PAllenSmithGardentoTable
Follow The Pig

Allen takes viewers on a true farm-to-table journey in this episode as he "follows the pig" in Kansas City by visiting a local farm that raises grain-fed pork and a local butcher shop that only selects locally raised and steroid- free meat. And you can't visit Kansas City without trying some of the best BBQ in the country. Allen visits with a long time employee at the famous Arthur Bryant's restaurant to get some tips on smoking meat.



Airdates

  • 2016-08-03T03:00:00-07:00
    KCET-HD

Upcoming Airdates

Poultry In Motion

The State Fair is underway and P. Allen Smith is checking out the feathered creatures in the poultry barn. Poultry scientist Keith Bramwell also makes a visit to the farm to talk about the perfect backyard animal that keeps on giving. Plus, a dessert made with a chef's egg of choice.



  • 2016-07-28T04:00:00-07:00
    KCET-HD

5 Mile Dinner

In this episode of Garden to Table, P. Allen Smith recognizes the work of chefs and farmers across the country that are providing local food for local people. Allen also visits a thriving community garden and even helps plant some peanuts. Plus, Allen demonstrates a recipe for pork dumpling that will knock your socks off.



  • 2016-07-29T04:00:00-07:00
    KCET-HD

The Rite of Spring

Allen is preparing for a fun-filled Spring celebration at the farm. He shows us how to take elements from the garden and the spice rack to make natural Easter egg dyes. He also offers advice on preparing for the celebration days in advance. Plus, we learn how to make mint ice cubes and a delicious Mint Tea Punch. Recipes include a Spring Salad and Walnut Sherry Dressing recipe and a great way to use extra mustard in your fridge to make a lamb rub.



  • 2016-08-01T03:00:00-07:00
    KCET-HD

There's More Than Meets The Arc

Allen is in St. Louis, Missouri where he visits Schlayfly Bottleworks, a local brewery and restaurant that grows and serves fresh vegetables from their garden. Also in St. Louis, the chef at Five Bistro shares a special recipe and Allen makes the famous gooey butter cake, a little far-fetched from homegrown BUT, a true St. Louis experience.

  • 2016-08-02T03:00:00-07:00
    KCET-HD

Follow The Pig

Allen takes viewers on a true farm-to-table journey in this episode as he "follows the pig" in Kansas City by visiting a local farm that raises grain-fed pork and a local butcher shop that only selects locally raised and steroid- free meat. And you can't visit Kansas City without trying some of the best BBQ in the country. Allen visits with a long time employee at the famous Arthur Bryant's restaurant to get some tips on smoking meat.



  • 2016-08-03T03:00:00-07:00
    KCET-HD

Food and Fun Go Together

Allen shares earth-friendly tips on packing a healthy picnic lunch. Allen then hits the road for visits to the roof top garden at Chicago's Markethouse restaurant and a community garden in Kansas City. Plus, Allen shows us how to properly can peppers straight from the garden.

  • 2016-08-04T03:00:00-07:00
    KCET-HD

Arousing The Senses

Allen shares recipes and garden advice on herbs and fruit that appeal to our sense of smell and taste. He shows us how to plant a citrus herb container and how to use some of the herbs in fabulous recipes. Allen will also show us how to prepare a refreshing sun tea with lemon and fresh rosemary.

  • 2016-08-05T03:00:00-07:00
    KCET-HD

Sizzlin Celebrations

Allen kick starts summer with unique recipes for the grill and a simple way to decorate a table using a 2 x 4 and tea lights. He also takes us to the Garfield Park Conservatory in Chicago to learn about their Sugar from the Sun Garden.



  • 2016-08-08T03:00:00-07:00
    KCET-HD

Cooking for Kids

Allen is very passionate about educating children about the importance of where their food comes from. In this episode, he will demonstrate ways to get the kids excited about gardening and offer ways to get them to help in the kitchen. Allen will also share a few garden fresh recipes that kids will actually eat!

  • 2016-08-09T03:00:00-07:00
    KCET-HD

The Art of Tailgating

Tailgating is a time-honored tradition but what if you can't make it out to the big game? Allen shares a few tips on how to prepare your own tailgate party in your backyard with easy and unique recipes that can be prepared in advance. He also offers advice on how to grow our own ingredients in the summer and preserve them for fall.



  • 2016-08-10T03:00:00-07:00
    KCET-HD

Autumn Enchantment

With the welcomed cool air of autumn, it's the perfect time to celebrate the bounty of the season! Allen tells us about the second growing season of the year and shares a few ways to use Mother Nature's gift in the kitchen. He also visits Natchez, Mississippi where a close friend shows him how to make a delicious recipe with sweet potatoes.

  • 2016-08-11T03:00:00-07:00
    KCET-HD

A Feast for the Season

Allen is getting ready for a feast at the farm! But he wants to spend time with his guests. In this episode, he shows viewers how to prepare some recipes in advance so there is more time with family and friends. Plus, Chef Capi Peck prepares a delicious Butternut Squash Gratin and Allen shares tips on how to decorate an elegant table without going overboard.

  • 2016-08-12T03:00:00-07:00
    KCET-HD

Festive Entertaining

The holiday season is here and Allen is getting ready by preparing a few unique recipes for the big day. He also shows us how to create a very festive dinner table.

  • 2016-08-15T03:00:00-07:00
    KCET-HD

Celebrating New Beginnings

Allen shows viewers it's never too late to eat healthy and delicious with homegrown food. He'll show us how to start tomato plants early, share tips on growing sweet peas and prepare delicious and healthy recipes. For dessert, Allen makes super soy cookies!

  • 2016-08-16T03:00:00-07:00
    KCET-HD

Reservations for Two

Most cookbook recipes have serving sizes for four or more people. But there are a lot of two-family households out there. Allen shares tips on downsizing a recipe to serve two and also advises about gardening for two. Plus, we'll learn how to prepare a couple of tasty dishes for a romantic dinner.

  • 2016-08-17T03:00:00-07:00
    KCET-HD

Pizza Party

In P. Allen Smith's first Garden to Table episode, he's throwing a pizza party. This episode showcases several recipes, including a delicious Greek salad, an easy way to make pizza dough and a fresh strawberry sorbeto. Allen creates a fun tablescape using interesting items from the garden. Also, Allen gives tips on what herbs can be planted together and taken straight from Garden to Table.

  • 2016-08-18T03:00:00-07:00
    KCET-HD

Bunches of Blueberries

This episode of P. Allen Smith's Garden to Table is all about blueberries. Allen goes to Oregon to sample several delicious blueberry dishes and visits a plant where they harvest blueberries. Back at the farm, he makes his homemade blueberry muffins. Allen shows how use blueberries as an ornamental plant when he to puts together a "deckscape with a blueberry theme.

  • 2016-08-19T03:00:00-07:00
    KCET-HD

Tomato Festival

P. Allen Smith is having a Tomato Festival in the garden! At the height of tomato season, Chef Josh Smith who makes a delicious tomato gazpacho and explains how to properly cook heritage poultry joins Allen. There's also a tomato tasting happening in Allen's one-acre vegetable garden where guests sample heirloom tomatoes and vote on their favorite. Allen decorates the tables for this festival using you guessed it, tomatoes!



  • 2016-08-22T03:00:00-07:00
    KCET-HD

Orchard Fruit

P. Allen Smith shares with us the many things you can do with orchard fruit, including a crunchy pear salad, grilled nectarines with bleu cheese and a refreshing peach beverage. Allen decorates a festive fall table using apples. Allen pays a visit to an expert on peaches and takes us on a tour of his orchard at the farm.



  • 2016-08-23T03:00:00-07:00
    KCET-HD

Harvest Festival

  • 2016-08-24T03:00:00-07:00
    KCET-HD

'Egg'Cellent!

In this episode, P. Allen Smith showcases the egg. Allen visits chef Patrick Herron to learn about duck eggs and make some incredible desserts. Plus, we learn about a rare breed of heritage ducks called Aylesburys and what's being done to protect them. Allen also gets to crack the mystery behind the amazing chemistry involved while cooking with eggs. Finally, Allen shares some delicious recipes including a red pepper frittata.



  • 2016-08-25T03:00:00-07:00
    KCET-HD

Salad Greens

P. Allen Smith demonstrates the ease of growing your own salad greens. This episode explores the vocabulary and range of "greens." Allen steps into the garden and shows off some of his favorites. Plus, learn how to make an appetizing Nicoise salad for your next dinner party.

  • 2016-08-26T03:00:00-07:00
    KCET-HD