JOANNE WEIR GETS FRESH


#101 Brassicas
Description: Joanne shines a light on winter vegetables, which often take a back seat to their summertime counterparts. She’ll also take us to a butcher chop called Thistle Meats, and stop by a quintessential Italian market. With her student, she’ll show how to make Broccoli Soup with Prosciutto Crisps, Whole Roasted Cauliflower with Anchoiade, and Herb Grilled Lamb Chops.
Recipes: Broccoli Soup with Prosciutto di San Daniele Crisps, Whole Roasted Cauliflower with Mint Anchoiade, Herb Grilled Lamb Chops.
Student: Sarah Van Patten

#102 Fresh Dairy
Description: Joanne takes us to a classic Italian trattoria called Poggio, where Chef Ben will show us how to make fresh mozzarella. To complement the freshly made cheese, Joanne will visit an amazing fig orchard in Yountville, and then incorporate cheese and figs in her cooking lesson, making Prosciutto-Wrapped Figs with Goat Cheese, amongst other dishes.
Recipes: Grilled Prosciutto di Parma Wrapped Figs stuffed with Goat Cheese, Arugula Salad with Balsamic Vinaigrette, Green Caprese Salad.
Student: Reggie Wooden

#103 Spring Vegetables
Description: After a long cold winter, Joanne shares her excitement about green spring vegetables and herbs. She’ll incorporate those incredibly fresh ingredients into her cooking lessons with her student, preparing a Spring Panzanella Salad and a Rosemary Skewered Skirt Steak.
Recipes: Spring Panzanella, Rosemary Skewered Skirt Steak with Lemon-herb Gremolata, Jasmine Rice with Lemon Zest.
Student: Ali Levesque

#104 Potatoes
Description: One potato, two potatoes, three potatoes, four! In this episode dedicated to spuds, Joanne takes us to her restaurant Copita to show us how they make her favorite dish, and follows it up by teaching her student how to incorporate potatoes into recipes such as a Sweet Potato Vichyssoise and Spiced Papas Bravas with Avocado Crema.
Recipes: Sweet Potato Vichyssoise with Chipotle Crema, Spiced Papas Bravas with Avocado Crema.
Student: Kevin Blum

#105 Spice It Up
Description: In this episode, Joanne shows us that we don’t need to go to Morocco to get a nice variety of spices. She’ll take us on a trip to a spice shop and then teach her student how to make four different spice blends using different ingredients. She’ll also show us how to make Garam Masala and Adobo Rubbed Chicken Skewers. You won’t want to miss this spicy show!
Recipes: 4 Spice Blends: Ras El Hanout, Quatre Epices, Za’atar, Adobo; 2 Spice Skewers: Garam Masala and Adobo rubbed Chicken Skewers with Garlic Yogurt Sauce, Roasted Carrots with Quatre Epices.
Student: Lauren Eastman

#106 Roots
Description: Without a root cellar to store roots year round, Joanne shows us how easy and delicious cooking with seasonal fresh root vegetables can be. We’ll visit a farm and then watch along as Joanne teaches her student how to make Root Vegetable Chips with Roasted Carrot Hummus.
Recipes: Root Vegetable Chips with Roasted Carrot Hummus, Roasted Root Vegetable Soup with Spiced Brown Butter
Student: Sasha Bernstein

#107 Fall Fruit
Description: While Fall is typically associated with the changing colors of leaves and harvesting the last of summer produce, Joanne takes a moment to highlight beautiful fall fruit, including pomegranates and pears. She’ll also take us to a special Italian market and a Napa Winery, and teach her student how to prepare a Fall Fruit Salad.
Recipes: Fall Fruit Salad with Pomegranate, Pear, Grapes and Pecans with White Balsamic Vinaigrette, Chicken Breasts stuffed with Montasio and Dried Figs, Pear Granita with Late Harvest Zinfandel and Black Pepper
Student: Pascal Molat

#108 Corn – Get an Earful!
Description: Come get an earful of corn in this episode dedicated to one of Joanne’s favorite vegetables. To take a fresh approach to incorporating corn into recipes, Joanne will travel to Alaska where we’ll visit a crab shack, and then make a Corn and Crab Chowder with her student.
Recipes: Corn and Crab Chowder, Crab Tacos with fresh Tortillas and Corn Salsa, Elote
Student: Gina Brown

#109 Winter Squash
Description: In this episode, Joanne goes wild with one of her secret food crushes – winter squash. We’ll visit a farmer’s market and a California walnut farm, and then watch as Joanne teaches her student how to transform winter squash into recipes including a Roasted Kabocha Soup with Ginger Butter.
Recipes: Pasta with Roasted Butternut Squash, Toasted Walnuts, Sage, and Parsley; Grana Padano and White Balsamic Vinaigrette; Kabocha Soup.
Student: Joan Boada

#110 Summer Fruit
Description: Joanne shares her love affair with summer, and shows us how much fun it can be to incorporate fresh summer stone fruits into recipes. She’ll instruct her student on how to prepare Stone Fruit Mostarda and a Roasted Freekeh Pilaf with Dried Figs.
Recipes: Pan-Roasted Duck Breast with Stone Fruit Mostarda, Roasted Freekeh Pilaf with Dried Fig and Walnuts, Ice Pops
Student: Ianthe Brautigan

#111 Fresh Bread
Description: One of Joanne’s favorite simple pleasures in life is toasted bread and melted cheese. In this episode entirely dedicated to bread and sandwiches, Joanne treats viewers to a trip to Della Fattoria bakery in Petaluma, and teaches her student how to make a Piadina Salmon Melt and a “Not Your Mother’s Grilled Cheese” Sandwich.
Recipes: Piadina Salmon Melt, Not Your Mother’s Grilled Cheese Sandwich, Pullman Bread.
Student: Lila Hood

#112 Fresh Beans
Description: Joanne’s mother passed down her passion of beans to her, so in this episode Joanne will take us to one of her favorite farms to pick some fresh beans. She’ll also travel to an Alaskan Salmon hatchery, and then show her student how to prepare a Succotash and Maple-Mustard Glazed Cedar Plank Salmon dish.
Recipes: Sweet Corn and Shell Bean Succotash, Cedar Plank Salmon with Maple-Mustard Glaze.
Student: Elizabeth “Libby” Batzel

#113 Slow Food
Description: Joanne slows things down and shows us how to get two courses out of one slow cooked meal. After visiting a unique butcher shop that uses the whole animal, she’ll teach her student how to braise a chuck roast with tomatoes and red wine – perfect Italian comfort food, slow and fresh.
Recipes: Braised Beef Served in 2 Courses: Ragu with Pasta and Sliced Roast Beef; Long Braised Green Beans with Tomatoes
Student: Geoff Rubendall

#114 Summer Squash
Description: In this special episode, Joanne takes us on a visit to her longtime friend and mentor Alice Water’s Edible Schoolyard Project. We’ll see what kind of work Alice is doing to give back to children, along with learning alongside Joanne’s student how to make a fresh Farmer’s Market Risotto with Squash Blossoms and Halibut Skewers with Pistachio-Mint Salsa.
Recipes: Farmer’s Market Risotto with Squash Blossoms, Grilled Halibut with Squash Ribbons, Pistachio-mint Salsa
Student: Ali Levesque

#115 Tomatoes
Description: If Joanne had to pick one fruit or vegetable to be best friends with, it would be a simple, fresh tomato. Join her as she travels to Dirty Girl Produce farms and makes Fried Green Tomatoes and Bloody Marys with her student.
Recipes: Fried Green Tomatoes with Red Tomato Mayonnaise, Bloody Maria with Fresh-pressed Tomato Juice and Muddled Serrano
Student: Charles Baldwin