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Temporada 2
Fecha de emisión
Sept 05, 2013
In this episode, Chef Sean Brock explores a few of the unique regional cuisines in the South.
In this episode, Chef Sean Brock explores a few of the unique regional cuisines in the South.
Fecha de emisión
Sept 12, 2013
It all began when Sean Brock went looking for Jimmy red corn. That simple journey turned into a lifetime of searching, archiving and reviving lost crops of the South. His partners in
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It all began when Sean Brock went looking for Jimmy red corn. That simple journey turned into a lifetime of searching, archiving and reviving lost crops of the South. His partners in crime are legendary owner and operator of Anson Mills, Glen Roberts, and University of South Carolina professor David Shields — a trifecta of seed nerds hell-bent on preserving Southern food heritage.
Fecha de emisión
Sept 19, 2013
The resurrection of Carolina gold rice, which disappeared following the Civil War era, is examined. Included: making pilaf and Hoppin' John fritters. Also: Louisiana chef Donald Link makes jambalaya; and Senegalese chef Fati Ly makes pilau.
The resurrection of Carolina gold rice, which disappeared following the Civil War era, is examined. Included: making pilaf and Hoppin' John fritters. Also: Louisiana chef Donald Link makes jambalaya; and Senegalese chef Fati Ly makes pilau.
Fecha de emisión
Sept 26, 2013
A look at Louisiana cuisine features a visit to Middendorf's Restaurant in Akers, La., with food writer John T. Edge; and a frogging excursion with chef Donald Link.
A look at Louisiana cuisine features a visit to Middendorf's Restaurant in Akers, La., with food writer John T. Edge; and a frogging excursion with chef Donald Link.
Fecha de emisión
Oct 03, 2013
Preservation techniques that play an important role in Southern culture are discussed, including drying, salt-curing, canning and fermentation.
Preservation techniques that play an important role in Southern culture are discussed, including drying, salt-curing, canning and fermentation.
Fecha de emisión
Oct 10, 2013
Host Sean Brock prepares a typical Appalachian dinner; cooks chicken dumplings with his mother; visits with chef Joseph Lenn at Blackberry Farms in Tennessee; and learns how to make fried okra and country ham.
Host Sean Brock prepares a typical Appalachian dinner; cooks chicken dumplings with his mother; visits with chef Joseph Lenn at Blackberry Farms in Tennessee; and learns how to make fried okra and country ham.
Fecha de emisión
Oct 17, 2013
Host Sean Brock prepares an outdoor feast on a friend's farm, where he's joined by barbecue pitmaster Rodney Scott, who roasts a whole pig; and Steven Satterfield, who makes Savannah red rice. Brock also prepares frogmore stew
Host Sean Brock prepares an outdoor feast on a friend's farm, where he's joined by barbecue pitmaster Rodney Scott, who roasts a whole pig; and Steven Satterfield, who makes Savannah red rice. Brock also prepares frogmore stew
Fecha de emisión
Oct 24, 2013
The influence of West Africa on Southern cuisine is explored during a visit to Senegal. Historian and chef Fati Ly leads a tour of the markets in Dakar and M'Bour; and cooks theibou yapp, a traditional Sengalese dish.
The influence of West Africa on Southern cuisine is explored during a visit to Senegal. Historian and chef Fati Ly leads a tour of the markets in Dakar and M'Bour; and cooks theibou yapp, a traditional Sengalese dish.
Fecha de emisión
Nov 29, 2013
Travel with Chef April Bloomfield to London, where her cooking career began.
Travel with Chef April Bloomfield to London, where her cooking career began.
Fecha de emisión
Nov 29, 2013
Focus on April’s love of the sea, which is deep and fully realized.
Focus on April’s love of the sea, which is deep and fully realized.
Fecha de emisión
Dic 06, 2013
Explore the origins of curry and England’s versions of this historic cuisine.
Explore the origins of curry and England’s versions of this historic cuisine.
Fecha de emisión
Dic 06, 2013
Explore April Bloomfield’s deep love for Italian cuisine and its influence on her cooking.
Explore April Bloomfield’s deep love for Italian cuisine and its influence on her cooking.
Fecha de emisión
Dic 13, 2013
Review some of the signature dishes of UK cuisine: bangers and mash, fish-n-chips, and pies.
Review some of the signature dishes of UK cuisine: bangers and mash, fish-n-chips, and pies.
Fecha de emisión
Dic 13, 2013
April travels four hours outside London to Cornwall to visit and cook with farmer and chef Tom Adams on his farm. Tom raises the cute, furry and delicious mangalitsa pigs. April and Tom
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April travels four hours outside London to Cornwall to visit and cook with farmer and chef Tom Adams on his farm. Tom raises the cute, furry and delicious mangalitsa pigs. April and Tom butcher and cook the entire pig piece by piece: loin, shoulder, belly and head.
Fecha de emisión
Dic 20, 2013
This episode aims to prove that nasty bits have been given a bad rap and deserve to be on the kitchen table along with meatloaf and mashed potatoes. In the kitchen, April cooks faggots,
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This episode aims to prove that nasty bits have been given a bad rap and deserve to be on the kitchen table along with meatloaf and mashed potatoes. In the kitchen, April cooks faggots, bubble and squeak and pig parts; Fergus Henderson works his offal magic on kidneys.
Fecha de emisión
Dic 20, 2013
Chef Bloomfield wrestles with the questions every aspiring new or expanding veteran chef has to confront. April and her business partner, Ken Friedman, explore the challenges of opening
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Chef Bloomfield wrestles with the questions every aspiring new or expanding veteran chef has to confront. April and her business partner, Ken Friedman, explore the challenges of opening their first out-of-state venture in San Francisco: Tosca. April is inspired by a local morning bun, and she’s busy in the kitchen testing and tasting dishes for her new menu.
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