New England chef Sam Hayward and farmer Lee Straw herd sheep grazing on salt grass and seaweed on an island off the Maine coast. Then Hayward roasts a leg of lamb on a wood-fired spit. He also prepares a grilled rib chop of lamb with Matsutaki mushrooms and kale, and cider-baked beans.
Chef Greg Atkinson, head of the culinary program at the Bainbridge Island, Wash., environmental-learning center IslandWood, discusses the sustainable harvesting of oysters with Puget Sound oysterman Bill Taylor. Recipes include Kumamoto oysters and rhubarb mignonette; Pacific oysters and butter sauce; and oysters in nettle sauce.
Seattle-area chef Holly Smith visits a friend's farm in the shadow of the nearby Cascade Mountains and uses vegetables grown in its rich volcanic soil, along with handmade sausages and other items. Recipes include cantaloupe with prosciutto; octopus with green sauce and olive-oil-poached potato; fotochino with lentils, chipolinni and gridulce (good-luck winter sausage).
In Iceland, Washington, D.C., chef Jeff Tunks fishes for cod and takes part in a sheep roundup. Then he prepares horseradish-crusted cod with potato puree and dill butter, and lamb loin with basil-mint jus and caponata relish.
French chef Jacques Pepin prepares trout recipes from fish harvested from Great Smoky Mountain streams by Sally Eason's Sunburst Trout Company. Included: poached trout with a white wine, horseradish and mushroom sauce, and trout caviar on a potato pancake.
Kansas City chefs Debbie Gold and Michael Smith (a husband-and-wife team) obtain tomatoes, squash and potatoes from one farm and eggs from another, then prepare poached-egg soup with squash blossoms and tomatoes, and chicken breast with a sour-cherry-and-asparagus salad.
Los Angeles chef Suzanne Goin (Lucques) and farmer Phil McGrath harvest organic strawberries, tomatoes, squash and beans. Recipes prepared include “New World” pork and beans; and kobocha squash and radicchio salad.
George Schenk, founder of American Flatbread pizza and Vermont farmer Easty Long tap maple trees and make maple syrup. Recipes include flatbread maple syrup tomato sauce; flatbread with organic sausage; smoked salmon and asparagus flatbread; and raspberry-maple syrup vinaigrette.
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Cast & Details
Premiered: November 16, 2003
Premise: Cooking series that emphasizes the importance of food sources. Chefs are seen at farms where items are grown as well as in kitchens where they prepare dishes using them.