Joanne Weir's Plates & Places

Chef Popi’s Moussaka lesson

Joanne and her students take a class with Chef Popi who shares her secrets on making her specialty, classic moussaka, on the Greek island of Syros. While the moussaka is in the oven, the group take a walk in the majestic hills above the city. Joanne brings it home and shows off a few of the cooking tricks and techniques she learned from her Greek travels.

Chef Popi’s Moussaka lesson

27m 21s

  • Persimmons, Prosciutto & Friends!: asset-mezzanine-16x9

    Persimmons, Prosciutto & Friends!

    S4 E413 - 27m 13s

    Join Joanne in her beloved San Francisco Bay Area to pick persimmons in backyards along the Peninsula, and head over the hill to gather ingredients at a 3rd generation Italian market. Then join her and a few friends as they create a casual meal with locally produced ingredients and techniques from the heart of Italy.

  • Very Viennese: asset-mezzanine-16x9

    Very Viennese

    S4 E411 - 27m 21s

    While cruising along the Danube, Joanne does a fresh spin on a Viennese classic, the Wiener Schnitzel, and an inspired potato dish you won’t soon forget. You’ll also get an up close and personal tour of one of her favorite wineries and learn about why Gruner Veltliner is so revered all over the world.

  • Hungry for Hungary: asset-mezzanine-16x9

    Hungry for Hungary

    S4 E410 - 27m 22s

    Today Joanne makes a b-line to visit the incomparable Budapest Central Market in search of paprika, the spice Budapest is most famous for. She’ll also take you on a little tour of this beautiful city and then it’s back in her San Francisco kitchen to cook some traditional, and not so traditional, Hungarian-inspired dishes.

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