Contact:
Danica Michels
KQED, (415) 553-2863

Phil Siegel
MediaWorks, (415) 333-1650

San Francisco, February 1, 2000 ... Chef Michael Chiarello of the celebrated Tra Vigne restaurant in California's Napa Valley stars in Season by Season, a new 22-part series that will premiere on May 6 on public television stations across the country. (Air dates and times will vary station by station; viewers should check local listings.) The series is the latest production from KQED/San Francisco, a leader in culinary programming for national public television.

In Season by Season, Chiarello combines his love of fresh Italian cooking with a touch of brilliance for home entertaining. The series offers a "back-porch" glimpse into the bounty and lifestyle of a relaxed Napa Valley. The programs focus on casual cooking based on high-quality seasonal ingredients-tomatoes in the summer, artichokes in the winter, and the best bread and olive oil year-round. With humor and charm, Chiarello shares his techniques for pastas, pizzas, salads, grilling, barbecuing, slow roasting…and beyond.

More than a cooking show, Season by Season uses food as a springboard for introducing viewers to a lifestyle that is in sync with nature, uncomplicated, and close to the ground. Chiarello takes note of nature's subtle changes, which allows him to bring out nature's best. But he emphasizes that anyone can do it-the key is simplicity:

"You want to eat a tomato and have it taste like a tomato, without making it complicated. When tomatoes are in season, you want to eat them every day, because soon they'll be gone. My daughter Margaux came in one day from eating tomatoes right out of the garden, and said, 'Dad, I can taste the smell.' That's exactly right. You want food to fill not only your stomach, but all of your senses as well."

Such shared anecdotes, as well as the family and friends who join Chiarello in the kitchen and at the table, add a personal touch to the series and reflect the host's devotion to his Calabrian heritage and family traditions. In one program, two Italian grandmothers teach Michael how to make gnocchi their way-the way Michael's nonna used to make it.

In Chiarello's philosophy, "When friends are cooking for friends, it tastes 100% better…start with great ingredients, and finish with people you care for, it's going to be a recipe for success every time." He also focuses on the techniques that allow home chefs to go beyond the recipe and get creative with whatever ingredients are available.

Visits with regional farmers and local makers of high-quality ingredients-an olive oil maker, an arborio rice farmer-demonstrate the importance Chiarello attaches to knowing the sources of your food. This reflects the future of American cooking as it enters the 21st century.

Michael Chiarello is Executive Chef/Owner of the famed Tra Vigne restaurant in St. Helena, California. His popular and highly acclaimed book The Tra Vigne Cookbook: Seasons in the California Wine Country (1999, Chronicle Books) serves as the basis for Season by Season.

Chiarello also has a national presence with his Consorzio line of infused oils and vinegars, marinades and salad dressings. During his career, Chiarello has been named Chef of the Year by the Culinary Institute of America and by Food & Wine.

KQED Inc. owns and operates KQED TV9 and KQED 88.5FM in San Francisco. KQED produces programs for both local and national audiences and is a leading producer of cooking programs for public television. Among KQED's acclaimed series are Jacques Pépin's Kitchen and Yan Can Cook, both repeat winners of the prestigious James Beard Award.

Executive Producer of Season by Season is Jack Walsh. Producer is Lonnie Porro. Culinary Producer is Susie Heller. Director is Phil Martino. Season by Season is produced with the generous underwriting support of Beaulieu Vineyard (BV), Salton Inc., and Tavolo.