Current A–Z Programs

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Cuisine Culture

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Ch. Title Description # Day Date Time Length RPT CC DVS AD MD
36.1 Paul McCabe, San Diego Paul McCabe's three-course meal includes a first course of Beet Salad with Caramelized Yogurt, Local Citrus, Valdeon Cheese and Candied Pistachios; a main course of California Lamb Loin over a bed of Farro, Heirloom Carrots and Asparagus, topped with a Spiced Pepper Jam; and dessert: a White Chocolate Panna Cotta served with Local Strawberries, drizzled in Rhubarb Consomme and crowned with Strawberry Snow.
WEB LINK		 109 SU 05/20/12 01:30am 00:27:12 - (CC) × ST
36.3 Paul McCabe, San Diego Paul McCabe's three-course meal includes a first course of Beet Salad with Caramelized Yogurt, Local Citrus, Valdeon Cheese and Candied Pistachios; a main course of California Lamb Loin over a bed of Farro, Heirloom Carrots and Asparagus, topped with a Spiced Pepper Jam; and dessert: a White Chocolate Panna Cotta served with Local Strawberries, drizzled in Rhubarb Consomme and crowned with Strawberry Snow.
WEB LINK		 109 SA 05/19/12 07:30am 00:27:12 (RPT) (CC) × ST
36.3 Paul McCabe, San Diego Paul McCabe's three-course meal includes a first course of Beet Salad with Caramelized Yogurt, Local Citrus, Valdeon Cheese and Candied Pistachios; a main course of California Lamb Loin over a bed of Farro, Heirloom Carrots and Asparagus, topped with a Spiced Pepper Jam; and dessert: a White Chocolate Panna Cotta served with Local Strawberries, drizzled in Rhubarb Consomme and crowned with Strawberry Snow.
WEB LINK		 109 SA 05/19/12 01:30pm 00:27:12 (RPT) (CC) × ST
36.3 Paul McCabe, San Diego Paul McCabe's three-course meal includes a first course of Beet Salad with Caramelized Yogurt, Local Citrus, Valdeon Cheese and Candied Pistachios; a main course of California Lamb Loin over a bed of Farro, Heirloom Carrots and Asparagus, topped with a Spiced Pepper Jam; and dessert: a White Chocolate Panna Cotta served with Local Strawberries, drizzled in Rhubarb Consomme and crowned with Strawberry Snow.
WEB LINK		 109 SA 05/19/12 07:30pm 00:27:12 (RPT) (CC) × ST
36.3 Paul McCabe, San Diego Paul McCabe's three-course meal includes a first course of Beet Salad with Caramelized Yogurt, Local Citrus, Valdeon Cheese and Candied Pistachios; a main course of California Lamb Loin over a bed of Farro, Heirloom Carrots and Asparagus, topped with a Spiced Pepper Jam; and dessert: a White Chocolate Panna Cotta served with Local Strawberries, drizzled in Rhubarb Consomme and crowned with Strawberry Snow.
WEB LINK		 109 SU 05/20/12 01:30am 00:27:12 (RPT) (CC) × ST
36.3 Guy Savoy, Las Vegas Three-Star Michelin Chef Guy Savoy shows that class, elegance and the best foods in the world can be found in Las Vegas. In the Nevada desert, he visits a hydroponic farm. Later, he prepares an appetizer of Colors of Caviar as well as the main course, Bar en Ecailles Grilles aux Epices Douces: Crispy Sea Bass with Delicate Herbs. For dessert, Guy puts a new spin on the classic Rice Pudding. (1 of 13)
WEB LINK		 101 SU 06/03/12 06:30am 00:27:09 (RPT) (CC) × ST
36.3 Josiah Citrin, Los Angeles Two-Star Michelin chef Josiah Citrin prepares: a Liberty Duck Breast a l'Orange served with a colorful Blood Orange Reduction and Tender Baby Turnips. At his renowned restaurant Melisse, he shows the intricacies behind the appetizer: a Sweet Onion Parmesan Soup with Crabcake and Meyer Lemon. Perfect harmony is created with Warm Crispy Beignets served with Spiced Chocolate Sauce and Cream Gelato. (2 of 13)
WEB LINK		 102 WE 06/06/12 06:30am 00:26:40 (RPT) (CC) × ST
36.3 Josiah Citrin, Los Angeles Two-Star Michelin chef Josiah Citrin prepares: a Liberty Duck Breast a l'Orange served with a colorful Blood Orange Reduction and Tender Baby Turnips. At his renowned restaurant Melisse, he shows the intricacies behind the appetizer: a Sweet Onion Parmesan Soup with Crabcake and Meyer Lemon. Perfect harmony is created with Warm Crispy Beignets served with Spiced Chocolate Sauce and Cream Gelato. (2 of 13)
WEB LINK		 102 WE 06/06/12 12:30pm 00:26:40 (RPT) (CC) × ST
36.3 Pascal Aussignac, London Pascal Aussignac takes a culinary adventure in England and right through the backdoor of his Michelin-rated restaurant. He prepares a Red Mullet with Quinoa and "Gascon Mess," his ode to Meringue and Berries. (3 of 13)
WEB LINK		 103 SU 06/10/12 06:30am 00:27:12 (RPT) (CC) × ST
36.3 Marc Haeberlin, Colmar, France Chef Marc Haeberlin is profiled at his restaurant, L'Auberge de l'Ille. Cuisine Culture travels to the fairytale town of Colmar and throughout the picturesque wine growing region of Alsace to learn how to pair the finest wines in the world with a great meal. (4 of 13)
WEB LINK		 104 WE 06/13/12 06:30am 00:26:04 (RPT) (CC) × ST
36.3 Marc Haeberlin, Colmar, France Chef Marc Haeberlin is profiled at his restaurant, L'Auberge de l'Ille. Cuisine Culture travels to the fairytale town of Colmar and throughout the picturesque wine growing region of Alsace to learn how to pair the finest wines in the world with a great meal. (4 of 13)
WEB LINK		 104 WE 06/13/12 12:30pm 00:26:04 (RPT) (CC) × ST
36.3 Thomas Henkelmann, Connecticut World-renowned Chef Thomas Henkelmann and his wife Theresa open up their hearts and home as we experience the magic and delights at his namesake restaurant nestled in charming Greenwich, CT. On the menu: Black Truffle Royale with Lobster Bisque, Napoleon of Atlantic Halibut filled with Onion Compote & Marinated Salmon as well as Sautéed Langoustines and a Vegetable Flower with Sauce Mousseline. Dessert is a sweet conclusion: Marzipan Tart served with a Warm Ragout of Cherries and Ice Cream.
WEB LINK		 105 SU 06/17/12 06:30am 00:27:11 (RPT) (CC) × ST
36.3 Carol Duval Leroy, Vertus, France Champagne tasting competitions are highlighted and authentic French cuisine is sampled. Chef Michael Nizzero prepares a Tartare de Langoustine and two dishes made with ingredients from his garden: Vegetarian Gnocchi and variations of Rhubarb and Strawberry.
WEB LINK		 106 WE 06/20/12 06:30am 00:27:12 (RPT) (CC) × ST
36.3 Carol Duval Leroy, Vertus, France Champagne tasting competitions are highlighted and authentic French cuisine is sampled. Chef Michael Nizzero prepares a Tartare de Langoustine and two dishes made with ingredients from his garden: Vegetarian Gnocchi and variations of Rhubarb and Strawberry.
WEB LINK		 106 WE 06/20/12 12:30pm 00:27:12 (RPT) (CC) × ST
36.3 Daniel Boulud, New York Daniel Boulud prepares Seared Rib Eye and Red Wine Braised Short Ribs. Coveted dishes from the acclaimed restaurant Boulud are recreated: Peekytoe Crab Salad in a mold of Persian Cucumber-Black Sesame Coulis, draped with Early Mesclun and Radishes. Dessert is a Warm Guanaja Chocolate Coulant filled with oozing Liquid Caramel and paired with a Creamy Milk Sorbet.
WEB LINK		 107 SU 06/24/12 06:30am 00:27:10 (RPT) (CC) × ST
36.3 Daniel Sak, Canal Du Midi, France Daniel Sak's barge sails down Canal du Midi in Provence, as he wines and dines his guests. Later, organic vegetable farms and artisanal cheese makers are visited to complete the special recipes Chef Sak creates, including his French take on Paella and a Strawberry Tiramisu.
WEB LINK		 108 WE 06/27/12 06:30am 00:26:46 (RPT) (CC) × ST
36.3 Daniel Sak, Canal Du Midi, France Daniel Sak's barge sails down Canal du Midi in Provence, as he wines and dines his guests. Later, organic vegetable farms and artisanal cheese makers are visited to complete the special recipes Chef Sak creates, including his French take on Paella and a Strawberry Tiramisu.
WEB LINK		 108 WE 06/27/12 12:30pm 00:26:46 (RPT) (CC) × ST