Culinary Adventures with Wholesome Sweeteners
isc | Nov 12, 2009
Chefs A’ Field, an award-winning PBS television cooking series, offers viewers the personal stories of farmers, fishermen, foragers and chefs, from the perspective of environment, community and sustainability. Each episode of the 13-part cooking series starts with a well-known restaurateur, travels to the field for fresh, local ingredients and returns to the kitchen for the transformation to culinary masterpieces.
Season four is now underway, and episode five features famed chef Richard Sandoval, who operates Modern Mexican Restaurants group, a leader in the upscale Latin culinary movement, with locations in New York, Dubai, Las Vegas, Denver, Tyson’s Corner, VA, Washington, D.C., Mexico City, and Acapulco.
Sandoval journeys to the outer reaches of Mexico, from the dense jungles of Quintana Roo to the mountaintops of Jalisco to the Pacific cliffs outside Acapulco. He explores how the world’s first organic fair-trade honey is harvested by native Mayans, and shows how to tap the rare blue agave for its syrup. Back in the kitchen, he prepares a Mexican feast of Salmon Terrine with Chile Guajillo a la Blue Agave, and Camarones de la Vera Cruz.
The extra special ingredients? Wholesome Sweeteners’ Organic Fair Trade Honey and sweet Blue Agave Nectars are featured on the PBS program.
Chefs A’ Field has received wide critical acclaim as well as an Emmy Award nomination and has been awarded two prestigious James Beard Awards , including Best National Television Cooking Program. The series has also received two CINE Golden Eagle Awards, two White House Photographers Awards, The Chicago Film Festival’s Gold Hugo Award, and has been recognized by Food & Wine Magazine with their annual Tastemaker Award.
Chefs A’ Field airs on public television stations nationwide. Please check your local listings for broadcast times in your area. The programs are also available on DVD at PBS.org.
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