Snake River Grill

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HAGERMAN - It is "lights, camera, action" time for Kirt Martin again. The Hagerman chef, who starred in the televised "Cooking on the Wild Side" from 1999 to 2002, has turned to the Internet for his latest venture in sharing cooking techniques and recipes. "Technology's screaming forward and I have to step up to the plate," Martin said. "It's totally different from what broadcast TV was. You can watch it at your convenience." Free podcasts of Martin's new show, "Cooking with Kirt," will appear starting Friday on IdahoExaminer.com, in short segments that can be paused and replayed. A home cook might bring a laptop into the kitchen, Martin said, to follow his instructions along with the show, something that can't easily be done with traditional television. "The people we're working with, they're working people, they've got busy lives, but they want to eat well," he said. "What I want people to do is go, 'Gosh, how can I use fresh ingredients with what I have on hand and make a nice meal quickly and simply?' â€- If they can see how it's done in a few minutes, they'll say, 'Hey, I can do that.'" Another thing Martin is excited about? Feedback. Each show segment will have a comment box, where viewers can write about their experience with the recipe, or suggest topics for future shows. The segments are filmed once a month, with up to 25 taped in a day. "If you want a recipe or want me to show something, the next show I'll work those requests into the recipes we do," Martin said. "That's powerful. This is for the people, they are going to steer this show. " Although Martin may use unusual proteins like elk or pheasant from time to time, most of his recipes are designed to be made with readily available ingredients, and many showcase local products such as Jerome cheddar or Buhl peaches. "We have all these artisans that are here in Idaho. It feels so good; you know the growers, you know the integrity of the product," Martin said. "To be able to help represent these wonderful products, that's what I love to do." Martin's love for cooking and Idaho products translates on the screen, said Becky Ponkow, publisher of the Idaho Examiner. "Cooking on the Wild Side" was rated sixth most popular out of 150 shows on the Outdoor Channel, she said, and she hopes that success will translate to the new Web show. "We're excited about this particular program because you really don't have to live out of a can, you really can have excellent food," Ponkow said. "Kirt's interested in teaching people how to eat well again." Unlike a traditional television show, viewers will be able to choose, on demand, the recipe they want to watch Martin cook. A photo of the completed dish and a written recipe will accompany the video. This combination makes "Cooking with Kirt" accessible to anyone with Internet access, at any time. "If you have a laptop in your kitchen, you could actually be cooking right along with him," Ponkow said. Or, download a segment onto a handheld digital video player like an iPod and take it with you into the backcountry. In his filming, Martin uses portable burners, so nearly all the recipes can be reproduced in makeshift kitchens. Gary Tussey can't wait.

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