Chef MJ Adams look at South Dakota’s four seasons of flavors.
In Episode 1 – Spring, the earth awakens from its winter slumber with vivid flavors. Visit a top-secret location to track the cagey morel mushroom, and then we prepare Mushroom Tagliatelle Pasta. Also spring Salmon and a strawberry-rhubarb drink with a kick.
In Episode 2 – Summer, warm weather yields hearty flavors. Baking bread from scratch, cornmeal pan-fried walleye, a locally made German sausage and a visit to the farm of a local chef who uses his own produce to enhance the dining experience.
Episode 3 – Autumn a bountiful harvest of taste and texture occurs at the change of the seasons. Locally raised sheep from the Sturdy Post Ranch make for wonderful braised lamb shanks. Plus a visit to the state’s first distillery, Dakota Spirits in Pierre.
In Episode 4 – Winter: Mother Nature puts on her coat of white and we reach for comfort food. See how herbs and tea are grown and enjoyed through the winter, forage for Timpsila and see it made into a savory soup. Plus, we make fry bread the right way.
Four episodes, total run rime approx. 2 hours. 2016.