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JOANNE WEIR'S PLATES AND PLACES

Tuesday, April 29th

7:30pm on
Runtime: 00:26:46
Widescreen

Toe-Tappin' Tempranillo

Come along with Joanne to Northern Spain and find out what makes the prized Tempranillo grape so unique. Savor wine and lamb chops grilled in the fireplace at Rioja Alta Winery and later, visit La Vieja Bodega's ancient wine cellar. Back in Joanne's kitchen, she'll whip up some dishes inspired by her time in Spain. Recipes: Lamb chops; Tuna-Stuffed Piquillo Peppers; Allioli; Olive and Red Wine Flatbread; Red Wine Granita.

Wednesday, April 30th

1:30am on
Runtime: 00:26:46
Widescreen

Toe-Tappin' Tempranillo

Come along with Joanne to Northern Spain and find out what makes the prized Tempranillo grape so unique. Savor wine and lamb chops grilled in the fireplace at Rioja Alta Winery and later, visit La Vieja Bodega's ancient wine cellar. Back in Joanne's kitchen, she'll whip up some dishes inspired by her time in Spain. Recipes: Lamb chops; Tuna-Stuffed Piquillo Peppers; Allioli; Olive and Red Wine Flatbread; Red Wine Granita.

Tuesday, May 6th

7:30pm on
Runtime: 00:26:46
Widescreen

Greek Island Picnic

This is no ordinary picnic! Joanne and her Greek friend, Elias, share a rustic picnic as they pluck sea urchin directly from the Aegean, douse them with fruity virgin olive oil and the juice of tomato and enjoy them in the summer sun on the Greek island of Syros. Then, head back to Joanne's kitchen to cook up a few recipes that will inspire you to grab your picnic basket. Recipes: Santorini favas with capers and preserved lemons; Savory pie with chicken, greens, feta, dill and mint; Labne Layered in a Jar with Honey-Poached Figs and Salted Pistachios.

Wednesday, May 7th

1:30am on
Runtime: 00:26:46
Widescreen

Greek Island Picnic

This is no ordinary picnic! Joanne and her Greek friend, Elias, share a rustic picnic as they pluck sea urchin directly from the Aegean, douse them with fruity virgin olive oil and the juice of tomato and enjoy them in the summer sun on the Greek island of Syros. Then, head back to Joanne's kitchen to cook up a few recipes that will inspire you to grab your picnic basket. Recipes: Santorini favas with capers and preserved lemons; Savory pie with chicken, greens, feta, dill and mint; Labne Layered in a Jar with Honey-Poached Figs and Salted Pistachios.

Tuesday, May 13th

7:30pm on
Runtime: 00:26:46
Widescreen

Beloved Italian Chef

Come along and meet the renowned Chef Massimo Spigaroli, who makes one of the most coveted and revered cured hams in the world. Share an insider's tour of the farm, restaurant and the esteemed cellar at Antica Corte Pallavicina. Back at home, in honor of everything Italian, Joanne creates a modern Italian dinner board perfect for a family dinner. Recipes: Porchetta Meatballs; Black Rice and Arugula Pesto Salad; Balsamic Tomato Dipping Sauce.

Wednesday, May 14th

1:30am on
Runtime: 00:26:46
Widescreen

Beloved Italian Chef

Come along and meet the renowned Chef Massimo Spigaroli, who makes one of the most coveted and revered cured hams in the world. Share an insider's tour of the farm, restaurant and the esteemed cellar at Antica Corte Pallavicina. Back at home, in honor of everything Italian, Joanne creates a modern Italian dinner board perfect for a family dinner. Recipes: Porchetta Meatballs; Black Rice and Arugula Pesto Salad; Balsamic Tomato Dipping Sauce.

Tuesday, May 20th

7:30pm on
Runtime: 00:26:46
Widescreen

Chef Popi's Moussaka Lesson

Joanne and her students take a class with Chef Popi who shares her secrets on making her specialty, classic moussaka, on the Greek island of Syros. While the moussaka is in the oven, the group take a walk in the majestic hills above the city. Joanne brings it home and shows off a few of the cooking tricks and techniques she learned from her Greek travels. Recipes: Moussaka; Purslane and Herb Salad; Greek Yogurt Baklava Soft Serve.

Wednesday, May 21st

1:30am on
Runtime: 00:26:46
Widescreen

Chef Popi's Moussaka Lesson

Joanne and her students take a class with Chef Popi who shares her secrets on making her specialty, classic moussaka, on the Greek island of Syros. While the moussaka is in the oven, the group take a walk in the majestic hills above the city. Joanne brings it home and shows off a few of the cooking tricks and techniques she learned from her Greek travels. Recipes: Moussaka; Purslane and Herb Salad; Greek Yogurt Baklava Soft Serve.

Tuesday, May 27th

7:30pm on
Runtime: 00:26:46
Widescreen

Hungry for Hungary

Today Joanne makes a b-line to visit the incomparable Budapest Central Market in search of paprika, the spice Budapest is most famous for. She'll also take you on a little tour of this beautiful city and then it's back in her San Francisco kitchen to cook some traditional, and not so traditional, Hungarian-inspired dishes. Recipes: Hungarian Goulash; Pull-Apart Seeded Bread Wreath; Smoked Paprika Butter.

Wednesday, May 28th

1:30am on
Runtime: 00:26:46
Widescreen

Hungry for Hungary

Today Joanne makes a b-line to visit the incomparable Budapest Central Market in search of paprika, the spice Budapest is most famous for. She'll also take you on a little tour of this beautiful city and then it's back in her San Francisco kitchen to cook some traditional, and not so traditional, Hungarian-inspired dishes. Recipes: Hungarian Goulash; Pull-Apart Seeded Bread Wreath; Smoked Paprika Butter.

Tuesday, June 3rd

7:30pm on
Runtime: 00:26:46
Widescreen

Very Viennese

While cruising along the Danube, Joanne does a fresh spin on a Viennese classic, the Wiener Schnitzel, and an inspired potato dish you won't soon forget. You'll also get an up close and personal tour of one of her favorite wineries and learn about why Gruner Veltliner is so revered all over the world. Recipes: Wiener Schnitzel; Dill Green Goddess Salad Bowl.

Wednesday, June 4th

1:30am on
Runtime: 00:26:46
Widescreen

Very Viennese

While cruising along the Danube, Joanne does a fresh spin on a Viennese classic, the Wiener Schnitzel, and an inspired potato dish you won't soon forget. You'll also get an up close and personal tour of one of her favorite wineries and learn about why Gruner Veltliner is so revered all over the world. Recipes: Wiener Schnitzel; Dill Green Goddess Salad Bowl.

Tuesday, June 10th

7:30pm on
Runtime: 00:26:46
Widescreen

Fabulous Francis

Join Joanne in the charming little village of Ezcaray in La Rioja, Northern Spain and cook alongside two-star Michelin chef, Francis Paniego, in his home kitchen. After making a luscious vegetable stew, travel back to Joanne's kitchen and create a few dishes inspired by her time in Spain. Recipes: Minestra Endive Salad with Oranges, Pine Nuts and Cabrales; Monkfish with Romesco; Apricot Sorbet with Cava.

Wednesday, June 11th

1:30am on
Runtime: 00:26:46
Widescreen

Fabulous Francis

Join Joanne in the charming little village of Ezcaray in La Rioja, Northern Spain and cook alongside two-star Michelin chef, Francis Paniego, in his home kitchen. After making a luscious vegetable stew, travel back to Joanne's kitchen and create a few dishes inspired by her time in Spain. Recipes: Minestra Endive Salad with Oranges, Pine Nuts and Cabrales; Monkfish with Romesco; Apricot Sorbet with Cava.

Tuesday, June 17th

7:30pm on
Runtime: 00:26:46
Widescreen

Persimmons, Prosciutto & Friends!

Sometimes, there's no place like home and Joanne loves discovering special culinary finds close to hers. Join Joanne in her beloved San Francisco Bay Area to pick persimmons in backyards along the Peninsula, and head over the hill to gather ingredients at a 3rd generation Italian market. Then join her and a few friends as they create a casual meal with locally produced ingredients and techniques from the heart of Italy. Recipes: Arugula, Persimmon, Prosciutto and Hazelnut Salad; Garganelli Pasta with Tomato Sugo; Blood Orange Upside-down Cake with Mascarpone.

Wednesday, June 18th

1:30am on
Runtime: 00:26:46
Widescreen

Persimmons, Prosciutto & Friends!

Sometimes, there's no place like home and Joanne loves discovering special culinary finds close to hers. Join Joanne in her beloved San Francisco Bay Area to pick persimmons in backyards along the Peninsula, and head over the hill to gather ingredients at a 3rd generation Italian market. Then join her and a few friends as they create a casual meal with locally produced ingredients and techniques from the heart of Italy. Recipes: Arugula, Persimmon, Prosciutto and Hazelnut Salad; Garganelli Pasta with Tomato Sugo; Blood Orange Upside-down Cake with Mascarpone.