Thailand

FOOD FLIRTS
Thailand Meets Tres Leches

FOOD FLIRTS: Thailand Meets Tres Leches

 

The Food Flirts want to tackle something new about ice cream, one of their favorite sweets! Producer Bruce treats the ladies with a visit to experience Thai rolled ice cream, and in return, they take him to a tres leches cupcake baking lesson. The Brass Sisters decide to mash things up in their kitchen by creating a tri-flavored ice cream mold and a tres leches cake frosted with Thai ice tea whipped cream!

 

 

Nothing Left to Lose

 

Nothing Left to Lose is a documentary which tells the story of approximately 100 Vietnamese refugees who have each lived in hiding for 25 years hoping to one day reclaim the dignity of being recognized as a person.

 

While the Vietnam War slowly fades away in our collective memory, there remains a group of Vietnamese in Thailand who are still searching for a new place to call home. These refugees escaped Vietnam after the end of the war, but were rejected by all countries in which they sought asylum. When all refugee camps in Southeast Asia were closed, the stateless refugees chose to stay in Thailand illegally, holding onto the hope of finding a new home. Over the last 25 years, the stateless Vietnamese have lingered in the shadows of Thai society dodging authorities with one hope in mind: to find a country that would accept them as its citizens.

 

MOVEABLE FEAST WITH FINE COOKING
Baltimore, Maryland: Duff Goldman and Bryan Voltaggio

MOVEABLE FEAST WITH FINE COOKING - Baltimore, Maryland: Duff Goldman and Bryan Voltaggio

 

Host Pete Evans joins Chefs Duff Goldman and Bryan Voltaggio in Baltimore. After gathering crabs from JM Clayton Seafood Company, the group visits the small specialty store of Hex Ferments to purchase the best sauerkraut in the area. Pete starts the feast with Thai-style deviled eggs with crab mayo and kraut, while Bryan serves a true Maryland blue crab feast and Duff aces it with the classic Smith Island Cake for dessert.

 

LUCKY CHOW
Northern Thai Cuisine

 

Andy Ricker, a carpenter-turned-chef from Portland, OR, prepares a welcome dinner for the participating chefs at LA’s Lotus of Siam restaurant, with chef/owner Saipin Chutima at the helm. The duo create their collective version of a spicy Issan dish. At the table, Jet Tila rhapsodizes about the days when his family opened America’s first Thai grocery store in Hollywood and introduced lemongrass, kaffir lime leaves and other ingredients to the American palate.