Joanne Weir Gets Fresh
In this episode, we'll put the spotlight on delicious vegetables. We'll go to an artisan butcher shop, called Thistle meats, and a quintessential Italian Market. We'll make Broccoli Soup with Prosciutto Crisps, Whole Roasted Cauliflower with Anchoiade, with Herb Grilled Lamb Chops. I can't wait to share them with you!
Student: Sarah Van Patten
There is nothing quite like the taste of fresh cheese! In this episode, we'll go to Poggio Restaurant in Sausalito and learn how to make fresh mozzarella and also visit an amazing Fig Orchard in Yountville. We'll make Green Caprese Salad Grilled Prosciutto-Wrapped Figs with Goat Cheese and Thyme and a ridulously delicious Fresh Ricotta and Walnut Ice Cream.
Student: Reggie Wooden
In this episode, we'll gather beautiful green spring vegetables & herbs at Beet Generation Farm with my friend and organic farmer, Libby. Then we'll go to Thistle Meats for the perfect cut of beef. We'll prepare a Spring Panzanella Salad, Rosemary Skewered Skirt Steak with Lemon-herb Gremolata, and Jasmine Rice with Lemon Zest. Delicious!
Student: Ali Levesque
In this episode, we'll visit my restaurant, Copita Tequileria y Comida! Chef Gonzalo Rivera will show you how to make an incredible Wood-fire Rotisserrie Chicken and my favorite dish, Spiced Papas Bravas with Avocado Crema! Back in my kitchen, we'll make Sweet Potato Vichyssoise with Chipotle Crema.
Student: Kevin Blum
I love spice combinations from all around the world. Today I am going to take you to Spice Ace, our local spice shop, and Thistle Meats in Sebastapol. With my student Lauren, we'll be making: 4 spice blends and 2 spice skewers: Garam Marsala & Adobo rubbed Chicken Skewers with Garlic Yogurt Sauce, Roasted carrots-with Quatre Epices.
Student: Lauren Eastman
I love cooking with root vegetables because it's so easy and delicious. Today I am going to take you to Green String Farm in Petaluma, where Bob Cannard grows the most flavorful vegetables. We'll make Root Vegetable Chips with Roasted Carrot Hummus, and Roasted Root Vegetable Soup with Spiced Brown Butter.
Student: Sasha Bernstein
Beautiful fall fruits, such as Ruby red pomegranates & beautiful golden pears, always inspire me. In this episode, we'll learn about (and taste!) fresh figs at Jacobsen Orchards in Yountville and I'll take you to the Cheese Board Collective, where we'll find the perfect cheese to complement our recipes. We'll prepare a crisp fall Fruit Salad of Figs, Pomegranates, and Montasio Cheese and Fig-Stuffed Chicken.
Student: Pascal Molat
If you're a corn and crab lover like me, you will love this show. I am going to take you on an adventure to Tracy's Crab Shack in Juneau, Alaska, where we'll learn everything we need to know about fresh crab. Then we'll go my restaurant, Copita, where Melissa makes the best tortillas. Back in my kitchen, we'll make Corn and Crab chowder, Crab Tacos with Fresh Corn Salsa.
Student: Gina Brown
In this show, we'll cook with a variety of WInter squashes and I'll take you to a California walnut grower to see the harvest! With my student Joan, we'll make, Roasted Kabocha Soup with Ginger Butter. Fusilli Pasta with Roasted Butternut Squash, Walnuts & Grana Padano.
Student: Joan Boada
In the summer, there is nothing more magical than eating a perfect peach, nectarine, or pluot. We'll go to a local farm in search of fruit at the peak of flavor. With my student, Ianthe, we'll make Thyme Roasted Duck Breast with Stone Fruit Mostarda & Roasted Freekeh Pilaf with Dried Figs.
Student: Ianthe Brautigan
This show is all about sandwiches--because one of the simple pleasures in life is toasted bread and melted cheese. Today we are going to an Italian market, and Della Fattoria, a wonderful bakery in Petaluma, California and to Alaska, where we'll find freshly packed salmon. Back in my kitchen, we'll make an Alaskan Salmon Piadini Melt & "Not Your Mother's" Grilled Cheese Sandwich.
Student: Stella Ginsberg
My mother loved beans so much and she passed her passion for beans to me. In this episode, we'll pick beans at one of my favorite local farms and visit an Alaskan salmon hatchery. With my student Libby, we'll make Succotash & Maple-Mustard Glazed Cedar Plank Salmon. I know my mother will love this show, and you will too.
Student: Elizabeth Batzel "Libby"
When I am in Italy, I love to make this dish with my students. In this episode, we'll braise a chuck roast with tomatoes and red wine, with long cooked green beans fresh picked from an amazing farm. Not only is it delicious-- it's one pan--for two courses. We'll visit an Organic tomato farmer in the Central Valley of California, just in time for the harvest. Perfect Italian comfort food--slow and fresh!
Student: Geoff Rubendall
My long time mentor and friend, Alice Waters, is doing amazing work with children and gardens, so I am really looking forward to taking you on a tour of The Edible Schoolyard Project with her in Berkeley, California! We'll also visit Chez Panisse, the restaurant where my culinary career began! With my student Ali, we'll make Farmer's Market Risotto with Squash Blossoms and Grilled Halibut and Squash Ribbon Skewers with Pistachio-Mint Salsa.
Student: Ali Levesque
In this show, I'll take you to Dirty Girl Farms, where they "dry farm" tomatoes. With my student, Charlie, we'll make Fried Green Tomatoes, Red Tomato Mayonnaise, Fresh Tomato Bloody Mary's using home-pressed tomato Juice. If I were to choose one ingredient to be my "BFF", it would be a simple, fresh tomato.
Student: Charles Baldwin
Like Fred Astaire and Ginger Rogers, nothing is more satisfying than a duo of old favorites, so I am always looking for fun and dynamic ways to prepare meat and potatoes. I am going to take you to Thistle Meats and McEvoy Ranch in Petaluma, California, and then my student, Joan, and I will make Skillet Riblettes with Aged Balsamic and Warm Grilled Potato Salad with Fennel.
I am a huge fan of eggs – who doesn't have them in the fridge? – which makes them the perfect go-to food. They shine on their own, but are easy to dress up. Today we are going to go to a California egg farm, and then my student Stella and I will make yummy Deviled Eggs, Open Face Toast with Fennel, Frisée, Prosciutto Grana Padano, and Poached Egg and Lavender-lime Soufflé in a skillet. If you are an egg fan like I am, this is the perfect show for you.
I love salads because the possible combinations of ingredients are endless. Today we are going to think outside the bowl with salads. We'll also go to La Nebbia, a prosciutteria in San Francisco, and Green String Farm in Sonoma, California. With my student Lila, we'll make an amazing PLT Salad with Prosciutto, mixed greens, and croutons, and a Smoked Black Cod and Apple Slaw.
If I were stranded on a desert island and could only choose one vegetable, it would be onions. I would be literally lost without them! Today, I am going to McEvoy Olive Ranch in Western Marin County, and with my student Bridget, we'll make Grilled Coriander and Cardamom Dusted Scallops, and Farro Risotto with Caramelized Onions and Crisp Shallots.
I have a lot of nuts in my life, and I'm the better for it. Nuts and seeds are a super easy way to keep your cooking fresh and creative. Today, we are going to go to Taku Inlet in Alaska to fish for salmon, and then to a California walnut farm. With my student Heather, we'll make Nut-Crusted Salmon, Basmati Rice with Citrus, and a fabulous Nutella Fondue with Fresh Berries. Join us as we get nutty!
Growing up, I spent many hours in my grandparents’ garden. You can't get more fresh than a farm, so we are going to Beet Generation Farm to hang out with a new generation of organic farmers, and then to an Italian market. With our greens, my student Geoff and I will make a Dandelion, Kale and Kumquat Salad with Marrakech Spiced Walnuts, and then Grilled Broccoli Rabe Wrapped in Prosciutto.
When I buy a perfect fillet of salmon, I love to punch things up with fresh ingredients. I'm going to take you to meet my mentor, Alice Waters, at Chez Panisse and The Edible Schoolyard in Berkeley, California. With my student Santosh, we're going to make one of my absolute favorite salads – a Little Gem Salad with Green Goddess Dressing, Pickled Cucumbers, and then Horseradish-Crusted Salmon, and finally Dilled Cucumbers with Crème Fraiche. These fresh, punchy flavors make for a fantastic meal.
I have always wanted to do a cooking show where you don't cook. And fresh citrus is the key! We'll start by going to my restaurant Copita, and then to a citrus orchard in Yountville, California. With my student Kit, we’ll make Pomegranate Kumquat and Blood Orange Ceviche, followed by a Citrus Salsa. I am going to cheat a little bit by grilling some shrimp, and then oven-roasting quinoa. And for dessert, a refreshing Citrus Sorbet. Get ready to pucker up and get fresh.
I love to sit in front of the fire on long, lazy winter afternoons. These are perfect dishes to put in the oven and then curl up with a good book. But first, I am going to take you to Sonoma Cider, a craft cider manufacturer in Healdsburg, California. We'll also get some fantastic spices at Spice Ace in San Francisco. Then, with my friend Evan, we are going to make Za’atar-Roasted Chicken with Root Vegetable Mash, and a Mint Cider Cocktail. This is the perfect kind of comfort food to chase away the winter blues.
Italian cuisine is one of my favorite go-to's for cooking. I love it so much because in Italy they take the freshest ingredients and cook them at the peak of the season. We are going to visit an Italian market, and then with my student Katy, we’re going to make a super easy Mushroom Pizza with Montasio and Gorgonzola Cheeses. Then we’re going to get down to earth with a Beef Tenderloin Stuffed with Wild Mushrooms.
The vibrant soul of Mexican cooking has truly captured my heart and transformed the way I cook, so today we're going to explore bright Mexican flavors. I am going to take you to my restaurant Copita to meet Chef Gonzalo and hang out in our organic garden. With my student Reggie, we're going to make Sausalito Watercress and Avo-cado Salad, Chicken with Vinegar and Tomatoes, Mashed Sweet Po-tatoes, and Micheladas, a popular and spicy Mexican drink. Join me as we explore the soulful and vibrant flavors of Mexico.
You know how it is when you travel – you come home inspired by new ideas. In this episode, I am going to take you on a Moroccan Detour. With my student Gina, we’ll make Chicken Tagine with To-matoes and Preserved Lemon, Walnut Charmoula, and Heirloom Black Rice, and we’ll end with a sparkling cocktail.
What is the most over-the-top thing that you have ever tasted? For me, it's King Crab straight from the source. I am going to take you to Tracy's Crab Shack in Juneau, Alaska. With my student Lauren, we'll make Risotto Rosa with King Crab with Citrus Gastrique, and a Rhubarb Crostata. This is truly one-of-a-kind meal.
"Peter Piper Picked a Peck of Pickled Peppers." Try saying that three times fast. I can't even say it once! In this episode, we’ll cook with a variety of different types of peppers and delicious Italian cheeses to create some amazing dishes. I am going to take you to a wonderful Italian market, and with my student Melissa, we'll make simple Pan-Roasted Padron Peppers with Marcona Almonds and Grana Padano, Butternut Squash and Poblano Gratin, and an amaz-ing Pork Tenderloin with Marash Butter.
I grew my first garden when I was a freshmen in college. All I had room for was a tiny herb garden on my windowsill, but boy, did that little garden inspire me to cook. In this episode, I’ll take you to Taku Inlet in Alaska where we'll fish for sockeye salmon. Then, with my student, Santosh, we’ll make a Slow Roasted Side of Salmon, paired with a Fresh Herb Salad with Basil, Arugula, Parsley, Mint, and Cilantro, with a Lemon Vinaigrette. And finally for dessert, Peach and Basil Ice Pops.
For her 8th series on public television,
Joanne is really getting fresh!
The inspiration for this show started at a place where many of her viewers are shopping for ingredients: the farmer’s market! Each episode features Joanne finding ingredients, right at the source. From California’s organic tomato farms, fig growers and walnut orchards to artisan butchers and Alaskan fishing boats, Joanne gathers the freshest ingredients she can find to take back to her home studio kitchen. There, she takes her students on a guided adventure creating tasty, and surprisingly easy-to-cook meals. Joanne teaches students and viewers how to find the best quality ingredients and improvise without fear in the kitchen!
Be sure to tune in and watch some of your favorite students, like Reggie, Joan and the young aspiring chef, Stella, transform these ingredients into delicious, seasonal creations far beyond just following a recipe.
Music Composed and Performed by
Title Animmation/ Stop Motion Animator
For KQED Presents
Director of Photography
Associate Producer/ Student Coordinator
Digital Marketing Strategy
Special thanks to:
Sub-Zero & Wolf
American Lamb Board
Beet Generation Farm
Big Green Egg
Cheese Board Collective
Chicago Metallics Bakeware
Copita Tequileria Y Comida
Corto Olive Oil
Far West Fungi
Food Should Taste Good
The Edible Schoolyard Project
Green String Farm
J K Adams
McEvoy Ranch Olive Oil
Scharffen Berger Chocolates
Sur La Table
Zigzagando Wine Importers
Small Barrel S.M.V.
The Beach House