The Emmy-nominated "Chefs A' Field" returns with a bumper crop of new episodes. Fresh from the farm and sea, the second season offers a visual feast of culinary adventures, filmed coast to coast, from Hawaii's rich volcanic beaches to Mexico's dense Yucatan jungle. This season showcases America's best chefs who, with family and friends, visit local farmers and fishermen to learn about eco-friendly foods. Then, they head back to the kitchen for a behind-the-scenes cooking lesson, where the chefs simplify the professional techniques of the restaurant kitchen to inspire people of all ages and skill levels to cook.
In this episode, we enjoy a delicious “farm to table” experience with Chef Brian Scheehser, who practices sustainable farming in his 3-acre garden. The chef—who grows and harvests vegetables and herbs featured on the menu of Trellis Restaurant on Seattle’s Eastside—shares expert tips on cooking and on growing fruits and vegetables.
Recipes from this episode:
“Two-Hour” Spring Salad with Purple Onions & Strawberries; Seared Wild Salmon with Zucchini, Squash Blossoms, Artichoke, & Sun-Dried Tomatoes
