Add
Private Notes
In this episode, we'll put the spotlight on delicious vegetables. We'll go to an artisan butcher shop, called Thistle meats, and a quintessential Italian Market. We'll make Broccoli Soup with Prosciutto Crisps, Whole Roasted Cauliflower with Anchoiade, with Herb Grilled Lamb Chops. I can't wait to share them with you!
There is nothing quite like the taste of fresh cheese! In this episode, we'll go to Poggio Restaurant in Sausalito and learn how to make fresh mozzarella and also visit an amazing Fig Orchard in Yountville. We'll make Green Caprese Salad Grilled Prosciutto-Wrapped Figs with Goat Cheese and Thyme and a ridulously delicious Fresh Ricotta and Walnut Ice Cream.
In this episode, we'll gather beautiful green spring vegetables & herbs at Beet Generation Farm with my friend and organic farmer, Libby. Then we'll go to Thistle Meats for the perfect cut of beef. We'll prepare a Spring Panzanella Salad, Rosemary Skewered Skirt Steak with Lemon-herb Gremolata, and Jasmine Rice with Lemon Zest. Delicious!
In this episode, we'll visit my restaurant, Copita Tequileria y Comida! Chef Gonzalo Rivera will show you how to make an incredible Wood-fire Rotisserrie Chicken and my favorite dish, Spiced Papas Bravas with Avocado Crema! Back in my kitchen, we'll make Sweet Potato Vichyssoise with Chipotle Crema.
I love spice combinations from all around the world. Today I am going to take you to Spice Ace, our local spice shop, and Thistle Meats in Sebastapol. With my student Lauren, we'll be making: 4 spice blends and 2 spice skewers: Garam Marsala & Adobo rubbed Chicken Skewers with Garlic Yogurt Sauce, Roasted carrots-with Quatre Epices.
I love cooking with root vegetables because it's so easy and delicious. Today I am going to take you to Green String Farm in Petaluma, where Bob Cannard grows the most flavorful vegetables. We'll make Root Vegetable Chips with Roasted Carrot Hummus, and Roasted Root Vegetable Soup with Spiced Brown Butter.
Beautiful fall fruits, such as Ruby red pomegranates & beautiful golden pears, always inspire me. In this episode, we'll learn about (and taste!) fresh figs at Jacobsen Orchards in Yountville and I'll take you to the Cheese Board Collective, where we'll find the perfect cheese to complement our recipes. We'll prepare a crisp fall Fruit Salad of Figs, Pomegranates, and Montasio Cheese and Fig-Stuffed Chicken.
If you're a corn and crab lover like me, you will love this show. I am going to take you on an adventure to Tracy's Crab Shack in Juneau, Alaska, where we'll learn everything we need to know about fresh crab. Then we'll go my restaurant, Copita, where Melissa makes the best tortillas. Back in my kitchen, we'll make Corn and Crab chowder, Crab Tacos with Fresh Corn Salsa.
In this show, we'll cook with a variety of WInter squashes and I'll take you to a California walnut grower to see the harvest! With my student Joan, we'll make, Roasted Kabocha Soup with Ginger Butter. Fusilli Pasta with Roasted Butternut Squash, Walnuts & Grana Padano.
In the summer, there is nothing more magical than eating a perfect peach, nectarine, or pluot. We'll go to a local farm in search of fruit at the peak of flavor. With my student, Ianthe, we'll make Thyme Roasted Duck Breast with Stone Fruit Mostarda & Roasted Freekeh Pilaf with Dried Figs.
This show is all about sandwiches--because one of the simple pleasures in life is toasted bread and melted cheese. Today we are going to an Italian market, and Della Fattoria, a wonderful bakery in Petaluma, California and to Alaska, where we'll find freshly packed salmon. Back in my kitchen, we'll make an Alaskan Salmon Piadini Melt & "Not Your Mother's" Grilled Cheese Sandwich.
My mother loved beans so much and she passed her passion for beans to me. In this episode, we'll pick beans at one of my favorite local farms and visit an Alaskan salmon hatchery. With my student Libby, we'll make Succotash & Maple-Mustard Glazed Cedar Plank Salmon. I know my mother will love this show, and you will too.
When I am in Italy, I love to make this dish with my students. In this episode, we'll braise a chuck roast with tomatoes and red wine, with long cooked green beans fresh picked from an amazing farm. Not only is it delicious-- it's one pan--for two courses. We'll visit an Organic tomato farmer in the Central Valley of California, just in time for the harvest. Perfect Italian comfort food--slow and fresh!
My long time mentor and friend, Alice Waters, is doing amazing work with children and gardens, so I am really looking forward to taking you on a tour of The Edible Schoolyard Project with her in Berkeley, California! We'll also visit Chez Panisse, the restaurant where my culinary career began! With my student Ali, we'll make Farmer's Market Risotto with Squash Blossoms and Grilled Halibut and Squash Ribbon Skewers with Pistachio-Mint Salsa.
In this show, I'll take you to Dirty Girl Farms, where they "dry farm" tomatoes. With my student, Charlie, we'll make Fried Green Tomatoes, Red Tomato Mayonnaise, Fresh Tomato Bloody Mary's using home-pressed tomato Juice. If I were to choose one ingredient to be my "BFF", it would be a simple, fresh tomato.
