cooking

MOVEABLE FEAST WITH FINE COOKING
Taos, New Mexico

 

Experience the rich history of the mountainous Taos region of New Mexico as Moveable Feast with Fine Cooking gets a taste of its incredible ingredients. Host Curtis Stone meets Christopher Lujan who grows ancient heirloom blue corn in the high-elevation mountains of the Taos Pueblo and learns about its significance to indigenous cultures. Curtis finds more fresh produce at Matt Romero Farms, where they grow everything from oats to heirloom varietal chiles. He brings all these ingredients together with the help of Chef Andrew Horton, who believes in simple dishes and rustic cooking, and Chef Chris Maher, who owns Cooking Studio Taos, where the feast is held. The chefs elevate New Mexican cuisine by preparing a meal of beautiful blue corn cakes followed by local lamb tacos and a green chile stew.

 

 

LUCKY CHOW
Bay Area’s Pacific Rim Cuisine

 

Meet Olivia Wu, designer of the original Asian restaurant concepts on the Google’s campus. Go behind-the-scenes at Google’s first sit-down restaurant, Baadal, where Chef Irfan Dama serves up biryani, an Indian rice dish. Then, meet two retired executives who, after careers in Silicon Valley, returned to their ancestral Japanese farming roots and constructed an indoor vertical farm.

 

LUCKY CHOW
Filipino Entrepreneurs

 

This series travels across the United States to explore Asian cuisine’s impact on American food culture. Hosted by Danielle Chang, the six-part series explores a wide variety of Asian food and drink and meets the new generation of chefs and entrepreneurs dedicated to keeping traditions alive. The series features renowned chefs and culinary personalities such as Top Chef winner Kristen Kish, YouTube sensation Maangchi, Chinese master chef Susur Lee and ramen entrepreneur Ivan Orkin.

 

Filipino Entrepreneurs
Filipinos comprise the second-largest Asian American population nationwide, yet their cuisine is relatively unknown. PJ Quesada, founder of the Filipino Food Movement, explains Filipino cuisine while feasting at his friend Tim Luym’s restaurant in San Mateo, CA. Then we meet restaurateur Nicole Ponseca, who left her life as an advertising executive in New York to give voice to her culture through food. Finally, the two friends behind Bling Bling Dumplings manufacture thousands of dumplings – from scratch, at home – to serve at festivals.

 

A CHEF’S LIFE
A Peanut Pastime

 

Vivian visits neighbor Marty Harper’s peanut farm just before and during harvest. Vivian’s dad introduces Ben and Vivian to the old school break snack, a pack of salted peanuts dumped into a Pepsi in a glass bottle. At the restaurant, Vivian translates the snack into Pepsi glazed pork belly with country ham braised peanuts.

 

AMERICAN MASTERS
Julia Child

AMERICAN MASTERS: Julia Child

 

Savor the life and legacy of Julia Child, who introduced French cuisine to America through her public TV series, “The French Chef,” in 1963.

 

A CHEF’S LIFE
Strawberry Stay at Home

 

Vivian and Ben rebuild their restaurant against the backdrop of the Southern harbinger of spring, the strawberry. Their twins go on their first strawberry- picking excursion, and Vivian and a friend develop a recipe for coconut cornbread strawberry shortcake with basil whipped cream.

 

Cyber-Seniors

 

Follow a group of senior citizens who take their first steps into cyber-space under the tutelage of teenage mentors. Their digital exploration reaches a new level in a spirited YouTube competition that reveals hidden talents and competitive spirits.

 

A CHEF’S LIFE
Mayo – The Mother Sauce

 

The fourth helping of this award-winning series is the most unpredictable yet, featuring a healthy dose of homegrown laughter and inspired ingredients served up by Chef Vivian Howard alongside a hearty cast of family, farmers, chefs, home cooks and friends.

 

Mayo – The Mother Sauce
Vivian holds a mayo blind taste test and a surprise brand takes top prize. After a new chef takes the reins, Vivian’s diminishing role at the restaurant becomes clearer. Her long-held vacation plans are stifled by a series of strange events.

 

A CHEF’S LIFE
Heavenly Hocks

 

The fourth helping of this award-winning series is the most unpredictable yet, featuring a healthy dose of homegrown laughter and inspired ingredients served up by Chef Vivian Howard alongside a hearty cast of family, farmers, chefs, home cooks and friends.

 

Heavenly Hocks
A view behind-the-scenes reveals the hot and cold of curing ham. At a New York dinner party hosted in her honor, Vivian serves up a gift of meats – pig tails, ham hocks and fatback – that give Carolina cuisine its quintessential kick.

 

A CHEF’S LIFE
All Sunchoked Up

 

The fourth helping of this award-winning series is the most unpredictable yet, featuring a healthy dose of homegrown laughter and inspired ingredients served up by Chef Vivian Howard alongside a hearty cast of family, farmers, chefs, home cooks and friends.

 

All Sunchoked Up
Flo and Theo’s pre-school class visit the restaurant for a meal where table manners are the focus, but exceptionally slow service makes everyone antsy, especially Ben. When her sunchoke recipe doesn’t make the grade, Vivian enlists guidance from an old friend.

 

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