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.