cuisine

FAMILY INGREDIENTS
Puerto Rico – Arroz con Gandules

 

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.

 

Puerto Rico – Arroz con Gandules
Puerto Rican pride thrives in Hawaiʻi. Ed Kenney meets up with entertainer Tiara Hernandez, whose family grew up in Waikiki showrooms. They follow a culinary path to a country she’s never seen to learn more about her heritage.

 

 

SOMEWHERE SOUTH
Dumpling Dilemma

SOMEWHERE SOUTH: Dumpling Dilemma

 

Accompany Vivian on a trip to the Mississippi Delta and farther south to learn that not all dumplings are the same. But whether filled with minced meat, chopped veggies or nothing at all, they stretch our ingredients and our imaginations.

 

 

 

DISHING WITH JULIA CHILD
Your Own French Onion Soup

DISHING WITH JULIA CHILD: Your Own French Onion Soup

 

Rick Bayless marvels over Julia Child’s knife skills and what great training technique she provided, while Jose Andres and Eric Ripert wonder how many tips are in her 200 episodes of “The French Chef.”

 

 

 

DISHING WITH JULIA CHILD
Boeuf Bourguignon

DISHING WITH JULIA CHILD: Boeuf Bourguignon

 

Sara Moulton, Carla Hall, Jose Andres and Eric Ripert discuss how comfortable and magnetic Julia Child was in her first episode. Martha Stewart weighs in on how influential Julia was in changing how viewers thought about food and cooking.

 

 

 

SOMEWHERE SOUTH
What a Pickle

 

Hear Vivian’s lecture on chow chow, a quintessentially Southern relish, at Asheville’s first ever Chow Chow Festival. Her preservation education dives into Indian and Sri Lankan pickles, Puerto Rican escabeche, and Korean kimchi.

 

 

 

DISHING WITH JULIA CHILD
The Potato Show

DISHING WITH JULIA CHILD: The Potato Show

 

Rick Bayless comments on Julia Child’s performance preparing potatoes. Collaborator and dear friend Jacques Pepin discusses her love of butter and her gracious approach to meet all of the staff at restaurants where they dined.

 

 

 

DISHING WITH JULIA CHILD
To Roast a Chicken

 

Vivian Howard and Marcus Samuelsson enjoy Julia Child’s presentation of chickens. They note how she invented cooking on television and discuss her mission to educate viewers about the value of prime ingredients and how to prepare them.

 

 

 

FAMILY INGREDIENTS
Japan – Miso Soup

 

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.

 

Japan – Miso Soup
In Japan, miso factories are like microbreweries in America. Host Ed Kenney and fellow Hawai‘i restaurateur Alan Wong dive into the origins of miso soup, Wong’s favorite childhood dish, and search for the finest ingredients.

 

 

FAMILY INGREDIENTS
California – Pipi Kaula

 

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.

 

California – Pipi Kaula
At one time, the Hawaiian cowboys were considered some of the best cowboys in the world. They also made the most tender beef jerky called pipi kaula. We’ll trace the origins of the Hawaiian cowboy lifestyle to the adobes of California and discover how these traditions of music and food are still enjoyed today.

 

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