Previews + Extras
Hawai‘i chefs Ed Kenney and Sheldon Simeon shop for dinner at the Baguio Market, Philippines, and have their senses rocked. Join the excitement as they forage from one vendor to the next ending with a lesson in filleting fish - Baguio style.
Hawai‘i chefs Ed Kenney and Sheldon Simeon learn how to cook pinapaitan, a traditional Ilocano dish, from Chef Peter Rodriguez. Ever the adventurous chefs, Ed and Sheldon have a hair raising experience when they taste raw papait as they prepare the ingredients.
Hawai‘i chefs Ed Kenney and Sheldon Simeon meet young poets who are preserving their culture through poetry. The poets write poems that reconnect them to their heritage and identity, and in the process Sheldon reflects on growing up in Hawai‘i, his connection to his heritage through food, and pride in being Filipino.
Found everywhere in the Philippines, tricycles are a popular mode of transportation. Hawai‘I chefs Ed Kenney and Sheldon Simeon get cozy in a tricycle ride as they make their way from Manila to Baguio.
Bravo Top Chef ‘s Fan Favorite Sheldon Simeon finds it easy to shine the light on traditional Filipino dishes - but it takes a first ever trip to the Philippines to rock his culinary senses. Born and raised in the small town of Hilo, Hawaii, Sheldon credits his dad for his love of the Filipino cuisine. Join Family Ingredients in an episode that shares everything about family, food and fun.
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