George Hirsch Lifestyle

Chef and five-time author George Hirsch shares his deep culinary knowledge and well-honed techniques for the home cook and better-living lifestyle enthusiast. In every episode, George invites viewers into his Hamptons home kitchen, where he cooks, bakes and grills his favorite dishes. George visits local farmers, brewers, vintners and other artisans who practice sustainable living.

Wine & Dine

26m 46s

In the kitchen, George shares tips on clams, then prepares steamers in white wine, pan-roasted fluke white wine sauce and strawberry mascarpone crrepes. Just in time for the harvest, George joins up with an award-winning winemaker who shares the 40-year history of Long Island wines. Later, a French-trained wine expert offers his insights on choosing wines.


  • Ripe for the Picking: asset-mezzanine-16x9

    Ripe for the Picking

    S2 E207 - 26m 46s

    George visits a historic bicentennial farm dating back to 1661, which is one of the oldest cultivated farms in the country. Then in the kitchen, he prepares a fresh berry & fennel salad with old school dressing, perfect roast chicken with cherry sauce and peach pie.

  • Comforting Brew: asset-mezzanine-16x9

    Comforting Brew

    S2 E203 - 26m 46s

    George visits North Fork Brewing, a farm brewery that grows then brews. Then in the kitchen, he cooks IPA leek & onion soup, a fresh take on a Louis salad, and a refreshing stout coffee ice cream float. George and Alex share the three golden rules for a perfect fish fry.

  • The Amazing Potato: asset-mezzanine-16x9

    The Amazing Potato

    S2 E213 - 26m 46s

    George prepares potato-crusted chicken, farmer's vegetable gratin and, for dessert, sweet potato pie. He also shows viewers the roots of Long Island potato farming, introducing a family that grows and cooks their own small-batch artisanal potato chips.

  • Cauliflower, Carrots & Crisp, OH MY!: asset-mezzanine-16x9

    Cauliflower, Carrots & Crisp, OH MY!

    S2 E212 - 26m 46s

    George tours a state-of-the-art greenhouse that farms in the European tradition, cultivating hundreds of ancient heirloom micro greens in a socially responsible manner. In the kitchen, George prepares a hardy cauliflower steak topped with micro greens and a roasted rainbow carrot salad with green goddess dressing. For dessert, he bakes an apple berry crisp.

  • Seafood Success!: asset-mezzanine-16x9

    Seafood Success!

    S2 E211 - 26m 46s

    George pays a visit to a commercial fishing packhouse, where the water’s bounty supports not only a family but a lifestyle. Back in the kitchen, George prepares sustainable seafood dishes from the sea, including sea scallops Mediterranean style, herb-crusted cod, and the ultimate super sundae.

  • Aww Shucks: asset-mezzanine-16x9

    Aww Shucks

    S2 E210 - 26m 46s

    George explores how corn farming is changing from generation to generation, one ear at a time. In the outdoor kitchen, George prepares wood-fired corn chowder, roasted vegetable pizza, smoked honey pear and cheese, and an inspiring corn bar.

  • An Egg-cellent Selection: asset-mezzanine-16x9

    An Egg-cellent Selection

    S2 E209 - 26m 46s

    George visits a family-run sustainable farm, where eight hands grow food and raise livestock the way nature intended. Making egg dishes for any time of day, George prepares perfect scrambled eggs, double cut French toast, and mini egg custard pies. Then chefs George and Alex have an inspiring breakfast chat and chew on the farm.

  • Organic Beginnings: asset-mezzanine-16x9

    Organic Beginnings

    S2 E208 - 26m 46s

    George visits a multigenerational, certified organic farm and kitchen with roots in Asian vegetables, now producing hundreds of varieties of specialty produce. George prepares good-for-you, highly flavorful shaved beet salad with orange ginger dressing, plus farmer’s vegetable lo mein and sweet potato bread pudding.

  • Old Vines, Deep Roots: asset-mezzanine-16x9

    Old Vines, Deep Roots

    S2 E206 - 26m 46s

    George makes a visit to Paumanok on Paumanok, which is the Native American name for Long Island and also the namesake of a world-class estate vineyard that has been farmed since the initial days of the region’s wine production. In the kitchen, George prepares a prized picnic menu with wine friendly hors d'oeuvres and sweets while sharing tips and insights on wine.

  • Celebration!: asset-mezzanine-16x9


    S2 E205 - 26m 46s

    A leading marine biologist cultivates oysters at a natural shellfish farm, sharing with George the joy of life with millions of oysters. Then back in the kitchen, George cooks up an inspiring celebration menu with a classic Waldorf salad, oysters Rockefeller and chocolate dipped fruits and cake.

  • Top Spear: asset-mezzanine-16x9

    Top Spear

    S2 E204 - 26m 46s

    Three young farmers are taking on running one of the oldest family farms in the country. After a visit to their asparagus farm, George prepares a trio of dishes including asparagus coconut milk soup, asparagus duck pasta, and asparagus quick bread. Then he takes trip to the emerald jewel, Shelter Island, to pick up farm fresh produce with chef Alex as they craft their signature farm table.

  • Roots & Traditions: asset-mezzanine-16x9

    Roots & Traditions

    S2 E202 - 26m 46s

    Chef George tours a family farm whose deep roots hold a secret recipe for sustainability—horseradish, which the farm grows and grinds. Back in the kitchen, George prepares an updated well-seasoned creamy horseradish potato salad, hearty kielbasa berry jam casserole and a sour cream coffee cake pie. Then at a waterside tailgate, George shares the beauty of his hometown in Sag Harbor.

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