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.
See Tune-In Times

Recipes From This Episode

Egyptian Rice Cooked in a Clay Bram

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

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

Egyptian Rice Cooked in a Clay Bram

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

Pour-Over Drip Coffee

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

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

Pour-Over Drip Coffee

Fresh Dates Baked in Clay with Labne and Raw Honey

Fresh Dates Baked in Clay with Labne and Raw Honey

On TV

So Much Pretty Food Here