Back on October 10th my son and I were channel-surfing and happened to stumble across the first broadcast of “Get Fresh with Sue Chef” on PBS station WTVS out of Detroit. In that episode she was visiting the Silver Leaf Winery in Suttons Bay, Michigan … stomping grapes, driving tractors, and then in the second 15 minutes of the show, cooking with wine from the vineyard. (The end of the episode: “Don’t worry about that tractor, Sue … we’ll get it rolled back over.”) Hers is a very homey, comfortable show with the focus being on where ingredients come from and dishes resulting from those ingredients. This is good food television. In Michigan, you can find her show at 1 p.m. on Saturdays on certain PBS stations. The following press release describing Sue’s current activities is from

One of the returning Guest Chefs at the 2009 Grand Rapids International Wine & Food Festival, November 12-14 in the Steelcase Ballroom inside DeVos Place, has just launched a new PBS television series. Sue Dow’s “Get Fresh with Sue Chef” premiered in early October on seven stations throughout Michigan, including WGVU/WGVK in West Michigan (airing on Saturdays at 1pm).

This educational cooking show focuses on cooking with fresh local produce and goods from Michigan. During the first part of the program, Sue meets with the local growers and producers, showing how food gets from farm to table, while also sharing the difficulties and joys of farming in Michigan. The show also provides Sue a chance to get her hands dirty, and she can often be found digging in with the harvest or driving farm equipment. For the second half of the show, Sue heads into the kitchen and whips up some gourmet treats using the products she gathered during her farm visits.

“We realized early on, with a limited budget and small production team, we were going to have to rely on spontaneity and the home-grown aspects of putting on a show,” Sue says about her newest endeavor. “It’s real, down to earth and fun. With this sort of relaxed format, we appeal to most home cooks and folks just looking for educational and informative TV.”

To go along with the show, Sue has just published a 120-page cookbook called Get Fresh! With Sue Chef, featuring some of her favorite recipes using local ingredients featured on the show. Sue will be selling copies of the book at the show for a special show price of $14.96, and will autograph them for those interested in a personalized touch. The book will also be available in Meijer stores, statewide, beginning November 15.

Sue Dow is widely known for her international tasting / educational tours, as an advisor to countless retail and food service entities, and for her line of cooking spices and seasonings. In 2000, she launched Sue Chef – a personal chef service, creating custom, healthy meals in the homes of her clients. In 2002, Sue moved into the grocery retail arena by opening the first ever recreational cooking school in the Midwest – located in Grand Rapids.

Currently Sue Chef is working with Meijer stores on several projects including the Meijer demo kitchen at the Cascade store. Sue Chef shares many of her quick and easy recipes daily at the store where you can sample as well as take home the recipe cards. Over the years, she has successfully evolved from a personal chef to culinary consultant and recreational culinary educator, to now PBS cooking show hostess and cookbook author.

“I was excited when Sue brought me the idea of her cooking series – what a great way to feature a local chef, using Michigan ingredients,” says WGVU Programming Manager Carrie Corbin. “And to top it off, Sue is an absolute natural for television. The program is a perfect addition to our schedule.”

Sue will present two workshops on the Meijer Food Stage at the Grand Rapids International Wine & Food Festival, including “A 15-Minute Appetizer Party” presented along with Shari Steinbach at 5pm on Friday, November 13 and “Sue Chef Talks Turkey” at 5pm on Saturday, November 14. Both recipes are also included in Sue’s Get Fresh! cookbook.

“I have always had a passion for food and eating healthy,” says Sue Dow. “My theory on healthy eating has always been variety and fresh whole ingredients. If you choose unprocessed ingredients that are fresh and high quality, your cooking will naturally be healthy and delicious.”

Sue is also responsible for the selection of the “secret ingredient” and training of local radio personalities from Regent Broadcasting (WTRV, WLHT, WNWZ, WGRD and WGFR) for the 2nd Annual Tin Foil Chef Cook Off, which takes place at 6:30pm on Thursday, November 12. The week of November 2, Sue will provide hands-on training of the personalities at the Cascade Meijer (dates/times available upon request).

The 2nd Annual Grand Rapids International Wine & Food Festival is expected to draw some 10,000+ individuals throughout the three days, making it the largest food and wine festival in the state and one of the premiere events of its kind in the Midwest. From the connoisseur who lives and breathes for the finer things in life to the novice looking for an introduction to the world of wine, food and other culinary delights, the International Wine & Food Festival in Grand Rapids delivers a grand experience that is sure to please every palette.


“Sue Chef” Launches New “Get Fresh with Sue Chef” on Michigan Public Television Stations — 6 Comments

  1. Really enjoyed the first show I caught Saturday on PBS. I appreciate that it promotes local produce & growers. Have you considered visiting home gardens? My feeling is that people have forgotten where their food comes from and that they can grow their own organic produce in a very small space. I have a small garden in my Milford, MI home that sustains us through the growing months w/left overs canned or frozen for winter! I’ll be watching for your show again.

  2. Sue, Please respond with name of Cheese farm you visited, broadcast on Nov. 30. I wanted to go to their website, but forgot the name

  3. Show today on turkeys was disgusting. Just want you want to see- thousands of turkey in a shed with you joyously picking them by their feet. If you think those turkeys were roaming freely when they did not even have space to move you are crazy.

  4. @Betty, that’s how turkeys are raised, always have been and always will be. It’s not “disgusting” … it’s not only very humane but it’s also monitored by the USDA and those barns were extremely clean. When Sue picked up that large turkey, when Tom did the same, did the turkey look distressed? Not at all. I get the distinct impression you have another agenda you’re not revealing here.

  5. sue i saw your show on organic blueberry harvesting and i dint get the name of the farm. i would like to order the frozen berries. please give me the phione number or address. much appreciated nancy kean @

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