FEAST ON EXTREME CUISINE WITH JEFF CORWIN THIS SEPTEMBER

Renowned for his expertise in wildlife and conservation, Jeff Corwin explores human culture through regional cuisine in his first Food Network endeavor: Extreme Cuisine with Jeff Corwin. Premiering Thursday, September 17th at 9pm ET/PT, this primetime series follows the passionate foodie and anthropologist on radical culinary adventures to exciting locales like Thailand, Mexico, Greece, Morocco, Peru, United Kingdom (Scotland and England) and the United States (Washington, Oregon, Louisiana, and Hawaii). With an open mind (and mouth), Jeff enjoys endless surprises as he learns from the natives and samples the exotic foods and local customs that mold each community. For videos, photos, and even web-exclusive recipes from Jeff, visit: www.foodnetwork.com/extremecuisine.

 

Premiering Thursday, September 17th at 9pm ET/PT – SERIES PREMIERE!

“Greece”

Jeff Corwin begins his Grecian journey on Crete where he power milks dozens of sheep and churns the results into a toulomotyrion, a soft cheese fermented in a goat’s stomach. Then Jeff hunts, and slurps down, slimy snails. In the water, he searches for octopus and the spicy sea urchin’s tasty roe. Catch in hand, he cooks up Kakavia, a fisherman’s stew with the dangerous “scorpion fish.” In the Peloponnesus, things heat up as Jeff skewers a whole lamb for the spit, complete with organs wrapped in intestines, called Kokoretsi.

 

Premiering Thursday, September 24th at 9pm ET/PT

“Morocco”

Jeff Corwin journeys through Morocco. Off the coast of Essouraia, he goes line fishing for gigantic conger eel. Then he milks a camel to make an exclusive cheese and a traditional smen, a rancid butter that increases in value with age. Up to his ankles in goat dung, Jeff digs for elusive argon nuts, the main ingredient for the flavorful “liquid gold of Morocco” – argon oil. He visits Marrakech to create a tagine, an earthen pot dish cooked in the furnace of a bathhouse, and a Bisteeya, the famous pigeon pie. In the Berber village of Aguersuoual, Jeff cooks a whole ram in an underground oven.

 

Premiering Thursday, October 1st at 9pm ET/PT

“Peru”

In Peru, Jeff Corwin meets the “fisherman of the year” on the Northwest shore who teaches him to fish for dinner and make fisherman’s ceviche on the beach. Two miles high in Cusco, Jeff peels naturally freeze-dried potatoes – with his feet! He then travels to a small mountain town to enjoy cuy (guinea pig), an essential source of protein for the Andean people. His South American adventure ends by building and cooking Pachamanca, an earth-oven feast.

 

Premiering Thursday, October 8th at 9pm ET/PT

“U.S. Pacific Northwest”

Jeff Corwin visits Washington and Oregon. On the Harstine Island shore, Jeff digs up and dines on geoduck – the world’s largest clam. He dives in the Puget Sound to find and harvest sea cucumbers, an unusual animal filled with slimy roe. Jeff then climbs the rocky waterfalls to hunt and catch lampreys with the Grand Ronde Indian tribe, and he joins a Native American “gathering of the tribes” to celebrate their heritage and the bounty of the sea with a big beach clambake.

ABOUT JEFF CORWIN:

Well-known for his tireless work for the conservation of endangered species, natural resources, and ecosystems around the globe, Emmy-winner Jeff Corwin has hosted popular television shows on Animal Planet, Discovery Networks, NBC, Travel Channel, and CNN. Jeff’s new book, “100 Heartbeats” (Rodale), which also has an accompanying MSNBC documentary, explores the plight of the planet’s most endangered wildlife species; both are due out in November 2009. Jeff has B.S. degrees in Biology and Anthropology, a M.S. in Wildlife and Fisheries Conservation, and an honorary doctorate in Public Education. Jeff established EcoZone, an interactive museum in Norwell, Mass. (his hometown) and was also named Embassodor of Climate Change and Endangered Species on behalf of the Defenders of Wildlife. Jeff has worked in restaurants since he was 12 developing his passion for food and its cultural connections. He currently lives off the coast of Massachusetts with his wife and two daughters where they enjoy sustainable, locally-grown fare and renewable resources.

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