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Chefs A' Field: Culinary Adventures That Begin on the Farm

Chef Todd Gray-Equinox: Washington, Dc

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Chef Gray and veteran "waterman" Beatrice Taylor go on a sailing adventure in the Chesapeake Bay to catch one of his favorite ingredients-soft-shell crab. Recipes: Soft-Shell Crab & Anchovy Butter; Melon & Watercress Salad.

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Various Chefs/Locations
Chef Sam Hayward-Fore Street: Portland, Me
Greg Atkinson-Canlis/Islandwood: Bainbridge Island
Chef Dan Barber-Blue Hill: New York, Ny
Chef Holly Smith-Cafe Juanita: Kirkland, Wa
Chef Todd Gray-Equinox: Washington, Dc
Chef Jeff Tunks-Ceiba/Dc Coast/Tenpenh: Washington
Chef Jacques Pepin & Sunburst Trout: Canton, Nc
Chef Matt Littledog-Simon & Seaforts: Anchorage, A
Chefs Debbie Gold & Michael Smith-40 Sardines: Kan
Chef Karen Demasco-Craft: New York, Ny - Costa Ric
Chef Suzanne Goin-Lucques/A.o.c.: Los Angeles, Ca
Chef George Schenk-American Flatbread: Waitsfield,

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