taste

CHRISTOPHER KIMBALL’S MILK STREET TELEVISION
South African BBQ

 

In this episode, the team explores the various colors, flavors and textures of South African cooking. Christopher Kimball and Milk Street cook Lynn Clark prepare a bright red piri piri chicken, packed with heat from crushed chilies and slightly sweet undertones. Milk Street cook Matthew Card makes Cape Malay chicken curry, a uniquely South African one-pot dish consisting of a chicken and vibrant vegetables and spices.

 

 

 

FAMILY INGREDIENTS
Puerto Rico – Arroz con Gandules

 

Part foodie, part travelogue, part genealogy, Family Ingredients follows acclaimed Hawai‘i restaurateur and sustainability hero Ed Kenney, as he meets with different individuals in the Islands, and follows each person’s cherished food memory to its origin around the globe. He takes off to explore Okinawa, Tahiti, California, Japan, Puerto Rico and the Hawaiian Islands, showcasing how cuisine can profoundly unite cultures, communities and families.

 

Puerto Rico – Arroz con Gandules
Puerto Rican pride thrives in Hawaiʻi. Ed Kenney meets up with entertainer Tiara Hernandez, whose family grew up in Waikiki showrooms. They follow a culinary path to a country she’s never seen to learn more about her heritage.

 

 

FAMILY INGREDIENTS
Japan – Miso Soup

 

Part foodie, part travelogue, part genealogy, Family Ingredients follows acclaimed Hawaiʻi restaurateur and sustainability hero Ed Kenney, as he meets with different individuals in the Islands, and follows each person’s cherished food memory to its origin around the globe. He takes off to explore Okinawa, Tahiti, California, Japan, Puerto Rico and the Hawaiian Islands, showcasing how cuisine can profoundly unite cultures, communities and families.

 

Japan – Miso Soup
In Japan, miso factories are like microbreweries in America. Host Ed Kenney and fellow Hawai‘i restaurateur Alan Wong dive into the origins of miso soup, Wong’s favorite childhood dish, and search for the finest ingredients.

 

 

FAMILY INGREDIENTS
California – Pipi Kaula

 

Part foodie, part travelogue, part genealogy, Family Ingredients follows acclaimed Hawai‘i restaurateur and sustainability hero Ed Kenney, as he meets with different individuals in the Islands, and follows each person’s cherished food memory to its origin around the globe. He takes off to explore Okinawa, Tahiti, California, Japan, Puerto Rico and the Hawaiian Islands, showcasing how cuisine can profoundly unite cultures, communities and families.

 

California – Pipi Kaula
At one time, the Hawaiian cowboys were considered some of the best cowboys in the world. They also made the most tender beef jerky called pipi kaula. We’ll trace the origins of the Hawaiian cowboy lifestyle to the adobes of California and discover how these traditions of music and food are still enjoyed today.

 

FAMILY INGREDIENTS
Tahiti – Poisson Cru

 

Part foodie, part travelogue, part genealogy, Family Ingredients follows acclaimed Hawaiʻi restaurateur and sustainability hero Ed Kenney, as he meets with different individuals in the Islands, and follows each person’s cherished food memory to its origin around the globe. He takes off to explore Okinawa, Tahiti, California, Japan, Puerto Rico and the Hawaiian Islands, showcasing how cuisine can profoundly unite cultures, communities and families.

 

Tahiti – Poisson Cru

It started because they said it couldn’t be done. Polynesians navigated their world on canoes following the stars. Modern seafarers proved it was true. Meet a crewmember on the Hokulea worldwide voyage traversing the planet with a stop at his ancestral home. A family moment to remember and a dish never to forget.

 

 

FAMILY INGREDIENTS
Okinawa – Soki Soba

 

Part foodie, part travelogue, part genealogy, Family Ingredients follows acclaimed Hawai‘i restaurateur and sustainability hero Ed Kenney, as he meets with different individuals in the Islands, and follows each person’s cherished food memory to its origin around the globe. He takes off to explore Okinawa, Tahiti, California, Japan, Puerto Rico and the Hawaiian Islands, showcasing how cuisine can profoundly unite cultures, communities and families.

 

Okinawa – Soki Soba
Okinawan soba is not to be confused with Japanese soba. The blend of noodles, soup and pork spare ribs embodies the spirit of the Okinawan people and the complex history that make up its islands.

 

 

 

FAMILY INGREDIENTS
Hawaiʻi – Poi

 

Part foodie, part travelogue, part genealogy, Family Ingredients follows acclaimed Hawaiʻi restaurateur and sustainability hero Ed Kenney, as he meets with different individuals in the islands, and follows each person’s cherished food memory to its origin around the globe. He takes off to explore Okinawa, Tahiti, California, Japan, Puerto Rico and the Hawaiian Islands, showcasing how cuisine can profoundly unite cultures, communities and families.

 

Hawaiʻi – Poi
Hawaiian cuisine is blazing its way into kitchens across America with exciting flavors and ingredients, but the most famous Hawaiian dish is the one that is most misunderstood.

 

 

 

DINING WITH THE CHEF
Rika’s Omelet Rice

DINING WITH THE CHEF: Rika’s Omelet Rice

 

Discover the basics of Japanese cuisine with professionals. Chef Saito provides easy guidance for making authentic dishes, while Chef Rika gives helpful advice on quick and stylish cuisine.

 

Rika’s Omelet Rice

 

In this episode, we’ll be making omelet rice, deliciously flavored with butter and ketchup, and with a tender, fluffy omelet. This simple recipe for this western-style Japanese dish is made without wrapping the omelet around the rice, for easier preparation. For our side dish, we’ll be using eggplant, a fall ingredient, grilling it and serving it with a miso dressing. The dressing is made with sushi vinegar, giving it a deliciously light and clean flavor. We’ll also learn about how to make a Japanese-style jelly from soymilk and black sesame seeds, for a healthy dessert that makes the most of the mild sweetness of the soymilk and the rich aroma of the sesame seeds.

 

 

 

Family Ingredients Season 2

FAMILY INGREDIENTS

 

 

The six-part series airs Wednesdays at 7:30 pm through November 15.

Repeats air Wednesdays at 11:30 pm and Sundays at 4:30 pm through November 19.

 

In the second season of Emmy Award-winning series, Family Ingredients, host Ed Kenney continues celebrating Hawaiʻi’s diversity through food and untold stories. Join us as we explore food memories and family tales that open up stories of the human experience, one recipe at a time.

 

Showcasing how cuisine can profoundly unite cultures, communities, and families, Family Ingredients celebrates the diverse cultures that make up Hawai‘i’s melting pot throughout the series.

 

All photos  © Renea Veneri Stewart

 

FAMILY INGREDIENTS, Season 2. Host Ed Kenney

 

Broadcasts of Family Ingredients on PBS Hawai‘i are sponsored locally by:

 

FAMILY INGREDIENTS: California - Smoked Fish

California – Smoked Fish

Premiere: Wednesday, October 11 at 7:30 pm
Encores: Wednesday, October 11 at 11:30 pm and Sunday, October 15 at 4:30 pm

In the Season 2 premiere, singer-songwriter and surfer Jack Johnson shares memories of his father on a road trip along the California coast. Enjoy the music, smoked fish and tales about early surfer migration to Hawaiʻi.

 

FAMILY INGREDIENTS: Philippines – Adobo

Philippines – Adobo

Premiere: Wednesday, October 18 at 7:30 pm
Encores: Wednesday, October 18 at 11:30 pm and Sunday, October 22 at 4:30 pm

“Top Chef” fan favorite Sheldon Simeon makes his first trip to the Philippines. Born and raised in Hawaiʻi, Simeon credits his dad for his love of Filipino cuisine.

 

FAMILY INGREDIENTS: Fiddlehead Fern

Wisconsin – Fiddlehead Fern

Premiere: Wednesday, October 25 at 7:30 pm
Encores: Wednesday, October 25 at 11:30 pm and Sunday, October 29 at 4:30 pm

Kauaʻi farmer Valerie Kaneshiro tells a story of loss, rediscovery and lessons learned while sharing an ingredient in a dish found in Wisconsin and Hawaiʻi.

 


FAMILY INGREDIENTS: Vietnam, Ho Chi Minh City — Pho

Vietnam ‐ Ho Chi Minh City, Pho

Premiere: Wednesday, November 1 at 7:30 pm
Encores: Wednesday, November 1 at 11:30 pm and Sunday, November 5 at 4:30 pm

Vietnamese-American Chef Andrew Le is friendly, carefree, fun and funny. He is also passionate about his work, family and mother who is keeper of all the secret broths! In this episode we learn about how the Le family immigrated to Hawaiʻi after the Fall of Saigon in 1975 and became an American success story. Today they own one of the most popular restaurants in Hawaiʻi.

 

FAMILY INGREDIENTS: Vietnam, Hanoi — Pho

Vietnam ‐ Hanoi, Pho

Premiere: Wednesday, November 8 at 7:30 pm
Encores: Wednesday, November 8 at 11:30 pm and Sunday, November 12 at 4:30 pm

If you’ve been to Honolulu there is a good chance you have eaten at the Pig & the Lady in Chinatown.  One of the most popular dishes on the menu is Pho.  In this episode host Ed Kenney and the Le family travel to Hanoi to explore the origin of this simple noodle soup and end up tasting  many bowls.

 

FAMILY INGREDIENTS: Lana‘i, Hawai‘i — Venison

Lanaʻi, Hawaiʻi ‐ Venison

Premiere: Wednesday, November 15 at 7:30 pm and 11:30 pm
Encores: Wednesday, November 15 at 11:30 pm and Sunday, November 19 at 4:30 pm

Cultural pride can be found everywhere in world but on the tiny island of Lanaʻi, one woman makes it a way of life. Hula dancer and sustainable hunter Anela Evans is remarkable in many ways but it is the memory of her father and her love of all things Hawaiian that keeps this young woman committed to championing the land she walks on.

 

This series is made in Hawai‘i, by Hawai‘i talent:

A co-production of Rock Salt Media, Inc. and Pacific Islanders in Communications.

Ed Kenney – Host

Heather H. Giugni – Executive Producer

Renea Veneri Stewart – Producer

Dan Nakasone – Producer

Ty Sanga – Director

 

For more information:

FamilyIngredients.com

Family Ingredients on Facebook

Family Ingredients on Instagram

MOVEABLE FEAST WITH FINE COOKING
San Diego, California: Brian Malarkey and Javier Plascencia

MOVEABLE FEAST WITH FINE COOKING: San Diego, California - Brian Malarkey and Javier Placencia

 

Host Pete Evans explores the culinary style of San Diego, California, where chefs Brian MaLarkey and Javier Plascencia create dishes with a Mexican-California flair. Chef MaLarkey prepares a fantastic salad with grilled local sardines while Chef Plascencia impresses with a chicken mole.

 

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