Emmy Nominated Cooking Show To Feature Sustainable Food, Chefs, Farmers

A New Season of Green Cuisine Begins with Chefs, Farmers and Fishers


WASHINGTON, DC (SEPTEMBER 17, 2009) --

The Emmy-nominated series Chefs A' Field (www.chefsafield.com) returns with a bumper crop of new and exciting episodes. Fresh from the farm and sea, the fourth season offers a visual feast of culinary adventures, with episodes filmed coast to coast, from Hawaii's rich volcanic beaches to Mexico's dense Yucatan jungle.

Chefs A' Field was one of the first in the cooking genre to focus on environmental issues pertaining to food, travel, and lifestyle. In season 4, that tradition continues with a strong focus on sustainable agriculture and seafood, shopping with an environmental mindset, ideas to get the whole family closer to where their food comes from, and ways to prepare a delicious meal with healthy ingredients.

This season showcases America's best chefs who, with family and friends, visit local farmers and fishermen to learn about eco-friendly foods. Then, it is back to the kitchen for a behind-the-scenes cooking lesson. Here the professional techniques of the restaurant kitchen are simplified to inspire people off all ages and skill levels to get cooking.

Produced by Warner Hanson Television (WHTV) with co-producer KCTS Television in Seattle, WA, and distributed by American Public Television (APT), the fourth season of Chefs A' Field makes its debut nationwide in September (check local listings).

Chefs A' Field is filmed entirely in High Definition(1080i/60i) on HDCAM, and since launching in 2003, the series has won praise from critics and public viewers alike. The James Beard Foundation recognized Chefs A' Field as the Best National Television Cooking Program and the Best Television Cooking Special; the program twice received the White House News Photographers Award for Best Documentary; and Food and Wine Magazine honored the series' producers with a Tastemaker Award, presented to "the top innovators and trendsetters in the world of food." Additionally, Chefs A' Field was the first cooking series to receive the prestigious CINE Golden Eagle Award for excellence in filmmaking - an honor awarded the program twice.

Airing on stations across the U.S. and broadcast internationally in nearly a dozen countries, Chefs A' Field spreads its message through books and DVDs (available through PBS Home Video). Through the program's education outreach, teachers can bring Chefs A' Field to their students directly in the classroom, an opportunity the New York Public School System has embraced, integrating Chefs A' Field materials into its curriculum in dozens of schools. Additionally, Spoons Across America�, an organization committed to promoting food and nutrition education to students, teachers, and families, has placed Chefs A' Field materials in schools in the Midwest and Washington State.


Major Funding for Chefs A' Field is provided by: Cascadian Farm, Haagen Dazs Premium Ice Cream, and Real California Milk.

Chefs and farmers featured in season 4:

� Chef Duskie Estes & Chef John Stewart of Zazu & Bovolo in Sonoma County, CA with Bellwether Farm Cheese in Sonoma, CA

� Chef Rick Moonen of RM Seafood in Las Vegas, NV with Y'upik Fishermen in Emmonak, AK

� Chef Vitaly Paley of Paley's Place in Portland with Farmer Verne Gingerich of Gingerich Family Farm in Canby, OR

� Chef Jason Alley of Comfort Restaurant in Richmond with Rappahannock River Oysters in Rappahannock, VA

� Chef Richard Sandoval of Modern Mexican Restaurants in Acapulco, Guadalajara & Tulum, Mexico

� Chef Brian McBride of Blue Duck Tavern in Washington, DC with Toigo Orchards in Shippensburg, PA

� Chef Charles Phan of The Slante