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Food Trip with Todd English
About The Show:
In Food Trip With Todd English, the master chef, author and restaurateur again brings his talent and taste for reinventing traditional cooking to public television. During his travels at home and abroad, Todd explores a different dish or culinary tradition, drawing inspiration for new recipes from each locale's native cuisine and ingredients. He ventures to the Far East to learn more about Tokyo's sushi delicacies and its prized Kobe beef. In Phoenix, Todd explores the city's Mexican influences, tasting fish tacos and chili from some of its best taquerias. Later, Todd discovers the breads that define New York City's diverse ethnic neighborhoods — from the delicious naan of East 6th Street's Indian restaurants to the classic bialy.
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Todd English
One of the most decorated, respected, and charismatic chefs in the world, Todd English has been recognized by several of the food industry’s most prestigious publications, established one of the best-known restaurant brands in the nation and published three critically acclaimed cookbooks.
Japan: The Freshest of Fish #101 Todd English takes viewers on an exploration of Tokyo and its famous sushi delicacies. Tracing sushi's history as fresh, raw fish combined with sweet, vinegared rice, Todd goes behind-the-scenes at Tokyo's fish market. Join Todd as he visits some of the finest sushi restaurants in the world; Tokyo's kitchen district to admire the precision of sushi knives, and the sushi academy for a glimpse of the rigorous requirements to become a sushi chef. Then it's back to Olives, his restaurant in Charlestown, MA, to see how Todd will apply these new flavors and techniques in his own kitchen. |
Nantucket: on the Waterfront #102 Drawn to the sea and that famous island off the coast of Massachusetts, Todd English goes fishing for striper and learns how to harvest sweet scallops in Nantucket Bay. Along the way, he learns techniques for filleting fresh fish, gets a taste of a bluefish cheek, offers suggestions on how to shop for and prepare fresh seafood, and participates in an authentic beach clambake-and steals some down time to experience the island's beach and vacation culture. Back at Olives, Todd creates a simple, delicious home version of the island's popular clambake. |
Japan: The World's Best Beef (Kobe Beef) #103 Todd continues his journey in Tokyo by first enjoying the abundance of scrumptious street food-from yakatori and noodles, to deep-fried octopus puffs-all topped off with some iced green tea. Hunger pangs abated, Todd begins on his true quest-seeking out one of the most delicious, melt-in-your mouth ingredients in the world: prized Kobe beef. We learn why it's one of Japan's greatest treasures, and enjoy a side-trip to the Asahi brewery. After returning to Olives, Todd incorporates layers of new flavors to capture this Food Trip. |
"New York: The Surprise Inside" (Dumplings) #104 Join Todd English as he travels from Hell's Kitchen down through the East Village in New York City in search of distinct regional takes on the ubiquitous dumpling, a dish that changes with the culture and available ingredients. Along the way, Todd samples crisp and delicate Indian samosa; Polish pierogi, served with sour cream, fried onions, or apple compote; Jewish kreplach, and everything in between. In the Olives kitchen, Todd presents his own spin on the Chinese soup dumpling: potato gnocchi filled with tomato broth, lobster, and mozzarella. |
"Phoenix: Roots of the Southwest" (The Great Southwest) #105 Grab your cowboy hat and travel with Todd English to the Southwest as he saddles up for a chuck wagon dinner complete with green chile beef, and pan de campo prepared in authentic, old Southwest style. Digging deeper into the roots of Southwest cuisine, Todd joins chef Janos Wilder on a cactus hunt to learn more about this ancient food source and how it is used today. And before the sun sets Todd visits with Gila River Indian Community Elementary School students to learn how they grow fresh produce for the Native American-inspired menu at KAI restaurant. Back at Olives, Chef creates desert-inspired pork tenderloin "birds" with a Saguaro syrup glaze, pumpkin stew with beans, and cornmeal pan de campo. |
Food Mavens of New York #106 New York City Jewish eating means big deli sandwiches, lots of comfort food, and of course, fresh juicy pickles! Travel with Todd English as he eats his way from the plump pastrami at Katz's Delicatessen, to Kossar's for bialys, and then to Sammy's Roumanian, where every night is a Bar Mitzvah. After a behind-the-scenes tour of the legendary Zabars delicatessen, Todd makes time to visit The Pickle Guys on the Lower East Side to learn the secret behind the freshest homemade pickles around. Following his whirlwind deli tour, Todd cooks up his own pastrami-rubbed salmon with an apple fennel pickle and a grilled bialy in the Olives kitchen. |
Italy: Fast Cars, Slow Food #107 Even the head-turning speed of a sleek Ferrari can't keep Todd English from slowing down long enough to chat with the founder of Italy's Slow Food movement, Carlo Petrini. Long a supporter of cooking and eating simple, honest, regional foods in a desire to connect the earth with the table, Todd explores how this concept is applied in the production of local products like culatello - a rare, prized cured meat -handmade pasta, and artisanal cheese. Course by course, Todd explores the province of Bologna and experiences traditional cuisine. After a quick stop at a cafe in Bologna for a dolce and espresso, Todd returns to the kitchen of his restaurant Tuscany at Mohegan Sun to create a dish inspired by bella Italia. |
Tucson: La Comida Mexicana #108 It's a movable fiesta as Todd English learns to make tortillas in Old Town Tucson, and then visits with chef Carlotta Flores at El Charro to observe their preparation of carne seca -air-dried beef. After a conversation with chef Douglas Rodriguez, the inventor of Nuevo Latino cooking, it's time to stop at Norma's Cakery for a tres leches cake to offer the hostess at a traditional family fiesta. Upon his return to Olives, Todd creates his own dish: a whole-wheat tortilla with carne seca 'a la minute,' with a quick-seared shrimp ceviche and a prickly pear margarita to wash it all down. |
New York: The Best Pizza On Earth #109 Join Todd English as he hunts for the best pizza on Earth. It all starts with the best ingredients: a visit to Joe's Dairy to try fresh, hand-crafted mozzarella. Then Todd tracks downs a Bronx native who made the move to Phoenix, chef Chris Bianco, to learn the secret of what some critics claim to be the best pizza in the US. And what's a pizza without the sauce? After an exploration of classic sauces, the chef creates his own version of the popular pie with his son, Simon, back at Figs, his restaurant in Charlestown, MA. |
New York: A Lotta Bread #110 Todd English visits the diverse ethnic neighborhoods of New York City and discovers the bakers and breads that help define them. From East 6th Street's Indian restaurants and delicious naan to Russian influenced black bread and the classic New York bialy with its roots in the Ashkenazi Jewish community, Todd brings viewers into the cultures and ingredients that make each bread so unique and then showcases a different take on bread with his recipe - "Onion Soup Inside-Out" - back at Olives in Charlestown, MA. |
Rustico Italia #111 Join Todd English for a cooking vacation when his Food Trip takes him to Emilia-Romagna. First, a medieval food walk finds Todd roaming the vaulted streets of Bologna La Grassa to learn about this historic city and its cuisine. Then, Todd ventures into the countryside to experience a pheasant hunt and enjoys locally crafted tortellini with a hearty pheasant ragu. What could add to this rich experience? Truffles-and a visit to Savigno, known as the citta di tartufo. Back at Tuscany at Mohegan Sun in Connecticut, Todd creates a beautiful dish inspired by his trip: pheasant-stuffed pasta topped with delicate white truffles. |
Boston: Andiamo Mangiare #112 Come along with Todd English as he gets swept up in the Italian-American festivities of the Fisherman's Feast celebration in Boston's North End, with a stop to taste the best cannoli with PBS's Ciao Italia host Mary Ann Esposito. After a crash course in sausage making at the Sulmona Meat Market, Todd drops in on his mother, Patty, just in time to help her prepare bresciola-one of his favorite dishes from childhood. To complete the sentimental journey, Todd invites Boston Mayor Thomas Menino to join him for a lunch of Italian specialities. Back in his own kitchen at Olives, Todd sums up this food trip with his interpretation of an Italian-American classic. |
My Favorite Things #113 Join Todd English as he shares his favorite people, places, and flavors from the food trips he's taken near and far. Each journey influences the way Todd thinks about, and creates, food. Included is a lesson on the importance of "terroir" with a trip to Emilia-Romagna region of Italy. This region is the home of the rare culatello di zibello, where the local black pigs' diet of fallen acorns, and the foggy air that cures the meat, gives the local ham its distinct flavor. Finally, Todd will explore a different type of travel-- down memory lane--where tastes bring him back in time to days of cooking with his mother, or propel him forward to create a recipe with a cactus bud or a fresh scallop. Back at Olives, Todd creates a dish based on his all-time favorite flavor... the white truffle of Italy, when he makes handmade pasta with truffles. |
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