Chefs A'Field: Season Four

Episode 5 ... Sweet Nectar: The World's First Organic Fair Trade Honey and Blue Agave Nectar from Mexico, with Chef Richard Sandoval of Modern Mexican Restaurants in Acapulco, Guadalajara and Tulum, Mexico.

They're at it again! The ace Chefs A' Field film crew at Warner-Hanson Television has gone into the field to visit Mexico's organic blue agave fields and deep-forest beehives with renowned chef/restaurateur Richard Sandoval. (They visited our Sucanat producers with Craft's Karen deMasco in Costa Rica a few years ago.)

Filmed on location in the outer reaches of Mexico, Sweet Nectar (episode 5 of the 13-program series) takes viewers from the dense jungles of Quintana Roo to the mountaintops of Jalisco, and then culminates on the Pacific cliffs outside of Acapulco.

Learn how Wholesome Sweeteners Fair Trade Organic Honey is harvested by native Mayans. Then join Chef Sandoval, renowned for his modern Mexican cuisine, as he wields a handmade axe, or a "coa," to harvest organic blue agave for its sweet syrup.

With local ingredients in hand, it's back into the kitchen where three generations of Sandovals--grandfather, father, and son--prepare a Mexican feast with these sweet Mexican nectars.

The featured recipes include Salmon Terrine with Chile Guajillo a la Blue Agave, and Camarones de la Veracruzana (Shrimp Ceviche) with a touch of organic honey.

Chefs A'Field Resources:

• The Chefs A'Field Lunchbox (a downloadable pdf of family activities that revolve around food, organics, sustainability, and so much more! Be patient, it takes a moment to download, but it's so worth it!)
• The Chefs A'Field E-Cookbook (all of the recipes!)