For Immediate Release
Press Contact: Fisher Company
914.674.6164
MASTER CHEF, CHARLIE TROTTER, REDEFINES THE “HOW-TO”
COOKING TELEVISION SERIES BY GOING BEHIND-THE-SCENES
AT HIS WORLD-CLASS RESTAURANT AND REVEALING HIS
UNIQUE CULINARY PHILOSOPHY
26-Episode American Public Television Series Previews in February
in Select Markets; Premieres Nationwide in March and April
Chef Trotter Takes Viewers from Staff Meetings to Set-up, and
from Kitchen to Dining Room in a Free-form Exploration of
the Fine Art of Food
“Cooking becomes art when you take the cleanest, freshest, seasonal product and you
let it really speak for itself,” says American master chef, Charlie Trotter. “It’s about the
integrity of your approach.” For nearly 20 years, Charlie Trotter has brought integrity,
passion, and even obsession to his creation of exquisite food and peerless service. His
career embraces the five-star Chicago restaurant, Charlie Trotter’s, and his newest retail
venture, Trotter’s to Go; eight cookbooks and another on business excellence; a
signature line of gourmet sauces and his trademark citrus-cured salmon; a culinary
education foundation; and all of the world’s highest culinary honors.
Now, Chef Trotter returns to public television with a second season of his popular series,
which literally redefines the concept of a “cooking show.” With the series’ first season
having won the James Beard Foundation’s 1999 Award for “Best National Television
Cooking Show,” Season Two of THE KITCHEN SESSIONS WITH CHARLIE TROTTER,
produced by First Daughter Mediaworks and distributed by American Public Television
(APT), will preview in February on public television in select markets and premiere
nationwide in March and April (check local listings).
Chef Trotter is world-renowned for his highly personal cuisine that blends European
traditionalism, Asian minimalism, and American ingenuity. He specializes in creating
light, healthy dishes that sacrifice nothing in style, flavor, and satisfaction. His secret is
using fresh, often organic, seasonal ingredients, and sauces made with vegetable juicebased vinaigrettes, light emulsified stocks and purées, delicate broths, and herb-infused
meat and fish essences. Chef Trotter regards dining as a serious, sensual experience,
one in which the flair and flavor of fine food and wine blend with ambiance and service to
create a masterpiece moment. Chef Trotter, a music aficionado, compares cooking and
presentation with jazz: dynamic, spontaneous, and so rooted in skill that brilliant
improvisation and personal expression become the norm.
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THE KITCHEN SESSIONS WITH CHARLIE TROTTER / Season Two
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Indeed, the jazz metaphor inspires the series’ title. As it did in season one, THE KITCHEN SESSIONS WITH CHARLIE
TROTTER lives up to its name with a quick pace and ready surprises. Season one was largely based in a cozy test
kitchen with glimpses of the hustle-and-bustle in the kitchens and dining rooms of Charlie Trotter’s. But this year, the
camera follows the chef into the culinary trenches as he examines deliveries, constructs menus, meets with his kitchen
and dining room staffs, and holds court in his bustling kitchen. As a result, each episode offers more than the execution
of distinctive Trotter recipes: it is a you-are-there voyage into the behind-the-scenes world of Chef Trotter’s cuisine that
reveals the brilliance of culinary creativity in action.
EPISODE DESCRIPTIONS
Episode 201 – “My Favorite Things”
In the kitchen of Charlie Trotter’s, the five-star Chicago restaurant, the Chef’s sous chef and chef de cuisine make fresh
tortellini for Pumpkin Tortellini with Brown Butter Balsamic Vinaigrette while discussing favorite foods and philosophy.
Later, in the restaurant’s backyard, Chef Trotter makes Salad of Fusilli and Smoked Chicken with Anchovy Vinaigrette
while offering hints about smoking on a household grill.
Episode 202 – “Spontaneous Combustion”
The heat is on at Charlie Trotter’s, the five-star Chicago restaurant, as the Chef saunters from dining room to kitchen,
quietly issuing instructions to his staff. Tuna Napoleon with Crispy Potato Tuiles and Cucumber Yogurt Sauce is on the
menu, and Trotter deconstructs the dish for viewers. Later, he plays his specialized speed seasoning racks like an
instrument to make Smoked Salmon Napoleon with Sunchokes, Golden Beets, Cipollini Onions, and Baby Corn
Vinaigrette.
Episode 203 – “Variations on a Theme”
Chef Trotter, master of Charlie Trotter’s, the five-star Chicago restaurant, prepares a cold Grilled Chicken Salad with
Crumbled Blue Cheese-Lemon Vinaigrette, then shows how to turn it into a hot dish by varying a few ingredients. The
conversation turns to wine in the restaurant’s vast cellar before the Chef prepares Garlic-Braised Whole Chicken with
Flageolets and Roasted Leeks.
Episode 204 – “The Wild and The Raw”
The culinary master behind Charlie Trotter’s, the five-star Chicago restaurant, advises on how to select pristine seafood,
then extols the virtues of eating it raw with Bay Scallop Ceviche with Star Anise and Citrus Juice. At the restaurant’s
busy Expo Station, the Chef describes his love of unusual food combinations, exemplified by Sea Scallops with Blended
Chicken Liver Sauce and Braised Collard Greens.
Episode 205 – “Checkpoint Charlie”
Dinner at Charlie Trotter’s, the five-star Chicago restaurant, begins on its busy receiving dock as the Chef himself
examines incoming produce and reviews invoices with a careful eye. The benefits of his special care are demonstrated
in Lobster and Braised Endive with Horseradish Potatoes and Shrimp with Orzo, Asparagus, and Saffron Tomato Sauce.
Episode 206 – “Guess Who’s Coming to Dinner?”
It’s the proverbial little piggy who comes to dinner this week at Charlie Trotter’s, the five-star Chicago restaurant. The
Chef discusses the fine points of pork with his supplier and his staff, then offers delectable examples in Roasted Pork
Tenderloin with Juniper-infused Red Cabbage and Grilled Pork Chops with Pickled Red Onions and Fig-Balsamic Sauce.
Episode 207 – “Simply the Best”
Preparing beef at its best is this week’s lesson from Master Chef Charlie Trotter at his five-star Chicago restaurant. The
emphasis is on slow cooking with Zinfandel-Braised Short Ribs with Mustard Spaetzle and Aromatic Vegetables. Later,
during the dinner service, the subject turns to grilling with Beef Tenderloin with Crispy Polenta and Roasted Shallot
Vinaigrette.
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Episode 208 – “Savory and Sweet”
This week, Master Chef Charlie Trotter is joined by his mother, Donna Lee Trotter, at his world-famous Chicago
restaurant. Duck in all its glory is on today’s menu, with Stir-Fry of Sesame Oil Marinated Duck and Shiitake Mushrooms
with Star Anise-Plum Sauce and Sautéed Duck Breast with Wilted Spinach and Ginger-Braised Rhubarb. A chat with the
pastry chef underscores how fruit can be used to give this fine fowl a sweet or savory flavor.
Episode 209 – ”Thinking Outside the Box”
The proof of the pudding is in the eating, they say, and diners at the five-star restaurant Charlie Trotter’s in Chicago offer
high praise for the Chef’s approach to food, wine, and service. Later, the Chef and his staff examine an incoming box of
fresh seafood and discuss prepping and cooking assorted fare. The episode’s featured dishes are Tamari and Egg Drop
Soup with Sauteed Catfish and Bean Thread Noodles and Steamed Sea Bass with Navy Beans and Herb Puree.
Episode 210 – “An Artist’s Palate”
Seafood, fruits and vegetables: in the hands of Master Chef Charlie Trotter, they work together in exciting and
unexpected ways. Cameras track the dinner service action at the Chicago chef’s five-star restaurant, while he offers tips
on curing salmon. Salads hold forth on today’s menu with Indian Red Peach and Crab Salad with Yogurt Poppy Seed
Dressing and Salad of Darjeeling Tea Cured Salmon with Citrus Ginger Almond Vinaigrette.
Episode 211 – “Red Wine Territory”
Red wine and seafood? At Chicago’s five-star restaurant, Charlie Trotter’s, traditional rules are often broken to create
new taste sensations. The Chef offers innovative ways to prepare salmon with sauces made from both red and white
wine, with special attention to simplifying the process of sauce reduction. The featured dishes are Poached Salmon with
Mushroom Herb Citrus Broth and Sautéed Salmon with Onion Strewn Grits and Portobello Mushroom Red Wine Sauce.
Episode 212 – “Let’s Call the Whole Thing Soup”
It should come as no surprise that the culinary genius behind Charlie Trotter’s, the “Windy City’s” renowned five-star
restaurant, has mastered the art of soup. From the heart of his busy kitchen, the Chef offers tips on roasting garlic, and
selecting and cleaning mushrooms. He puts this wisdom to good use in Roasted Garlic and White Bean Soup and Wild
Mushroom Consomme with Herb Butter Croutons.
Episode 213 – “Sweet ‘n’ Hot”
Dessert lovers, alert! Sweets are on today’s menu at Charlie Trotter’s, Chicago’s unparalleled five-star restaurant.
Trotter and his pastry chef discuss this tempting fare, and walk through a simplified “home version” of Tropical Fruit and
Macadamia Nut Napoleon. Later, the Chef sings the praises of homemade ice cream, offers instruction in the process,
and creates his exotic Caramelized Apple, Pumpkin, and Pecan Strudel with Ginger-Maple Syrup Ice Cream.
During the second half of the season (Episodes 214 through 226 – titles available on request)), Chef Trotter offers
continued commentary on the importance of using the freshest ingredients; creating dishes that are as beautiful as they
are delicious; and the rigors of running a dynamic landmark restaurant. Upcoming episodes feature staff meetings and
menu planning sessions, as well as instruction on growing herbs and making exotic oils, mastering artichokes, and
modifying dishes to suit the tastes of individual family members. Recipes include Salad of Beets, Belgian Endive, Goat
Cheese, and Asian Pear; Grilled Salmon Steaks with Asparagus and Spicy Eggplant Puree; Sweet Corn Soup with
Shrimp and Shellfish Oil, Lobster Tabbouleh with Apricot Curry Sauce; Grilled Tuna Steaks with Spicy Lentil Vinaigrette
Curry Oil; and Peppercorn-Crusted Whole Roasted Duck.
“The Kitchen Sessions With Charlie Trotter,” the companion book that contains all the recipes from both seasons of the
series, features over 30 color photos and is personally autographed by Chef Trotter. This beautiful publication earned a
James Beard Award for “Best Cookbook by a Chef or Restaurant.” There is also a four-volume home videocassette
package of season one containing four episodes per volume. The book is available in retail bookstores; both the book
and videos can be ordered by calling 1-800-981-7029 or visiting the Chef’s Web site at www.charlietrotters.com.
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THE KITCHEN SESSIONS WITH CHARLIE TROTTER is a production of First Daughter Mediaworks (producers of
Hawaii Cooks With Roy Yamaguchi and New American Cuisine). Melanie Kosaka is the producer. Robert Bates is the
series’ director and editor.
THE KITCHEN SESSIONS WITH CHARLIE TROTTER is made possible by funding from Gallo of Sonoma and Jenn-Air,
along with in-kind support from the Talbot Hotel in Chicago. The series distributor is American Public Television (APT).
Located in Boston, APT is a major source of programming for the nation's public television stations. More information
about programs and services is available on the Web at www.aptvs.org.
•••••••••••••
Media Relations:
Fisher Company
914 674-6164
fisherco@aol.com
Public Television Station Relations:
Bunny Tavares
831 462-6004
tavaresb@aol.com
January 2001
THE KITCHEN SESSIONS WITH CHARLIE TROTTER press kit documents and photos are available online at
www.charlietrotters.com/events/kitchensessions.asp