Gourmet's Adventures With Ruth; Blackberry Farm
GAPP 101 Black Berry Farm Tennesse Gourmet’s Adventures with Ruth
More material is available from this program at the WGBH Archive. If you are a researcher interested in accessing the collection at WGBH, please email firstname.lastname@example.org.
Undigitized item: Request Digitization
Untranscribed item: Request Transcription
- Gourmet's Adventures With Ruth
- Blackberry Farm
- Program Number
- Series Description
“There’s no better way to experience a culture than to stand at the stove with a wonderful cook.” –Ruth Reichl
Want to guarantee you eat well on your next trip? Then book a cooking vacation. That’s exactly what Gourmet Editor in Chief Ruth Reichl did for this 10-episode culinary journey. In Gourmet’s Adventures with Ruth, she uncovers the best cooking schools on five continents and brings along a host of her foodie and actor friends to sharpen their skills. Ruth came back with a suitcase of recipes and a new understanding of what it means to cook in another culture—and so will you.
For the series premiere, Ruth and actress Frances McDormand travel to Blackberry Farm, a Tennessee idyll where fly-fishing, beekeeping, and sophisticated Southern recipes are all on the menu. In other episodes, Ruth is whisked away to Marrakech, Morocco, for lessons on couscous and tagines, with Lorraine Bracco and to Bath, England, for secrets of homemade bread with Dianne Wiest. Plus, she fishes Seattle with Tom Skerritt and explores New York City’s Indian community with Jeffrey Wright.
Ruth Reichl joined Gourmet as Editor in Chief in April 1999. She came to the magazine from The New York Times, where she had been the restaurant critic since 1993. Before that she was the restaurant critic of the Los Angeles Times, where she was also named food editor. Her books include the critically acclaimed, best-selling memoirs Tender at the Bone, Comfort Me With Apples, and Garlic and Sapphires. Series release date: 10/17/2009
- Program Description
“On the farm, there’s a kind of self-sufficiency, a way of looking at both the past and the future.” —Ruth Reichl
Location: Blackberry Farm, Tennessee School: Blackberry Farm
In the foothills of the Smoky Mountains, Blackberry Farm embodies the heritage of American cooking that is informing the fresh and simple way we want to cook right now. Join Ruth and Academy Award winner Frances McDormand at this culinary resort as they slide into waders to fly-fish for rainbow trout, then roll up their sleeves and harvest their own dinner.
This luxury outpost in the Smokey Mountains is one of the pioneers of the farm-to-fork movement, and much of its cheese, eggs, honey, vegetables, and fruit is produced on-site or sourced nearby. Ruth and Frances McDormand roam the fields and gardens with Blackberry Farm artisans exploring the earth to table philosophy around which Farmstead has been developed. Then, it’s back the kitchen where Blackberry Farm proprietor Sam Beall teaches Ruth and Frances the secrets of southern cooking.
RECIPES Ten-Hour Braised Lamb Neck with Wilted Creasy Greens Grill-Roasted Potatoes Radish Beet Terrine with Baby Arugula Strawberry-Edlerflower Jam Tarts Trout with Watercress, Roe, and Herb Broth Sugar Snap Pea and Cheese Curd Salad
- Asset Type
- Media Type
- Chicago: “Gourmet's Adventures With Ruth; Blackberry Farm,” 09/11/2009, WGBH Media Library & Archives, accessed December 7, 2016, http://openvault.wgbh.org/catalog/V_75620AECC7F34A8996761EB4C947A973.
- MLA: “Gourmet's Adventures With Ruth; Blackberry Farm.” 09/11/2009. WGBH Media Library & Archives. Web. December 7, 2016. <http://openvault.wgbh.org/catalog/V_75620AECC7F34A8996761EB4C947A973>.
- APA: Gourmet's Adventures With Ruth; Blackberry Farm. Boston, MA: WGBH Media Library & Archives. Retrieved from http://openvault.wgbh.org/catalog/V_75620AECC7F34A8996761EB4C947A973