This episode explores the dynamic features of the North Cascades. This beautiful park is home to jagged peaks, deep valleys, cascading waterfalls and over 700 glaciers; It is also renown for it’s unbelievable hikes. Baumann is accompanied by park ranger, Ryan Booth and Sherman Williams Sr, as they discuss the landscape of this beautiful region; Paula Ogden-Muse, national park ecologist; and Native American, Dorothy Stark, reveal the details of the region’s natural and human history. Baumann completes this episode by painting 28 miles up a deserted gravel road; The destination is a Cascade Peak vista and its melting glaciers.
Tue, 10/02/2012 - 9:00pm
In the first episode, 12 people from all walks of life arrive on the gorgeous Central Coast of California just as the grape harvest kicks into high gear. It’s initiation by fire as the contestants work around the clock for 48 hours picking grapes, cleaning tanks and making wine. In the end we separate the mere wine lover from the budding wine maker and find out who has the drive and dedication to become a winemaker.
Uncorked: Wine Made Simple
Mon, 10/01/2012 - 9:00pm
In this first episode, we discover what wine is by meeting the people who make it, write about it, cook with it and of course – drink it. We learn how wine happens by talking with winemakers and grape growers. We’ll meet Lettie Teague, executive wine editor for Food & Wine Magazine and her good friend Peter Travers, film critic for Rolling Stone Magazine. Lettie is the author of “Educating Peter” (releases April 2007), a humorous account of how Lettie educated the “most wine ignorant man she knew” (aka Peter Travers) about wine. We’ll learn how the four senses we use to taste wine and compare tasting notes on the ten top grape varieties used in wine making. We’ll also define some important wine terminology and explore the world’s most well-known wine producing regions.
Sun, 09/30/2012 - 7:00pm
America's finest chefs showcase their seafood-preparation skills in THE GREAT AMERICAN SEAFOOD COOK-OFF III. In 2010, 14 accomplished and up-and-coming chefs from throughout the United States gathered in New Orleans to compete in the Great American Seafood Cook-Off. The event emphasizes the importance of cooking with local, domestic seafood and encourages the use of products from sustainable fisheries. The contest gave the chefs one hour to prepare a domestic-seafood dish that reflected the cuisine of their home state. Then, judges representing the upper echelon of the culinary arts, including 2009 Cook-Off winner Chef Tory McPhail, sampled the results and crowned the next "King of American Seafood."
Sun, 09/23/2012 - 7:00pm
Fires blazed and seafood sizzled as New Orleans hosted the fifth annual Great American Seafood Cook-Off in August 2008. During the two-day competition, 15 chefs from 14 different states prepared their best dishes using the seafood indigenous to their state. Famed New Orleans chef John Besh, the winner of the 2004 competition and the 2006 James Beard Foundation's Best Chef of the Southeast, hosted the event. GREAT AMERICAN SEAFOOD COOK-OFF contains the most dramatic highlights from the event. Overcooked fish and other culinary calamities cause major stress for the contestants as they attempt to create a masterpiece in three hours. Chef John Currence, a Louisiana native, ultimately prevailed, taking home the top prize for his combination of Mississippi redfish courtboullion and seafood dirty rice. Other entries included Colorado striped bass panzanella by chef Paul Anders (Colorado), pan-roasted glazed rockfish with peas and carrots by chef Tafari Campbell (Maryland) and Texas gulf shrimp by chef Mark Holley (Texas).
Sat, 09/29/2012 - 6:00pm
They’re sweet, they’re sticky and they’re straight from nature. See how sweet it is – recipes featuring honey and maple syrup, from Andreas Viestad, Joanne Weir and Christina Pirello. Whether you tap it from a tree or it comes from a bee they are sweet gifts from nature!
Rick Steves' Europe
Fri, 09/28/2012 - 4:00pm
Little Slovenia is the least visited and most underrated of Europe's alpine countries. From its prosperous capital of Ljubljana, we enjoy the mountain resort of Lake Bled, venture into the Julian Alps for natural thrills mixed with World War I history, go spelunking in a gigantic cave, and swim with Slavs in a charming Adriatic port.
The Victory Garden
Thu, 09/27/2012 - 5:00pm
We're digging in and showing you how to prepare, grow and feast from a victory garden of your very own. Gardening correspondent Paul Epsom shares tips from New York's finest—the edible gardens at the New York Botanical Garden. We'll also learn the art of seed saving, a technique that will enable you to grow the best from the past—magnificent varieties of antique flowers and heirlooms vegetables. Host Jamie Durie will be in Sonoma California to tour the Cornerstone Festival of Gardens which features garden ideas form the worlds' leading architects. And Chef Michel Nischan talks potatoes in his "homegrown segment" offering up practical tips on how best to grow, cook, and eat them.
Wed, 09/26/2012 - 3:30pm
It took 230 million years for Sedona, Arizona to surface from the bottom of the Pacific Ocean, but its receding waters left behind a spectacular field of red rock vortexes that many claim heal and cleanse the body. Ira David pedals his road and mountain bike through the Bellrock Pathway and Mystic Trail to learn why women who visit Sedona choose never to leave and the role the vortexes and cycling have played in their newly-found lifestyles. Learn about gear and apparel unique to women who bike.
Chefs A'Field: Culinary Adventures That Begin On The Farm
Tue, 09/25/2012 - 2:00pm
Serving 95% organic, 100% locally produced cuisine at his Portland restaurant, Wildwood, Chef Cory Schreiber has his hands and his heart in the soil of the Pacific Northwest. Chef Schreiber's obsession with all things local and seasonal takes us in search of the perfect summer berry at West Union Gardens, on the urban fringe of Hillsboro, OR. Recipes: Sauteed Summer Squash with Wild Salmon; Summer Salad with Shallots and Berries.