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SEASON 2 EPISODES 5 - 8 |
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 | 5. ALASKA WILD SALMON: We travel to the icy waters of Alaska, where Chef Matt Little Dog guides us through the remarkable story of wild salmon and goes fishing next to hungry grizzly bears. more about this show > | ||||
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 | 6. NORTH CAROLINA CAVIAR: Chef Jacques Pépin travels the foothills of the Great Smoky Mountains to find out where one of his favorite ingredients comes from — American caviar from Sunburst Trout. more about this show > | ||||
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 | 7. ICELAND COD & LAMB: Chef Jeff Tunks fishes for cod in pristine fjords, chats with Icelandic fishermen and travels across the glaciers to round up free-range sheep, in the tradition of the Vikings. more about this show > | ||||
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 | 8. CHESAPEAKE BAY CRAB: Washington D.C.'s Chef Todd Gray and veteran "waterman" Beatrice Taylor go on a sailing adventure in the Chesapeake Bay to catch one of his favorite ingredients — soft-shell crab. more about this show > | ||||
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"Chefs A' Field looks scrumptious..." Chicago Tribune "A very refreshing counter-culture in culinary tv..." Seattle Weekly "Chefs A' Field makes it all simple: Tune in, watch, cook, enjoy." The Village Voice |
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