No previous airings of this
episode on this channel.
Wild Foraging & Island Duck Eggs: Chef Jason Wilso
Crush Restaurant - Seattle, WA; Forests of Puget Sound, WA Chef Jason Wilson has become the wonder boy of the Seattle food scene, stealing the spotlight from the region's old guard to reign as the new face of Northwest cuisine. In true Seattle style, Wilson straps on his boots to trek deep into the woods around Puget Sound in search of wild mushrooms, stinging nettles, fragrant truffles and an assortment of exotic herbs and berries. Then we jump the ferry for a ride to Vashon Island, where Jason's mother-in-law farms rare breeds of island duck and chicken eggs. With his young son in tow, we embark on a true adventure amidst the forests, waters and islands of the Pacific Northwest. Recipes: Dungeness Crab & Wild Nettle Gratin with Watercress-Fiddlehead Salad and Poached Duck Eggs; Maple Blossom French Toast with Salmon Blossom Custard.
26 minutes long
tpt Channel 2.1
No previous airings of this
episode on this channel.
tpt MN Channel 2.2
No previous airings of this
episode on this channel.
Ice Cream, From a Cow: Chef Bill Telepan & Daughte
Telepan Restaurant - New York, NY; Ronnybrook Farm - Ancramdale, NY James Beard Award winner Bill Telepan garners reviews that rave about the "clarity and focus of his food...elegant without gimmickry" (Gourmet) and that commend his cuisine for "[putting] its faith in fundamental virtues; its freshness, the pureness or punch of the flavors; the skill with which it's been cooked" (The New York Times) - so it is no surprise that a trip to the farm happens regularly. Accompanied by his daughter, as he often is, Chef Telepan heads out on a milking adventure with farmer Ron Ronnybrook in upstate New York. "Hopelessly out of date, and proud of it," says Ron while milking and making milk products the way his family has for three generations, in small batches, delivered at peak freshness, pasteurized and hormone-free. Recipes: Winter Beet Salad with Ronnybrook Yogurt-Dill Dressing; Fresh Farm Egg Fettuccine with Cauliflower, Black Pepper & NY Farmer's Cheese; Vanilla Winter Pudding with Caramelized Hudson Valley Oranges; Fresh Cows Ice Cream.
26 minutes long
tpt Channel 2.1
No previous airings of this
episode on this channel.
tpt MN Channel 2.2
No previous airings of this
episode on this channel.
Winter Bay Scallops: Chef Michel Nischan & Sons -
Westport, CT; Taylor Cultured Seafood - Fairhaven, MA. 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 Bay Scallops with Green Apple Salad; Sweet Faro Risotto with Fresh-Shucked Taylor Bay Scallops; Icy Taylor Bay Scallops on the Half Shell; Seared Taylor Bay Scallops.
26 minutes long
tpt Channel 2.1
No previous airings of this
episode on this channel.
tpt MN Channel 2.2
No previous airings of this
episode on this channel.
Restaurant August - New Orleans, LA; The 'Anna Marie' Shrimp Boat - Cocodrie, LA 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 Natzio, is let in on a few culinary secrets for preparing his freshly caught Louisiana wild shrimp. The journey begins in the pitch-black pre-dawn hours on a sleepy Louisiana bayou. The waters come to life at sunrise, offering a bounty of sea life and surprises. Porpoises and turtles dive alongside the boat as we fish the open waters. 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.
26 minutes long
tpt Channel 2.1
No previous airings of this
episode on this channel.
tpt MN Channel 2.2
No previous airings of this
episode on this channel.
The Driskill Grill - Austin, TX; Broken Arrow Ranch - Ingram, TX In Austin, Texas, there is a man named Bull who, contrary to his name, is no cowpoke-instead it's deer that strike 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 on the axis deer and the Texas grasslands. 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 & Sunflower Salad; Texas Slow-Cooked Axis Venison Stew; Grilled Venison Rib Chops with Trumpet Royale Mushrooms & Horseradish Bacon Turnip Puree.
26 minutes long
tpt Channel 2.1
No previous airings of this
episode on this channel.
tpt MN Channel 2.2
No previous airings of this
episode on this channel.
Restaurant Eve/Eammon's/A Dublin Chipper - Alexandria, VA; Polyface Farm - Swoope, VA The New York Times described farmer Joel Salatin as the "high priest of the pasture." The Washington Post wrote that Chef Cathal Armstrong "steps into another reality using local ingredients.. .to produce dishes that are subtly, intriguingly unique." As the two connect, along with Armstrong's kids, Eve, age 7, and Eammon, age 4, on the rolling pastures of Joel Salatin's idyllic Polyface Farm, 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," wandering freely in the pasture, 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
26 minutes long
tpt Channel 2.1
No previous airings of this
episode on this channel.
tpt MN Channel 2.2
No previous airings of this
episode on this channel.
Seed-saving & Heirloom Veggies: Chef Joseph Wrede
Joseph's Table Restaurant - Taos, NM; Rancho la Paz Farm - Santa Fe, NM Considered one of the Southwest's modern culinary pioneers, Chef Joseph Wrede creates classic dishes with "chili pepper flair" at Taos' esteemed Joseph's Table restaurant. 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 where their eyes pop with 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.
26 minutes long
tpt Channel 2.1
No previous airings of this
episode on this channel.
tpt MN Channel 2.2
No previous airings of this
episode on this channel.
Artisan Chevre: Chef Bruce Sherman & Daughters - R
North Pond Restaurant - Chicago, IL; Fantome Farm & Shooting Star Farm - Ridgeway, WI Acclaimed chef Bruce Sherman was headed for a career in banking and finance before he decided to enter the restaurant field. Cheesemaker Anne Topham was studying for her doctorate when she visited her grandparents' farm and never returned to academic life. 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. Bruce's daughters get a quick lesson in goat psychology as Anne explains, "They are a lot smarter than cows, and you have to figure out ways to get them to do what you want, because 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. Recipe: Leek & Roasted Apple Soup with Goat Cheese Gnocchi and a Nest of Shooting Star Spinach; Twice- Baked Shooting Star Squash Boats Stuffed with Fantome Farm Goat Cheese.
26 minutes long
tpt Channel 2.1
No previous airings of this
episode on this channel.
tpt MN Channel 2.2
No previous airings of this
episode on this channel.
California Strawberries: Chefs Mitch & Steve Rosen
Town Hall Restaurant - San Francisco, CA; Ramirez Family Farms - Salinas, CA 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 bug detective Eduardo 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, Priscutto & Arugula Country Biscuits; Miniature Strawberry Tart Surprises.
26 minutes long
tpt Channel 2.1
No previous airings of this
episode on this channel.
tpt MN Channel 2.2
No previous airings of this
episode on this channel.
Rockfish Round-up: Chef Robert Wiedmaier & Sons-ch
Marcel's Restaurant/Beck's Brasserie - Washington, D.C.; The 'Lucky Duck' Boat - Chesapeake Bay, MD 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: Melange of Mushrooms, Starburst Squash & Baby Tomatoes with Roasted Chesapeake Rockfish.
26 minutes long
tpt Channel 2.1
No previous airings of this
episode on this channel.
tpt MN Channel 2.2
No previous airings of this
episode on this channel.
