|
Chefs A' Field
''Chefs A’ Field'' is an American documentary cooking series broadcast on public television that focuses on the personal stories of farmers, fishermen, foragers and chefs, offering viewers a new way of looking at their food, environment, and community (strong focus on sustainability). Each episode of Chefs A’ Field starts with a well-known restaurant, travels to the field and returns to the kitchen, where the ingredients are transformed into dishes on the menus of America's finest restaurants. The audience views the chefs' interactions with farmers and fishermen. Now in its third season on television, Chefs A’ Field offers a new batch of culinary adventures for all ages as America's best chefs—and their kids—venture out to farms, fishing boats and ranches for a look at where great food comes from. Together, the chefs and their children go in search of fresh ingredients for unique local specialties, interacting with farmers, fishermen, foragers and ranchers, in ''Chefs A ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
KCTS-TV
KCTS-TV (channel 9) is a PBS member television station in Seattle, Washington, United States, owned by Cascade Public Media. Its studios are located at the northeast corner of Seattle Center adjacent to the Space Needle, and its transmitter is located on Capitol Hill in Seattle. KCTS-TV is the primary PBS member station for the Seattle– Tacoma market alongside Tacoma-licensed KBTC-TV (channel 28), owned by Bates Technical College; through PBS' Program Differentiation Plan, KCTS-TV carries the majority (75%) of the network's programs, with KBTC-TV carrying the remaining 25%. Originally owned and operated by the University of Washington, KCTS-TV became a community licensee in 1987. The station's ownership merged with Crosscut.com to form Cascade Public Media in 2016. KYVE (channel 47) in Yakima operates as a semi-satellite of KCTS-TV, serving as the PBS member station for the western portion of the Yakima–Tri-Cities market. KYVE's transmitter is located on Ahtanum Rid ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rick Moonen
Rick Moonen is an American seafood chef and an early adopter of sustainable fishing practices. He is known as the "Godfather of Sustainability". Moonen graduated from the Culinary Institute of America and then went on to work at New York City's La Côte Basque, Le Cirque, and The Water Club, where he worked for six years. He then became executive chef and partner at Oceana before he opened rm in New York, which earned three stars from ''The New York Times''. He was also partner in the Greek Restaurant, Molyvos, which also received three stars from the New York Times. He was one of very few chefs in New York to have three stars from two separate open restaurantsIn in New York. In 2005, Moonen closed the New York Restaurant rm in order to open Rick Moonen's RM Seafood and r bar café at Mandalay Bay in Las Vegas Strip, Las Vegas. Moonen is an advocate for sustainable seafood. He is a founding member of the Chef’s Coalition, Seafood Choices Alliance and a member of the Wildlife ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
2000s American Cooking Television Series
S, or s, is the nineteenth letter in the Latin alphabet, used in the modern English alphabet, the alphabets of other western European languages and others worldwide. Its name in English is ''ess'' (pronounced ), plural ''esses''. History Origin Northwest Semitic šîn represented a voiceless postalveolar fricative (as in 'ip'). It originated most likely as a pictogram of a tooth () and represented the phoneme via the acrophonic principle. Ancient Greek did not have a phoneme, so the derived Greek letter sigma () came to represent the voiceless alveolar sibilant . While the letter shape Σ continues Phoenician ''šîn'', its name ''sigma'' is taken from the letter '' samekh'', while the shape and position of ''samekh'' but name of ''šîn'' is continued in the '' xi''. Within Greek, the name of ''sigma'' was influenced by its association with the Greek word (earlier ) "to hiss". The original name of the letter "sigma" may have been ''san'', but due to the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
PBS Original Programming
The Public Broadcasting Service (PBS) is an American public broadcaster and non-commercial, free-to-air television network based in Arlington, Virginia. PBS is a publicly funded nonprofit organization and the most prominent provider of educational programming to public television stations in the United States, distributing shows such as ''Frontline'', ''Nova'', ''PBS NewsHour'', ''Sesame Street'', and ''This Old House''. PBS is funded by a combination of member station dues, the Corporation for Public Broadcasting, pledge drives, and donations from both private foundations and individual citizens. All proposed funding for programming is subject to a set of standards to ensure the program is free of influence from the funding source. PBS has over 350 member television stations, many owned by educational institutions, nonprofit groups both independent or affiliated with one particular local public school district or collegiate educational institution, or entities owned by o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
James Beard Award
The James Beard Foundation Awards are annual awards presented by the James Beard Foundation to recognize chefs, restaurateurs, authors and journalists in the United States. They are scheduled around James Beard's May 5 birthday. The media awards are presented at a dinner in New York City; the chef and restaurant awards were also presented in New York until 2015, when the foundation's annual gala moved to Chicago. Chicago will continue to host the Awards until 2027. History The awards were established in 1990, when the foundation expanded its chef awards and combined them with '' Cook's'' Magazine's Who's Who of American Cooking and French's Food and Beverage Book Awards. In addition to the chef, restaurant, and book awards, journalism awards were added in 1993, which expanded to broadcast media in 1994, and restaurant design awards were first given in 1995. In 2018, the James Beard Foundation changed the award's rules to be more inclusive, to fight race and gender imbalanc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Robert Wiedmaier
Robert Wiedmaier is a West German-born, Belgian American chef. He owns multiple restaurants in and around Washington, D.C. and is known for creating dishes involving Belgian cuisine, specifically mussels. Personal life Robert Wiedmaier was born in West Germany and lived there until he was about 15. He described his mother, who was born in California, as a "great cook" who focused on French cuisine. He attended cooking school in the Netherlands, and now resides in Kensington, Maryland. He has been described as an "avid hunter" and fisherman and "full circle chef". Career He began his career working at restaurants in Belgium and the Netherlands but relocated to the Washington metropolitan area in the 1980s. Upon arriving in the D.C. area, he took his first job as a saucier at the Morrison House in Old Town Alexandria, Virginia, at its restaurant, Le Chardon d’Or. He then worked at various hotels, including the Four Seasons and the Watergate (replacing Jean-Louis Palladin). I ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Frank Stitt
Frank Stitt III is the owner and executive chef of Highlands Bar and Grill, Bottega Restaurant, Bottega Cafe, and Chez Fon Fon in Birmingham, Alabama. He was inducted into the James Beard Foundation's "Who's Who of Food and Beverage" in 2011. The foundation also named him the "Best Chef in the Southeast" in 2001 and he was a 2008 finalist for its national "Outstanding Chef" award. Highlands Bar and Grill was selected the winner of its "Outstanding Restaurant" award in 2018. The restaurant's pastry chef, Dolester Miles, was the winner of its "Outstanding Pastry Chef" award in 2018. Stitt received a Lifetime Achievement Award from the Southern Foodways Alliance for his elevation of Southern cuisine and his advocacy for locally grown food.Rodenwald, James. (October 2002) "A star fell on Alabama." ''Gourmet Magazine'' Early life and education Stitt was born in 1954, grew up in Cullman, Alabama, and graduated high school in 1972. He began his studies at Tufts University in Medford, Ma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Anne Quatrano
Anne Quatrano is a restaurateur in Atlanta, Georgia. Early life and career Quatrano was raised in Fairfield, Connecticut but spent summers on her mother's family farm near Cartersville, Georgia. After graduating from the University of Vermont, Quatrano worked in restaurant management before enrolling at the California Culinary Academy in San Francisco. In Culinary school, Quatrano was influenced by the California cuisine of the San Francisco Bay Area, and she apprenticed for Judy Rodgers. She also met her husband and business partner, Clifford Harrison, a fellow culinary school student. After culinary school, Quatrano and Harrison moved to New York City, where they worked together in several restaurants, including Le Petite Ferme, Grolier, and Conrad's Bar & Grill. Summerland, Bacchanalia, and Star Provisions In 1992, Quatrano and Harrison moved to Georgia, taking ownership of Quatrano's family farm, named Summerland. In 1993, they opened their own restaurant, Bacchanalia, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nora Pouillon
Nora Pouillon (born October 26, 1943) is an Austrian chef, restaurateur, and author. She was the owner of Restaurant Nora in Washington, D.C., famous for its status as America's first certified organic restaurant. Biography Early life Pouillon was born in Vienna, Austria during World War II. Pouillon's family was affluent and owned a safety glass window factory. They were able to flee Vienna in the last years of the war. The family's refuge was a farm owned by family and friends in the Tyrolean Alps. Of this time, Pouillon says: “There, the farmers grew all of their food. It taught me how difficult that truly is. They got up with the sun and worked until sunset. They had to prepare food for the winter months. There was no electricity and no running water." After the war, Pouillon and her family returned to Vienna, where she attended boarding school. Pouillon would continue to spend summers at the farm with her grandmother. 1960s In the 1960s, Pouillon moved to the United ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jacques Pepin
Ancient and noble French family names, Jacques, Jacq, or James are believed to originate from the Middle Ages in the historic northwest Brittany region in France, and have since spread around the world over the centuries. To date, there are over one hundred identified noble families related to the surname by the Nobility & Gentry of Great Britain & Ireland. Origins The origin of this surname ultimately originates from the Latin, Jacobus which belongs to an unknown progenitor. Jacobus comes from the Hebrew name, Yaakov, which translates as "one who follows" or "to follow after". Ancient history A French knight returning from the Crusades in the Holy Lands probably adopted the surname from "Saint Jacques" (or "James the Greater"). James the Greater was one of Jesus' Twelve Apostles, and is believed to be the first martyred apostle. Being endowed with this surname was an honor at the time and it is likely that the Church allowed it because of acts during the Crusades. Indeed, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Patrick O'Connell (chef)
Patrick O’Connell (born October 9, 1945) was an American chef and proprietor of the Inn at Little Washington, a country inn and restaurant in the town of Washington, Virginia. Early life and education O'Connell was born in Washington, D.C. and raised in the nearby suburb of Clinton, Maryland. He was not classically trained as a chef but worked after school at a neighborhood restaurant in his hometown.{{cite web , title = Patrick O'Connell , work = Author Spotlight , publisher = Random House, Inc. , url = http://www.randomhouse.com/author/results.pperl?authorid=22474&view=full_sptlght , accessdate = 2007-10-17 O'Connell holds an undergraduate degree in drama from the Catholic University of America and he studied at George Washington University. The Inn at Little Washington {{main, The Inn at Little Washington Along with his now former business and romantic partner, Reinhardt Lynch, he began a catering business in 1972 in Virginia's Blue Ridge Mountains. In 1978, O'Connell ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Michael Mina
Michael Mina ( ar, مايكل مينا; born 1969) is an American celebrity chef, restaurateur, and cookbook author. He is the founder of the Mina Group, a restaurant management company operating over 40 restaurants worldwide. He is the executive chef at his two namesake restaurants in San Francisco and Las Vegas, which each have earned a star in the Michelin Guide. He authored his first cookbook in 2006 and has made numerous television appearances. Early life and education Michael Mina was born in 1969 in Cairo, Egypt. He immigrated to the United States when he was young and was raised in Ellensburg, Washington. Mina started working in a French kitchen in his hometown when he was 16. After high school, Mina attended the University of Washington and worked in the restaurant at the Space Needle, where he received his first exposure to working in a busy restaurant. He left after one year to attend Culinary Institute of America in Hyde Park, New York. Career After attending ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
