Laura McIntosh introduces fresh recipe ideas from today's most innovative chefs, combined with farm-fresh food. She takes viewers out to the farms that produce the most abundant and delicious crops.
All Past Episodes
26:46 | #208 | TV-G
Through his innovation, Dan Van Groningen has expanded how watermelons are brought to market.
26:28 | #207 | TV-G
Laura travels to Castroville, California, "The Artichoke Capital of the World." She explores the history of fresh artichokes and the Italian heritage that brought them west.
26:28 | #206 | TV-G
Laura meets second-generation farmer Nathan Peistos who is also the a chef of Farmhouse restaurant in Los Angeles, California.
26:31 | #205 | TV-G
Laura experiences the true meaning of locally sourced from Chef Andrew Sutton of Napa Rose.
26:27 | #204 | TV-G
Laura heads to Gilroy, California to explore the history of one of the oldest garlic farm families. Laura showcases the newest trend, "Guam style" cuisine with Chef Shawn Naputi from Prubechu in San Francisco.
26:14 | #203 | TV-G
Laura travels to Monterey, California to see just how fresh Brussels sprouts are grown year-round.
26:25 | #202 | TV-G
Laura visits one of the largest organic sweet potato growers in America in Livingston, California.
26:32 | #201 | TV-G
Laura heads to Salinas, California to meet the farmers behind leafy greens and meets Nick Fanoe.
26:46 | #113 | TV-G
Chef Josh Thomsen prepares a roasted pheasant dish, beef short ribs, brussel sprouts with oyster mushrooms & pancetta, and potato latkes.
26:46 | #112 | TV-G
Laura and Chef Carolen Barrett visit Mexico to uncover a taste of the culture, adventure, and food.
26:46 | #111 | TV-G
Laura visits the beautiful Napa Valley and creates delicious recipes with Chef Scott Samuel.
26:46 | #110 | TV-G
Laura visits a lush lemon grove and Chef Jason Collis presents four recipes that feature lemons.
26:46 | #109 | TV-G
Laura and Chef Michael Chiarello cook with fresh heirloom tomatoes at Connolly Ranch in Napa.
26:46 | #108 | TV-G
Laura visits the Gravenstein apple harvest and Chef Dale Ray prepares his Garden Winter Squash Soup.
26:46 | #107 | TV-G
Laura travels to New Orleans to catch up with two hot chefs, John Best and Alon Shaya.
26:46 | #106 | TV-G
Executive Chef Patrick Mulvaney shares exciting and easy recipes using fresh cherries.
26:47 | #105 | TV-G
Laura invites Chef Dean Dupuis to the Central Valley to show off deep southern flair. She prepares a collard green relish that is ready to add a southern inspiration to any recipe.
26:46 | #104 | TV-G
Laura discovers how raisins are cultivated and cooked and uses the ingredient to make sweet treats.
26:46 | #103 | TV-G
Laura takes a trip to Boston, visits Chef Frank McClelland's farm and makes a cranberry mignonette.
26:47 | #102 | TV-G
Laura visits a fig farmer and creates prosciutto wrapped figs with gorgonzola, walnuts and honey.
26:46 | #101 | TV-G
Laura catches a feast from the Gulf and Louisiana Chef John Folse shows her how to cook it.