Join us as we visit a berry farm where the growers are harvesting fresh fruit berries, and preparing their load for sale at a local farmer’s market.
In Australia, the meat pie is still an iconic food. Where did the meat pastie arise, and what was it’s original purpose?
Chef Kathryn Yeomans offers her version of a local Douglas Fir Snow Cone favorite to her dinner guests at one of her pop up restaurant events.
Gabe Rosen of Biwa Restaurant demonstrates how to make a succulent, Sake Simmered Salmon. We visit a commercial sake plant to find out more about this traditional japanese drink from one of only 4 sake brewers in the country.
Sobel shows his cask-conditioned beer engine, and how the beer is hand-pulled into a full imperial pint or half pint jar that he serves to his customers.