Chefs A'Field: Culinary Adventures Series

Chef Cory Schreiber - Wildwood Restaurant: Portland, Oregon - Chef Schreiber has his hands and his heart in the soil of the Pacific Northwest. With a menu that reads like an Oregon roadmap, Chef Cory's obsession with all things local and seasonal takes us in search of the perfect summer berry.

Chef Patrick O'Connell - Inn at Little Washington: Washington, Virginia - Chef O'Connell is considered the nation's greatest chef - winner of every major food award. His secret? A bit of whimsy and impeccable ingredients gathered from the countryside that surrounds his famous Inn at Little Washington. The apples at Sunnyside Farm inspire flames in the kitchen of the nation's top chef.

Chef Traci des Jardins - Jardiniere / Acme Chop House : San Francisco, CA - Chef des Jardins saddles up to find out where her beef comes from. Rancher Wayne Langston's ranch abounds with happy cattle -- beef raised only on grass, without hormones or additives, "just as nature intended". Do you know where your beef comes from?

Chef Frank Stitt - Highlands Bar & Grill: Birmingham, Alabama - Chef Stitt makes Birmingham seem as if it were sandwiched somewhere between Mississippi and Provence. And you won't believe where his fine ingredients come from. What could be behind that fence in the middle of town? Turning back sprawl in favor of sweet, luscious leeks.

Chef Tom Douglas - Palace Kitchen, Etta's Seafood, Dahlia Lounge: Seattle, Washington - Big and gregarious and in love with the food experience, Chef Tom Douglas heads out to the waters of the Pacific Northwest to savor the succulence of the sea--Mussels from the Puget Sound.

Chef Nora Poullion - Nora/Asia Nora: Washington, DC - Chef Pouillion uses only 100%certified organic ingredients, from the salt to the sweet peppers. A visit with her favorite farmer reveals the essence of summer - heirloom tomatoes dripping with ripenes; red peppers pulled fresh from the vine.

Chef Peter Hoffman - Savoy: New York, New York - Nearly everyday, Chef Peter Hoffman dodges New York City traffic as he rides his specially outfitted bike to city's largest farmers market to gather ingredients. We follow Hoffman's favorite ingredients from field to market to table. Recipes: Garlic Custard & Heirloom Tomato Purslane Salad

Chef Anne Quatrano - Bacchanalia/Float Away Cafe: Atlanta, Georgia - Chef Quatrano has an obsession for fine ingredients from local family farms. We see the sweet reward of her obsession as we pull the finest collards the South has to offer as well as a visit to her farm. The family farm is alive and well.

Chef Stan Frankenthaler - Salamander: Boston, Massachusetts - Chef Frankenthaler heads out for an adventure on the high seas in search of the giant Bluefin Tuna with harpooner "Billy Bluefin". They are harpooning not because it is archaic, but because it is the best sustainable, modern method for preserving the most sought after fish in the sea.

Chef Johnathan Sundstrom - Earth & Ocean: Seattle - Roam the deep-woods and unreachable expanses of the wilds of the Pacific Northwest in search of mother nature's finest ingredients with forager Anna Hoffer and renowned Chef Johnathan Sundstrum. Who knows what we will find in the wild?

Chef Odessa Piper - L'Etoile: Madison, Wisconsin - Deep in the woods of Wisconsin among a network of subterranean caves hide the country's most prized artisnal cheeses. Go out milking and inside the caves of Lovetree Farms with Chef Odessa Piper.

Chef Rick Moonen - Restaurant RM: New York City - From the harbors of Cape Cod and a fishing venture for wild striped bass to the underworld of activity that is New York City's Fulton Fish Market, Chef Rick Moonen takes us on a gourmet experience in ocean conservation.

Across America, featuring four distinguished chefs and a variety of locations: From Seattle to Atlanta, New York to San Francisco, we get the inside information from some of the nation's best chefs and artisanal producers. Culinary tips, shopping tips, and a few surprises make this show a surprise trip across America.

Vermont Maple Pizza, featuring Chef George Schenk of American Flatbread in Waitsfield, Vermont: Chef Schenk ventures into a snow-covered forest in Vermont's Mad River Valley to learn how to tap maple trees. From the forest to the "sugar shack", farmer Easty Long shows Chef Schenk the secrets of maple syrup.

Surfing Farmer, featuring Chef Suzanne Goin of Lucques/A.O.C. in Los Angeles, California: Suzanne Goin's secret is fourth-generation farmer Phil McGrath, a surfer extraordinaire who happens to grow the best fruit and vegetables in California. Along the coast at McGrath Farms, we pick organic strawberries, tomatoes, squash and beans.

Costa Rica Sugar, featuring Chef Karen DeMasco of Craft in New York City: New York's most celebrated pastry chef takes us to the root of her sweet desserts in beautiful Costa Rica where she plants, harvests and processes organic sugar cane by hand.

Kansas City Chickens, featuring Chefs Debbie Gold & Michael Smith of 40 Sardines in Kansas City: Husband-and-wife cooking team Debbie Gold and Michael Smith serve innovative meals revolving around the seasons' finest offerings. They visit a Mennonite farm where chefs and farmer harvest tomatoes, squash and potatoes. Then it's off to Campo Lindo Farms to meet the renowned hens.

Alaska Wild Salmon, featuring Chef Matt Littledog of Simon & Seaforts in Anchorage, Alaska: We travel to the icy waters of Alaska, home to the world's only sustainable salmon fisheries to learn the story of wild salmon. We get in the water and out to remote coves in search of the fish.

North Carolina Caviar, featuring Chef Jacques Pépin & Sunburst Trout in The Smoky Mountains of North Carolina : Trickling down the Great Smoky Mountains, pristine springs feed streams where trout flourish. America's favorite French chef is a huge fan: Chef Jacques Pépin hikes the hills and wades the streams with Sally Eason of Sunburst Trout to learn the story of his favorite American caviar.

Iceland Cod & Lamb, featuring Chef Jeff Tunks of Ceiba, DC Coast & TenPenh in Washington, DC: Chef Jeff Tunks takes us on an adventure to Iceland for a look at the cleanest air, water and food just about anywhere. We fish the pristine fjords of the northeast coast, then travel across the glaciers to bring in another wild and pure Icelandic ingredient.

Chesapeake Bay Crab, featuring Chef Todd Gray of Equinox Restaurant in Washington, DC: Chef Todd Gray leads us on an adventure in the Chesapeake Bay to catch soft-shell crab. Our guide is Beatrice Taylor, the last female "waterman" on the Chesapeake.

Seattle Charcuterie, featuring Chef Holly Smith of Café Juanita in Kirkland, Washington: Chef Holly Smith is one of Seattle's rising stars, serving locally grown ingredients in Northern Italian style. We visit the farm of her long-time friend and farmer, Andrew Stout at Full Circle Farms. We then make Old-World sausage by hand with Armandino Batali.

New York Stone Barns, featuring Chef Dan Barber of Blue Hill in New York, New York: Chef Barber's philosophy of cooking with local ingredients has lifted his Manhattan restaurant from a casual neighborhood joint to a fine dining experience. Chef Barber plants crops at his family's farm, then returns to his newest restaurant to gather goods from 'right outside the kitchen door."

Puget Sound Oysters, featuring Chef Greg Atkinson of Islandwood on Bainbridge Island, Washington: Chef Atkinson presides over an oasis of 255 acres of forests, marshes, ponds, estuaries and beautifully designed "green" buildings at Bainbridge Island's Islandwood. Here we gather wild stinging nettles from the forest, then we head for the shore to harvest the world's finest oysters--bivalves.