JOANNE WEIR'S PLATES AND PLACES Season 3


#301 “Let Them Eat Cake”
Joanne visits Hotel Sacher in Vienna to taste and learn about the famous Sacher Torte and then visits a modern pastry shop in Vienna to learn the secrets of Sacher Torte from an up and coming young chef. Then, she bring the wonders of Viennese pastry back to her studio kitchen as she makes her favorite Chocolate Birthday Cake inspired by her mom.

#302 “Spit-Roasted Lamb”
Joanne and a group of friends get together on the island of Syros in Greece to prepare a feast of a whole roasted lamb and a few Greek inspired side dishes.
Spit-Roasted Lamb
Greek Bread Salad with Capers, Olives and Herbs
Feta, Dill, Mint, Cucumber Salad

#303 “Salty Salzburg”
Visit gorgeous Salzburg on the Danube and explore some historical sites including a local salt shop. With salt in hand, we’ll prepare salt-crusted fish and a salty side dish.
Salt-Roasted Whole Fish
Extra Crispy Salt-Roasted Potatoes with Herbs

#304 “Rise and Shine”
Joanne visits a small town in Eastern Washington to see how this rural wine-making community honors breakfast. From simple bacon and eggs, to French beignets, to scones and a Joanne-inspired breakfast pizza, you’ll see why your mom always told you that breakfast is the most important meal of the day.
Pizza Dough
Bacon and Egg Breakfast Pizza
Sharp Cheddar and Green Onion Scones with Chive Butter

#305 “The Secret Ingredients of Greece”
Joanne goes caper hunting with some friends along the stone walls overlooking the Aegean. Then they head to the kitchen to make a Greek inspired menu featuring capers in all forms.
Parchment-Roasted Fish with Fennel, Capers and Herbs
Smashed Potatoes with Fried Capers
Salted Caper Tsipouro Martini

#306 “Spaghetti”
Joanne goes to the source of Italy’s most famous tomato region to discover what makes San Marzano tomatoes some of the most prized in the world. She returns to her studio kitchen to make delicious homemade spaghetti.
Spaghetti & Meatballs Topped with Ricotta
Homemade Spaghetti

#307 “Sunset Dinner in the Wine Country”
Joanne entertains and instructs a few food blogger friends who have a lot of questions about figs, foraging and wine. It’s a cooking class and dinner al fresco in the Wine Country of Sonoma County.
Style a Cheese Board with Fig Leaves, Fruit and Nuts
Warm Fresh Fig Spread to go with Cheese Board
Panforte
Foraged Salad

#308 “Washington Wine Country”
Joanne starts her day by visiting a local farmer’s market and then stops by to visit friends at their Mediterranean restaurant, Saffron, and cook one of their most popular dishes using one of Joanne’s favorite ingredients.
Saffron’s Grilled Quail with Rose Petals and Ras El Hanout
Chopped Soup Salad
Grilled Pretzel Burger with Cherry Barbecue Sauce

#309 “Take Me to Spain”
Joanne goes tapas-hopping in Rioja, Spain and brings the inspiration back to her home kitchen where we will experience the fine art of authentic tapas-making without leaving home.
Spicy Paprika Shrimp with Amontillado
Oven Potato Chips with Boquerones Dip
Vermouth Cocktail

#310 “Tomatoes Two-Ways”
In the heart of Parma, Joanne is inspired by two tomato recipes in a beautiful century old grain mill-turned restaurant. She then makes them for us in her home kitchen along with another tomato-centric favorite.
Tomato Bread Pudding
Tomato Tartare
Fried Tomatoes

#311 “October Fest”
Beer, sausage and schnitzel on the beautiful Danube! Joanne will share the secrets of this harvest festival, German style.
Beer-Braised Sausages with Stone-Ground Honey Mustard Sauce
Braised Red Cabbage and Brussels Sprout Slaw
Chocolate Caramel German Stout Affogato

#312 “Wine Cellar and Prosciutto”
Joanne visits her friend, ex-rugby player/poet, Diego, in his ancient wine cellar in Parma to taste wines made in small batches by cult Italian winemakers. She then returns to her studio kitchen to cook up a few Parma-inspired recipes.
Parmesan Flan with Cherry Tomatoes Sauce and Basil
Pizzetta with Nduja and Prosciutto

#313 “You Say Potato”
Joanne travels the world to bring potato recipes to her studio kitchen. From Hungary to Greece to Spain, everyday spuds are seen in a new light.
Patatas Bravas from Spain
Allioli
Greek Lemon Potatoes
Hungarian Hasselbacks