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BRINGING IT HOME FRESH FROM THE EARTH!

Bushels of fresh produce are coming soon to the earthy wine country of Paso Robles! Bringing It Home with Laura McIntosh™, a reality-based cooking show, has scheduled  a production date in the vineyards of J. Lohr Winery on Thursday, May 20, 2004. On a kitchen stage set in the midst of delicate wine grape branches and with the rolling country in the backdrop, the traveling cooking show will feature three of the areas gourmet chefs in shows to air on local ABC affiliate KEYT Channel 3 during the month of June. 

Bringing it Home with Laura McIntosh™ is a television show that debuted on August 3, 2003 in the Los Angeles, San Diego, Santa Barbara, Palm Springs, and Las Vegas markets (Please see attached station list.) We are a traveling cooking show that sets its stage where the commodity of choice is at its peak of freshness. Bringing it Home with Laura McIntosh™ brings agriculture to the forefront using only the freshest produce to create seasonal specialties. This series of shows will be produced on our traveling kitchen set perched upon a hilltop  in the midst of one of J. Lohr Winery’s live vineyards.

Scheduled shows include guest chef appearances by Chefs Robert Root of Orchid Restaurant at the Inn at Morro Bay, Evan Treadwell of Gardens of Avila restaurant at Sycamore Mineral Springs Resort and Charles Paladin-Wayne of Summerwood Winery.          

Each show features a five-star chef who creates recipes featuring a specific fresh commodity. Along with host Laura McIntosh, the culinary experts demonstrate to viewers how quick and easy it can be to prepare a healthy, nutritious meal with fresh ingredients and gourmet results.

On Thursday, May 20, 2004, the production crew of Bringing it Home with Laura McIntosh™ will set up their famous traveling kitchen near the beautiful thriving grape vineyards at J. LohrWinery.  Picking select ingredients fresh from the fields, our guest chefs will show you what to do with the abundant fruits of the season. Come out and watch us in action, using some of this season’s most exciting fruits: mangos, grapes and olives!

Joining us bright and early from the kitchen of Orchid Restaurant at the Inn at Morro Bay is Executive Chef Robert Root, who will be cooking up some exotic recipes using fresh Mexican Mangos.

Grilled salmon is on many a menu in restaurants up and down the Central Coast.  Chef Robert grills his fresh with fresh Mango Ginger Sauce and also gives us a quick and easy recipe for Chicken Skewers with the seasonal Mango Chutney. For an extra special treat, Chef prepares a Mango Breakfast Sundae, breaking all the rules for eating your main course before dessert! As is consistent with all of our guest chefs on Bringing it Home, Chef Robert selects the freshest ingredients for his kitchen and the menu at Orchid.

Traveling from farm to field, Laura McIntosh enlists the help of a local farmer and gourmet chef to show us exactly how to handle the fruits of this agricultural bounty by which we are surrounded.

Following Chef Robert Root will be Evan Treadwell, Executive Chef of the Gardens of Avila restaurant at Sycamore Mineral Springs Resort in San Luis Obispo. Keeping with his culinary style of Contemporary American with an emphasis on healthful Mediterranean cuisine and the use of the freshest regional ingredients, Chef Treadwell presents flavorful dishes prepared with Nicoise and Kalamata olives and pure Extra Virgin olive oil. Typically found in the cuisines of the seaside regions of Greece, France and Italy, Chef Evan’s dishes mix fresh, seasonal ingredients found in the local, coastal area with Mediterranean preparation. Recipes Chef Evan will share include the Kalamata Olive-Sun-Dried Tomato Tapenade, Prawn, Citrus and Green Olive Salad with Aged Sherry Vinaigrette, Grilled Salmon with Orzo Pasta and Dijon Mustard Olive Butter.

Last, but surely not least, is the Executive Chef from Summerwood Winery, another local collection of vineyards. Chef Charles Paladin Wayne serves not only as the culinary mastermind behind the menu at Summerwood Winery, he also heads up the restaurant as Chief Sommelier, pairing the locally-grown varietals with his delicious dishes. Chef Charlie, as he is affectionately known, hosts Chef’s Table dinners, during which he treats his guests to a five course meal, complete with the perfect pairing of wine to compliment each course.

Some of our past guest chefs have included James Beard Award Winners and House Chefs, Cheers Beverage Excellence Award Winners, AAA Five Diamond Award Winning restaurants and the Executive Chefs from Top 25-rated Restaurants in the US by the most popular food, wine and travel magazines.

If you are addicted to cooking shows, or just love to create masterpieces in your own kitchen, we invite you to come out and watch three superbly talented chefs in person, as they prepare recipes with the freshest, seasonal ingredients, compliments of Mother Earth herself.  Airing every Sunday morning on network affiliates from Bakersfield to Las Vegas, Bringing it Home with Laura McIntosh™  (www.bringingithome.tv) offers a “fresh” version of that same old cooking show.

 

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