Fish isn’t just flown into the Midwest from coastal sources. Here at home, we produce a number of delicious things aquatic. In this episode, we visit with Nate Hereford, executive chef of Niche Restaurant in Clayton, Missouri, and see how he's working with local caviar and trout. Then, we head to rural Missouri to see freshwater trout raised in cold, clear spring water at Troutdale Farm, which sources fish to the region’s best restaurants. We’ll also stop by Anton’s in Kansas City, where an aquaponic system (in the basement, no less) creates a haven for tilapia and fresh greens and then we head to Osage Beach to see how paddlefish roe is made into world-class caviar. In the kitchen, host Cat Neville fries up some fresh tilapia for crunchy fish tacos with a spicy aioli and fresh cabbage.

  • Watch in St. Louis: Sat., May 28 at 6:30pm and Sun., May 29 at 1:30pm and 6:30pm
  • Watch in Kansas City: Sun., May 22 at 5:30pm
  • Watch in mid-Missouri: Sat., June 11 at 4:30pm and Thu., June 30 at 8pm
  • Watch in Southern Illinois: Mon., May 16 at 12:30pm

Feast TV is brought to you by the generous support of our sponsors: Missouri WinesWhole Foods MarketL'École CulinaireThe Raphael Hotel and New Seasons Spa and Salon. Produced in partnership with Tybee Studios and LP Creative Studio.

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