restaurant

RUDY MAXA’S WORLD
Kyushu

RUDY MAXA’S WORLD: Kyushu

 

It was still snowing when the Rudy Maxa’s World film crew shot in Japan’s northern island of Hokkaido. But just short flight away, on one of Japan’s most southernmost islands, Kyushu, the cherry blossoms were out and beach goers were burying themselves in the hot sand-heated by the island’s volcanos-on beaches. Host Rudy Maxa and Washington, D.C. restauranteur and chef Daisuke Utagawa introduce many viewers to this lush island with luxurious resorts and a history of providing the world with Wagyu beef, black pork, and other delicacies that have made Japanese cuisine well known around the world.

 

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LUCKY CHOW
Food as Art

LUCKY CHOW: Food as Art

 

Today, what we watch can be just as appetizing as what we eat. From the Korean art of mukbang to viral sensations, artists both amateur and professional are using food as their medium of choice. Being a foodie today is just as likely to happen in a 24/7 Korean spa as it is in a restaurant.

 

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RUDY MAXA’S WORLD:
Hokkaido

RUDY MAXA’S WORLD: Hokkaido

 

The northernmost Japanese island of Hokkaido is the home of the international food favorite, ramen. Known as Japan’s “soul food,” ramen is revered in Hokkaido, where it enjoys a long history. Host Rudy Maxa and Washington, D.C. chef Daisuke Utagawa explore the island that’s a world-class skiing venue-Sapporo, Hokkaido’s capital, which hosted the Winter Olympics in 1972. Along the way, they track down the multi-generational families that produce the ingredients of ramen and visit the island’s stunning lakes; one of the island’s premier ski resorts, as well as a whiskey distillery that helps makes Japan’s award-winning spirits.

 

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RUDY MAXA’S WORLD:
Tokyo

RUDY MAXA’S WORLD: Tokyo

 

Rudy Maxa’s World takes a second look at the vibrant city of Tokyo, this time with an emphasis on Tokyo’s cuisine. “There are more Michelin-starred restaurants in Tokyo than in Paris and New York combined,” notes Washington, D.C. chef and restaurant owner Daisuke Utagawa. “And it’s well known that Japanese chefs are highly regarded around the world. But it’s also the commitment, or the kodawari, of producers of many of the food products those chefs use that helps makes the cuisine what it is.” Utagawa joins show host Rudy Maxa to bring the concept of kodawari to the screen, visiting the producers of the food that’s made Japanese cuisine so famous.

 

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LUCKY CHOW
Trending Japanese

LUCKY CHOW: Trending Japanese

 

LUCKY CHOW returns for a second season with host Danielle Chang, who explores Asian cuisine’s impact on American food culture, while discovering how deeply Asian culture is rooted in our everyday lives.

 

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Trending Japanese
Danielle explores the new wave of Japanese culinary culture, including a visit to New York’s Kaneko Cat Café and a Brooklyn izakaya.

 

 

 

LUCKY CHOW
Asian Food, American Dreams

LUCKY CHOW: Asian Food, American Dreams

 

LUCKY CHOW returns for a second season with host Danielle Chang, who explores Asian cuisine’s impact on American food culture, while discovering how deeply Asian culture is rooted in our everyday lives.

 

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Asian Food, American Dreams
Danielle Chang talks to Asian American entrepreneurs about the secrets of their success: Lynda Trang Dai, once known as the “Vietnamese Madonna” and now the queen of banh mi sandwiches in Orange County’s Little Saigon; and Charles Phan, the ground-breaking chef of Slanted Door in San Francisco, which was named best restaurant in the country by the James Beard Foundation.

 

 

 

INSIGHTS ON PBS HAWAI‘I
Pet Friendly Policies in Restaurants

 

Dogs in a yard. Dogs at the park. Dogs at the beach. Dogs in restaurants? It’s possible. State lawmakers are considering bills that would give restaurants the option of allowing dogs in dining areas, under certain conditions. It’s a move fully supported by the Hawaiian Humane Society. State health officials have concerns. What do you think?

 

 

Phone Lines:
462-5000 on Oahu or 800-238-4847 on the Neighbor Islands.

 

Email:
insights@pbshawaii.org

 

Facebook:
Visit the PBS Hawai‘i Facebook page.

 

Twitter:
Join our live discussion using #pbsinsights

 

 

 

MOVEABLE FEAST WITH FINE COOKING
Chris Kostow and Charter Oak

MOVEABLE FEAST WITH FINE COOKING: Chris Kostow and Charter Oak

 

Moveable Feast with Fine Cooking host Pete Evans brings Napa’s finest sustainably grown produce to the table. Charter Oak chefs Christopher Kostow and Katianna Hong’s elemental cooking styles highlight the best of the Napa Valley. The menu for this week’s feast features unusual farm-fresh crops including morels, purple asparagus, and flowering herbs. A tartine of green garlic, lardo, and peas is also served up on bread grilled lightly on an open hearth, and fresh rigatoni gets topped with a house-made lamb ragu. Bartender Jason Duck combines bold and earthy Mezcal with bright hibiscus, adding punch to the start of the meal.

 

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MOVEABLE FEAST WITH FINE COOKING
Daniel Rose and Jean-Georges Vongerichten

MOVEABLE FEAST WITH FINE COOKING

 

It’s France meets New York on this special edition of Moveable Feast with Fine Cooking with two of the world’s most famous chefs. Culinary legend Jean-Georges Vongerichten creates a fantastic French feast with chef Daniel Rose of Le Coucou in New York. One unexpected stop along the way, Chinatown, to pick up some ingredients for this Francophilian feast. An amuse-bouche of toasted egg yolk with caviar and chives sets the stage for bouillabaisse, a traditional Provencal seafood stew.

 

 

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