Food

DISHING WITH JULIA CHILD
The Good Loaf

DISHING WITH JULIA CHILD: The Good Loaf

 

Vivian Howard, Marcus Samuelsson, Carla Hall and Sara Moulton follow Julia Child’s breadmaking recipes for classic pain de mie and a raisin bread, highlighting her role in reorienting people’s perception of food.

 

 

 

THE INN AT LITTLE WASHINGTON
A Delicious Documentary

 

Meet Patrick O’Connell, a self-taught chef whose restaurant, The Inn at Little Washington, is considered one of the greatest dining experiences in America. Follow Chef O’Connell’s pursuit of the ultimate culinary accolade: a third Michelin star.

 

 

 

SIMPLY MING
On The Road in Hawaiʻi: Mom & Pops

SIMPLY MING - On The Road in Hawaiʻi: Mom & Pops

 

On this episode of Simply Ming, Ming is On the Road in Hawaiʻi! His fourth stop finds him in Honolulu with his parents- Mom & Pops. An all-time favorite, Ming’s parents join him in the kitchen to make a Lilikoi Kir Royale, Kuo Ro with Steamed Buns and Sambal Dipping Sauce and Shredded Potatoes. It’s one great episode filled with fantastic family stories and delicious food!

 

 

 

DINING WITH THE CHEF
Marinated Swordfish

 

DINING WITH THE CHEF introduces Americans to the techniques, ingredients and harmony of Japanese cuisine. Hosted by Yu Hayami, who cooks alongside master chef Tatsuo Saito, and also by Patrick Harlan who cooks with chef Rika Yukimasa — and with occasional appearances by other guest chefs — the series presents delicious Japanese dishes that can be made at home.

 

Marinated Swordfish
In this episode, we’ll be making nanban-zuke marinated swordfish with some heat from a chili pepper, the perfect dish for appetites lost to the hot summer days. Chef Saito will be using bell peppers, onion, basil, and more for a beautiful and delicious dish, and he’ll also show the tricks to getting the best flavor out of vegetables. For our side, we’ll be making braised dried daikon radish. With its sweet and savory flavor and a sprinkle of toasted sesame seeds, it makes the perfect accompaniment, rounding out the meal alongside rice, miso soup, and freshly pickled vegetables.

 

 

 

FAMILY INGREDIENTS
Tahiti – Poisson Cru

 

Part foodie, part travelogue, part genealogy, Family Ingredients follows acclaimed Hawaiʻi restaurateur and sustainability hero Ed Kenney, as he meets with different individuals in the Islands, and follows each person’s cherished food memory to its origin around the globe. He takes off to explore Okinawa, Tahiti, California, Japan, Puerto Rico and the Hawaiian Islands, showcasing how cuisine can profoundly unite cultures, communities and families.

 

Tahiti – Poisson Cru

It started because they said it couldn’t be done. Polynesians navigated their world on canoes following the stars. Modern seafarers proved it was true. Meet a crewmember on the Hokulea worldwide voyage traversing the planet with a stop at his ancestral home. A family moment to remember and a dish never to forget.

 

 

SIMPLY MING
On The Road In Hawaiʻi: Ed Kenney

SIMPLY MING - On The Road In Hawaiʻi: Ed Kenney

 

On this episode of Simply Ming, Ming’s second stop in Hawaii finds him in Oʻahu with three-time James Beard Award semifinalist Chef Ed Kenney. Island-born and raised, Ed trained at the Culinary Institute of the Pacific’s Culinary Arts Program and trained in some of Honolulu’s top restaurants. Ed opened TOWN in 2005, followed by Downtown at the HiSAM, Uptown Events, Kaimuku Superette, Food Shed Community Kitchen, Mud Hen Water, and most recently Mahina & Sun’s. His restaurants are lively gatherin gplaces guided by the mantra, “local first, organic whenever possible, with aloha always”. Together Ed and Ming kick off the show with a tour of MAʻO Organic Farms before making a TYKU Mojito. It is followed by Ed’s l’ A Lawalu with Chili Pepper Water and Ming’s Macademia Curried Opah with Farm Vegetables.

 

 

 

FAMILY INGREDIENTS
Okinawa – Soki Soba

 

Part foodie, part travelogue, part genealogy, Family Ingredients follows acclaimed Hawai‘i restaurateur and sustainability hero Ed Kenney, as he meets with different individuals in the Islands, and follows each person’s cherished food memory to its origin around the globe. He takes off to explore Okinawa, Tahiti, California, Japan, Puerto Rico and the Hawaiian Islands, showcasing how cuisine can profoundly unite cultures, communities and families.

 

Okinawa – Soki Soba
Okinawan soba is not to be confused with Japanese soba. The blend of noodles, soup and pork spare ribs embodies the spirit of the Okinawan people and the complex history that make up its islands.

 

 

 

SIMPLY MING
On the Road in Hawaiʻi

SIMPLY MING: On the Road in Hawaiʻi

 

On this episode, Ming is on the road in Hawaiʻi. His first stop finds him in Maui where he visits the Aliʻi Kula Lavender Farm. He is then joined by former Sous Chef at Blue Ginger now Executive Chef at the Andaz Maui at Wailea Resort, Isaac Bancaco. Isaac competed as Ming’s sous chef on Iron Chef America defeating Bobby Flay in his first defeat on home soil. As a “Top Young Chef to Watch” by Travel Age West in 2011 and only chef in the Pacific Business News’ 2014 Top 40 under 40, he pays tribute to his Maui roots Kaʻana Kitchen at the Andaz Maui in Wailea. Bancaco possesses deep-rooted pride in Hawaiʻi’s locally grown and produced goods to provide diners a paralleled sense of place and taste of his home. Together Ming and Isaac make Lavender Grilled Rice Cakes with Hawaiian Ahi Poke, a Grilled Spicy Tuna Maki Sushi Roll and whip up a Maui Lavender Arnold Palmer before they hit the golf course.

 

 

 

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