Mind of A Chef, The
From ramen to rotting bananas, from Copenhagen to Kentucky, from pork buns to golf clubs, this series is a rethinking of a "travel/cooking show" - it feeds the gut and the mind. It dares to make connections between food and nature, science, music, art, sports, history, and pretty much anything else a renowned chef can stir up. It is an experience that unlocks the potential of food, travel and the mind. Narrated by Anthony Bourdain.
Sea/Salt (#210H) Duration: 26:46 STEREO TVPG
This episode focuses on April's love of the sea, which, as anyone who's had the pleasure of eating at her John Dory Oyster Bar knows, is deep and fully realized. April goes to Riverhead, New York, with her friend Chef Anita Lo. The two chefs go clamming and make clam chowder. In the kitchen, April makes carte da musica with bottarga and chili and travels to Oregon to visit her favorite salt purveyor, Ben Jacobsen. Harold McGee breaks down salt.
- KQED Life: Tue, Sep 23, 2014 -- 7:00pm
- KQED Life: Wed, Sep 24, 2014 -- 1:00am
Argentina (#303H) Duration: 26:46 STEREO TVPG
Fire is the most elemental part of a kitchen - without it, food would simply be eaten, never "cooked." And yet in the post-Nouvelle-Cuisine age, food and fire have become distant from one another. Ed travels to Argentina to visit Francis Mallmann, the country's most esteemed chef and the godfather of open-flame cooking, on his private island nestled in the foothills of the Andes. While on La Isla for three days, Francis and Ed create a feast that reunites the simplest - and arguably the best - ingredients and cooking techniques. Armed with fire, smoke, meat and salt, Ed relishes this once-in-a-lifetime experience.
- KQED Plus: Sat, Oct 4, 2014 -- 3:30pm email reminder
Louisville (#304H) Duration: 26:46 STEREO TVPG
Ed got his start in NYC, but now calls Louisville home and home is where the heart is. He discusses how living and working in Louisville have inspired, influenced and changed him over the past decade - Louisville is where he gently put aside his classic French technique and decided to do something all his own. Working with chef Kevin Ashworth from Ed's restaurant Milkwood, the chefs experiment with farmers market finds, allowing a view into how a new dish is created. Ed then delves into Louisville's fried chicken scene and cooks up his own version with North Carolina chef Ashley Christensen. Finally, honoring the woman who kept him in Louisville in the first place, Ed uses the city's German heritage as inspiration to cook hasenpfeffer for his wife, Dianne.
- KQED Plus: Sat, Oct 25, 2014 -- 3:30pm email reminder