Archived Shows
September 2003

9/6/03
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If some like it hot, others like it even hotter...and during this edition of Chef's Table, we'll venture into dangerously spicy food territory. We'll start up on the mild side, with a visit to Avery Island, the birthplace of Tabasco sauce. Then we'll roast Chile peppers in New Mexico and find out how to make Posole. And if your mouth is still not burning - how about some hellish dishes from the kitchen of a man known as "Insanity Dave" - hot sauce producer Dave Hirschkop. Later on the show, we'll move on to a different kind of heat, we'll fire up the grill and have BBQ guru Steve Raichlin cook up a feast for us. We'll also taste some of Kentucky's finest bourbon.

9/13/03
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We'd all like to stop time - or at least slow it down. We'll visit Daufuskie Island off the South Carolina coast where "the good old times" lasted a lot longer than anywhere else. Jim Coleman's guest is Sallie Ann Robinson, who has written "Gullah Cooking The Daufuskie Way." Later in the show we'll return to today's kitchen and find out what's cooking across America. We'll hear from Boston Globe columnists Sheryl Julian. Together with Julie Riven she has written "The Way We Cook". We'll also taste delicious heirloom tomatoes - once forgotten and almost extinct, these beauties have made a big come back. Looking for a little sweetness in your life? We'll talk about new ways to use honey in the kitchen. And since kids are back in school, we'll see what's making the grade in school lunches.

9/20/03
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Can food be art? Or is a meal just a meal, no matter how elaborate? New York Times contributor Arthur Lubow has recently visited Spain, and met a group of chefs setting culinary trends. We'll talk about the creations of Spanish chef Ferran Adria who is taking cooking to a whole new level, and is making quite a splash on the plate - literally! And since fancy food shouldn't be eaten with just any fork, we'll take a look at silverware created by famous designers. Later on in the show, we'll get a VIP lesson on club cuisine, and learn a very unusual method for grilling steaks. Philadelphia Caterer Max Hansen of Max and Me will come up with innovative smoked salmon recipes.

9/27/03
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Part of the satisfaction of cooking is nurturing people through food. We'll hear from two chefs whose menus reflect this vital connection. Caterer Liz Scott focuses on healthy recipes for people who are recovering from addiction. Her new cookbook is called "The Sober Kitchen." Later, we'll talk to Los Angeles chef Joachim Splichal, who believes that we should introduce our children to a great variety of foods. The recipes in his new book "Feeding Baby" will make grown-ups jealous! We'll also brew up some facts on coffee and discover an authentic recipe for biscotti.