From Scratch

Mark Seen

Tamales Jan 1, 2021 Today Chef Joe gets a new custom-made knife and makes delicious scratch-made TAMALES.

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Whole Hog Jan 1, 2021 Today, Chef Joe visits a Rum distiller and celebrates his birthday by roasting a WHOLE HOG.

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Pizza Jan 1, 2021 Today, Chef Joe makes fresh cheese and sausage for a friends and family PIZZA party.

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Hamburger Jan 1, 2021 Today, Chef Joe visits a butcher to find the perfect meats to make scratch made hotdogs and BURGERS.

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Ruben Sandwich Jan 1, 2021 Today, Chef Joe bakes bread with his mother and daughter and makes the classic RUBEN SANDWICH.

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Clams Jan 1, 2021 Today, Chef Joe is in search of the best seafood and heads to the beach for an fashioned CLAM BAKE.

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Cocinar desde cero: Tamales Oct 30, 2012 Hoy, el Chef Joe obtiene un nuevo cuchillo hecho a medida y hace deliciosos TAMALES desde cero.

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We pulled Trout all the stops... (#201) Nov 1, 2021 David Moscow's epicurean journey takes him to Utah, where he experiences all the steps of making Trout Piscatore with James Beard award winner Galen Zamorra. First, David must harvest the Four Corners Potato. This tiny tuber has a big history as possibly the first domesticated plant in the U.S. But as the clock ticks, he desperately tries to catch a fish for a dish whose three main ingredients are trout, trout and trout.

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Kenya spare a goat? Oct 29, 2021 David Moscow's journeys take him to Kenya, where humanity all began, to create a meal from scratch with Chef Ariel Moscardi. The tentpole ingredients are plants gathered from the African plains and jungles and topped off with some goat. What David doesn't realize is that while harvesting the ingredients from one end of Kenya to the other, he would get an up-close glimpse of the 500 year old Maasai culture as it bumps up against the "fast" economic revolution taking place in the country.

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A Bow Hunt Wasn't Such a Good I-Deer (#203) Nov 2, 2021 David Moscow finds himself on a bow hunt for elk in Sheridan, Wyoming for Native American Chef Antonia Armenta-Miller of Bonafide Food Truck, named one of Food Network's top 50 food trucks. Antonia's signature dish includes an elk accented it with horseradish cream and a buffalo berry/wild plum sauce, all found within 20 minutes of Sheridan. David's mission is to replicate this dish from scratch. But he learns fast that bowhunting to catch an elk is far more difficult than it looks.

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Water matter with you (#204) Nov 12, 2021 Arriving in Malta, David Moscow plans to make a meal with Chef Stefan Hogan of Corinthia Palace, focused on the international culinary mixtape that is Malta. Scrambling to find ingredients, the meal might become whatever he could harvest locally on this dry cluster of rocky islands as time is running out.

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Zagreb is never Boar-ring (#205) Nov 19, 2021 David Moscow meets with the 2019 Top Chef Croatia winner Tvrtko Sakota to create his signature dish from scratch. Driving across the country making sugar from beets, harvesting pork, and hunting rabbit, he understands how Croatia is finding its culinary feet by walking a tightrope between local customs and the modern world.

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Orange You Glad I Didn't Say Banana (#206) Dec 3, 2021 David Moscow journeys to the small 19,000 square mile country of Costa Rica to replicate an amazing Tico meal for Chef Manuel Badilla at Origins, and doing it completely from scratch. Life is rich here and that starts and ends with the rain. And boy does it rain! David's adventures include a horse ride through path turned river a rainstorm, a fishing expedition in a rainstorm, falling trees in a rainstorm and gardening in a rainstorm.

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If it quacks like a duck... (#207) Dec 10, 2021 David Moscow meets with chef Marilu Madueno of La Huaca Pucclanai, one of the best restaurants in Lima. After learning the significance of how Peruvian ingredients shaped the world's food, David travels across the country to source these foundational ingredients. After heading into the Andes to check out Incan ruins, he harvests Quinoa, Corn, and Potatoes, slaughters a duck, and finally in a test of his fortitude he becomes a Mata Cuy.