Beyond Pho | KCET
Beyond Pho
Season 2, Episode 4
Banh Mi. Spring rolls. Pho. The war and its subsequent refugees. These are things most commonly associated with the Vietnamese culture and its people. But a group of chefs in Los Angeles (including Cassia’s Bryant Ng and Diep Tran of Good Girl Dinette) are hoping to demonstrate that there’s so much more than that. Featured in the episode: Cassia in Santa Monica, Good Girl Dinette in Highland Park, Red Boat Fish Sauce, and Minh Phan of Porridge & Puffs.
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Brodard: An Empire Built on Spring Rolls
Brodard and its constellation of restaurants, which reach from Corona Del Mar to Garden Grove, is one of the most successful independently owned restaurant franchises in Orange County.
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migrant kitchen
Brodard: An Empire Built on Spring Rolls
Brodard and its constellation of restaurants, which reach from Corona Del Mar to Garden Grove, is one of the most successful independently owned restaurant franchises in Orange County.
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migrant kitchen
Vietnamese Immigration and Its Culinary Influence on the United States
There are many thriving Vietnamese communities in the United States which are also flourishing as culinary destinations.
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migrant kitchen
Chef Minh Phan on Finding Her Community
Making food isn't just about nourishment. Sometimes, it can also mean building connections and strengthening ties. Porridge and Puffs chef Minh Phan speaks about finding her community in an annual affair to celebrate the Lunar New Year.
Full Episodes
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The Migrant Kitchen
The Migrant Kitchen
S3 E1: The Jewish Deli
Season 3, Episode 1
The Jewish Delis of Los Angeles serve an important role for connecting heritage to food. Discover the delis that make up the fabric of Los Angeles life.
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The Migrant Kitchen
The Migrant Kitchen
S3 E2: Sequoia Sake
Season 3, Episode 2
Rooted in the traditions of Japanese sake brewing, Sequoia Sake works to resurrect an heirloom rice in California and pioneer the young but growing craft sake movement in the U.S.
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The Migrant Kitchen
The Migrant Kitchen
S3 E4: Mister Jiu's Chinatown
Season 3, Episode 4
With the rapid gentrification of the neighborhood, the face of the country’s oldest Chinatown is changing while a younger generation holds on to the traditions and flavors of the past.
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The Migrant Kitchen
The Migrant Kitchen
S3 E5: Man'oushe
Season 3, Episode 5
Two extraordinary women of Palestinian descent, Reem Assil and Lamees Dahbour, use food to bring their misunderstood homeland closer to Western tolerance and acceptance.
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The Migrant Kitchen
The Migrant Kitchen
S3 E6: Louis & Jazz
Season 3, Episode 6
Jazz Singsanong of Jitlada Thai and Louis Tikaram of E.P. & L.P. transport the palate around the world with the complex flavors of Thai cuisine.
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Clips & Segments
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The Migrant Kitchen
Bangkok Market has been serving the community since 1972. Take a quick look inside this institution with celebrated chefs, Jitlada's Jazz Singsanong and EP/LP's chef Louis Tikaram.
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The Migrant Kitchen
In the aftermath of 9/11, Reem Assil took it very seriously to advocate for the rights of Arabs in the U.S. In the midst of the backlash she received for being Palestinian, she found her deeper calling in cooking.
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The Migrant Kitchen
One pan may seem interchangeable with the other, but those in the culinary world know that the wok is designed thoughtfully. Experts talk about the wok's special design and how it contributes to the flavors and textures of Chinese cuisine.
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The Migrant Kitchen
Journalist Beto Lanz-Hola discusses what anthropologists have to say about this Mexican stew.
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Upcoming Airdates
The Jewish Deli
Season 3, Episode 1
The Jewish Delis of Los Angeles serve an important role for connecting heritage to food. Factor’s Famous Deli has been a central pillar for the community for 70 years while newcomers like Micah Wexler and Michael Kassar of Wexler’s Deli bring a fresh take to classic deli food traditions.
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2019-09-01T09:00:00-07:00KCET-HD
Sequoia Sake
Season 3, Episode 2
Jake Myrick and Noriko Kamei have taken their love for namazake and created Sequoia Sake, a small brewery in the heart of San Francisco. Rooted in the traditions of Japanese sake brewing, they work to resurrect an heirloom rice in California and pioneer the young but growing craft sake movement in the US.
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2019-09-08T09:00:00-07:00KCET-HD
El Jardín
Season 3, Episode 3
Chef Claudette Zepeda-Wilkins opens her new restaurant, El Jardín, in San Diego. Inspired by the traditions of generations of Mexican women and combining regional heirloom ingredients from across Mexico, Zepeda-Wilkins takes a huge risk to elevate the cuisine in her hometown.
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2019-09-15T09:00:00-07:00KCET-HD
Featured
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migrant kitchen season 3
The Ever-Shifting Future and Flavor of San Francisco’s Chinatown
Much of the restaurants in SF’s original Chinatown suffer from touristy mediocrity, but Chinatown’s deep community knows the neighborhood’s narrow streets contain a wealth of under-the-radar Chinese delicacies and flavors.
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Israeli-Palestinian conflict
La Cocina: An Incubator Kitchen Where Women, Immigrants Shine
Since it opened in 2005, La Cocina has grown 35 food businesses. This incubator kitchen gives mostly women, immigrants, moms and refugees a chance to succeed as a food entrepreneur in a highly competitive and male-dominated industry.
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immigrant culture
Pozole: The Most Controversial Soup in Indigenous Mexican Culture
Journalist Beto Lanz-Hola discusses what anthropologists have to say about this Mexican stew.
Articles
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The Migrant Kitchen
With the annual convening of the Bánh Chưng Collective, Chef Diep Tran keeps a beloved Lunar New Year culinary tradition alive to multigenerational participants.
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The Migrant Kitchen
Unlike wine, sake is best consumed fresh. The freshest sake you could arguably get your hands on is namazake or unpasteurized sake. Here's where to find it in Los Angeles.
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The Migrant Kitchen
Larb is a versatile Thai minced meat salad with many spellings, many ingredients and many fans.
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The Migrant Kitchen
While Los Angeles’ Thai Town may be diminutive in size, only occupying a half-mile stretch in East Hollywood, its existence has been symbolic and influential in Thai culture on a much grander scale, locally and transnationally.
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The Migrant Kitchen
Looking for the perfect dip with pita bread or fruits? Labneh, a Middle Eastern dish made from strained yogurt might be the answer to your prayers.
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The Migrant Kitchen
Since it opened in 2005, La Cocina has grown 35 food businesses. This incubator kitchen gives mostly women, immigrants, moms and refugees a chance to succeed as a food entrepreneur in a highly competitive and male-dominated industry.
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