One of the most important things to me is cooking with fresh, seasonal ingredients. Each episode of Season by Season focuses on ingredients that are most flavorful and abundant in a given growing season. We are blessed to have amazing produce here in the Napa Valley, and I'm passionate about supporting local growers.
I often say that when you start with great ingredients and finish with people you care for, it's going to be a recipe for success every time. The guests who appear on the show are all personal friends, people who share a passion for food and the Napa Valley. Together, we experiment and push the proverbial envelope to create dishes that are elegant, uncomplicated and in sync with nature.
Unlike most cooking shows, all our food is cooked and filmed in a real kitchen — my own. Most of the time, what you see on the show is what I've actually cooked. But an entire team of "back kitchen" chefs create exact copies of the recipes from start to finish, just in case I goof up. We used my garage as the back kitchen, carting in stoves and refrigeration. At the end of each day's shoot, we had plenty to share with the crew and the neighbors.
Season by Season was produced by KQED, San Francisco, with generous underwriting support from our friends at Beaulieu Vineyard, Salton Inc. and Tavolo.
