Las Vegas is home to a hot rod car club community which over the decades has been connected to the rise of rockabilly music. Through Luke Metz and his band, Shanda & The Howlers, we learn how this bond between fashion, music and cars was created.
The US Virgin Islands is one of the most popular destinations in the Caribbean - how about their cuisine? With a true blue Jeep 4x4, Sashi explores the chains of islands, learning stories of local cuisines, brand new distilleries and much more
Sashi is doing something he's never done! A layover style episode. He's got just 24 hours in the desert metropolis of Dubai. After seeking out the hive of human activity at Dubai's bustling souks, Sashi does the absolute opposite, by venturing out in the desert.
Sashi is back in Hong Kong to take another peek into different facets of the city. He explores Taiwanese tea culture, has a bowl of beef noodles in the city's most famous joint - and then, he pivots to Hong Kong's famous bar and mixology scene.
Gord is in Dangriga, Belize to explore the country's unique melting pot of African, Spanish and Caribbean cuisines. Taking to the streets, he tastes the wares of vendor after vendor - Johnnycakes, tamales, garnaches - Belize's heavenly taco. And then at the Dangriga market, our Delinquent Gourmet discovers varieties of fish he's never even heard of!
Indonesia is home to thousands of islands and exotic ingredients. But the most famous one is without a doubt, Bali. Known as a respite for travelers seeking health retreats, luxury villas, and lush tropical getaway experiences, Bali is without a doubt one of the most frequented island destinations. But there is a hidden side to it that is seeded in culture, mystery and traces of the grand splendor of Bali's ancient kingdom legacy. To help him explore this, Sashi meets up with Reynaldo De Luna, the executive chef at the legendary Amandari. With Rey's guidance, Sashi gets a first hand look at ancient temple ceremonies, foraging in the true wilds of Bali seeking out cashew, cloves, vanilla, and other exotic ingredients. This is the an insider's look into the authentic culinary side of Bali, something that is completely hidden to the Western world!
Indonesia is home to thousands of islands and exotic ingredients. But the most famous one is without a doubt, Bali. Known as a respite for travelers seeking health retreats, luxury villas, and lush tropical getaway experiences, Bali is without a doubt one of the most frequented island destinations. But there is a hidden side to it that is seeded in culture, mystery and traces of the grand splendor of Bali's ancient kingdom legacy. To help him explore this, Sashi meets up with Reynaldo De Luna, the executive chef at the legendary Amandari. With Rey's guidance, Sashi gets a first hand look at ancient temple ceremonies, foraging in the true wilds of Bali seeking out cashew, cloves, vanilla, and other exotic ingredients. This is the an insider's look into the authentic culinary side of Bali, something that is completely hidden to the Western world!
Chef Khanh Ong travels to Cairns, Australia where he embarks on an adventure to the rainforests of Mission Beach. Learning from locals, he learns how to hunt mud crabs with a spear on the traditional fishing grounds of the Kuku Yalanji people.
In Kolkata street-food isn't only about the Hawker stalls. The Coffee Houses are part meeting place, part restaurant, part community hall. Serving up quick and simple food for the multitudes.
In a vibrant exploration of textures and tastes, Will dives into the world of Indian street food chats and snacks, some of the most loved and sought after dishes in all of India. The original fast food.
Rodney is in Sardinia, Italy, where he finds culinary inspiration around every corner. High in the Sardinian hills, his hosts prepare their specialty - roasted suckling pig. After sitting down to an outdoor family meal (where even the dog helps himself!), Rodney samples a myrtle-flavored liquor before dancing with his gentlemen hosts.
In Fez, Morocco, not much has changed since the Middle Ages but Rodney is determined to stir things up and find tantalizing new dishes he can bring home.
Rodney is in Porto, Portugal. And although he's not yet a huge fan of Portuguese food, he's here to see if this seaside city can inspire him to change his mind. After watching the fishermen haul in their catch, Rodney cooks up lunch for one of the fishermen and his wife.
Gord is in Dangriga, Belize to explore the country's unique melting pot of African, Spanish and Caribbean cuisines. Taking to the streets, he tastes the wares of vendor after vendor - Johnnycakes, tamales, garnaches - Belize's heavenly taco. And then at the Dangriga market, our Delinquent Gourmet discovers varieties of fish he's never even heard of!
The city of Kolkata is one of the most densely populated in the world. That's a lot of mouths to feed. Fortunately, it's a place that knows just how to do it. Fuelled by the bustling energy of street vendors, Will seeks inspiration from Indian working man's essentials.
Kolkata's extraordinary street-food scene has been influenced by its various conquerors and rulers. The most profound influence has been from the fabulously rich and powerful Mughals. Will reimagines classic dishes while also incorporating the unique street food flavours he encounters.
Liesel embarks on a journey to the country of over 7000 islands, the Philippines. From the serene to the seedy, she combs through metro Manila discovering the food this culinary spectrum includes bouncing around trying the popular fast food joints, meeting the local experts such as blogger Cheryl Tiu, a taste of history at the world's oldest Chinatown, an unexpected dancing session at the Spanish haunts of Manila, to rubbing shoulders with the elite Chefs of the city. All in a quest to answer just why Filipino cuisine is unheard of!
Daniel Barratier has worked with some of the best chefs traveling the world, now he's back in his hometown, Annecy, the ”Venice of the French Alps" were he invested in a true fine dining restaurant.
In today's program we will visit the star-chef Pascal Barbot, who became independent at age twenty-seven. Reservations at his 2 star Michelin-awarded restaurant Astrance are booked months ahead.
Today we'll visit the wonderful city of Paris and the restaurant of Eric Trochon - Solstice - an informal yet elegant restaurant awarded with a Michelin star.