Coast Guard and Philly | KCET
Coast Guard and Philly
Season 1, Episode 5
Food can be a strong source of comfort and enabler of camaraderie as expressed by Coast Guard cook Arianna Gunn and South Philadelphia Fire Department resident chef and Marine veteran Bill Joerger. Chef de Cuisine Holly Jivin, who leads a team of more than 30 people at The Bazaar by José Andrés at the Beverly Hills SLS, prepares the restaurant’s signature interpretation of a “Philly Cheesesteak.”
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meals ready to eat
Chefs in Strange Places: Cooking in Unique Situations
KCET visits a cafeteria, a firehouse kitchen and a school for the Coast Guard’s culinary specialists to learn what it’s like to cook in unique settings.
Related
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meals ready to eat
Chefs in Strange Places: Cooking in Unique Situations
KCET visits a cafeteria, a firehouse kitchen and a school for the Coast Guard’s culinary specialists to learn what it’s like to cook in unique settings.
-
meals ready to eat
The Military's Subtle but Pervasive Influence on the Modern Restaurant
Men and women in fatigues are probably the last things we think of just as we dig into a beautifully-plated dish at an upscale restaurant, but the culinary and military worlds overlap in surprisingly countless ways.
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meals ready to eat
Five Iconic Dishes that Arrived Because of the Military
Here are five dishes that arrived because of military influences and the story behind them.
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Full Episodes
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Meals Ready to Eat
Meals Ready to Eat
S1 E1: Natick and Fort Lee
Season 1, Episode 1
Meet the scientists and chefs working to ensure the health and well-being of our nation’s finest, even as they are challenged by the toughest terrains and harshest conditions in the world.
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Meals Ready to Eat
Meals Ready to Eat
S1 E2: Darling Farm and 10th Mountain Whiskey
Season 1, Episode 2
Visit Former Army Ranger Battalion member Jon Darling’s farm and 10th Mountain Whiskey, a craft distillery that honors the legacy of the daring World War II Army division. The Nice Guy Mixologist Matt Seigel makes a a “Lamb-Infused Whiskey Cocktail."
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Meals Ready to Eat
Meals Ready to Eat
S1 E3: CIA and Petit Trois
Season 1, Episode 3
Walk the halls of the Culinary Institute of America (CIA). Spend time with Chef Ludo Lefebvres’ lieutenant, Will Marquardt, Army veteran and Chef de Cuisine at Petit Trois, as well as Top Chef Master Neal Fraser owner of downtown L.A. restaurant Redbird.
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Meals Ready to Eat
Meals Ready to Eat
S1 E4: Okinawa and Guam
Season 1, Episode 4
Travel across the Pacific to Okinawa and Guam where the U.S. military has been a strong influence for decades. Top Chef winner Mei Lin explore the fusion of Asian and American flavors with her “Island Congee with Coconut Milk-Braised Pork Shoulder.”
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Meals Ready to Eat
Meals Ready to Eat
S1 E5: Coast Guard and Philly
Season 1, Episode 5
Coast Guard cook Arianna Gunn and South Philadelphia Fire Department resident chef and Marine veteran Bill Joerger show they provide sustenance for those on a mission. Chef de Cuisine Holly Jivin prepares Beverly Hills SLS-style Philly Cheesesteak.
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Clips & Segments
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Meals Ready to Eat
At the Meir family grove, a Jewish kibbutz meals brings people from both sides of West Bank's wall, sharing a common hope for peace and prosperity for their future generations.
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Meals Ready to Eat
Inspired by his wife of Lebanese, Iraqi and Palestinian heritage, Chef Tim Hollingsworth infuses this beef tartare dish with the flavors of the Middle East using lavash cracker, aleppo, mint and bulgur and celebrating the merits of olive oil.
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Meals Ready to Eat
Walk the streets of Tel Aviv; step into to Kobi’s Hummus Bar, which encourages Arabs and Jews to share a meal together; and visit a olive farm hosting a Jewish Kibbutz meal open to Jewish, Arab and Christian communities.
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Meals Ready to Eat
Visit Sholi Olive Grove in Palestine to meet Rabbis for Human Rights and Shiloh to talk with a member of the Benjamin Regional Council.
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Articles
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Meals Ready to Eat
Sometimes, one of the most important acts of diplomacy during war is to share food.
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Meals Ready to Eat
Inspired by his wife of Iraqi and Palestinian heritage, Chef Hollingsworth infuses this beef tartare dishes with the flavors of the Middle East.
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Meals Ready to Eat
KCET visits a cafeteria, a firehouse kitchen and a school for the Coast Guard’s culinary specialists to learn what it’s like to cook in unique settings.
-
Meals Ready to Eat
Make this modern taken on a classic Philly Cheesesteak sandwich, served in the style of José Andrés' The Bazaar at SLS Hotel.
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Meals Ready to Eat
Here are five dishes that arrived because of military influences and the story behind them.
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Meals Ready to Eat
In a globalized world, we owe our diversity of foods from these colonial and military patterns. Military — for better or for worse — is a culture that affects the countries that it is present in, often long after it leaves.
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Upcoming Airdates
Israel
Season 1, Episode 6
Journey to Nablus in The West Bank and the streets of Tel Aviv in search of food that brings people together. Tim Hollingsworth, former chef de cuisine for Thomas Keller’s Michelin-starred restaurant The French Laundry and now Executive Chef at downtown L.A. restaurant Otium, cooks up a “Middle-Eastern Beef Tartare with Bulgur, Yogurt, Mint & Walnut Muhammara” inspired by his wife of Palestinian and Iraqi descent.
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2019-04-28T00:30:00-07:00KCETLINK
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