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KQED Presents “Joanne Weir Gets Fresh”(season 2)
A Culinary Journey for Students and Viewers
15- Episode Public Television Series Debuts Nationally Januaryt-2016
SAN FRANCISCO -- Joanne Weir, award-winning and internationally admired cooking teacher, author, restaurateur, and television personality, enters season two of her 9th KQED cooking series, entitled “Joanne Weir Gets Fresh”. Showcasing Joanne working side-by-side with guest students in her own San Francisco kitchen, the exciting new series is designed to provide a fresh approach for home chefs at every level. Joanne Weir’s Get Fresh provides hands-on instruction and lively commentary with a focus on fresh ingredients and perspective. Carrying forward the success of her previous award-winning PBS TV series “Joanne Weir’s Cooking Confidence”, the show premieres on [insert local listing information].

The specific inspiration for this show came when Joanne realized that although there are wonderful year round farmer"s markets and new specialty food shops throughout the United States, many viewers may benefit from a guided adventure of some lesser known ingredients, while transforming them into a tasty, easy-to-cook meal.

“I love working with new students in the kitchen, whether in my own in San Francisco or while traveling the globe” said Joanne. “It is always incredible what a fresh perspective can bring to any dish or experience, and a lot of that starts with the ingredients themselves.”

Similar to the format of her previous shows, Joanne will be featured teaching culinary skills to students of all cooking styles and levels, sharing her favorite culinary tricks. However, this series also has a twist of new, time saving techniques for certain dishes that are sure to uplevel any home cook’s repertoire. In addition, an element of Joanne’s own love for travel will be intermingled throughout the series as she visits Alaska to fish for fresh salmon and crab, heads down to Peru to showcase how quinoa is grown, and traipses throughout Northern California’s organic tomato farms and walnut orchards. Closer to San Francisco, she talks to farmers who have devoted their lives to growing organic vegetables, butchers who believe in using the whole animal, and bakers who love the art of bread making. In Berkeley, Joanne interviews her mentor Alice Waters, who has created the Edible School Yard, transforming what children eat. She also visits farmers’ markets, unique artisan butcher shops, iconic markets in Chicago and Boston, and local grocery stores to gather the best ingredients.

Taking place in her bright and airy kitchen, she helps students, including Joan Boada, a Principal Dancer with the San Francisco Ballet, our favorite young aspiring chef, Stella Ginsberg, transform these ingredients into delicious, seasonal creations far beyond just following a recipe. Joanne teaches students and viewers how to improvise in the kitchen, and intensify the most irresistible flavors from a variety of newly foraged ingredients, showcasing resulting dishes in a mouthwatering way. Each episode sparkles with Joanne"s reflections, practical insights, and love of adventure. Often humorous, sometimes personal, Joanne"s mission is clear: everyone can learn to create and improvise meals from an ever-changing wealth of fresh, market ingredients.

Beyond the recipes themselves, Joanne pushes students to expand their palates and learn about the cultural significance of different ingredients, drawing on her own vast experience traveling and cooking around the world. Influences from recent trips shine through with dishes like Skillet Riblettes with Aged Balsamic
and Zaatar-Roasted Chicken with Root Vegetable Mash
. In addition, each show shares Joanne’s reflections and remarks, along with student “confessionals”. These personal comments provide viewers with an insider’s perspective on the cooking experience.

"I have always loved Mediterranean, Italian, & Mexican food, and I realized what all these cuisines had in common was simple preparation and fresh ingredients,” she said. “I thought, wouldn"t it be perfect to do a show that focused on Fresh--this way I would be able to cook all the foods that I love in one series."

Joanne Weir Gets Fresh is presented by KQED Presents and produced by Joanne Weir and Paul Swensen. It is distributed to public television nationwide by American Public Television (APT) beginning January, 2016

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