San Francisco

Nobody Dies: A Film About a Musician, her Mom, and Vietnam

 

Singer-songwriter Thao Nguyen journeys to Vietnam for the first time with her mother, who hasn’t been back since the fall of Saigon.

 

This program will encore Fri., Oct. 27, 11:30 pm.

 

LUCKY CHOW
Bay Area’s Pacific Rim Cuisine

 

Meet Olivia Wu, designer of the original Asian restaurant concepts on the Google’s campus. Go behind-the-scenes at Google’s first sit-down restaurant, Baadal, where Chef Irfan Dama serves up biryani, an Indian rice dish. Then, meet two retired executives who, after careers in Silicon Valley, returned to their ancestral Japanese farming roots and constructed an indoor vertical farm.

 

MOVEABLE FEAST WITH FINE COOKING
San Francisco: David Barzelay and Brandon Jew

MOVEABLE FEAST WITH FINE COOKING: San Francisco: David Barzelay and Brandon Jew

 

Host Pete Evans visits Golden Gate Park in San Francisco with Chef David Barzelay and Chef Brandon Jew. The team forages for seaweed off Bodega Bay. For their meal, they prepare steamed halibut and bone marrow and aged cheddar cheese with credit.

 

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.

 

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.

 

LUCKY CHOW
The New Indian

 

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.

 

The New Indian
Danielle Chang interviews a former financier who offers a light, healthy take on Indian classics; and a Silicon Valley engineer who got her start in the food business selling homemade chai by bicycle in the hills of San Francisco.

 

AMERICAN EXPERIENCE
Summer of Love

 

In the summer of 1967, thousands of young people from across the country flocked to San Francisco’s Haight-Ashbury district to join in the hippie experience, only to discover that what they had come for was already disappearing. By 1968 the celebration of free love, music and an alternative lifestyle had descended into a maelstrom of drug abuse, broken dreams and occasional violence. Through interviews with a broad range of individuals who lived through the summer of love, as well as police officers walking the beat, teenage runaways who left home without looking back, non-hippie residents who resented the invasion of their community and scholars who still have difficulty interpreting the phenomenon – this presentation offers a complex portrait of the notorious event that many consider the peak of the 1960s counter-culture movement.

 

LUCKY CHOW
Made in China

 

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.

 

Made In China
Danielle checks out some Chinese culinary traditions in America. She visits an industrial kitchen where traditional “confinement meals” are made for new mothers across the country; a Manhattan cocktail den whose main ingredient is the fiery liquor baijiu; and a wedding in the heart of San Francisco’s Chinatown where old world and new meet at the banquet table and on the dance floor.

 

THE KITCHEN WISDOM OF CECILIA CHIANG
Passing on the Wisdom

THE KITCHEN WISDOM OF CECILIA CHIANG: Passing on the Wisdom

 

In 1961, Cecilia Chiang, introduced America to authentic Szechuan, Hunan and Beijing cuisine, when she opened her internationally renowned restaurant The Mandarin in San Francisco. She introduced and revolutionized Chinese cooking in America. In this series, top chefs of the San Francisco Bay Area invite Cecilia into their kitchens to recreate some of her classic dishes.

 

Passing on the Wisdom
Well into her 90’s, Cecilia is still mentoring a new generation of San Francisco’s chefs. Belinda Leong, chef and co-owner of b.patisserie is like a daughter to Cecilia and together they recreate a Mandarin classic dessert, glacéed bananas.

 

THE KITCHEN WISDOM OF CECILIA CHIANG
Last Flight Out of Shanghai

THE KITCHEN WISDOM OF CECILIA CHIANG: Last Flight Out of Shanghai

 

In 1961, Cecilia Chiang, introduced America to authentic Szechuan, Hunan and Beijing cuisine, when she opened her internationally renowned restaurant The Mandarin in San Francisco. She introduced and revolutionized Chinese cooking in America. In this series, top chefs of the San Francisco Bay Area invite Cecilia into their kitchens to recreate some of her classic dishes.

 

Last Flight Out of Shanghai
Cecilia is joined by Chef Keiko Takahashi, the first Japanese woman in the world to win a Michelin star. Cecilia shows Keiko the simplicity of her whole steamed bass with ginger and scallions. Keiko reciprocates with an amazing 12 pound slab of bluefin tuna flown in from Japan that she turns into a delicate sashimi.

 

THE KITCHEN WISDOM OF CECILIA CHIANG
The Long Walk

THE KITCHEN WISDOM OF CECILIA CHIANG: The Long Walk

 

In 1937, the Japanese invaded China and by 1939 they arrived in Beijing, seizing most of the large family compound and with it, Cecilia’s idyllic and privileged youth. By 1941 there wasn’t enough food for the family so Cecilia and her number five sister (she had nine in total), fled on foot through Japanese occupied territory. They walked more than 1,000 miles and it took almost six months to reach the safety of “Free China.” In this episode, Cecilia joins Laurence Jossel, chef and owner of Nopa. Like Cecilia, South African-born Jossel came a long way to open a restaurant in San Francisco. Cecilia shows Laurence how to make “beggar’s chicken,” a whole, stuffed chicken wrapped in lotus leaves and then clay, and baked for at least two hours. It comes out of the oven with a hard shell that must be smashed with a mallet to open.

 

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