FACT SHEET
PROGRAM TITLE:
THE CHEFS OF NAPA VALLEY
[Stereo] [Closed Captioned] [TV-G]
LENGTH:
26/30
CATEGORY:
How To: Cooking
NOLA:
CHNV
OFFERED:
Fall 2002 APT Marketplace
RELEASE:
May 3, 2003
CONTRACT TERMS:
Unlimited releases to be completed by May 2,
2005.
Noncommercial cable, school re-record and
simulcast rights have been granted.
PROGRAM SUPPLIER:
Napa Valley Living via APT
PROGRAM DESCRIPTION:
Napa Valley is America's Mecca for food and wine
lovers. It is the country's top culinary destination
and California's second largest tourist destination.
No wonder that so many nationally recognized
chefs call Napa Valley home. THE CHEFS OF
NAPA VALLEY celebrates the preparation of great
food – the simple enhancement of the freshest
ingredients. The chefs featured in this series are
among the best in America, and our focus is on
their skill and creativity – the true secrets to
extraordinary meals.
THE CHEFS OF NAPA VALLEY is an anthology
series designed to bring wine country cuisine into
the hearts and kitchens of America’s home chefs.
Six of the Valley’s most renowned chefs are cohosting this program – each appearing in three or
more episodes. The show’s format is a comfortable
blend of “how to” – the chef in a kitchen – and
“why” – documentary style interviews with the chef.
The interspersing of these two styles creates a
compelling pace that is very effective. Serious
THE CHEFS OF NAPA VALLEY /2
FACT SHEET
cooking show fans will appreciate the care taken to
guide them through the journey of master chef
cooking. Take the combination of world-class
chefs, outstanding restaurants and the stunning
backdrop of California’s Napa Valley and you have
a truly elegant and entertaining cooking series.
PROMOTIONAL MATERIALS: Use description above for listing. Included with
this material: a press release, episode descriptions,
station promotion information and an Internet link
for chef bios, photos and program graphics.
SUGGESTED RATING:
TV-G
PRODUCTION DATE:
©2003 Napa Valley Living
PRODUCTION CREDITS:
A Napa Valley Living Production
Executive Producer: Cary Shott
HOST CHEFS:
These chefs each host multiple episodes:
Ken Frank – La Toque Restaurant
Todd Humphries – Martini House
Sean Knight – Pinot Blanc
Pilar Sanchez – Greystone Restaurant
Hiro Sone & Lissa Doumani – Terra Restaurant
Donna Scala – Bistro Don Giovanni
GUEST CHEFS:
Each of these chefs host a single episode:
Joey Altman – Napa Wine Company
Bob Hurley – Hurley’s Restaurant & Bar
Cindy Pawlcyn – Cindy’s Backstreet Kitchen
Mustards Grill
Michael Reardon – Tra Vigne Restaurant
UNDERWRITERS:
TBD
BROADCAST HISTORY:
U.S. television premiere
RELATED MERCHANDISE:
This series is NOT available on home video.
Individual viewer purchase: A “virtual cookbook”
is available on the CNV website:
www.chefsofnapavalley.com and viewers may
THE CHEFS OF NAPA VALLEY /3
FACT SHEET
choose single recipes to print/download or they can
collect a group of recipes to store in their own
personalized “recipe box.” There is no fee for the
recipes but a donation is requested.
Pledge: If you are interested in pledging this
program and need further assistance, please contact
APT station services at 617-338-4455 ext. 127.
VIEWER INQUIRIES:
Napa Valley Living
1241 Adams Street, #1145
St. Helena, CA 94574
Email: info@chefsofnapavalley.com
WEBSITE SUPPORT:
Public television programmers and information staff
will find chef bios, photos, graphics and additional
program information at:
www.chefsofnapavalley.com/pressroom
APT CONTACT:
Dawn Anderson
American Public Television
(617) 338-4455, ext. 149
dawn_anderson@aptonline.org.
###
PRESS
PRESSRELEASE
RELEASE
THE CHEFS OF NAPA VALLEY
Innovative Anthology Series Premieres Nationwide
St. Helena, CA: THE CHEFS OF NAPA VALLEY, a 26-part public television cooking
series, premiered last month on PBS member stations. The weekly series brings wine
country cuisine into the hearts and kitchens of America's home chefs. Six of Napa
Valley's most renowned chefs co-host this comfortable blend of "how to" (the chef in a
kitchen) and "why" (documentary style interviews with the chef) creating a compelling
half-hour experience that cooking show fans will undoubtedly embrace. Combining
world-class chefs, outstanding restaurants and the stunning backdrop of Napa Valley,
THE CHEFS OF NAPA VALLEY is a truly elegant and entertaining cooking series.
What makes THE CHEFS OF NAPA VALLEY so innovative is the integration of the
classic how-to genre with documentary-style techniques. “We not only watch these
great chefs produce fabulous dishes, we actually get into their heads to learn their
culinary secrets, and the inspiration that enables them to create world-class cuisine,”
says Cary Shott, executive producer. “So not only do you come away with new and
exciting recipes, but the insight and understanding of what makes them work so well.”
Napa Valley is a world-renowned Mecca for food and wine lovers. It is the country's top
culinary destination and California's second largest tourist destination. THE CHEFS OF
NAPA VALLEY celebrates the preparation of great food from this region - the simple
enhancement of the freshest ingredients. The chefs featured in this series are among
the best in the world, and the show’s focus is on their skill and creativity - the true
secrets to extraordinary meals.
Produced by St. Helena-based Napa Valley Living, THE CHEFS OF NAPA VALLEY
features Ken Frank of La Toque Restaurant, Todd Humphries of Martini House
Restaurant, Sean Knight of Pinot Blanc Restaurant, Pilar Sanchez of Greystone
Restaurant, Donna Scala of Bistro Don Giovanni Restaurant, and Hiro Sone and Lissa
Doumani of Terra Restaurant. Each chef has developed their own distinctive version of
THE CHEFS OF NAPA VALLEY /2
PRESS RELEASE
wine country cuisine, sharing an affinity for fresh, seasonal ingredients and pairing them
with the fine wines of Napa Valley.
"I want the home chef to learn to be instinctive and playful with their cooking," says Todd
Humphries of Martini House Restaurant. "The unique format of THE CHEFS OF NAPA
VALLEY allows me to break down complicated dishes into smaller sequences, so that
the elements of each recipe can be explained one step at a time."
"THE CHEFS OF NAPA VALLEY is the perfect opportunity for me to share my
interpretation of wine country cuisine,” says Sean Knight of Pinot Blanc Restaurant.
"With the fresh, local foods and world-class wines, I'm able to demonstrate some of my
'tricks' for transforming simple ingredients into memorable meals."
“It ain’t rocket science,” emphasizes Ken Frank of La Toque Restaurant. “Anyone can
become a great cook. It just takes lots and lots of practice.”
The Chefs:
Ken Frank realized a lifelong dream of owning a restaurant in the Napa Valley when he
opened La Toque restaurant in the fall of 1998. Located in the town of Rutherford, La
Toque has received widespread critical acclaim and was named as one of the best 20
restaurants in America by the Wine Spectator magazine in 2000.
Todd Humphries moved to the Napa Valley in 1999, taking the position of Executive
Chef of the Wine Spectator Greystone Restaurant. In 2001, he partnered with San
Francisco restaurateur, Pat Kuleto, to create Martini House, which is located in
downtown St. Helena.
Sean Knight started his career working for Chef Joachim Splichal at Patina, the worldrenowned restaurant in Los Angeles. His talent was quickly recognized, so Sean was
transferred to Pinot Blanc, to serve as Executive Chef. Under his direction the
restaurant has become a local favorite and a destination for many visitors to the Wine
Country.
THE CHEFS OF NAPA VALLEY /3
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Pilar Sanchez honed her culinary skills at some of the California's finest restaurants:
The Wine Cask and the Four Seasons Biltmore in Santa Barbara; Ernie's and the Four
Seasons Clift in San Francisco: and the Restaurant at Meadowood in Napa Valley. She
has co-starred in her own national cooking series on the Food Network: Melting Pot's
Mediterranean Table. In 2001, Pilar was appointed Chef de Cuisine at the Culinary
Institute of America's Greystone Restaurant.
Hiro and Lissa Doumani opened Terra Restaurant, located in St. Helena, in 1988.
Derived from the Latin "ground" or "earth," for which the Napa Valley is famous, Terra
also espouses the couple's philosophy on food, wine and life; to work closely with a
network of local producers, to be continually exploring and creating new dishes and to
play with daring new wine pairings.
Donna Scala opened Bistro Don Giovanni in 1993. Specializing in Rustic Italian and
Southern French food, the airy, sophisticated Napa Valley bistro has been the gathering
place for winery locals, tourists, socialites and celebrities who come for the fresh, original
food. Passionate about her creations, Donna, whose seasonal menu is infused with
Italian, French and California influences, is best known for serving up straightforward,
clean flavors - rustic yet refined.
Recipes from the premiere season are currently available in THE CHEFS OF NAPA
VALLEY booklet and on www.chefsofnapavalley.com. A cookbook is planned for the
second season.
THE CHEFS OF NAPA VALLEY is produced by Napa Valley Living, which is based in
the heart of Napa Valley. For more information please e-mail the production company at
media@chefsofnapavalley.com, or log on to www.chefsofnapavalley.com/pressroom.
American Public Television distributes the series.
For 40 years, American Public Television (APT), located in Boston has been a major
source of programming for the nation’s public television stations. APT has more than
10,000 hours of available programming. APT is known for identifying innovative
programs and developing creative distribution techniques for producers. In four
THE CHEFS OF NAPA VALLEY /4
PRESS RELEASE
decades, it has established a tradition of providing public television stations nationwide
with program choices that enable them to strengthen and customize their schedules.
Press should contact Donna Hardwick at 617-335-4455 ext. 129 or via email to:
donna_hardwick@aptonline.org. For more information about APT’s programs and
services, log on to www.aptonline.org.
###
EPISODE LISTINGS
#101 THE BASICS OF FRENCH COOKING
Ken Frank #1
La Toque Restaurant
Ken Frank prepares three traditional French recipes (with his unique Californian
twist) as examples of basic French cooking techniques: Salad Forestière, Lobster
with Pernod Cream Sauce and Chocolate Espresso Soufflé.
#102 FOIE GRAS
Pilar Sanchez #1
Greystone Restaurant
In an episode devoted entirely to one exotic and complex recipe, Pilar Sanchez
introduces us to her unique and creative cuisine. Follow along as she prepares a
Greystone favorite: Seared Foie Gras with Mandarin Oranges, Candied Ginger,
Sesame Brittle and Buckwheat Crêpes – an amazing combination of textures and
flavors.
#103 FALL FLAVORS
Sean Knight #1
Pinot Blanc
Sean prepares two of the most popular dishes from his restaurant. An appetizer:
Seared Sweet Sea Scallops on Hearts of Palm Salad with a Meyer Lemon
Vinaigrette and a main course: Roasted Squab with Foie Gras, Sautéed Root
Vegetables and Roasted Figs drizzled with a Cabernet Sauce.
#104 MUSHROOM FORAGING
Todd Humphries #1
Martini House
Combing the forested hillsides of eastern Napa County in search of wild
chanterelle mushrooms, Todd shares one of his favorite pastimes: foraging for his
own ingredients. Then, back in the kitchen, he prepares several dishes designed
to highlight the subtle flavors of these just-picked delicacies: Wild Mushroom
Stock, Wild Mushroom Glaze, and Sautéed Petrale Sole with Sauce Duxelle and
Herb Salad.
#105 TERRA FAVORITES
Hiro Sone & Lissa Doumani #1
Terra Restaurant
Hiro prepares two of Terra’s best-loved recipes. First, he begins with Panzanella
(a Tuscan Bread Salad) and then he demonstrates how to skin, bone and fillet a
whole salmon in preparation for cooking his signature dish: Grilled Pacific
Salmon in Thai Red Curry sauce.
THE CHEFS OF NAPA VALLEY /2
EPISODE LISTINGS
#106 WARM WINTER MEALS
Guest Chef #1: Bob Hurley
Hurley’s Restaurant & Bar
Bob demonstrates two menu items from his new Yountville restaurant. First, he
introduces us to a delightful Portuguese one-pot dish: Cataplana of Mussels and
Smoked Andouille Sausage. And second, a hearty entrée of Roasted Pork Loin,
Sweet Potato Flan, Wilted Brussels Sprouts with an Apple, Prune & Armagnac
Sauce.
#107 NEOPOLITAN CUISINE
Donna Scala #1
Bistro Don Giovanni
Donna and her husband Giovanni share recipes from his childhood days in
Naples, Italy. They begin with Antipasto di Mamma Concetta – a colorful
mixture of roasted peppers, fresh basil, buffalo mozzarella and olives – named
after Giovanni’s mother. And for the entrée: Salsice e Rapini – a sausage and
broccoli rabe dish – that Giovanni explains is often sold by venders at soccer
matches in Italy, much the same way as hotdogs are at American baseball games.
#108 BEHIND THE SCENES
Ken Frank #2
La Toque Restaurant
At his restaurant, Ken and his staff reveal the inner workings of a professional
kitchen by following two six-course meals from their initial order through all of
the stages of preparation and presentation – a fascinating glimpse into the
personalities and techniques of a fine restaurant.
#109 TAPAS
Pilar Sanchez #2
Greystone Restaurant
Pilar introduces us to her favorite way of eating: tapas or “small plates.” To
demonstrate this style, she prepares four savory recipes: Carrot & Ginger
Shooters, Spanish Boquerones with Fennel, Crab Salad on Potato Gaufrette and
Piquillo Pepper Stuffed with Oxtail. It’s easy to see why these are called
“Temptations” on the Greystone menu.
#110 CHEESE & WINE
Sean Knight #2
Pinot Blanc
The episode starts off with a trip to Bellwether Farms for an introduction to
cheese making. Then, back to the kitchen where Sean prepares a Grilled
Radicchio Salad with Fromage Blanc and a Wild Mushroom Cheese Tart.
Lastly, he is joined by Christopher Meeske, the sommelier from the famed Los
Angeles restaurant, Patina, for tips on wine and cheese pairing.
THE CHEFS OF NAPA VALLEY /3
EPISODE LISTINGS
#111 PASTA SAUCES
Donna Scala #2
Bistro Don Giovanni
In the first part of this episode, Donna and her executive chef, Scott Warner,
affectionately known as the Grande Fromaggio, prepare Fettuccine alla Lina with
porcini mushrooms and pork ragù; then Donna is joined by her husband, Giovanni
and they prepare a family favorite, Spaghetti alla Gianni, with cauliflower, garlic,
peppers and parmesan cheese.
#112 THE TECHNIQUE OF BRAISING
Todd Humphries #2
Martini House
This episode is devoted entirely to braising. First, Todd prepares a Martini House
favorite: Braised Veal Cheeks with Celery Root Puree, Glazed Root Vegetables,
drizzled with a Truffle and Port Wine Reduction Sauce. Then he finishes the
meal with an elegant Gran Marnier Braised Butter Pear.
#113 ALL ABOUT CHOCOLATE
Hiro Sone & Lissa Doumani #2
Terra Restaurant
First, a visit to the Scharffen Berger Chocolate Factory; then, back in the kitchen,
Hiro and Lissa prepare two chocolate dishes together: Sautéed Foie Gras in a
Chocolate & Red Wine Sauce and Chocolate Bread Pudding with Sun-Dried
Cherries & Crème Fraîche.
#114 A WINTER FEAST
Ken Frank #3
La Toque Restaurant
A fabulous slow-cooked winter meal starting with French Onion Soup made with
Roquefort cheese and Armagnac, followed by Rutherford Ribs – short ribs braised
in red wine and spices, and ending with the ultimate Tarte Tartin (the famous
French upside-down apple tart).
#115 VENISON
Pilar Sanchez #3
Greystone Restaurant
With this menu, Pilar has created a meal that gratifies all of the senses: Venison
Flank Steak with Porcini & Potato Salad (the steak is topped with a heavenly
porcini butter!) and a delightful dessert: Roasted Pineapple “Tostada”. This
unique combination of flavors will linger long after the dinner is over.
THE CHEFS OF NAPA VALLEY /4
EPISODE LISTINGS
#116 RUSTIC ITALIAN
Guest Chef #2: Michael Reardon
Tra Vigne Restaurant
Michael Reardon, the new chef at the renowned Tra Vigne Restaurant, prepares
two rustic Italian dishes inspired by the season’s freshest ingredients: Cream of
Fennel Soup – surprisingly light and refreshing, and a Stuffed Loin of Rabbit,
with fresh fava beans and a zesty citrus sauce.
#117 OYSTERS & CLAMS
Sean Knight #3
Pinot Blanc Restaurant
Sean visits the Hog Island Oyster Company at the Sonoma County coast to learn
all about oyster farming. In the kitchen, he shows us how to prepare a basic
Mignonette sauce for Oysters on the Half Shell, a fun and elegant version of a
Fried Oyster Po’Boy with Grilled Brioche and Rémoulade Sauce, and finally,
Steamed Clams in a Pernod Broth.
#118 CAVIAR & SMOKED FISH
Guest Chef #3: Joey Altman
Napa Wine Company
Alicia & Mats Engstrom of the Tsar Nicoulai Caviar Company guide us through
the history of domestic caviar farming while Joey prepares three fantastic recipes
featuring these delicacies: New Potatoes with Caviar & Chive Crème Fraîche,
Carpaccio of Smoked Salmon & Halibut with Roasted Beet and Mandarin Orange
Salad, and Potato Pancakes with Smoked Sable, Caviar & Quail Eggs.
#119 SPRING LUNCHEON
Todd Humphries #3
Martini House
Todd displays his unique style of creating “cuisine of the moment” by preparing
two dishes from available fresh ingredients. First, a light and refreshing Tuna
Tartare appetizer made with ahi, apples, radishes and capers in a tarragon mustard
vinaigrette, followed by an elegant Dungeness Crab & Asparagus Crepe, topped
with Hollandaise Sauce.
#120 BLACK TRUFFLES
Ken Frank #4
La Toque Restaurant
Ken demystifies this rare and sensuous delicacy using recipes from La Toque’s
annual truffle menu: Truffled Egg (scrambled egg with minced truffles and lots
of butter), Winter Forager Salad (sautéed root vegetables in hazelnut oil with
shaved truffles), Roast Chicken with Truffle Mashed Potatoes (large thin slices of
truffle are placed under the chicken skin before roasting), Truffle Layered Red
Hawk Cheese and Truffled Crème Brulée.
THE CHEFS OF NAPA VALLEY /5
EPISODE LISTINGS
#121 MEXICAN VEGETARIAN CUISINE
Pilar Sanchez #4
Greystone Restaurant
Raised in a Catholic family, Pilar learned from an early age to prepare a variety of
meatless dishes. Here is one of her favorite vegetarian recipes, inspired by her
mother’s Friday night meals: Pumpkin Tamales with Pumpkin Seed Green Mole.
#122 MOROCCAN FLAVORS
Guest Chef #4: Cindy Pawlcyn
Mustards Grill & Cindy’s Backstreet Kitchen
Cindy and her Chef de Cuisine, Pablo Jacinto, share two dishes from her new
restaurant, Cindy’s Backstreet Kitchen. The first course is Grilled Shiitakes and
Asparagus with Crispy Ginger Butter. The second course is a Moroccan-inspired
meal of Spice-Crusted Lemon Chicken with Raisin Couscous and Harissa Butter.
#123 OUTDOOR GRILLING
Hiro Sone & Lissa Doumani #3
Terra Restaurant
Hiro & Lissa prepare a meal at the grill. First, Grilled Lamb Tenderloin with
Tomato Cucumber Salad and Tahini Sauce – inspired by Lissa’s Lebanese
heritage and her grandmother’s recipes. Followed by a delicious dessert: Toasted
Pecan Shortcake with Grilled Peaches and Crème Fraîche.
#124 WINTER SOUPS
Bob Hurley, Hurley’s Restaurant & Bar
Todd Humphries, Martini House
Bob Hurley prepares his restaurant’s most-requested starter, Butternut Squash and
Pear Soup - a rich, thick purée garnished with sour cream, sage and strips of
prosciutto. Then Todd shares his favorite soup recipe, Cream of Chanterelle Soup
which is made with fresh, wild chanterelles, cream, Marsala wine and shallots.
#125 SUMMER DESSERTS
Todd Humphries, Martini House
Cindy Pawlcyn, Mustards Grill & Cindy’s Backstreet Kitchen
First, Todd makes a light, summery dessert: Panna Cotta with Strawberries and
Hibiscus Sauce - a simple recipe with an exotic sauce made from dried hibiscus
flowers, lemon juice and port wine. Next, Cindy Pawlcyn prepares Lemon
Buttermilk Pudding with fresh strawberries – a cake-like pudding with a soft,
moist interior - a lemon-lover’s dream come true
THE CHEFS OF NAPA VALLEY /6
EPISODE LISTINGS
#126 LATE SUMMER HARVEST
Ken Frank #5
La Toque Restaurant
The late summer crop of tomatoes and corn are the inspiration for this fabulous
meal. Ken’s menu starts with Chilled Early Girl Tomato Soup with Micro
Panzanella; followed by a simple fish course of Olive-oil Poached Halibut with
Manila Clams and Marjoram; and for his main course: Vol au Vent (puff pastry
with fresh corn “polenta” and sautéed chanterelles).
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