No Passport Required

Boston

54m 41s

Host Marcus Samuelsson goes to the greater Boston area to learn more about Portuguese, Brazilian, and Cape Verdean food traditions. Marcus eats Portuguese chowder with halibut on a fishing boat, visits a Portuguese marketplace where he tries plenty of bacalhau, and later, in a home kitchen, he makes a bacalhau gratin with cheese and potatoes.

Episodes

Boston

S2 E6 - 54m 41s

Host Marcus Samuelsson goes to the greater Boston area to learn more about Portuguese, Brazilian, and Cape Verdean food traditions. Marcus eats Portuguese chowder with halibut on a fishing boat, visits a Portuguese marketplace where he tries plenty of bacalhau, and later, in a home kitchen, he makes a bacalhau gratin with cheese and potatoes.
Las Vegas

S2 E5 - 52m 4s

Host Marcus Samuelsson visits Las Vegas to learn more about the city’s long-standing Chinese community and their food traditions. He makes hand-pulled noodles and Peking duck, eats regional favorites from xiao long bar and beef noodle soup to cumin lamb and fish braised in clay pots.
Philadelphia

S2 E4 - 54m 41s

Host Marcus Samuelsson heads to Philadelphia, where he meets new friends and old, and learns more about the city’s Italian food scene. Italian-Americans have been driving food culture in the U.S. for over a century, and Philadelphia is one of the original hubs for both classic and modern Italian cuisine.
Houston

S2 E3 - 54m 41s

Host Marcus Samuelsson visits Houston to learn more about food and community in the Nigerian and greater West African diaspora. Centered around the large Nigerian population but also focused on Senegalese, Ghanaian, and other West African cultures, the episode explores how West African immigrants preserve recipes and food traditions and re-contextualize them in the Houston dining scene.
Los Angeles

S2 E2 - 54m 33s

Host Marcus Samuelsson arrives in sunny Los Angeles to meet with Armenians influencing the city's food scene. Armenian food is diaspora food — the community is widespread, building homes in countries like Turkey and Syria following the Armenian Genocide.
Seattle

S2 E1 - 54m 41s

Host Marcus Samuelsson goes to Seattle, where he spends time with immigrant and second-generation Filipinos who are taking charge of their city's food scene. As Filipino food gains more national, mainstream recognition, members of the community are working to tell the story on their own terms.

Extras + Features

The Bacalhau Room at Portugalia Marketplace

S2 E6 - 2m 49s

Father and son Fernando and Michael Benevides give Marcus a tour of their storeroom for bacalhau, an ageless Portuguese take on salt cod that involves air drying, freezing, and finally thawing, which can then be used in myriad Portuguese dishes, from broth stock to savory pastry filling.
Candida Rosa at Izzy's Diner

S2 E6 - 2m 5s

On a cold day in New Bedford, Massachusetts, singer Candida Rosa talks with Marcus about her roots. She is from Cape Verde: a group of islands 400 miles off the western coast of Africa, a crossroads of early exploration of the Atlantic, and supposedly home to the first slave trading post.
Capoeira and pastries with Mestre Chuvisquinho

S2 E6 - 2m 12s

Mestre Chuvisquinho, a master capoeirista from Sao Paulo, Brazil, teaches one of his capoeira classes. Capoeira is a combination of music, dance, and martial arts, originally used by African slaves for secret intercommunication. Later, Mestre and Marcus eat at Pastelaria, a cafe specializing mostly in Brazilian street food.
Capoeira in the Context of the Brazilian Slave Trade

S2 E6 - 3m 9s

Capoeira is a combination of music, dance, and martial arts, originally used by African slaves for secret intercommunication. Mestre Chuvisquinho, a master capoeirista, talks to Marcus about growing up practicing capoiera in his community in Sao Paulo, Brazil, and how it helped him focus his energies. Marcus touches on the inextricable influence of the slave trade on Brazilian culture.
Preview: Boston

S2 E6 - 30s

Host Marcus Samuelsson goes to the greater Boston area to learn more about Portuguese, Brazilian, and Cape Verdean food traditions. Marcus eats Portuguese chowder with halibut on a fishing boat, visits a Portuguese marketplace where he tries plenty of bacalhau, and later, in a home kitchen, he makes a bacalhau gratin with cheese and potatoes.
Chef Alan Ji at Palazzo's Upscale Restaurant Mott 32

S2 E5 - 2m 39s

Executive chef Alan Ji, of Las Vegas casino Palazzo's upscale Chinese restaurant Mott 32, demonstrates precision as he prepares lobster ma pa tofu.
Professor Emeritus Sue Fawn Chung

S2 E5 - 1m 50s

Author and UNLV Professor Emeritus in History Sue Fawn Chung discusses the incentives that brought thousands of Chinese immigrants to the U.S. in the 19th and 20th centuries, including the gold rush and the building of the railroads. Marcus explains the strange American expectation for monolithic Chinese food experiences despite the many differences between many types of Chinese cuisines.
Chef Yong Liu at Chengdu Taste

S2 E5 - 1m 34s

Chef Yong Liu of Chengdu tastes remarks on the unique and comprehensive flavors of Sichuan cuisine: numbing, sour, sweet, bitter, spicy, and more. He discusses his desire to appeal to a wide audience, beyond just the Chinese community, while preparing kou shui ji (steamed chicken with chili oil and peanuts), as well as toothpick lamb.
Preview: Las Vegas

S2 E5 - 30s

Host Marcus Samuelsson visits Las Vegas to learn more about the city’s long-standing Chinese community and their food traditions. He makes hand-pulled noodles and Peking duck, eats regional favorites from xiao long bar and beef noodle soup to cumin lamb and fish braised in clay pots.
Vincent, Joseph, and Vincent Jr. at Termini Bakery

S2 E4 - 2m 10s

Termini Bakery owner Vincent Termini and his sons, general managers Joseph Termini and Vincent Termini Jr., guide us through the century-old process of baking their famous family recipe for ricotta cheese cannoli with chocolate chips.
Francis Cratil-Cretarola at Le Virtù

S2 E4 - 2m 51s

Francis Cratil-Cretarola, owner of upscale Italian restaurant Le Virtù in Philadelphia, speaks with Marcus about the causes that led to Abruzzian immigration to the U.S., including his own grandfather, who came to the conclusion that the best way to help his family was to leave his home in Italy, in 1909.
Chef Damon Menapace at Le Virtù

S2 E4 - 2m 58s

Chef Damon Menapace explains the sourcing of some of his ingredients, opting to go local more often than importing, as is custom in Abruzzo. This is part of an overall effort at Le Virtù to respect the origins of the food on their menu. After tasting the taccozzelle that chef Damon prepares, Marcus likens it to a symphony orchestra playing metallica: delicate and rustic.

Schedule

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No Passport Required

Detroit

Friday
Apr 23

4:00 pm

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1 Hour

An exploration of the culture and flavor of Detroit's Middle Eastern community includes a meal with a Syrian refugee family, falafel, making Iraqi bread and a 700-person Lebanese wedding.
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No Passport Required

Detroit

Saturday
Apr 24

5:00 am

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1 Hour

An exploration of the culture and flavor of Detroit's Middle Eastern community includes a meal with a Syrian refugee family, falafel, making Iraqi bread and a 700-person Lebanese wedding.
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No Passport Required

New Orleans

Monday
Apr 26

4:00 pm

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1 Hour

The influence of Vietnamese cuisine on New Orleans; from pho to banh mi, young chefs translate culinary traditions for a new generation.
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No Passport Required

Chicago

Tuesday
Apr 27

4:00 pm

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1 Hour

The heritage and cuisine of the Mexican community in Chicago; tacos de cecina; grilled nopales; the secrets of mole sauce.
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No Passport Required

Chicago

Wednesday
Apr 28

5:00 am

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1 Hour

The heritage and cuisine of the Mexican community in Chicago; tacos de cecina; grilled nopales; the secrets of mole sauce.
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No Passport Required

Queens, NYC

Wednesday
Apr 28

4:00 pm

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1 Hour

The roots and cuisine of the Indo-Guyanese community in Queens, N.Y.; Trinidadian roti; a cross-cultural bush cook; cricket; making a traditional Guyanese chicken curry.
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No Passport Required

Queens, NYC

Thursday
Apr 29

5:00 am

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1 Hour

The roots and cuisine of the Indo-Guyanese community in Queens, N.Y.; Trinidadian roti; a cross-cultural bush cook; cricket; making a traditional Guyanese chicken curry.
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No Passport Required

Miami

Thursday
Apr 29

4:00 pm

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1 Hour

The flavors and heritage of the Haitian community in Miami.
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No Passport Required

Miami

Friday
Apr 30

5:00 am

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1 Hour

The flavors and heritage of the Haitian community in Miami.
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No Passport Required

D.C.

Friday
Apr 30

4:00 pm

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1 Hour

Washington, D.C.'s, Ethiopian community.

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