During the past decade, cruising the great rivers of Europe has become one of the most popular vacations for American tourists. In this program, Burt introduces you to Amsterdam, tours a museum dedicated to the history of women's handbags, and sails along the Rhine to Cologne.
Here's a show for beef lovers featuring fantastic cuts of beef, new to most grillmeisters. Leading off is a clod (whole smoked beef shoulder), much beloved in central Texas and virtually unknown everywhere else on the planet. It's 18 pounds of pure beef pleasure cooked low and slow to fork-tender perfection. Then, meet the new steak on the block - flame-seared flat iron, which Steven prepares in the south of the border style with chilies and mucho cerveza.
When it comes to flavor, you can't beat meat that's still attached to the bone. Grilling and, more importantly, serving meat on the bone, transports us to a time back before the invention of knives and forks when barbecue buffs ate with their hands, chewing the fire-roasted meat right off the bone. Discover your inner caveman. Marinated veal chops with Catalan viniagrette; Smoke-Roasted leg of lamb Provencale; Kalbi qui, butterflied Korean short ribs.
Rick teams up with his wife and kids to enjoy the good life, dipping into a classy mineral spa, trying their luck at a fancy casino, devouring chocolate-cherry cake, and exploring Germany's most romantic forest.
Host Jacob Edgar witnesses the meeting of young and old when blues veteran Bobby "Blue" Bland jams with 17-year-old guitar wizard Will Tucker. Jacob arrives in Memphis during "Elvis Week", an annual remembrance of the "King of Rock and Roll" centered on the anniversary of his death. He visits Sun Studios, where Elvis made his first records. He attends the candlelight vigil in front of Graceland, interviews some of Elvis' most devoted fans and enjoys a gospel tribute by the Spirit of Memphis Gospel Ensemble.
Celebrate our nation’s birthday with a tour of America on Create. Travel with Burt Wolf, from sea to shining sea and every place in between. Burt will show you how to celebrate the 4th of July when you are Living in America!
A trip to the breathtaking Cascade Mountains in Oregon proves to be a chilly but exciting adventure for Allen. He learns about fresh greenery used during the holidays and how one million acres of Christmas trees add more oxygen to the environment. Allen also visits a garden center in Denver where Trela Phelps talks to him about transplanting orchids. We'll also talk to Kris Willey about an English inspired country garden and the planting of bare root roses at the Governors Mansion in Little Rock Arkansas. Plus, Allen jumps in the kitchen with Capi Peck to make a delicious Blackberry Peach Cobbler.
This fast-paced episode features the best of South Korea's innovative capital city - from royal court cuisine to late-night drinks and snacks consumed exclusively in pop-up tents. Marja and Jean-Georges also share their favorite historic temples and palaces, enjoy the striking fashion and even take a spin in an amusement park. Seoul, located just 30 miles from the 38th Parallel that separates North and South Korea, is also home to Doorei, the Vongerichten's favorite restaurant in Korea. Their visit inspires the couple to make pajeon pancakes and fork-tender braised short ribs.
The Shaker-inspired Night Stand is one of Tommy’s favorite projects. This particular piece really shows off Tommy’s style in using rough cut lumber and shows how Tommy can put a contemporary spin on a traditional piece. In this episode, Tommy explains techniques for mortise and tenon joinery, as well as how to taper a leg. He also heads to the North Bennet Street School in Boston, where he meets up with Steve Brown, the head of the school’s Cabinet and Furniture-making department. Later, Steve lends a hand back in Tommy’s shop.
Host Laura Theodore, prepares her "Festive Zucchini Lasagna," a delicious dish with a healthy twist. The meal starts with a simple to make, but fancy to serve, "Quick Carrot and Orzo Soup." "Raspberry Maple Tofu Whip with Fresh Berries" finishes this meal with a flourish. This tasty menu is all vegetarian and perfect to serve at any festive family occasion.
