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Mountain Time
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Saturday
September 8, 2012
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NOTE: When the Idaho Legislature is in session, programming on the Learn/Create and World channels may be pre-empted for live coverage from the House and Senate floors.
6:30 pm 
Chefs A' Field: Culinary Adventures That Begin On The Farm  "Madison, Wisconsin"  Chef Odessa Piper of Madison's L'Etoile emphasizes the farmer as the centerpiece of any culinary creation. Chef Piper finds inspiration and raw material at the Dane County Farmers Market and at Love Tree Farm in Wisconsin's north woods, where organic sheep's milk and underground caves combine to create America's most prized artisnal cheeses. Recipes: Summer Vegetable Jewel Box; Wisconsin Cheese Plate with Riesling Pears. D

7:00 pm 
Martin Yan's Hidden China  "A Cultural Mosaic of Southwestern China"  In this episode, Martin experiences daily life with several of the minority communities that make up the interesting cultural mosaic of Southwestern China. In the town of Dali, he follows the graceful steps of Bai dancers and learns the intricate nuances to their performances. In the picturesque mountain retreat of Shangri-la, Martin gets his hands muddy as he learns about the region's famous Black Clay Pottery. D

7:30 pm 
Joanne Weir's Cooking Confidence  "Market to Table"  NULL

8:00 pm 
Simply Ming  "Dennis Lee & Cooking with the Binchotan"  NULL

8:30 pm 
Chefs A' Field: Culinary Adventures That Begin On The Farm  "New York - Wild Striped Bass"  From the harbors of Cape Cod and a fishing venture for wild striped bass to the organized chaos and dazzling array of fresh fish to be found at New York City's Fulton Fish Market, Chef Rick Moonen of New York's Restaurant RM takes us on a gourmet experience in ocean conservation. Recipes: Wild Striped Bass Poele with Mushroom Nage; Pomery Potato Salad. D

9:00 pm 
Cuisine Culture  "Josiah Citrin, Los Angeles"  Two-Star Michelin chef Josiah Citrin takes us to Santa Monica's farmers market, where we try local and organic produce that go into his main course: a Liberty Duck Breast a l'Orange served with a colorful Blood Orange Reduction and Tender Baby Turnips. He then leads us to his renowned restaurant Melisse where he shows us the intricacies behind the appetizer: a Sweet Onion Parmesan Soup with Crabcake and Meyer Lemon. Perfect harmony is created with Warm Crispy Beignets served with Spiced Chocolate Sauce and Cream Gelato. D

9:30 pm 
Chefs A' Field: Culinary Adventures That Begin On The Farm  "New York, New York - GreenMarket"  Chef Peter Hoffman's Savoy is a standout among New York's many restaurants, its success stemming from the purity and freshness of each meal served. Nearly every day, Chef Hoffman dodges traffic as he rides his specially outfitted bike to the Union Square Green Market, the city's largest farmers market, to gather ingredients from local sources like Keith's Farm in Westtown, NY. Recipes: Garlic Custard; Heirloom Tomato & Purslane Salad. D

10:00 pm 
America's Test Kitchen from Cook's Illustrated  "Vegetarian Pasta Night"  NULL

10:30 pm 
Simply Ming  "Michael Ruhlman & Salt"  NULL

11:00 pm 
Joanne Weir's Cooking Confidence  "Fast Forward to Dinner"  NULL

11:30 pm 
Rick Steves' Europe  "Vienna"  Rick tiptoes through the palace of Maria Theresa and is dazzled by the Hapsburg crown jewels. He picnics on the Danube, nibbles strudel in an old world cafe, reviews slinky Art Nouveau, and waltzes in three-quarter time to music by Johann Strauss.G

   <<Previous Month

Next Month >>   

S S M T W T F S S M T W T F S S M T W T F S S M T W T F S S
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30


Mountain Time
View Pacific     
Saturday
September 8, 2012
Current
View Prime Time
View Full Day
NOTE: When the Idaho Legislature is in session, programming on the Learn/Create and World channels may be pre-empted for live coverage from the House and Senate floors.
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