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Northern Thai Cuisine

Andy Ricker, a carpenter-turned-chef from Portland, Oreg., is known for bringing "authentic" Thai food to America. At a food festival in Las Vegas, Ricker prepares a welcome dinner for the participating chefs at the much-loved Lotus of Siam, 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, Calif., and introduced lemograss, kaffir lime leaves and other ingredients to the American palate. The episode also includes visits to a Thai temple in Los Angeles.

Available until
2023-05-15T00:00:00-07:00

Airdates

  • 2019-08-18T03:00:00-07:00
    KCETLINK
  • 2019-08-20T09:00:00-07:00
    KCETLINK
  • 2019-08-20T17:00:00-07:00
    KCETLINK

Full Episodes

Upcoming Airdates

Bay Area's Pacific Rim Cuisine

This episode introduces Olivia Wu, designer of the original Asian restaurant concepts on Google's "campus." Go behind-the-scenes at Google's first sit-down restaurant, as the assembly line churns out 2, 000 servings of the Indian fried rice dish, biryani. A visit to Google's purveyors showcases the ethos of the Bay Area food culture - local, seasonable and sustainable. After a career in Silicon Valley, two retired Japanese executives returned to their ancestral farming roots and constructed an indoor vertical farm which services some of the top restaurants in the Bay Area.

  • 2019-07-23T09:00:00-07:00
    KCETLINK
  • 2019-07-23T17:00:00-07:00
    KCETLINK
  • 2019-07-25T09:00:00-07:00
    KCETLINK
  • 2019-07-25T17:00:00-07:00
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Chinatown, Reimagined

Track the evolution of Chinese food in America through the lens 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.

  • 2019-07-28T03:00:00-07:00
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  • 2019-07-29T04:30:00-07:00
    KCET-HD
  • 2019-07-30T09:00:00-07:00
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  • 2019-07-30T17:00:00-07:00
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  • 2019-08-01T09:00:00-07:00
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  • 2019-08-01T17:00:00-07:00
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Ramen Mania

Ivan Orkin, the renegade 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, using sustainable and typically discarded seafood from a nearby supermarket. The episode ends in Berkeley, Calif. with a tour of the local greenmarket from three former Chez Panisse chefs. After traveling to Japan, they opened a restaurant in the U.S.

  • 2019-08-04T03:00:00-07:00
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  • 2019-08-06T09:00:00-07:00
    KCETLINK
  • 2019-08-06T17:00:00-07:00
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  • 2019-08-08T09:00:00-07:00
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  • 2019-08-08T17:00:00-07:00
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Food as Cultural Collision

This episode explores how cultures collide when trends meet traditions. Mister Softee taken over by the Chinese government; Brooklyn Brewery is using Japanese hops from Jeju Island; the Fung Bros visits a New Yorker who is reinventing the Shanghainese soup dumpling.

  • 2019-08-05T04:30:00-07:00
    KCET-HD

Koreatown U.S.A

This episode visits New York and Los Angeles - home to the two largest Korean populations in the United States - to explore what distinguishes each. Both are 24-hour hubs of food and drinking culture. However, New York City's Koreatown covers just one block, whereas Los Angeles' Koreatown seems like a city unto itself. At dinner with Lisa Ling and her husband Paul Song, chef Sang Yoon breaks down the basics of Korean cooking.

  • 2019-08-11T03:00:00-07:00
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  • 2019-08-13T09:00:00-07:00
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  • 2019-08-13T17:00:00-07:00
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  • 2019-08-15T09:00:00-07:00
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  • 2019-08-15T17:00:00-07:00
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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.

  • 2019-08-12T04:30:00-07:00
    KCET-HD

Northern Thai Cuisine

Andy Ricker, a carpenter-turned-chef from Portland, Oreg., is known for bringing "authentic" Thai food to America. At a food festival in Las Vegas, Ricker prepares a welcome dinner for the participating chefs at the much-loved Lotus of Siam, 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, Calif., and introduced lemograss, kaffir lime leaves and other ingredients to the American palate.

  • 2019-08-18T03:00:00-07:00
    KCETLINK
  • 2019-08-20T09:00:00-07:00
    KCETLINK
  • 2019-08-20T17:00:00-07:00
    KCETLINK

Food As Global Locavore

It isn't just recipes that get imported and exported between the East and West, but also food practices. The farm to table movement is not at all uniquely American. We travel around China's Hangzhou region with Dai Jianjun of Dragon's Well Manor and to Sang Lee Farms in New York's North Fork to see how widespread this movement to keep things local really is.

  • 2019-08-19T04:30:00-07:00
    KCET-HD