cocktail

A CHEF’S LIFE
Prolific Peppers

 

Vivian preps peppers for a trip to Lambstock, where chefs, food and music converge. Holley’s grandmother offers a lesson in stuffing peppers and delegating authority.

 

A CHEF’S LIFE
Two-Mato

 

In the fifth season of this award-winning series, Vivian hits the road in a food truck to support her first cookbook, a 500-page “culinary love letter.”

 

Two-Mato
As Chef & the Farmer turns 10, Vivian searches for ripe tomatoes to serve at the restaurant’s birthday party. She seeks the wisdom of Ms. Mary and Ms. Lillie to prepare an old-school tomato dish that “kills hungry.”

 

MOVEABLE FEAST WITH FINE COOKING
The Big Island, Hawai‘i

 

This series combines flavorful ingredients, top chefs and beautiful locations for the ultimate dining experience. In the third season of the Emmy-nominated series, Australian Chef Pete Evans goes coast-to-coast, and across the sea, traveling to Nashville, Louisville, Miami, San Antonio, Hawaii and other US locations to meet the best chefs in each area and cook a delicious meal that incorporates local and seasonal ingredients.

 

Big Island, Hawaii
“The Pied Piper of Hawaii Regional Cuisine,” Chef Peter Merriman takes Pete on a trip up the Kohala Mountains to the beautiful Kahua Ranch where they pick up Wagyu beef for the night’s feast. Meanwhile, local chef Jim Babian sources abalone straight from the tank at the Natural Energy Laboratory of Hawaii. Later, the chefs meet up at Merriman’s Restaurant to prepare wood-grilled abalone; pipikaula beef jerky poke; pan-seared kampachi with lilikoi brown butter sauce; and lamb curry with fresh ginger, turmeric, coconut and pineapple-mint garnish.

 

MOVEABLE FEAST WITH FINE COOKING
Maui, Hawai‘i

 

This series combines flavorful ingredients, top chefs and beautiful locations for the ultimate dining experience. In the third season of the Emmy-nominated series, Australian Chef Pete Evans goes coast-to-coast, and across the sea, traveling to Nashville, Louisville, Miami, San Antonio, Hawai‘i and other US locations to meet the best chefs in each area and cook a delicious meal that incorporates local and seasonal ingredients.

 

Maui, Hawai‘i
Pete explores, cooks and dines with two of the island’s excellent chefs, 2014 Maui Chef of the Year Isaac Bancaco, and founder of the mobile kitchen Maui Fresh Streatery Kyle Kawakami. The adventure starts with some off–shore fishing. Back on shore the team prepares a modern take on a traditional Maui feast at the spectacular Noho‘ana Farm known for its taro and poi.

 

LUCKY CHOW
The New Indian

 

LUCKY CHOW returns for a second season with host Danielle Chang, who explores Asian cuisine’s impact on American food culture, while discovering how deeply Asian culture is rooted in our everyday lives.

 

The New Indian
Danielle Chang interviews a former financier who offers a light, healthy take on Indian classics; and a Silicon Valley engineer who got her start in the food business selling homemade chai by bicycle in the hills of San Francisco.

 

MOVEABLE FEAST WITH FINE COOKING
O‘ahu, Hawai‘i

 

This series combines flavorful ingredients, top chefs and beautiful locations for the ultimate dining experience. In the third season of the Emmy-nominated series, Australian Chef Pete Evans goes coast-to-coast, and across the sea, traveling to Nashville, Louisville, Miami, San Antonio, Hawaii and other US locations to meet the best chefs in each area and cook a delicious meal that incorporates local and seasonal ingredients.

 

Oahu, Hawaii
Chef Pete Evans joins award-winning Hawaiian chefs Jon Matsubara and Lee Anne Wong on Oahu to learn how local pineapple is harvested. They also meet local fish guru/mentor Brooks Takenaka at the Honolulu Fish Auction to bid and buy locally sourced fish for dinner. Chef Jon shows how to make his famous smoking mai tai cocktail, hibachi-style Kauai shrimp, and Kahaluu roast pork belly, while Lee Anne cooks up fresh opah and vegetable sides and Pete prepares ahi poke.

 

 

LUCKY CHOW
Made in China

 

LUCKY CHOW returns for a second season with host Danielle Chang, who explores Asian cuisine’s impact on American food culture, while discovering how deeply Asian culture is rooted in our everyday lives.

 

Made In China
Danielle checks out some Chinese culinary traditions in America. She visits an industrial kitchen where traditional “confinement meals” are made for new mothers across the country; a Manhattan cocktail den whose main ingredient is the fiery liquor baijiu; and a wedding in the heart of San Francisco’s Chinatown where old world and new meet at the banquet table and on the dance floor.

 

A CHEF’S LIFE
Have Yourself Some Moonshine

 

Vivian visits Broad Slab Distillery where they talk about the art and soul of white lightning. The restaurant’s mixologist works moonshine into several new drinks while the restaurant staff struggle through the holiday party season. They end the season with a party of their own at Ben and Vivian’s new house with AppleJack Moonshine Cocktails making a guest appearance.

 

MOVEABLE FEAST WITH FINE COOKING
Homer, Alaska

MOVEABLE FEAST WITH FINE COOKING: Homer, Alaska

 

This series combines flavorful ingredients, top chefs and beautiful locations for the ultimate dining experience. In the third season of the Emmy-nominated series, Australian chef Pete Evans goes coast-to-coast, traveling to Nashville, Louisville, Miami, San Antonio, Hawaii and other locations across the United States to meet the best chefs in each area and cook a delicious meal that incorporates local and seasonal ingredients.

 

Homer, Alaska
Pete travels to Homer, Alaska to team up with a mother-daughter duo, chefs Kristen and Mandy Dixon, to explore local Alaskan cuisine. Kristen, who has been cooking in the backcountry of Alaska for over 20 years, and Mandy take Pete on an adventure to forage for ingredients for their feast. Mandy prepares a salad along with the signature Tutka Bay sling cocktail, while her mom Kristen makes the main dish: fisherman’s stew with mussels, crab, scallops and tomato broth.

 

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