Just a few hours drive in any direction from New York City, you'll find forest and farmland - an excuse to get out of town and tap back into other essentials. Needs that big cities can't provide, like fresh air and nature. In these areas, the food is just as good as anything you get in the City - maybe even better because upstate you're closer to your food course, eating fresh meals where meat and veggies come from just around the corner. On this episode you'll meet owners and chefs from exciting farm to table restaurants upstate to see the pride they put into their food.
When the heat starts rising in the summer, we all start craving certain foods. Some bee-line it to fried food counters. Others prefer the taste of charred meats on the grill. And almost everyone starts craving Ice Cream. That's the allure of the season. So in this episode, a little bit of everything for everyone - a rundown of the summer treats to look out for in New York City.
In most cases, food is an act of love. But in other cases food can be seen as an act of rebellion. Positive rebellion. A way to inspire a new point of view. The three stories you'll see highlight food makers who set out to make something different - mostly because they weren't satisfied with the options in the marketplace. As you'll see, they had better ideas.
Why Do We Cook? What compels us? What brings us into the kitchen? We cook to sustain ourselves, an act of survival, but it's more than that too. Viewed from the lives of some very special chefs, you can discover the real satisfaction that cooking brings.