Gourmet's Adventures With Ruth; Jon Rowley’s Seattle
Jon Rowley’s Seattle
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
- Jon Rowley’s Seattle
- 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
“This is really a cuisine of ingredients, not of technique. That’s why I’m taking cooking classes taught by somebody who is a master of the perfect ingredient at the perfect time.” —Ruth Reichl
Location: SEATTLE, USA Cooking School: Jon Rowley, fish expert
No one knows more about fish than Jon Rowley. Julia Child dubbed him “the fish missionary,” and he teaches chefs across the country how to properly handle seafood. Ruth arrives just in time for the start of the Copper River salmon season, and Rowley catches and brings back the best Alaska has to offer for a lesson on how to fillet a 40-pound fish. Then on Seattle’s Totten Inlet, Rowley shows Ruth and actor Tom Skerritt how to forage for clams and wild greens and how to prepare a meal right on the beach. Ruth also gets tips from chef Greg Atkinson of Canlis Restaurant on complementing the flavor of fish and discovers the shocking differences between good and bad seafood at the market.
Ruth arrives in Seattle for the official start of salmon season as the city floods with wild chinook salmon from Alaska’s Copper River. The episode is a look at ocean-to- fork eating. Ruth meets up with local celebrity Tom Skerritt and seafood expert Jon Rowley who demonstrates a few tricks on how to cok up fresh seafood on Totten Inlet. Then Rowley takes her to the market and shows her how to buy the best and freshest seafood. She meets up with Seattle chef Greg Atkinson who teaches her the best way to cook up wild salmon and halibut.
RECIPES Skillet Mussels Grilled Salmon with Braised Leeks and Rhubarb Glaze Samon Chowder White Wine Steamed Clams
- Asset Type
- Media Type
- Chicago: “Gourmet's Adventures With Ruth; Jon Rowley’s Seattle,” 09/21/2009, WGBH Media Library & Archives, accessed February 26, 2017, http://openvault.wgbh.org/catalog/V_F7DAE16071694AC5A8EC98E292A9F799.
- MLA: “Gourmet's Adventures With Ruth; Jon Rowley’s Seattle.” 09/21/2009. WGBH Media Library & Archives. Web. February 26, 2017. <http://openvault.wgbh.org/catalog/V_F7DAE16071694AC5A8EC98E292A9F799>.
- APA: Gourmet's Adventures With Ruth; Jon Rowley’s Seattle. Boston, MA: WGBH Media Library & Archives. Retrieved from http://openvault.wgbh.org/catalog/V_F7DAE16071694AC5A8EC98E292A9F799