Where to Watch Season 3
16 Episodes
- Bourbon
E8BourbonFrom PBS - What makes bourbon the classic American spirit, and why is it so closely associated with Kentucky? Ed and his band of merry men and women, including whiskey patriarch Julian Van Winkle, Matt Jamie from Bourbon and Barrel Foods, chef Paul Qui and special guest and bourbon-lover Aisha Tyler, set out to distill this prized and often misunderstood liquor down to its many parts and enjoy it both in the glass and on the plate. - Winter
E9WinterFrom PBS - Over generations, preservation techniques developed to help humans cope with the scarcity of the season. The adherence to seasonality at Magnus Nilsson's Fäviken means that these techniques are maintained and the restaurant can continue serving food throughout the barren months. This episode explores the ways that the Scandinavian people have survived winter through the practice of preservation and aging. - Spring
E10SpringAfter a long winter, the arrival of spring awakens the delicate flavors of young herbs. The sun remains perched in the sky until midnight, the temperature climbs, and life returns to the once snow-covered landscape. This episode takes advantage of this brief window of time to explore the ingredients of spring in Sweden. - Creation
E11CreationWhen Chef Nilsson develops a dish at Fäviken, he pays careful attention to the unique properties of an ingredient. Through research and recipe testing, the components of a dish are combined with the aim of preserving their natural quintessence. “The Creation of a Dish” follows the life cycle of an ingredient as it transforms from an idea into a dish at his restaurant. - France
E12FranceAs a young cook, Magnus Nilsson was living in France and looking for a job. He eventually convinced Paris chef Pascal Barbot of l'Astrance to give him a chance. Once there, Magnus was introduced to new techniques and flavors, but the most valuable lesson he learned was how to care for ingredients. This episode explores his time in France and visits with the people and places that had a profound impact on his cooking philosophy. - Traditions
E13TraditionsBefore moving to France to learn about cooking professionally, Chef Magnus Nilsson's main culinary influences were his mother, aunt and grandparents, who cooked traditional dishes for family dinners while Magnus observed. When he returned from France to begin working at Fäviken, the influence of traditional Swedish cooking remained. In this episode, examine the bonds of tradition that help to forge the identities of families and individuals. - Documentation
E15DocumentationOutside of running the kitchen at Fäviken, Chef Magnus Nilsson devotes his time to researching Nordic cultures. He travels throughout Scandinavia meeting people whose means of subsistence is tied to the past. This episode examines Chef Nilsson's motivation for documenting and preserving cultural heritage through writing and photography as he visits the Faroe Islands.
