Joanne Weir Gets Fresh


101 Brassicas

101 Brassicas

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

Watch Episode 101 Brassicas Online Now!


102 Fresh Dairy

102 Fresh Dairy

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

Watch Episode 102 Fresh Dairy Online Now!


103 Spring Vegetables

103 Spring Vegetables

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

Watch Episode 103 Spring Vegetables Online Now!


104 Potatoes

104 Potatoes

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

Watch Episode 104 Potatoes Online Now!


105 Spice it Up

105 Spice it Up

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

Watch Episode 105 Spice it Up Online Now!


106 Roots

106 Roots

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

Watch Episode 106 Roots Online Now!


107 Fall Fruit

107 Fall Fruit

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

Watch Episode 107 Fall Fruit Online Now!


108 Corn- Get an earful!

108 Corn- Get an earful!

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

Watch Episode 108 Corn- Get an earful! Online Now!


109 Winter Squash

109 Winter Squash

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

Watch Episode 109 Winter Squash Online Now!


110 Summer Fruit

110 Summer Fruit

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

Watch Episode 110 Summer Fruit Online Now!


111 Fresh Bread

111 Fresh Bread

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

Watch Episode 111 Fresh Bread Online Now!


112  Fresh Beans

112 Fresh Beans

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"

Watch Episode 112 Fresh Beans Online Now!


113 Slow Food

113 Slow Food

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

Watch Episode 113 Slow Food Online Now!


114 Summer Squash

114 Summer Squash

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

Watch Episode 114 Summer Squash Online Now!


115 Tomatoes

115 Tomatoes

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

Watch Episode 115 Tomatoes Online Now!


201 Beyond Meat and Potatoes

201 Beyond Meat and Potatoes

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.

Watch Episode 201 Beyond Meat and Potatoes Online Now!


202 Eggs

202 Eggs

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.

Watch Episode 202 Eggs Online Now!


203 Salads

203 Salads

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.

Watch Episode 203 Salads Online Now!


204 Alliums

204 Alliums

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.

Watch Episode 204 Alliums Online Now!


205 Nuts

205 Nuts

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!

Watch Episode 205 Nuts Online Now!


206 Hearty Greens

206 Hearty Greens

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.

Watch Episode 206 Hearty Greens Online Now!


207 Flavor-Punch

207 Flavor-Punch

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.

Watch Episode 207 Flavor-Punch Online Now!


208 Citrus Three Ways

208 Citrus Three Ways

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.

Watch Episode 208 Citrus Three Ways Online Now!


209 Roots

209 Roots

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.

Watch Episode 209 Roots Online Now!


210 Mushrooms Italian Style

210 Mushrooms Italian Style

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.

Watch Episode 210 Mushrooms Italian Style Online Now!


211 Copita Inspired

211 Copita Inspired

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.

Watch Episode 211 Copita Inspired Online Now!


212 Moroccan Detour

212 Moroccan Detour

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.

Watch Episode 212 Moroccan Detour Online Now!


213 Crab

213 Crab

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.

Watch Episode 213 Crab Online Now!


214 Peppers

214 Peppers

"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.

Watch Episode 214 Peppers Online Now!


215 Herbs

215 Herbs

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.

Watch Episode 215 Herbs Online Now!


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.


Executive Producer

Joanne Weir

Culinary Producer

Chris Styler

Writer

Ianthe Brautigan

Online Editor

William Meese

Camera Operators

Alan Hereford
Nathan Williams
Greg Peterson
Franck Battelli

Makeup

Maria Landoli

Back Kitchen

Maritess Tse
Terri Singleton
Veronica Green

Music Composed and Performed by

Jason Sakach
Title Animmation/ Stop Motion Animator
Amy Adamy

Post-Production Services

Paul Swensen Production, Inc.

For KQED Presents

Lisa Landi

Producer/Director

Paul Swensen

Director of Photography

Alan Hereford

Associate Producer

Karen Alvey

Associate Producer/ Student Coordinator

Sally Cohen

Sound

William Meese
Louis Block
David Lezynski

Grips

Jason Gittens
Marco Cuevas

Production Assistants

Heather Bernard
Jacob Skaggs

Animation Consultants

Athena Studios
Tim Bellen
David Shalleck

Station Relations

Hope Reed

Digital Marketing Strategy

PxI Design

Joanne Weir Productions

Special thanks to:

Andronicos
Sub-Zero & Wolf
Melissa’s Produce
A.G. Ferrari
American Lamb Board
Amco
Arte Italica
Beet Generation Farm
Big Green Egg
California Walnuts
Cheese Board Collective
Chez Panisse
Chicago Metallics Bakeware
Chilewich
Copita Tequileria Y Comida
Corto Olive Oil
Cuisinart
Della Fattoria
Duralex
Far West Fungi
Food Should Taste Good
The Edible Schoolyard Project
Emile Henry
Green String Farm
J K Adams
Jacobsen Orchards
Keurig
Kitchenaid
Le Creuset
Lekue
Lodge
Market Hall
Match
McEvoy Ranch Olive Oil
Meyer
Microplane
Oxo
Poggio
Spice Ace
Rosle
Scharffen Berger Chocolates
Sonoma Cider
Sur La Table
Thermopen
Thistle Meats
Vita Casalinga
Vitamix
Waring
Wusthof

Wines

Zigzagando Wine Importers
Beampton
Boschendal
Cantine Surrau
Chakras
Crossbarn
Deep Purple
Frank Family
Garzon
Gaspare Vinci
Giesen
Inman
Luna Nuda
Masi
McEvoy Ranch
Mocha Java
Ousterhout
Oliver Mccrum
Provena
Reatta
Renwood
Robert Oatley
Rodano
Santome
Sequoia Grove
Small Barrel S.M.V.
Stella Rosa
The Beach House
The Brothers
Whiplash
Wild Oats

Wardrobe

Eileen Fisher
Michael Stars

About the Series

“I love working with new students in the kitchen, whether in my own in San Francisco or while traveling the globe. It’s always incredible what a fresh perspective can bring to any dish or experience, and a lot of that starts with the ingredients themselves.” Joanne

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