The Show

The Organic Rose with Chef Steve Rose taps into an always-expanding audience seeking a path to healthier and greener organic living. We offer a savory and witty show about finding the most renewable way to live and love life … from preparing food grown without pesticides to recycling and reusing everyday household items. You will be able to live life comfortably, every day, without damaging our planet or yourself.

Episodes of The Organic Rose will combine how to make your day-to-day living better by using the green living tips highlighted in the show. You will discover hundreds of new ways to improve your diet and health, save money, use less energy and improve your everyday lifestyle. The Organic Rose show demonstrates that eating and living healthier can be done easily without sacrificing taste, spending a lot of money or becoming too complicated. You will learn how to find and prepare good, organic foods for many different tastes, from vegetarian to hearty meat dishes. Viewers will explore a world that is more than just cooking — we will show you how to develop and maintain a sustainable, healthy and green lifestyle.

Some of the topics we cover:

  • Slow cooking and energy efficient cooking
  • Visit organic dairies and farms that produce organic cheeses
  • See sustainable fishing methods in action
  • Selecting grass fed beef, lamb, and wild, line-caught fish
  • The organic growth cycle — from seed to table
  • Composting and recycling
  • Making organic wines
  • Creating edible landscaping and Installing permeable ground covers
  • Conserving energy using solar systems
  • Building and remodeling your home with reclaimed materials
  • Re-purposing and reusing materials found around the house and salvage yards
  • Creating food exchange programs in your community
  • Alternative transportation
  • Shopping with your family at Farmer’s Markets and knowing your Farmer
  • Bee Good is all about the whys and where about bee keeping with great honey recipes
  • Cast Iron cookware and why it’s so amazing
  • Community farming
  • Organic grass fed chicken eggs at Wise Acre Farms
  • How a twenty minute workout once a week can increase your life span
  • Get personal with your Veterinarian
  • Pizza painting with Sean
  • How organic olive oil is grown and produced
  • The Bread People really know how to craft REAL bread
  • The future of compost and a lot more, so watch, enjoy and let my show enrich your lives!

The Host

A day at the ocean.
Steve and Oso at Dillon Beach.

 

Host Steve (Esteban) Rose is a third generation San Franciscan. He graduated top of his class from the San Francisco City College Hotel and Restaurant management program. The Chef apprenticed for many years throughout California and Nevada prior to opening his own restaurant in Sonoma Valley’s wine country. After thirty-six years in business, he decided to sell and re-season his focus to helping people learn how to make healthy and sustainable choices and explore the growing need for organic cooking and living.The Chef also directs the culinary arts program at Chop’s Teen Club in Santa Rosa, California. He teaches the teens front- and back-of-the-house skills, ultimately preparing them to be part of our ever growing hospitality industry.

Steve strives to live the lifestyle that he shares with everyone through biodynamic and organic farming, driving an all-electric vehicle, winemaking with his organic/biodynamic grapes and energy conservation along with solar and wind sources and so much more. Catch the show to enjoy, learn and enrich your lives! The Organic Rose is currently being aired on several PBS stations as well as YouTube, Vimeo and Facebook.

Season Two

Learning the secrets to organic living with organic cooking techniques, ingredients and recipes, using the whole chicken. Next, we learn about solar installations and benefits at home and commercially. Demeter Certification is an intense process for being certified biodynamic.

Chef Steve Rose gets together with his favorite Sous Chef Sue Bonzell and discusses his favorite moments during this season while making a wonderful dish.

Question about this episode? Contact the host.


Chef Steve uses the whole chicken to make more than one dish.


A frank talk about the benefits of solar energy in a power starved world.


What’s in your food? Chef Steve Rose meets with a Biodynamic expert and discusses the most organic way to grow food. Chef talks about food labeling and makes a classic dish that can take the place of the old boxed macaroni and cheese.


Chef Steve Rose visits with folks in the neighborhood and tours the local Kenwood Fire Department, food bank and animal shelter.


Chef Steve Rose continues his discovery with cast iron. Chef Al Hernandez returns to create a recipe in a timeless old school cast iron pot.


Chef Steve Rose is joined by his friend Chef Al Hernandez and they explore the unique method of cooking with cast iron and its health benefits.


Chef Steve Rose meets with his favorite butcher and discusses why organic meats are the best. Chef joins a local organizer for community gardens and brings home some tasty veggies to make a hearty soup


Chef Steve Rose gets the inside scoop from Royal Hawaiian Seafood owner Jordan Bow on his new innovations for commercial fishing that do not destroy the fish population. Chef cooks up some fish just for the halibut.


Got Junk? Not really…when Chef Steve Rose visits M. Maselli & Sons and discovers all the ways to reuse materials. Steve visits the building of Casa Verde, a magnificent wine county, old-world home designated one of the greenest in the North Bay for its extensive use of recycled and innovative materials.


A great place to start living organically is at your local farmer’s market. Chef Steve Rose meets some friends at the market and discusses all it has to offer.


Chef Steve Rose explores two new options for getting around town. He rides a new commuter train and delves into the mystery of hydrogen vehicles.


Chef Steve Rose meets with Bonnie Morse of Bonnie Bee & Co. in Marin County and gets the buzz on how bee colonies work. He makes a recipe fit for a queen bee.

Season One

Season One

Who and what goes into making your own local wine? Chef Steve Rose visits with his multi-talented friends to create a fresh family style approach to making a unique blend of wine.


Using a pressure cooker to create a meal in 20 minutes. Chef Steve Rose and his favorite Sous Chef, Sue Bonzell, take an inexpensive cut of meat and turn it into a hearty comfort food dish.


It’s all about peppers! Chef Steve Rose visits with Josephine Argo, a 95 year old matriarch, to learn about her roasted peppers recipe, handed down through the generations. Making your own Sriracha style hot sauce from locally grown peppers is explored using John Grazziano’s recipe.


Conservation topics and tips on saving your water are discussed with Keith Arbales of Sonoma County Conservation District. Chef Steve Rose explores the ins and outs of using an electric vehicle and the use of solar power with Nick Carter, PhD, Physics and Music.


Flowers and needles? Cooking with herbs, what plants to use and how they benefit your daily life are explored with Autumn Summer of Sonoma County Herbal Academy. Chef Steve Rose get’s the point while experiencing the use of acupuncture with Dr. Bill Prange, Acupuncturist.


Flowers and needles? Cooking with herbs, what plants to use and how they benefit your daily life are explored with Autumn Summer of Sonoma County Herbal Academy. Chef Steve Rose get’s the point while experiencing the use of acupuncture with Dr. Bill Prange, Acupuncturist.


Chef Steve Rose visits with Marcy Carriker Smothers and explores a local fantastic grill fired artichoke recipe. How do you select good locally caught seafood? Great seafood selections are discussed while preparing a generous ocean based dish with Sous Chef Sue Bonzell.


Which do you prefer, wine or cider? Chef Steve Rose visits with Chuck Easley, Winery Owner of Rochelle Vineyards to discuss wine and food pairing. Local apple cider production is highlighted while visiting local Sonoma County apple rancher Paul Kolling of Nana Mae Organic Apple Cider Vinegar and Specific Gravity Hard Cider.


School cafeteria food? Not even close! Local Sonoma County high school culinary students are featured. Chef Steve Rose works with Mary Schiller, director of Maria Carrillo High School Culinary program, in preparing the students and their career skills for a real life competition.


How do you get millions of worms to work for free? Chef Steve Rose visits with his long time friend Jack Chambers to discuss the benefits of using soil amendments. A local trip to the Sonoma Valley Worm Farm shows the process of creating soil enriching Vermicompost.


Chef Steve Rose shares his best picks from Season One of the series.