simply ming feature

Hawai'i - Ed Kenney

Coconuts, opah and plantains all show up in this week's dishes as Ming heads to Hawai'i. Ming catches up with chef Ed Kenney on Ma'o Organic Farms to harvest ingredients and coconuts for a few exotic dish and drinks. Heading to the kitchen, Ming and Ed create two unique takes on traditional dishes, before sitting down to taste their Hawai'ian creations.

Available until
2019-09-30T00:00:00-07:00

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Bryan Caswell

This week on Simply Ming, Houston chef Bryan Caswell joins us. Recognized by the James Beard Foundation, Food & Wine, and Bon Appetit as one of Texas's top chefs, Caswell barbecues a blackened black sea bass on the half shell with Swiss chard and a field pea saute. Next, Ming dishes up a crispy whole black sea bass. It's all happening this week on Simply Ming.

  • 2018-11-26T03:00:00-08:00
    KCET-HD

Sarah Grueneberg

Michelin star and James Beard Award-winner, chef Sarah Grueneberg comes in from Chicago to join Ming in his loft kitchen. Sarah whips up a tortelli verdi, her restaurant Monteverde's signature dish, while Ming makes a garlic chive wonton with a double ginger chicken broth. All that and more, this week on Simply Ming.

  • 2018-12-03T03:00:00-08:00
    KCET-HD

Ivan Orkin

This week on Simply Ming, chef Ivan Orkin, known as the American authority on all things ramen, joins Ming to make just that-ramen. Chef Orkin shows how to make a simple 30-minute at-home version of shoyu ramen - a dish that typically takes three days to prepare in his restaurant. Ming then counters with a quick vegetable ramen. Making ramen simple and easy, two ways, right here on Simply Ming.

  • 2018-12-10T03:00:00-08:00
    KCET-HD