GOURMET'S DIARY OF A FOODIE III


A blanket pre-release is granted to all Exchange subscribers for GOURMET'S DIARY OF A FOODIE III "Tuscan Simplicity".

Rights for the "Tuscan Simplicity" program pre-release are:
Primary: 2 Releases: October 25, 2008 - January 24, 2009
Multicast: Unlimited Use: October 25, 2008 - January 24, 2009

#300: TUSCAN SIMPLICITY
Saturday, October 25, 2008, on Public Television (CHECK LOCAL LISTINGS)
Tuscany abounds with pride and passion for local ingredients. Meet the area’s masters of cucina rustica, who explain why the simplest dishes can be the most delicious. A baker reveals the secrets of saltless bread, the foundation of every Tuscan meal. In Florence, grab lunch with the locals at a street cart whose owner keeps the city’s 700-year-old obsession with tripe alive. Head to the sea with a lifelong fi sherman who has become an activist for sustainability and grills his catch right off the side of his boat. Then share the primal experience of cooking steak over live fi re with the most famous butcher in Tuscany—and, perhaps, the world.


#301: HAWAII'S BIG ISLAND: FOOD LOVER'S PARADISE
SATURDAY, JANUARY 24, 2009 on Public Television (check local listings)
How can an island with barely any native produce evolve into a food lover's paradise? Discover the many ways in which Hawaii has developed into a unique melting pot of flavors from around the world. Meet Peter Merriman, a chef who launched a regional cuisine based on splendid local bounty prepared in the simplest possible way. Then see fruits you won't find anywhere else with Ken Love, a man obsessed with ultra-exotics such as tree tomatoes and poha berries. Journey to the Valley of the Kings, where three generations of a family have devoted themselves to farming taro to create traditional poi. Back in the Gourmet test kitchen, food editor Paul Grimes shares a simple recipe for macadamia nut shortbread that gives you a taste of the big island at home.

#302: INDIA & VIETNAM: COMPLEX CUISINE
SATURDAY, JANUARY 31, 2009 on Public Television (check local listings)
Travel to India and Vietnam and learn how the sophisticated cooking traditions and exotic spices of these countries make their regional cuisines so complex. In Hyderabad, India, discover the intricate process of cooking mutton biryani with a richly seasoned recipe that dates back to the 18th century. In the coastal city of Mangalore, experience the luxury of kane rawa, a spicy seafood delicacy made with a meat-eating fish. Then journey to Vietnam and learn the art of making chao, the country's pungent version of pickled tofu. And enjoy an elegant lunch full of exotic fruits from the Mekong Delta. In the Gourmet test kitchen, Gourmet editor in chief Ruth Reichl shares a quick recipe for Indian chicken vindaloo anyone can make and food editor Ian Knauer explains how to layer flavors to create a Vietnamese chicken and pineapple soup.

#303: ANCIENT TRADITIONS
SATURDAY, FEBRUARY 7, 2009 on Public Television (check local listings)
Travel across the world to meet a diverse group of artisans committed to keeping ancient food traditions alive. In a private kitchen just outside Hong Kong, a chef draws upon old village recipes and time-intensive techniques to secretly prepare dishes for a dining room of just eight people. In Chile, the birthplace of potatoes, you'll meet a woman who has dedicated her life to preserving Chile's unmatched tuber diversity of more than 200 varieties. Along southern India's Malabar Coast, local men enjoy a naturally fermented coconut liquor that stays drinkable for just 24 hours. Back in the Gourmet test kitchen, executive editor John Willoughby makes a pork stew that builds flavors with a variety of Latin roots.

#304: OAXACA: FOOD OF THE NEW WORLD
SATURDAY, FEBRUARY 14, 2009 on Public Television (check local listings)
Experience the unique culture and customs of the Mexican state of Oaxaca, a region that offers dramatic beauty, an ancient heritage, and some of Mexico's best food. Visit a traditional Zapotec village and meet a family of weavers as they take advantage of indigenous ingredients using recipes passed down by their ancestors. Journey a few miles outside of Oaxaca City to uncover the tradition of stone soup, a dish local men have made to honor women since the pre-Columbian era. Back in the Gourmet test kitchen, executive food editor Kemp Minifie shares a rich and tangy recipe for beef in a spicy tomatillo sauce, adapted from a dish she discovered during a trip to Oaxaca.

#305: FARM TO FORK
SATURDAY, FEBRUARY 21, 2009 on Public Television (check local listings)
Discover the many ways in which chefs and farmers around the world are shrinking the distance between farm and table. In New Zealand, a family runs a century-old sustainable ranch and eats almost exclusively from meat and produce cultivated in their backyard. Travel to France to meet a chef who is garnering international attention with a menu inspired by what he pulls straight from his restaurant's garden. Then visit a baker in upstate New York who sees bread as a philosophy and baking as a life experiment. In the Gourmet test kitchen, executive food editor Kemp Minifie shares a resourceful pasta recipe featuring an ingredient many throw away-beet greens.

#306: KOREA: ANCIENT FOOD, MODERN WORLD
SATURDAY, FEBRUARY 28, 2009 on Public Television (check local listings)
In Korea, food doesn't simply influence culture; it defines it. Korea's food remains tied to a venerable past with cooking techniques that reflect its royal dynasties and home kitchens. Watch a certified royal-cuisine chef exercise precision and patience to create kimchi, a fermented-vegetable dish that has been a staple here for more than a thousand years. Discover authentic North Korean recipes, part of a disappearing cuisine largely unknown to the outside world. Marvel at the intense and mysterious process of cultivating pyog'o mushrooms, a revered delicacy in a country where mushrooms are a staple. And in the Gourmet test kitchen, editor in chief Ruth Reichl shares a simple yet flavorful recipe for warm tofu with spicy sauce.

EPISODE 307: TASMANIA: THE NEXT CULINARY FRONTIER
SATURDAY, MARCH 7, 2009, on Public Television (check local listings)
With its rich volcanic soils, clean air, and pristine waters, the island of Tasmania, off the southeast coast of Australia, is quickly becoming a food utopia. Visit Tasmania's first Wagyu beef ranch, where cattle roam lush seaside pastures to produce some of the world's highest-quality beef. Meet a truffle expert who took a gamble on Tasmania's climate and won when he became the only person in the past century to grow truffles in Australia. He shares the truffle secrets he learned from the French and explains the delicate nature of digging up these aromatic gems. Then head out to a smokehouse located in an organic apple orchard. There, a smoke master uses applewood to create highly prized cold-smoked trout and salmon. Back in the Gourmet test kitchen, food editor Paul Grimes prepares a recipe for Roast Lamb Salad, a dish made from an interesting cut of meat he discovered in Tasmania.

EPISODE 308: TURKEY: IFTAR IN ISTANBUL
SATURDAY, MARCH 14, 2009, on Public Television (check local listings)
Travel to Istanbul, an ancient Turkish city with a culinary past that weaves its way through the Byzantine, Roman, and Ottoman empires. During the holy month of Ramadan, locals fast from sunrise to sunset. Join a food author for the Iftar meal, the traditional feast when the fast is broken. Visit the famed 150-year-old bakery that makes Turkish flatbread pide, a mainstay of the Iftar, in a time-consuming, authentically traditional way. Discover the beauty of g�lla�, a multilayered dessert studded with pistachios and pomegranates, and meet a family that has perfected the art of making Turkish delight, an early ancestor of the jellybean. In the Gourmet test kitchen, executive editor John "Doc" Willoughby prepares spicy grilled k�fte, a Turkish street-food favorite that gets its irresistible flavor from a unique blend of spices.

EPISODE 309: THE COLLECTIVE
SATURDAY, MARCH 24, 2009, on Public Television (check local listings)
Around the world, chefs and farmers are using their culinary talents to do more than just nourish. They're helping reshape society. In a small town in upstate Vermont, meet four men who have combined farming and business efforts to create a sustainable food infrastructure based on cooperation, not competition. Cross the globe to Hanoi, Vietnam and visit a center that gives street kids the skills they need to work in the restaurant industry. High above Oaxaca, Mexico, the native people of a village play unique roles in their agricultural system-from mushroom forager to potato farmer. And in the Gourmet test kitchen, editor in chief Ruth Reichl turns grilled cheese sandwiches from ordinary to extraordinary with locally sourced ingredients.

EPISODE 310: TUSCAN SIMPLICITY
SATURDAY, MARCH 28, 2009, on Public Television (check local listings)
Tuscany abounds with pride and passion for local ingredients. Meet the area's masters of cucina rustica, who explain why the simplest dishes can be the most delicious. A baker reveals the secrets of saltless bread, the foundation of every Tuscan meal. In Florence, grab lunch with the locals at a street cart whose owner keeps the city's 700-year-old obsession with tripe alive. Head to the sea with a lifelong fisherman who has become an activist for sustainability and grills his catch right off the side of his boat. Then share the primal experience of cooking steak over live fire with the most famous butcher in Tuscany-and, perhaps, the world.

EPISODE 311: CHILE PEPPERS: PLAYING WITH FIRE
SATURDAY, APRIL 4, 2009, on Public Television (check local listings)
What could be more exhilarating than the rush of a chile pepper? Discover the many ways in which these peppers have set the global palate on fire. Native to Mexico, chile peppers play a huge role in the country's cuisine. In Oaxaca, family and friends come together to make Mexico's most patriotic dish-Chiles en Nogada. Join John "Doc" Willoughby, executive editor of Gourmet magazine, in _anliurfa, Turkey, as he researches a story on Urfa and Mara_ peppers. In Lenhartsville, Pennsylvania, meet an obsessive farmer who harvests over 100 different kinds of chiles, including the hottest pepper in the world. In the Gourmet test kitchen, Ian Knauer uses serrano chiles to make an Indian shrimp curry that mixes heat with a harmony of spices.

EPISODE 312: MONTREAL: COOKING ON THE WILD SIDE
SATURDAY, APRIL 11, 2009, on Public Television (check local listings)
In and around Montreal, the great outdoors plays a major role in inspiring the unique local flavor. Just 40 minutes outside the city, the beautiful collaboration between a chef and a forager results in an elegant restaurant menu featuring mushrooms found in trees and wild greens picked from riverbeds. Meet a fourth-generation apple farmer who mixes the Old World and the New by producing cider using the m�thode champenoise. Back in the city, tour the biggest indoor market in Canada with a local chef whose Italian cooking classes have a cult following. In the garden behind Joe Beef, chef Fred Morin shows how his fearless approach to experimentation defines his restaurant's quirky comfort food. In the Gourmet test kitchen, food editor Paul Grimes uses Canadian maple syrup to prepare a delicious whole chicken in a pan.

EPISODE 313: LA COCINA ANDALUZA: THE FLAVOR OF FLAMENCO
SATURDAY, APRIL 18, 2009, on Public Television (check local listings)
Travel to the southernmost part of Spain-Andalucia, the land of flamenco and bullfighting, as well as the origin of many Spanish dishes. Visit the home of a family of flamenco musicians as they prepare classic Gypsy dishes and spontaneously burst into song while cooking. Meet a local farmer who is committed to producing jam�n ib�rico in the time-consuming traditional way because he considers its unique flavor a miracle. Learn the history of gazpacho, one of Andalucia's most well-known delicacies and meet a chef who puts an avant-garde twist on the chilled soup. And in the Gourmet test kitchen, editor in chief Ruth Reichl shares a quick and easy way to make paella at home.