Food

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Join chef Marcus Samuelsson on an inspiring journey across the U.S. to explore and celebrate the wide-ranging diversity of immigrant traditions and cuisine woven into American food and culture.

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: asset-mezzanine-16x9

    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: asset-mezzanine-16x9

    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: asset-mezzanine-16x9

    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: asset-mezzanine-16x9

    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: asset-mezzanine-16x9

    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: asset-mezzanine-16x9

    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

  • Chef Yong Liu at Chengdu Taste: asset-mezzanine-16x9

    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.

  • Chef Damon Menapace at Le Virtù: asset-mezzanine-16x9

    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.

  • Vincent, Joseph, and Vincent Jr. at Termini Bakery: asset-mezzanine-16x9

    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: asset-mezzanine-16x9

    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.

  • James and Jolly Onobun at Jolly Jolly Bakery: asset-mezzanine-16x9

    James and Jolly Onobun at Jolly Jolly Bakery

    S2 E3 - 2m 7s

    James and Jolly Onobun, owners of Jolly Jolly Bakery, share their passions for their business, their origin story, what to look for in a Nigerian agege bread (a pillowy texture), and their desire to leave something good for their sons.

  • Chef Jonathan "Jonny" Rhodes at Restaurant Indigo: asset-mezzanine-16x9

    Chef Jonathan "Jonny" Rhodes at Restaurant Indigo

    S2 E3 - 3m 46s

    Chef Jonathan "Jonny" Rhodes discusses aking the reigns from African-American soul food pioneers and their industrious use of available ingredients. Chef Jonny demonstrates his creativity for Marcus, cooking a dry-aged heritage pheasant filled with jollof rice, and finishing with a dessert of emulsified candied yams, pecan butter, granola, and torched marshmallows.

  • Kemi Ariyo and Kavachi Ukegbu at Wazobia Market: asset-mezzanine-16x9

    Kemi Ariyo and Kavachi Ukegbu at Wazobia Market

    S2 E3 - 3m 3s

    Jollof rice is one of the most popular dishes in West Africa. Marcus tries some Nigerian jollof rice at Wazobia Market in Houston and draws comparisons to jambalaya from the southern U.S., essentially a derivative of jollof. Kavachi tells Marcus a story about her third grade teacher not accepting West African food, after having asked the students to bring in home cooking to share with the class.

  • The Yegiazaryans at Su-Boereg and Monta Factory: asset-mezzanine-16x9

    The Yegiazaryans at Su-Boereg and Monta Factory

    S2 E2 - 2m 31s

    Mother and son Evelina and Sarges Yegiazaryan explain their process for churning out 10,000 sini-monta (Armenian beef dumplings) per day, by hand. Having begun as a wholesale operation, they eventually opened their doors to the public, and since then, they've provided a hearty taste of home to members of the Armenian diaspora, while also broadening the palates of non-Armenian Angelenos.

  • Preview: Los Angeles: asset-mezzanine-16x9

    Preview: Los Angeles

    S2 E2 - 30s

    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.

  • Ara Zada at Zorthian Ranch: asset-mezzanine-16x9

    Ara Zada at Zorthian Ranch

    S2 E2 - 2m 53s

    Armenian-American LA surfer and chef Ara Zada discusses his Egyptian and Armenian roots, eating cow foot soup atop the tallest peak in Armenia, his discoveries about the origins of traditionally Armenian dishes, and the ongoing conversation between the cuisine of the Armenian diaspora, and the cuisine that can be found in Armenia proper today.

  • Andy Kozanian at Kozanian Ranch Market: asset-mezzanine-16x9

    Andy Kozanian at Kozanian Ranch Market

    S2 E2 - 3m

    Andy Kozanian, owner of Kozanian Ranch Market in LA, discusses the beauty of some of his imported Armenian food ingredients, and points out other nations' dishes to which Armenians have added their own signature. He then shows Marcus the preparation of simple, ageless Armenian flatbread, lavash.

Schedule

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