Season 1
42 episodes
22 min. per episode
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A passionate chef battles culinary conventions, transforming local ingredients into exquisite dishes while uncovering personal connections to food and community.
Episodes
Nathan visits a farmers' market to pick up some fresh organic produce, shares tips to help us choose the freshest fruit and vegetables and cooks a Spiced Roast Turkey Breast with Maple Root Vegetables and an Apple Napoleon with Lemon Crème Fraiche.
Nathan visits a specialty food store and learns about different goat cheese varieties.He also cooks a Tuscan Chicken Paillard over Fettuccine Pasta, which he complements with a Mesclun & Goat Cheese Puck Salad and Avocado Crostini.
Nathan visits a farm to learn about different varieties of beets. He also makes a Warm Tri-Beet Salad with Hand-Torn Croutons to complement Seared Sea Scallops in a Roast Garlic-Tomato Risotto.
Nathan visits a specialty mushroom grower to learn about varieties of mushrooms and how they are grown. He then cooks a Mascarpone Polenta and Mushroom Ragout. Nathan also makes Chicken and Escarole Soup (or Italian Wedding Soup).
Nathan visits his local butcher to pick up a piece of filet, and gets tips on what makes meat tender. He also cooks Peppered Filet Mignon with Blue Cheese and Tomato/Potato Gratin, and completes the meal with a Sweet Pea Soup and Baby Arugula Salad.
Chef Nathan Lyon turns the typical cooking show formula on its head, taking viewers on a gourmet adventure with direct-from-the-source ingredients. In Discovery Health's A Lyon In The Kitchen, Nathan shows viewers how to find quality local food sources, from roadside produce stands to hydroponic farms, and then takes them inot ht ekitchen to demonstrate simple recipes using those fresh ingredients. He is ready to demystify cooking for the masses, bringing his passion for fresh produce to everyone. He believes that buying locally grown, seasonal food not only supports one's community, but the food tastes better, often costs less, and is better for the environment. Nathan takes food from the grower to the diner, demonstrating that cooking with fresh ingredients doesn't have to be complicated.