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Chefs A' Field: Good Catch Season 1 Episodes
Season 1 Episode Guide
6 Episodes 2019 - 2019
Episode 1
Eating the Invasives
Sat, Jun 1, 201926 mins
With bow and arrow in hand, Top Chef alum Jennifer Carroll sets sail on the Potomac River in the dead of night, in search of the invasive, but delicious snake head fish. Then she's back out at sunrise to reel in Blue Catfish, yet another invasive fish that's troubling yet tasty. It's all part of Chef Jen's mission to eat the invasive species that are overtaking local waters. In the kitchen the Chef offers some easy tips on purchasing and cooking quality seafood of all sorts. With simple and versatile recipes, she shows us how to make her delicious Seared Snake head with Moroccan Couscous and Grilled Vegetables.
Episode 2
Urban Abundance
Mon, Jun 10, 201926 mins
Former NYC superstar Chef Gavin Kaysen has returned to his mid-west roots to put Minneapolis on the culinary hot map. In the land of 10,000 lakes he visits a shuttered urban brewery that's now producing a bounty of produce and sweet striped bass-in a symbiotic aquaponics farm. And in neighboring Wisconsin, he gets an old-school demonstration of "zen engineering" with a trout farmer/philosopher. In the kitchen, Chef Kaysen shows off a unique home smoking technique, offers a fresh take on trout, and creates a simple and sumptuous striped bass crudo.
Episode 3
The Floating Farm
Mon, Jun 17, 201926 mins
The bounty of the mid-Atlantic region holds countless treasures for famed chef Jeremiah Langhorne who grew up fishing and foraging off the riches of the Chesapeake region. Today his Michelin-starred restaurant in Washington, DC is a showcase for regional cuisine. On the water Chef Langhorne jumps in to savor "the best oyster of the region" where his favorite watermen are growing oysters in a method that locals decry as "insane, but maybe just crazy enough to work." Cooking on a giant open fire, Chef Langhorne makes a sumptuous but simple grilled oyster dish, creates a unique take on mignonette, and offers tips on the quirky "local" method for shucking an oyster.
Episode 4
Beautiful Swimmers
Mon, Jun 24, 201926 mins
As the sun rises on the Chesapeake Bay, the waterman's work begins in a timeless dance and rhythm. Waterman Tony Conrad is not just any waterman, however, his eye toward sustainability is helping bring back the bay, one blue crab at a time. It is a mission shared by the self claimed locavore and the region's most notable chef, Spike Gjerde of Baltimore's famed Woodberry Kitchen. Chef Gjerde heads out on the water to get his hands into the work that has sustained the region for centuries. In the kitchen we discover a delicious new fish- Porgy. In a wood fired oven the Chef shows us how to roast a whole fish and stuff it with sumptuous Maryland Blue Crab.
Episode 5
Big Apple Blitz
Mon, Jul 1, 201926 mins
As the sun rises on New York City, our boat pulls out from the Sherman Zwicker, a historic wooden schooner and restaurant docked in New York harbor, with a chef whose love of cooking is surpassed only by his love of fishing. On this day, we motor past the statue of liberty and happen upon a rare and raucous display of albacore tuna in a feeding frenzy. With his fly fishing rod in hand, the chef discovers a staggering diversity of species-reeling in a sea trout, hooking a couple of robin fish, porgy, albacore, flounder and more. The day is one of discovery as we unveil the bounty and life that exists in New York's bustling harbor. Then it's back to the floating restaurant where our chef prepares some mouthwatering recipes in a rocking kitchen with an astonishing view.
Episode 6
Off the Hook and into the Kitchen
Mon, Jul 8, 2019
From hunting invasive species in the dead of night to netting striped bass in a former brewery, our top chefs have toured the country to get a better glimpse into the people and places that embody sustainable seafood. Now they take the catch of the day into the kitchen where they offer up an array of secret recipes and cooking tips, show how to make sure your getting the best quality fish, and divulge restaurant worthy yet home cook friendly techniques. Featuring a selection of America's best chefs, It's an exclusive kitchen experience that is off the hook.
