Season 0, Episode 1

Beyond the Plate

Join Chef Michelle McKenzie as she takes us to the people, places and processes behind her dishes. From her hub in San Francisco, she'll visit the farms, markets and locally-owned shops that make food special, with plenty of fresh food adventures along the way. Michelle surrounds her life with food, and her life always travels Beyond The Plate.
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Recipes From This Episode

Pour-Over Drip Coffee

Grilled Spatchcock Chicken with Spiced Butter, Grilled Spring Onions, Young Favas and Couscous

Shaved Kohlrabi + Spring Green Salad with Labne, Green Olive, and Preserved Lemon Vinaigrette

Raspberry, Rose, Almond and Buckwheat Tart, Whipped Creme Fraiche

Egyptian Rice Cooked in a Clay Bram

Shaved Kohlrabi + Spring Green Salad with Labne, Green Olive, and Preserved Lemon Vinaigrette

Egyptian Rice Cooked in a Clay Bram

Fresh Dates Baked in Clay with Labne and Raw Honey

Raspberry, Rose, Almond and Buckwheat Tart, Whipped Creme Fraiche

Fresh Dates Baked in Clay with Labne and Raw Honey

Grilled Spatchcock Chicken with Spiced Butter, Grilled Spring Onions, Young Favas and Couscous

Pour-Over Drip Coffee

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