France: The New Guarde

Episode 31

A new generation of culinary talent is ignoring tradition and experimenting with techniques, reinventing French cuisine. Come with us to meet these young masters: One is changing the face of the French bistro at his restaurant, Le Chateaubriand; another is taking the organic movement in new directions on his farm in the south of France. And we’ll visit a restaurant in a premier art museum, where the chef is creating iconoclastic dishes based on classic ingredients (foie gras and celery rémoulade with popcorn, anyone?). Join us to find out why France could be on the verge of another revolution. Back in the Gourmet kitchen, we’ll see another innovation from French chefs: the Silpat, which has revolutionized pastry-making.

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RECIPES
Beet Chips with Curried Sour Cream
Cumin Apple Chips

The Anglers

Episode 32

Join us for a look at the fishing industry through the eyes of some of the world’s best seafood chefs and most forward-thinking fisherman. First, chef David Pasternack of Esca in New York City takes us fishing in the Long Island Sound. Next, we’ll travel to New Zealand, where a fisherman limits his catch of native Paua abalone to help guarantee the survival of this prized export. And in Italy, a traditional fisherman is changing his ways to ensure that there will still be seafood left in the future. Come travel the world to learn about the latest in sustainable fishing practices. And in the Gourmet kitchen, we’ll show you what to look for when you buy seafood.

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RECIPES
Crudo Fluke with Sea Beans and Radishes
Mixed Grilled Fish
Skate with Grape and Cherry Tomato Compote

The Inventors

Episode 33

Curious about the most advanced gadgets in the 21st century kitchen? Come along and meet the people who are pushing the art of cooking to new heights. First, former chief technology officer of Microsoft shows off his incredible home kitchen, which is full of high-tech gizmos. Next we’ll travel to France to meet the man who coined the term “molecular gastronomy,” and discover why he thinks everyone should be a chemist. Finally, in Chicago the genius behind the “anti-griddle” shows us his latest inventions. Back in the Gourmet kitchen, we’ll give you a few tips to inspire your inner inventor.

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RECIPES
“Caprese” Salad
Pasta with Tomato Essence
Tomato Powder

Chile: Mestizo

Episode 34

Come along with us as we discover the unique and little-known cuisine of Chile, a fascinating cross-pollination of native ingredients and European technique. In the charming city of Quintay, we find some of the best seafood in Chile featured in a family-run restaurant that offers just-out-of-the-water-fresh dishes. We also visit the birthplace of potatoes, where we meet a woman who has dedicated her life to preserving Chile’s unmatched potato diversity. And in the Gourmet kitchen, we’ll show you how queso fresco can create an easy, hearty, and very delicious stew.

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RECIPES
Locro de Papas (Potato Stew)

Anatomy of a Meal: Paul Bartolotta

Episode 35

How did a kid from Milwaukee become one of America’s finest chefs? Join us as Paul Bartolotta, one of the first chefs in America to elevate Italian cuisine to four-star status, shows us the fresh ingredients and the classic techniques behind his wonderful, deceptively simple cuisine. Then we’ll travel to Italy to discover some of Bartolotta’s inspirations: The age-old craft of making Parmigiano-Reggiano, and one of the most important fishing ports along the Adriatic. Back in the Gourmet kitchen, we’ll mix Italian ingredients with French techniques to amazing effect.

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RECIPES
Fish in Papillote
Lobster in Crazy Water
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