COOK with BROOKS is a 30 minute television show that will have 13 new episodes airing statewide on our local PBS channel, AETN. We will be on Saturday nights at 5 p.m. during 2017. Each will run up to 4 times to complete the 52 week season. They will also be peppered in througout various times in their weekly schedule. They selected 5pm Saturday as the optimal airtime for this show. There, it will cap off a well established Saturday afternoon cooking block popular to viewers. It will be rotated between "America's Test Kitchen" and "Cooks Country", the most popular and most watched cooking programs on television. These shows have nearly 2 million weekly viewers. In addition to ending the "how to" block, it's also the show proceeding their PBS Newshour Weekend broadcast. Each show will also be posted on AETN and our YouTube channel with links from this website.
Season 1: Episode 1
“Growing Community Through Soil,” begins with a visit to Tri Cycle Farms, a community garden on two acres of land in the heart of Fayetteville. Founder Don Bennett discusses his passion for growing community through soil, creating food awareness, combating community hunger, educating the community and empowering those around him to make a difference. The episode concludes at Greenhouse Grille in Fayetteville as local chefs come together to help raise money for Tri Cycle Farms at the Ozark Beer Dinner.
Season 1: Episode 2
“Brewing Change,” This episode looks at the first and only cider brewer in Arkansas, Black Apple Crossing, in downtown Springdale. Brooks discusses the important role the brewery is playing in the revitalization of downtown Springdale, as well as the history of apples and chickens in the area. In the kitchen, Brooks makes Cider Pork Tacos inspired by the Princess Peach cider and the Taqueria across the street.
Season 1: Episode 3
“Roots Run Deep,” takes a trip to the Vanzant Fruit Farms in Lowell, Arkansas. Steve Vanzant shares the history of this family fruit farm that has been in operation since 1949. He explains how the farm keeps a constant supply of fruit by growing several varieties of apples, peaches and grapes. en he takes Brooks to their market on Highway 264 to get ingredients for a honey mustard chicken and apple dish.
Season 1: Episode 4
“From Farm to Oven,” starts with a visit to Wood Stone Craft Pizza in Fayetteville, Arkansas, to talk with owner and chef Jerrmy Gawthrop. He cooks up a pork chop and belly with braised kale and butternut squash puree with goat cheese that highlights seven different local ingredients. Brooks sits down with Clayton Suttle, Wood Stone Craft Pizza co-owner, to learn more about the business and the farm-to-table movement in Northwest
Season 1: Episode 5
“Country Pumpkins,” starts with a visit McGarrah's Pumpkin Patch in Pea Ridge, Arkansas, to learn how pumpkins can bring a lot of kids to the country. Brooks joins Dennis “Farmer” McGarrah for a hayride and a trip to the pumpkin patch to find the perfect pumpkin to make his pie filling from scratch. Chef Brooks finds one and gets back into the kitchen to make a dessert the whole family will enjoy!
Season 1: Episode 6
“Art and Soul(Food),” starts with a tour in the Crystal Bridge’s Eleven restaurant’s kitchen in Bentonville, Arkansas. In the kitchen, Chef William Lyle creates a quick Coq au Vin while explaining where the food comes from and how he is inspired by the art around him. Brooks shares the meal with food and beverage director Case Dighero, who elaborates on the term “High South Cuisine.”
Season 1: Episode 7
“Going a Different Whey,” takes a trip to the farm to learn about White River Creamery in Elkins, Arkansas. is family worked together after moving from the Los Angeles area to start a dairy farm and a new way of life. Together, they are now making some of the best cheese in Northwest Arkansas. Brooks goes back to the kitchen to create a chicken slider recipe using their Triple Pepper Halloumi Cheese and other local ingredients.
Season 1: Episode 8
“Hail to Kale” – is episode visits Ozark Alternatives Farm in Lowell, Arkansas. Owner Paul Chapracki shares how he and his family have been growing food for over eight years. Chapracki has found a niche working directly with restaurants and businesses to make local food available. Local business Native Nectar does something a little di erent with the farm’s fresh greens – juicing. In the kitchen, Brooks creates a Kale and Bacon Frittata.
Season 1: Episode 9
“Pigs are Big” – Two farms – Hanna Family Ranch in Bentonville and Bansley Berkshire Ridge in Harrison – are making a mark in the Arkansas pig business. Visits to both farms teach viewers about the different breeds, what makes the farms different and how they have had a pig partnership at times. When Brooks returns to the kitchen he prepares Pork Tenderloin Vegetable Medley.
Season 1: Episode 11
"Edible and Incredible" - Here is a sneak peek at Episode 11 for Cook with Brooks. Chef Brooks was lucky enough to visit Arkansas Natural Produce this winter and said we had to visit this place. For over twenty years, Jay Fulbright have been producing high quality, fresh produce in Hot Spring County, Arkansas. All the crops are grown using organic practices - gourmet spring mix, micro greens, edible flowers, fresh herbs and peppers. We were in search of the perfect ingredents to take back to the kitchen for delicous chicken salad with fennel.
Season 1: Episode 12
“Hub of Food” – is episode where we visit the new Brightwater: A Center for the Study of Food in Bentonville, Arkansas. Glenn Mack, tells us how this school breaks the mold by focusing on the larger food system, culinary skills, wellness, and strengthening local food networks to change the paradigm of culinary education. Chef Brooks gives you a personal look into his classroom, where he teaches part-time. Then we go on to give you a taste of how Brightwater is able to bring in talent from the Bentonville Film Festival to the table with Dream Kasestatad of Pranom Pop Up.
Season 1: Episode 13
“For the love of farming” – For our final show of Season 1, we take you on a journey to the Arnold Family Farm in Alma, Arkansas. Randy Arnold takes us around the farm to show all the reasons he loves farming. He started with the chickens and then decided to get into the niche of growing strawberries. Plus, he raises cattle to help fill the shelves at his general store the built on old Highway 71. Chef Brooks helps pick some strawberries for his pie while learning all this farm is doing for the community around it.