preparation

The Talk – Race in America

 

In the wake of recent tragic and fatal events between men of color and law enforcement, learn how black and Hispanic families counsel their kids to stay safe if they are stopped by the police.

 

NATURE
Legendary White Stallions

 

This is the story of the world-famous Lipizzaner stallions, from their origins in ancient times to the almost unknown drama of their rescue in 1945. The program focuses on the bond that develops between horse and rider, beginning at the Spanish Riding School in Vienna. Here the perfect harmony between horse and rider, as well as the beauty and power of the magnificent white stallions, is celebrated in their impressive performance.

 

LUCKY CHOW
Northern Thai Cuisine

 

A celebration of northern Thai cuisine features chef Andy Ricker, who’s credited with bringing authentic Thai food to America. With Lotus of Siam chef-owner Saipin Chutima, he prepares a welcome dinner for the chefs at a Las Vegas food festival; and Jet Tila, one of the attendees, recalls when his family opened a Thai grocery store in Hollywood. Also: a Thai temple in L.A. is visited.

 

LUCKY CHOW
Koreatown U.S.A.

 

This new series travels across the United States to explore Asian cuisine’s impact on American food culture. Hosted by Danielle Chang, the six-part series explores a wide variety of Asian food and drink and meets the new generation of chefs and entrepreneurs dedicated to keeping traditions alive. The series features renowned chefs and culinary personalities such as Top Chef winner Kristen Kish, YouTube sensation Maangchi, Chinese master chef Susur Lee and ramen entrepreneur Ivan Orkin.

 

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. Back in New York, Top Chef winner Kristen Kish, a Seoul-born Korean adoptee, receives a kimchi tutorial from Korean YouTube sensation, Maangchi. The episode ends with a night out at Pocha 32, an export of Korea’s popular “tent” restaurants.

 

Olympic Quest: Teshya and Clarissa

Olympic Quest: Teshya Alo and Clarissa Chun

 

This special presentation celebrates two Olympic hopefuls from Hawaii: Teshya Alo and Clarissa Chun. They are competing in the U.S. Olympic Wrestling Trials on April 9-10 in Iowa City.

 

The film Winning Girl follows the four-year journey of Hawaii teenager Teshya Alo, whose sights are set on taking the gold at international judo and wrestling championships. Throughout, she also faces the challenges of growing up.

 

Then, Clarissa Chun talks to Leslie Wilcox about her experiences in what she calls a “fun but gruesome” sport. Long before winning an Olympic bronze medal in wrestling, Clarissa started competing in judo at age 7. By the time she took up wrestling at Roosevelt High School, Clarissa was unfazed about grappling with both boys and girls.

 

MOVEABLE FEAST WITH FINE COOKING
Miami, Part 2: Biscayne Bay

 

This series combines flavorful ingredients, top chefs and beautiful locations for the ultimate dining experience. In the third season of the Emmy-nominated series, Australian Chef Pete Evans goes coast-to-coast, and across the sea, traveling to Nashville, Louisville, Miami, San Antonio, Hawaii and other US locations to meet the best chefs in each area and cook a delicious meal that incorporates local and seasonal ingredients.

 

Miami, Part 2: Biscayne Bay
Host Pete Evans joins Chef, restaurateur, and James Beard award-winner Michael Schwartz and his friend Chef Giorgio Rapicavoli in Miami at Biscayne Bay. Their first stop is Sublicious Farms, a gourmet mushroom farm to pick up oyster mushrooms for Giorgio’s mushroom terrine with pickled onions and charred bread. Next they visit Michael’s favorite seafood shop, the Casablanca Fish Market to source some fresh catch for Michael’s crab fritters and mixed seafood fideua. They finish off the evening with Michael’s dessert peaches on the grill with local honey, crema, coconut and yogurt.

 

THE MIND OF A CHEF
Restrictions

 

Chef David Kinch has forged a distinctive culinary path, putting him at the forefront of new contemporary California cuisine with his restaurant Manresa. Influenced by French and modern Catalan cooking, Kinch finds inspiration from European traditions and refinement, American ingenuity and the bounty California offers. For nine consecutive years, Manresa has held two Michelin stars. His first cookbook, Manresa: An Edible Reflection, was nominated for the James Beard Foundation “Cooking from a Professional Point of View” award.

 

Restrictions
Join Chef Kinch as he tackles the challenges chefs face due to picky eaters. He sees these challenges as a unique opportunity to challenge himself as a chef.

 

THE MIND OF A CHEF
Fire

 

Chef David Kinch has forged a distinctive culinary path, putting him at the forefront of new contemporary California cuisine with his restaurant Manresa. Influenced by French and modern Catalan cooking, Kinch finds inspiration from European traditions and refinement, American ingenuity and the bounty California offers. His pursuit of exceptional products inspired an exclusive partnership with Love Apple Farms, where most ingredients for Manresa are grown. For nine consecutive years, Manresa has held two Michelin stars. Following a fire in 2014, Manresa reopened in 2015, receiving a four-star review from the San Francisco Chronicle. His first cookbook, Manresa: An Edible Reflection, debuted in October 2013 and was nominated for the James Beard Foundation “Cooking from a Professional Point of View” award.

 

Fire
Join Chef David Kinch as he explores how a devastating restaurant fire changed and improved him. He also prepares some dishes that came out of that challenging period of his life, with one of them being a new signature dish.

 

A CHEF’S LIFE
Cracklin’ Kitchen

 

A Chef’s Life is a documentary and cooking series that takes viewers inside the life of Chef Vivian Howard, who, with her husband Ben Knight, returned home to open a fine dining restaurant in small-town Eastern North Carolina. Each episode follows Vivian out of the kitchen and into cornfields, strawberry patches and hog farms as she hunts down the ingredients that inspire her menus. Using a chef’s modern sensibilities, Vivian explores Southern cuisine, past and present – one ingredient at a time. A celebration of true farm-to-table food, the series combines the action and drama of a high-pressure business with the joys and stresses of family life.

 

Cracklin’ Kitchen
Vivian goes about christening the restaurant’s new “whole animal, no waste” program with two pigs from Warren Brothers’ farm. She uses everything – including the skin – and, on her father’s recommendation, demonstrates how to make sweet potatoes with cracklins.

 

THE MIND OF A CHEF
Buddies

The Mind of a Chef title card and logo of this series

 

Join executive producer and narrator Anthony Bourdain as he takes viewers inside the mind of noted Korean American chef and restaurateur David Chang, a New York Times best-selling author and chef-owner of the Momofuku restaurant group. Chang brings a voracious appetite for food knowledge and a youthful exuberance to cooking and travel, whether cooking in his kitchens in New York and Australia or traveling for inspiration to Japan, Denmark, Spain or Montreal.

 

Buddies
David Chang cooks and goofs around with his friends Peter Meehan in Japan, Laurent Gras, Sat Bains, and Rene Redzepi in Copenhagen.

 

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