Press Photos: Chefs A' Field
Click on a photo to download a high-res enlargement for press use. These images may be used only in conjunction with print or online promotion of Chefs A' Field. Any image that is used must be accompanied by the photo credit provided.
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Chef Cory Schreiber of Portland’s Wildwood restaurant (l) and Jeff Boden of West Union Gardens (r). |
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Vina, CA, rancher Wayne Langston with Chef Traci Des Jardins of San Francisco’s Jardiniere and Acme Chop House. |
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Rockfish with Three-Color Peppers, prepared by Chef Nora Pouillion of Washington, D.C.’s Nora and Asia restaurants. |
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Chef Peter Hoffman of New York’s Savoy restaurant at the New York Green Market. |
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Cape Cod: Chef Stan Frankenthaler of Boston’s Salamander restaurant (with harpoon); Billy “Bluefin” Chaprales. |
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Wild Boar Ravioli in Lobster Mushroom Sauce, prepared by Chef Johnathan Sundstrom of Seattle’s Earth & Ocean Restaurant. |
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Summer Vegetable Jewel Box, prepared by Chef Odessa Piper of Madison’s L’Etoile. |
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In the fifth episode of Chefs A’ Field, Seattle chef Tom Douglas heads out to the waters of the Pacific Northwest to savor the succulence of the sea—perfect mussels from Whidbey Island’s Penn Cove Shellfish. |
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Seattle chef Tom Douglas is among the acclaimed chefs featured in Chefs A’ Field. |
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Mussels in Sake Ginger Butter is one of the recipes prepared by Seattle chef Tom Douglas in the fifth episode of Chefs A’ Field. |
Press inquiries:
Tom Niemi, 206.615.5445, tniemi@kcts.org
