JOANNE WEIR GETS FRESH continues to carry forward the success of her previous award-winning TV series JOANNE WEIR'S COOKING CONFIDENCE with 15 brand new episodes in season two. The inspiration for this series came when Joanne realized that although there are wonderful year-round farmer's markets and new specialty food shops opening all around the U.S., many viewers would benefit from some guidance and a little adventure. How many times have you roamed your local farmers’ market, butcher, or cheese shop, and found something that promised to be spectacular — only to bring it home and realize that you have no clue how to transform your find into a tasty, easy-to-cook meal? Departing from the format of previous shows, Joanne, who loves to travel, wanted to share this part of her adventuresome life with viewers.
From the cold waters of Alaska and the farms and orchards of California’s Central Valley, to the bustling culinary hot spots of San Francisco, Chicago, and Boston, in each episode, Joanne will take you on a quest to find the perfect ingredient. Each show sparkles with Joanne's reflections, practical insights and love of adventure. Sometimes humorous, often personal, Joanne's mission is clear: that each of us can learn to create and improvise meals from an ever-changing wealth of fresh, market ingredients — and that by the end of each episode, the viewer, too will “get fresh.”
EPISODE GUIDE:
Episode 1: “Beyond Meat and Potatoes” airs Saturday, Jan. 30 at 1:30 p.m. - Like Fred Astaire and Ginger Rogers, nothing is more satisfying than a duo of old favorites, so Joanne is always looking for fun and dynamic ways to prepare meat and potatoes. She visits Thistle Meats and McEvoy Ranch in Petaluma, Calif., and then Joanne and her student Joan will make skillet riblettes with aged balsamic and warm grilled potato salad with fennel. Join them as they update their favorites with style
Episode 2: “Eggs” airs Saturday, Feb. 6 at 1:30 p.m. - Joanne is a huge fan of eggs and who doesn’t have them in the fridge? – which makes them the perfect go-to food. They shine on their own, but are easy to dress up. Today, they are going to go to a Calif. egg farm, and then Joanne and her student Stella will make yummy deviled eggs, open face toast with fennel, Frisée, prosciutto grana padano, and poached egg and lavender-lime soufflé in a skillet. If you’re an egg fan like Joanne is, this is the perfect show for you.
Episode 3: “Salads” airs Saturday, Feb. 13 at 1:30 p.m. - Joanne loves salads because the possible combinations of ingredients are endless. Today she’s going to think outside the bowl with salads. Joanne and her team will go to La Nebbia, a prosciutteria in San Francisco, and Green String Farm with Bob Canard in Sonoma, Calif. With her student Lila in tow, they’ll make an amazing PLT salad with prosciutto, mixed greens, and croutons, and a smoked black cod and apple slaw. So, join them as they get creative with salads.
Episode 4: "Alliums” airs Saturday, Feb. 20 at 1:30 p.m. - If Joanne were stranded on a desert island and could only choose one vegetable, it would be onions. She would be literally lost without them! Today she’s visiting McEvoy Olive Ranch in Western Marin County, and with her student Bridget, they’ll make grilled coriander and cardamom dusted scallops, and farro risotto with caramelized onions and crisp shallots. Join them as they celebrate alliums.
Episode 5: “Nuts” airs Saturday, Feb. 27 at 1:30 p.m. - Joanne has a lot of nuts in her life, and feels she’s much better for it. Nuts and seeds are a super easy way to keep your cooking fresh and creative. Today they’re going to go to Taku Inlet in Alaska to fish for salmon, and then onto a Calif. walnut farm. With her student Heather, together they’ll make nut-crusted salmon, basmati rice with citrus, and a fabulous Nutella fondue with fresh berries. Join them as they get nutty!
Ten more episodes from season 2 to be announced...
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