Cooking legend and cultural icon Julia Child introduced French cuisine to American kitchens in 1963 with the pioneering public television series THE FRENCH CHEF. Unlike anything ever seen on television before, it was entertaining and real in a way that influenced every culinary television program that followed. In her passionate, capable, and approachable way, Child changed the way Americans cook, eat, and think about food.
From the producers of the critically acclaimed Soundstage comes the second season of FRONT AND CENTER (previously titled Front Row Center) . Utilizing state-of-the-art production techniques, the nine-part concert series caters to the live music fan, with each episode delivering powerful performances from some of the top names in music.
"Garden Smart" is a "hands in the dirt" program that provides its' viewers with practical, timely gardening advice. Produced in association with The National Gardening Association, a non profit organization whose purpose is to educate and promote gardening to young and old alike, "Garden Smart" each week provides valuable gardening tips, the latest trends "on the verge" and design advice, all with the purpose of making gardening fun and interesting. "Garden Smart" is filmed each week at beautiful resorts and gardens in every region of the country.
Award-winning artist Gary Spetz returns to demonstrate his innovative watercolor painting techniques in GARY SPETZ'S WATERCOLOR QUEST. Motivated by the natural beauty around him, Spetz chooses his subject matter from inspiring wilderness locales - from Alaska's wild interior and Hawaii's "Big Island" to the popular port towns on the Mexican Riviera. Each scene provides the skillful Spetz with chances to elaborate on his painting style and explain why he chooses certain subjects for his paintings.
Chef and five-time author George Hirsch returns to public television to share his philosophy of bridging good food with good living. Taped in his Hampton home's indoor and outdoor kitchens, George uses his culinary know-how and well-honed techniques to cook up savory recipes for entertaining at home - from preparing an intimate meal for two to designing a menu for 30 people. He also embarks on mini-field trips to local community producers and suppliers in search of fresh ingredients and down-home inspiration.