Original Fare
- 2013-2015
- 2 seasons
- PBS
- Reality
Season 2 Episode Guide
17 Episodes 2013 - 2015
Episode 1
The Boar Hunt Part 1
Wed, Jun 11, 2014
You've seen the horror stories about the treatment of pigs at large pork producers. But small heritage farms offer big waitlists and bigger prices. The solution? Hunt for one of the millions of wild boars digging up our backyards.
Episode 2
The Boar Hunt Part 2
Wed, Jun 18, 2014
Armed with her freshly-caught boar, Kelly visits Chef Amar for a class in Butchery 101. Plus, you'll see how to make a mouthwatering prune-stuffed pork loin with a white bean puree and caramelized green onions in a red wine jus.
Episode 3
The Beginner's Guide to Foraging
Wed, Jun 25, 2014
Are you brave enough to forage your dinner? Kelly scours the Oregon coast for mussels, greens and edible flowers with James Beard Award semifinalist chef Justin Wills.
Episode 4
Salt of the Earth
Wed, Jul 9, 2014
Salt is one of man's oldest, most-used and most important ingredients. But do you have any idea where your salt comes from? See how Jacobsen Salt is producing American's finest finishing salts along the seashores of Oregon.
Episode 5
Homemade Rhubarb Hard Candy
Wed, Jul 16, 2014
Discover how to turn your favorite farmers market finds into a sweet treat. Kelly visits Quin Candy in Portland for a lesson in homemade hard candy.
Episode 6
Chevre (Goat Cheese)
Wed, Jul 30, 2014
Chevre, or goat cheese, is one of the cherished food traditions of France. Kelly learns about the generations of artisan cheesemakers who have perfected the art of making goat cheese.
Episode 7
Crottin de Chavignol
Tue, Sep 16, 2014
Meet a real French affineur to see why they might have the coolest job of all -- cheese expert. Then, see how the famous Crottin de Chavignol tart is made.
Episode 8
Raw Milk Vs. Pasteurized
Tue, Aug 13, 2013
The debate over raw milk in America is impacting the production of chevre in France.
Episode 9
Salmon Fishing on Kodiak Island
Wed, Aug 27, 2014
Nothing is more integral to Alaskan culture than salmon. Kelly heads to Port Lions on Kodiak Island to learn why the fish is so important.
Episode 10
Kodiak Island Food Traditions
Wed, Sep 3, 2014
Salmon is the lifeblood of food in Alaska. Kelly catches her own salmon dinner and then helps prepare a traditional salmon perok, a fish pie.
Episode 11
How To Cook Alaska Style
Wed, Sep 10, 2014
Visit an Alaskan cooking school with Kelly to see how salmon can be incorporated into anything -- even a ramen noodle soup.
Episode 12
The Secret Behind Wisconsin Cheese
Thu, Oct 2, 2014
Kelly ventures north to the land of Cheeseheads to discover exactly what is so special about Wisconsin cheese.
Episode 13
How To Make The World's Best Chocolate
Tue, Nov 18, 2014
Did you know chocolate originated in Costa Rica? Kelly travels to the country to meet one team seeking to renew the chocolate culture of Costa Rica using native methods and flavors.
Episode 14
Original Fare Holiday Special
Thu, Dec 11, 2014
Kelly visits the Piedmont region of Italy for a holiday meal. Chef Frédéric Zahm of Louche Restaurant in Turin, Italy demonstrates how to make Brasatio, a classic Italian of beef braised in red wine. Don't forget a cheese plate for dessert.
Episode 15
The Truffle Hunt
Sun, Feb 15, 2015
Kelly kicks off her adventure with a trip to the annual truffle festival in Alba, Italy. Then its back to America to see witness first-hand the burgeoning truffle industry in Oregon.
Episode 16
Dirty Birds: The Story of Chicken in America
Thu, Mar 5, 2015
Get a rare glimpse inside the commercial chicken industry with farmer Craig Watts. Then visit a far different chicken farm in the poultry capitol of the world: Georgia.
Episode 17
Why You Should Learn To Confit
Mon, Apr 6, 2015
What makes confit one of the world's oldest and best forms of preservation? Its simplicity. Kelly visits Olympia Provisions in Portland to get lessons in both pheasant hunting and cured meats.
