Gourmet’s Diary of a Foodie
Saturdays at 7:30 pm
From spicy biryani in South India and bustling farmers markets in Mexico, to soy sauce factories in Hong Kong, self-professed food lovers across the globe are bursting with new culinary tales to share. The second season of this James Beard award-winning series promises to unearth an all-new feast of fabulous food trends, exotic ingredients, and in-the-know food players.
With the breadth of international travel combined with a passion for food, “Gourmet’s Diary of a Foodie” delivers a unique cultural look at the world, food first. Each episode dives into the diverse realm of the world’s greatest cuisine, from New Zealand’s purest honey to Italy’s famous Parmigiano Reggiano. Infused with “green” elements, the delicious series reveals examples of sustainable farming and fishing, as well
as new efforts to cultivate organic dairy, meat, and plant products.
International foodies serve up edgy and provocative commentary about the local cuisines explored in places such as Vietnam, France, Chile, and Morocco. Back in the test kitchen, Gourmet’s Editor in Chief Ruth Reichl and her expanded team of seasoned epicurean experts—including John “Doc” Willoughby, Zanne Early Stewart, and Ian Knauer—will show viewers how to bring these internationally inspired dishes into their own home.
“The international food landscape is richly varied, yet closely married to the regional culture,” adds Reichl. “Bringing these incredible finds into our viewers’ homes offer a more intimate look at how people all around the world fuel their own passion for food.”
Episodes
Souther India: The Spice of Life
What is the secret of South Indian cooking? Join us as we travel to a region considered "off the beaten path" and uncover South India's spice rack of cultures and cuisines. We'll visit the home of an award-winning author where she savors the enduring recipes and aromatic spices that connect her to family and an ancient past. Next, we'll visit a tiny farming community where local farmers cultivate indigenous ragi grain without the use of pesticides. We'll also travel along the western Malabar coast where a distinguished chef makes a local favorite using the region's abundant seafood and coconuts. Join us as we take a journey across India and experience the spices that define our cuisine. Back in the Gourmet kitchen, we're spicing up dinner with a simple recipe for tandoori chicken.
New Zealand: The Rugged Land
With about 10,000 miles of rugged, unspoiled coastline and relative isolation from the rest of the world, New Zealand is the perfect place for growing fresh, organic fare. We'll travel across New Zealand and meet the faces behind the "purest honey," hand-crafted goat cheese, single vineyard excellence, and farm-raised venison. Join us as we learn how local products and the natural bounty of land influence cuisines around the world. And in the Gourmet kitchen, we're ready for dessert! The taste of fresh honey adds the perfect touch of sweetness to a toffee wafer.
Bread: The foundation of a Meal
Bread: A simple staple at the center of almost any meal, on every table, across the globe. We'll travel through the bustling streets of Paris to learn the secrets behind the beautifully baked French loaf, and then head to Italy where an Italian baker shares the legend of Tuscan bread. We'll also travel to the Adirondack Mountains of Upstate New York where we experience a baker who sees bread as a philosophy. From France to Upstate New York, we'll show you the diverse realm of the world's best artisanal bakers. Back in the Gourmet kitchen, we'll get a taste of a legendary recipe for savory Brioche from Richard Bertinet.
Hidden Hong Kong
We'll take you on a tour of Hong Kong's private kitchens, buried storefronts, and other hidden secrets known only by the most devoted foodies of Hong Kong. We'll meet chefs of these hidden hideouts and discover the experimental approaches and fusion of ingredients that make what they do so extraordinary. We'll also visit a family-run factory where soy sauce is made using an ancient method. Join us as we uncover where ancient traditions and new culinary methods live in Hong Kong Hideouts. Back in the Gourmet kitchen, we're spicing up your life with oyster sauce, a cornerstone of Asian flavor.
North Carolina: BBQ and Beyond
We’ll show you what southern cooking is all about, and it’s not just grits and gravy. We’ll travel
to North Carolina where we see the old-style tradition of BBQ come alive with legendary pit
master, Ed Mitchell. Next, we’ll visit an eco-friendly trout farm in the Appalachian Mountains
and experience the unique combination of Asian and BBQ cuisine The Lantern, a famous
restaurant in Chapel Hill. Join us as we travel across the Tar Heel State and discover the
many old and new traditions of BBQ cooking. Back in the gourmet kitchen, we’re sharing a
recipe that no one can resist: okra fritters.
Bloggers: Confessions of the Food-Obsessed
Experience the world of the food-obsessed as four stars of the blogging world share their
opinions on all things edible. From Vietnam to San Francisco, we’ll uncover the unseen and
untried as these bloggers show us how to go incognito on the outskirts of Hong Kong and
gather the sweet goods on the streets of Paris. Join us as we visit bloggers who know that
creating a culinary tale is not just about the food, it’s about the adventure along the way.
Back in the gourmet kitchen, Ruth Reichl shares a blog-worthy recipe for apricot pie.
Baja: The New Provence
We’ll travel to Baja, the peninsula south of California in Mexico that is fast becoming an
epicenter in the culinary world. We’ll meet a chef who uses fresh herbs, vegetables, and
seafood for his restaurant Laja that is considered a “destination,” not a restaurant. We’ll also
travel to a wine school in the fertile valley of Guadalupe then visit a French chef who runs a
fi ve-diamond resort restaurant in Los Cabos, Mexico. Join us as we show you why this
Mexican hotspot is compared to the gastronomic powers in France. And in the gourmet
kitchen, we’re sharing a savory recipe for mongolian stewed garlic.
Bovine Rhapsody
Everything you need to know about cows and more! We’ll take you to the rugged landscape of the
Italian wild west in Southwest Tuscany where semi-wild Maremmane inspire a local specialty, Bollito.
Next, we’ll travel to Morocco to experience freshly made Beldi butter, and we’ll also experience
chocolate milk from the American heartland. From Italy to Upstate New York, we’ll show you how
cows infl uence cuisines around the world. Back in the gourmet kitchen, we’re spicing up a basic cut
of meat with a fl avorful dry rub and homemade BBQ sauce.
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