New York

LUCKY CHOW
Chinatown, Reimagined

 

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.

 

Chinatown, Reimagined
Track the evolution of Chinese food in America through the eyes of two third- generation Chinese American restaurateurs. Wilson Tang preserves the legacy of his family’s dim sum parlor (America’s oldest) while opening a fine-dining Chinese restaurant on Chinatown’s expanding Lower East Side. Ed Schoenfeld, a self-proclaimed Chinese food expert and owner of one of the most critically acclaimed Chinese restaurants in New York, provides a tutorial on Peking duck preparation.

 

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.

 

LUCKY CHOW
Ramen Mania

 

Ivan Orkin, a New Yorker-turned-Japanese-ramen-chef, discusses ramen culture in New York versus Tokyo. Chef Nakamura from Sun Noodles explains what makes a great bowl of ramen. Later, seafood purveyor-turned-ramen-chef Yuji Haraguchi creates a New York deli-style version of his broth-less ramen dish, mazemen.

 

Lang Lang’s New York Rhapsody

Lang Lang's New York Rhapsody

 

Internationally acclaimed pianist Lang Lang performs a love letter to New York in this LIVE FROM LINCOLN CENTER special, featuring music from Leonard Bernstein, Aaron Copland, Danny Elfman, Alicia Keys, Lou Reed and more.

 

FRONT AND CENTER
Dawes

 

Folk-rock band Dawes take the stage for a performance of both old and new material. Songs include: “Tequila,” “One of Us,” “Roll with the Punches,” “Little Bit” and “When My Time Comes.”

 

FRONT AND CENTER
Kaleo

 

All the way from Iceland, indie rock band Kaleo comes to New York City to perform songs from their debut album A/B. Highlights include a performance of “Vor i Vaglaskogi,” a traditional Icelandic Love song sung in the band’s native language, as well as their top 10 singles “All the Pretty Girls” and “Way Down We Go.”

 

POV
Iris

 

Meet Iris Apfel, the quick-witted, flamboyantly dressed 93-year-old style maven who’s had an outsized presence on the New York fashion scene for decades. Albert Maysles’ film shows a woman with an inspirational enthusiasm for fashion, art and people.

 

A CHEF’S LIFE
The Buttermilk Belt

 

Vivian and Ben go to Maple View Dairy to pick up product for the restaurant. They talk buttermilk with the dairy’s manager; later Vivian’s nieces and nephews try to make buttermilk with their great-grandmother’s butter churn.

 

A CHEF’S LIFE
A Road Trip for Rice

 

Vivian travels to Columbia, South Carolina, to meet with Glenn Roberts of Anson Mills and learns about Carolina heirloom rice growing in fields on the Savannah River. Glenn explains Anson Mills’ efforts to save heirloom grains and discusses the importance of ingredient biodiversity. Glenn’s passion inspires Vivian to host a “rice dinner” at Chef & the Farmer, where each course centers on this grain. Scarlett, Vivian’s mom, schools her daughter on how to make the chicken and rice she grew up eating.

 

AMERICAN MASTERS
Jacques Pépin

 

Discover the story of Chef Jacques Pépin, a young immigrant with movie-star looks and a charming Gallic accent, who elevated essential kitchen techniques to an art form to become one of America’s most beloved food icons.

 

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