Joanne Weir’s Plate and Places Premieres

Joanne Weir’s Plates and Places is a first-class ticket to your own culinary adventure!

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Explore the destinations, meet the local people, and cook with great ingredients that have inspired Joanne throughout her career. In this cinematic new series filmed on location throughout France, Germany, Italy, Morocco and GreeceJoanne’s curiosity and passion for good food combine for a thrilling adventure. Join Joanne on her quest to find the key ingredient to create extraordinary dishes: Inspiration!

Joanne’s mission is clear: create enticing meals using available ingredients, easy to grasp techniques, and inspiration from people and cultures around the world.

In Joanne Weir’s Plates and Places, Joanne demystifies exotic ingredients like harissa, preserved lemons, and white balsamic vinegar to add vibrant new flavors to your cooking. Join Joanne in beautiful Marrakech, where she uses aromatic spices to prepare a luscious tangia in the coals from an underground open flame oven. Head to a rice farm in Italy with Joanne and her students to learn the secrets of creating the perfect risotto. Then it’s off to the Greek island of Kea, where you’ll roll grape leaves and master the art of cooking lamb with a local chef using techniques passed down in her family for generations. Discover the various culinary traditions of Alsace on a river cruise down the picturesque Rhine. Back home, Joanne will take you to local markets and farms for the freshest ingredients, giving them a flavorful twist in tasty new recipes in her beautiful San Francisco kitchen.

Take a culinary journey with Joanne Weir through some of the most flavorful destinations in the world! In 13 brand new episodes of Joanne Weir’s Plates and Places, Joanne’s adventuresome spirit transports you to the most appetizing places. She can’t wait to take you there!

Joanne Weir’s Plates and Places premieres on KQED 9 on Saturday, February 10 at 1:00PM, with rebroadcast of her all new series beginning on KQED Plus on Monday, Feb. 12 at 1:30PM.

 

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Episode Descriptions

101 Risotto
Attend a cooking class in the Veneto, Italy with Joanne and her students as they create a two-course meal featuring the region’s famous Amarone wine and explore one of the region’s most historic rice mills. Back home in San Francisco, Joanne will make Risotto with Amarone Wine aand Radicchio and demonstrate extruded pasta.

Recipes: Amarone and Radicchio Risotto , Extruded Rigatoni , and Beef Braised in Two Courses

102 It’s All Greek to Me
Join Joanne and her students as they explore Greek food and culture on the island of Kea in Greece.  Cook fish in fig leaves two ways and whip up two phyllo pies, one sweet and one savory.

Recipes: Aglaia’s Spinach and Leek Pie, Honey Semolina Custard Pie-Galataboureko , Grilled Fish in Fig Leaves, and Fish in Fig Leaves with Fig Salsa

103 Tangia
Journey to Morocco with Joanne and her students as they learn first-hand how to make this humble yet delicious Moroccan stew called a Tangia. Back in her California kitchen, we’ll learn how to make a modern Chicken Tangia.  Learn to make the quintessential Moroccan bread.

Recipes: Traditional Lamb Tangia , Modern Chicken Tangia with Dried Cherries and Almonds, and Khobz Bread

104 Cookies
Join Joanne as she travels the world, in search of the perfect cookie in  Amsterdam, Riquwihr France, the Greek islands, Italy, and back in San Francisco, she’ll make an Ice-cream sandwich.

Recipes: Stroopwafel cookies, Aglaia’s Almond Cookies, Sbrisolona, Coconut Macaroons, and Burnt Caramel Ice Cream Sandwiches

105 You Say Tomato
Join Joanne as she travels to Parma, Italy to learn about the exceptional Italian tomato, and then brings them to her villa kitchen in Verona to make a comforting meal with her students. Back in her San Francisco kitchen, she will make a Tomato Corn Chowder and Eggs in Purgatory.

Recipes: Chicken Pastissada with Polenta, Tomato Corn Chowder, and Eggs in Purgatory

106 Olives
Join Joanne and group of food bloggers in the California wine county to learn about olives and cook up an olive themed dinner.

Recipes: Fried Olives, Olive and Dried Fig Tapenade, Warm Marinated Olives, Pissaladiere, Chickpea, Herb and Olive Salad Provencal, Roast Side of Salmon with Olive Salsa Verde, and Olive Oil Cake

107 For the Love of Figs

Joanne visits a California fig orchard and learns about both fresh and dried figs. Back in the kitchen, we will make spiked fig jam and a fig tart.

Recipes: Goat Cheese Tart with Figs and Prosciutto and Fig Jam with Armagnac

108 Taste of Alsace
Experience Alsace, France as Joanne explores the quaint and picturesque town of Riquewihr and learns about Alsatian tarts, pretzels and one of her favorite food wines, Riesling.

Recipes:  Maldon Salt Pretzels and Tarte Flambee

109 Moroccan Salads
Travel with Joanne and her students in Marrakech, Morocco to learn about Moroccan salads and experience the food and spectacle of the Marrakesh medina at night.

Recipes: Beef Kefta and Garden Salad, Three Moroccan Salads-  Roasted Beets, Pistachios and Cumin, Roasted Carrots with Sheep Feta and Orange, and Cherry Tomato, Preserved Lemon and Roasted Yellow Peppers

110 The Greek Kitchen
Travel to the tiny Island of Kea in Greece to learn all about Moussaka and Scordalia. Back home in Joanne’s San Francisco kitchen, we’ll make a Joanne’s Scordalia and her Pastitso.

Recipes: Moussaka, Skordalia with Spinach and Walnuts, and Pastitso

111 Pasta from Scratch
Join Joanne as she travels to Antico Locanda Sul Mincio with her students to enjoy a 7-course tortaloni banquet and then returns to master the fine art of making homemade tortaloni.  In her studio kitchen, she’ll make Red Pepper Linguine with Clams as well as roll some special herb pappardelle.

Recipes:  Tortaloni, Spinach Pasta –Ravioli with Tomatoes and Basil, Red Pepper Linguine Saffron, Paprika, Cayenne, Clams, Tomato, and Pappardelle with Herbs

112 Cooking in Strasbourg
Join Joanne and her students as they travel down the Rhine river to visit Strasbourg in Northern France.  There we will learn about choucroute at the famous Maison de Tanneurs restaurant, and make it in our river ship galley kitchen.

Recipes: Sauerkraut with Pork Shoulder and Sausages, and Roasted Beet Salad with Watercress and Hazelnuts

113 Couscous
Today we’re going to the source to visit some Berber women just outside Marrakech who learn the fine art of making couscous like the women from Morocco have made for generations.  Back home in San Francisco, we will make traditional couscous, a couscous salad and a couscous desert.

Recipes: 4- Step Traditional Couscous , Couscous, Chickpea, lemon and Ginger Salad, and Orange Blossom Water, Honey, Dried Apricots, Pistachio and Couscous Dessert

 

About Plates and Places
Joanne Weir’s Plates and Places is presented by KQED Presents and Executive Produced by Joanne Weir Productions and produced and directed by Paul Swensen.  It is distributed to public  television nationwide by American Public Television (APT) beginning February, 2018. The 13 programs are underwritten by AMA Waterways, Mutti Tomatoes, Valley Fig Growers, Lindsay Olives, and Tsar Nicolai Caviar.

 

About KQED
KQED serves the people of Northern California with a public-supported alternative to commercial media. An NPR and PBS affiliate based in San Francisco, KQED is home to one of the most listened-to public radio stations in the nation, one of the highest-rated public television services and an award-winning education program helping students and educators thrive in 21st-century classrooms. A trusted news source and leader and innovator in interactive technology, KQED takes people of all ages on journeys of exploration — exposing them to new people, places and ideas. www.kqed.org

 

About American Public Television
American Public Television (APT) is the leading syndicator of high-quality, top-rated programming to the nation’s public television stations. For more than 10 years, APT has annually distributed one-third or more of the top 100 highest-rated public television titles in the U.S. Founded in 1961, among its 250 new program titles per year, APT programs include prominent documentaries, performance, news and current affairs programs, dramas, how-to programs, children’s series and classic movies. America’s Test Kitchen From Cook’s Illustrated, Cook’s Country, AfroPoP, Rick Steves’ Europe, Chris Kimball’s Milk Street Television, Front and Center, Doc Martin, Nightly Business Report, Midsomer Murders, A Place to Call Home, Lidia’s Kitchen, Globe Trekker, New Orleans Cooking with Kevin Belton, Simply Ming, and P. Allen Smith’s Garden Home are a sampling of APT’s programs, considered some of the most popular on public television. APT licenses programs internationally through its APT Worldwide service. Entering its 13th year, Create®TV — featuring the best of public television’s lifestyle programming — is distributed by American Public Television. APT also distributes WORLD™, public television’s premier news, science and documentary channel. To find out more about APT’s programs and services, visit APTonline.org.

 

About Joanne Weir
Joanne Weir is a James Beard award-winning cookbook author, cooking teacher, host and Executive Producer for the award-winning public television  series “Joanne Weir Gets Fresh.” She is owner and managing partner of Copita, a tequileria & restaurant in Sausalito, California.    The author of 17 cookbooks, including the newly released Kitchen Gypsy. Joanne also writes for several national magazines including Sunset, Fine Cooking Magazine, Cooking Light, AARP, the Magazine and Better Homes and Gardens.   A 4th-generation professional cook, Joanne spent 5 years cooking at Chez Panisse after receiving a Master Chef Diploma with Madeleine Kamman. She travels and teaches extensively around the world as well as in her San Francisco studio kitchen.

 

About Paul Swensen
Paul Swensen has worked in the San Francisco Bay Area for thirty years as a filmmaker, producer, director, editor, actor, stage director and orchestral conductor.  His National commercial credits include spots for Aqua Panna, Olympus, Paul Mitchell Hair Products, Korbel, Beringer Vineyards, Beaulieu Vineyards, Colavita Extra Virgin Olive Oil, Cuisinart, Visa, Sunkist and California Raisins. Paul has produced over 400 thirty-minute programs for Public Television. His directing credits include Joanne Weir’s Cooking Class, Joanne Weir’s Cooking Confidence, Joanne Weir Gets Fresh, Emmy Award winner,-Avec Eric,, Jacques Pepin’s  Heart and Soul, and Martin Yan’s Spice Kingdom.

 

Your Next Car Might Drive Itself: New Season of KQED’s QUEST Science Series Hits the Road

Self-Driving Cars: The Road Ahead Premieres October 28, 7:30pm KQED 9

Contact: Sevda Eris, seris@kqed.org, 415.553.2835

QUEST, KQED’s award-winning multimedia science series, launches its new season with a half-hour TV special, Self-Driving Cars: The Road Ahead on Wednesday, October 28, at 7:30pm on KQED 9. Automobiles are about to undergo their biggest revolution in more than 100 years. Once the stuff of science fiction, cars that drive themselves are already hitting the streets with amazing advances in technology, much of it coming out of Silicon Valley.

“There’s a shock you get when seeing the wheel turn on its own while the car is zooming down the highway at 60 miles per hour,” says Sheraz Sadiq, the documentary’s producer.

Already, ten companies, from Google to Mercedes-Benz, have permits to test self-driving cars on California roads. Sadiq experienced Audi’s prototype self-driving car firsthand, on the highway near the company’s offices in Belmont, south of San Francisco. In January, the vehicle drove 550 miles from the Bay Area to Las Vegas, almost entirely without human control.

The changes that self-driving cars may bring are dramatic: fewer traffic deaths, easier commutes, perhaps even the wholesale redesign of freeways and suburbs. Still, big hurdles remain, including handling diverse weather conditions, and safety rules and legal liability, especially when accidents arise. QUEST investigates how self-driving cars are sparking new opportunities — and challenges — on and off the road.

QUEST’s new television season, airing on Wednesdays at 7:30 pm, also includes the following four episodes:

  • Wind Energy vs. Eagles (November 4) – Tag along with biologists studying golden eagle behavior in the Altamont Pass and trying to keep wind turbines out of the birds’ way. Also, find out about a doctor’s quest to create better treatments for sports concussions and efforts to rid San Francisco Bay of poisonous mercury.
  • Life of a Raindrop (November 11) – Meet researchers tracking the secret life of raindrops to help preserve our clean water supplies.  Also, discover an atom’s tiniest constituents and the colorful menagerie found in the depths of a California tide pool.
  • Giant Sequoias Face Drought (November 18) – Climb with researchers to the top of giant sequoias to study these iconic trees as they struggle with drought.  Also, go inside the Hayward Fault, overdue for a huge quake, and explore how our taste buds connect what we eat to our memories and emotions.
  • Dive with Elephant Seals (November 25) – Discover how biologists are using high-tech tags to learn where elephant seals go to feed while spending months at sea. Also, map the history of the universe with a Nobel Prize-winning physicist in Berkeley, and see how engineers are retrofitting the largest water supply for the Bay Area.

All of QUEST’s episodes and individual video segments can also be viewed online at kqed.org/quest.

About QUEST
Launched in 2007, QUEST is KQED’s award-winning, multimedia series covering science, environment and nature stories from the Bay Area and beyond. In addition to its new television episodes, QUEST produces science education videos, e-books and resources. Support for QUEST is provided by the National Science Foundation. Additional support is provided by S.D. Bechtel, Jr. Foundation, HopeLab, David B. Gold Foundation, The Dirk and Charlene Kabcenell Foundation, The Vadasz Family Foundation, John S. and James L. Knight Foundation, Smart Family Foundation and the members of KQED. QUEST is a project of KQED Science,  the largest science and environment reporting unit in California.

About KQED
KQED serves the people of Northern California with a public-supported alternative to commercial media. Home to the most listened-to public radio station in the nation, one of the highest-rated public television services and an award-winning education program, and as a leader and innovator in interactive technology, KQED takes people of all ages on journeys of exploration — exposing them to new people, places and ideas.

 

KQED Public Television

Michael Isip is the vice president, television content for KQED.

Michael Isip is the vice president, television content for KQED.

KQED Public Television, one of the country’s most popular public television stations, brings the values of public media to homes around the Bay Area with Emmy Award–winning programming that inspires, informs and entertains. KQED Public Television produces local series like Check, Please! Bay Area, This Week in Northern California, Truly CA, San Francisco Opera and ImageMakers as well as popular programs for national broadcast such as Essential Pépin, QUEST and Film School Shorts. KQED Public Television also distributes programming to public media stations across the country including The Cat in the Hat Knows a Lot About That!, Roadtrip Nation and  Joanne Weir’s Cooking School. kqed.org/tv

KQED Public Television channels are KQED 9 (San Francisco/Bay Area, also available in HD), KQED Plus (Bay Area, also available in HD) and KQET (Monterey/Salinas).

KQED also offers digital channels available via XFINITY and over-the-air, each with distinct quality programming: KQED World, KQED Life, KQED Kids and KQED V-me (Spanish language).

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