James Beard

LUCKY CHOW
Generasians

LUCKY CHOW: Generasians

 

A fourth-generation Japanese-American farm (Chino Farms). America’s oldest tofu shop in the hands of a surprising new owner (Ota Tofu). A mother-son relationship built on a passion for food and a love of heritage (Liv Wu and Erling Wu-Bower) . A historic Hollywood cafe that is part culinary hotspot, part Asians-in-Hollywood history exhibit. A former commander in the South Vietnamese army and CIA collaborator who now owns a James Beard award-winning restaurant (William Vuong). These are the incredible stories of immigrant hope, strength, perseverance, and courage that define American greatness and illustrate the richness of the Asian experience.

 

 

 

MOVEABLE FEAST WITH FINE COOKING
Miami, Part 2: Biscayne Bay

 

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.

 

Miami, Part 2: Biscayne Bay
Host Pete Evans joins Chef, restaurateur, and James Beard award-winner Michael Schwartz and his friend Chef Giorgio Rapicavoli in Miami at Biscayne Bay. Their first stop is Sublicious Farms, a gourmet mushroom farm to pick up oyster mushrooms for Giorgio’s mushroom terrine with pickled onions and charred bread. Next they visit Michael’s favorite seafood shop, the Casablanca Fish Market to source some fresh catch for Michael’s crab fritters and mixed seafood fideua. They finish off the evening with Michael’s dessert peaches on the grill with local honey, crema, coconut and yogurt.

 

THE MIND OF A CHEF
Hunger

 

Ever since 1999, when Chef Gabrielle Hamilton put canned sardines and Triscuits on the first menu of her tiny, 30-seat East Village restaurant, Prune, she has nonchalantly broken countless rules of the food world. Prune has always been an idiosyncratic restaurant, with no culinary mission other than to serve what Hamilton likes to eat in an environment in which she wants to eat. Hamilton won the James Beard Foundation’s Best Chef NYC in 2011 and is author of a best-selling memoir, Blood, Bones and Butter, which garnered a James Beard Award for Writing and Literature in 2012.

 

Hunger
Explore the many meanings of hunger and how hunger influences Chef Gabrielle as a person and chef. She demonstrates the way cooks can make the best of what they have.