{"id":7046,"date":"2013-09-17T22:05:01","date_gmt":"2013-09-18T03:05:01","guid":{"rendered":"https:\/\/blogs.wnpt.org\/mediaupdate\/?p=7046"},"modified":"2013-11-22T14:45:57","modified_gmt":"2013-11-22T20:45:57","slug":"food-and-nashville-gets-center-stage-this-fall-on-npt","status":"publish","type":"post","link":"https:\/\/blogs.wnpt.org\/mediaupdate\/2013\/09\/17\/food-and-nashville-gets-center-stage-this-fall-on-npt\/","title":{"rendered":"Food (and Nashville) Gets Center Stage This Fall on NPT"},"content":{"rendered":"
\"Chef<\/a>
Chef Sean Brock<\/figcaption><\/figure>\n

At this point, saying Nashville is a food destination is a given, like saying it’s the home of country music, or has the best public television station in the nation. We know this, right? We also know public television is one of the best places for food shows. Julia Child was on PBS<\/a>! Which is why we’re particularly excited about our program schedule this fall, which brings new food shows, new seasons of favorite food shows, and even some with strong Nashville ties. Among the highlights are a primetime slot for the second season of Mind of a Chef<\/strong><\/em>, starring Husk’s Chef Sean Brock<\/strong> and partly focusing on Southern cuisine, Sing for Your Supper<\/strong><\/em>, a mashup of music and cooking taped at the Ryman Auditorium, and A Chef’s Life<\/strong><\/em>, starring Chef Vivian Howard<\/strong>, who left the big city for eastern North Carolina.<\/p>\n

Here’s a rundown of what’s coming and when:<\/p>\n

MIND OF A CHEF<\/strong><\/a>
\nTuesdays, beginning October 10 at 8:30 p.m.<\/p>\n

The Mind of Chef<\/em> combines travel, cooking, history, science, and humor into an unforgettable journey. In the first eight episodes of season two, Chef Sean Brock<\/strong> of McCrady\u2019s and Husk in Charleston (and now with a Husk outpost in Nashville) spotlights southern cooking with heritage varieties of rice, beans and grains. We profiled Husk, along with Prince’s Hot Chicken, in the first episode of our web series<\/a> with Under the Guise<\/strong><\/a>, You Ought to Know Nashville<\/strong><\/em><\/a>. In the second half of the season, Chef April Bloomfield<\/strong> of The Spotted Pig fin New York City follows up with an innovative, refreshingly straightforward take on food. <\/strong>Brock is perhaps the best-known spokesperson for both expanding and preserving the integrity of traditional Southern foodways. His cuisine shines the spotlight on the untold varieties of rice, beans and grains that once made America the envy of the world. Brock\u2019s obsessive and ever-growing collection of seeds and recipes, along with countless hours of research, help to ensure that these long-forgotten heritage varieties are resurrected. In short, Sean Brock is on the front line of restoring the South to its former culinary glory. British-born Bloomfield owns and operates three restaurants in New York City \u2014 The Breslin, John Dory and Salvation Taco \u2014 and is in the process of opening Tosca in San Francisco, her first spot out of New York City. Over the course of eight episodes, watch her wrestle with the demands of opening a restaurant, test menu ideas, obsess over ingredients and techniques, and cook with her mentors and contemporaries.<\/p>\n

Watch a preview of Mind of a Chef<\/em>:<\/p>\n