Montreal

SAMANTHA BROWN’S PLACES TO LOVE
Montréal, Canada

 

From immersive to interactive, Montréal is a city that puts on a show of sheer artistry in practically everything that this city is involved with. From hidden-alleyway bicycle tours to the French-Canadian version of Little Italy to its world famous Cirques Festivals to a distiller making gin out of locally sourced botanicals, Montréal both surprised and inspired Samantha in her travels visiting the “City of Saints.” Only to be further awed, Samantha takes an evening walking tour of Old Montréal, where short films are digitally projected on the sides of historic buildings with the corresponding soundtrack being played through one’s smartphone, which all celebrate Montréal’s 375 year history.

 

 

BARE FEET WITH MICKELA MALLOZZI
Montreal Then & Now – Montreal, Canada

 

Join dancer and host Mickela Mallozzi on adventures that explore the traditional side of culture and community through celebration and artistic expression. A classically trained dancer who teaches regularly at The Ailey Extension in New York City, Mickela is inspired by folk dances from around the globe.

 

Montreal Then & Now – Montreal, Canada
Montreal’s European history is found in its traditional dances from France, England, Scotland, and Ireland. Mickela gets a taste of this Old World feel at La Grande Rencontre Festival, while also experiencing the artistic modernity of this city.

 

THE MIND OF A CHEF
Noodles

 

Join executive producer and narrator Anthony Bourdain as he takes viewers inside the mind of noted Korean American chef and restaurateur David Chang, a New York Times best-selling author and chef-owner of the Momofuku restaurant group. Chang brings a voracious appetite for food knowledge and a youthful exuberance to cooking and travel, whether cooking in his kitchens in New York and Australia or traveling for inspiration to Japan, Denmark, Spain or Montreal.

 

Noodle
David Chang makes instant ramen dishes and tsukemen. He travels to Japan for a bowl of the original tsukemen and visits a noodle factory. Food scientist Harold McGee explains alkalinity and its role in ramen.