Migrant Kitchen

The Migrant Kitchen explores Los Angeles' booming food scene through the eyes of a new generation of chefs whose cuisine is inspired by the immigrant experience. Visit the kitchens of those who have transformed the culinary landscape of the city, combining traditional ethnic cuisines and a fusion of new flavors and techniques to make Los Angeles one of the food capitals of the world. The series was produced in association with Life & Thyme.

Sat, Oct 3 6:30 P.M. Beyond Pho     NH WORLD

Banh Mi. Spring rolls. Pho. The war and its subsequent refugees.

Sat, Oct 10 6:30 P.M. The Jewish Deli     NH WORLD

The Jewish delis of Los Angeles serve an important role for connecting heritage to food.

Sat, Oct 17 6:30 P.M. Sequoia Sake     NH WORLD

Jake Myrick and Noriko Kamei have taken their love for namazake and created Sequoia Sake, a small brewery in the heart of San Francisco.

Sat, Oct 24 6:30 P.M. El Jardin     NH WORLD

Chef Claudette Zepeda-Wilkins opens her new restaurant, El Jard?n, in San Diego.

Sat, Oct 31 6:30 P.M. Mister Jiu's Chinatown     NH WORLD

In San Francisco's Chinatown, Brandon Jew walks the line between his Chinese heritage and his American upbringing with his restaurant, Mister Jiu's.

Migrant Kitchen By Episode

  • The Migrant Kitchen (#1001)

    Behind the kitchen doors of one of Los Angeles' premiere restaurants, Providence you'll meet Guatemalan Kitchen Manager Jorge Dugal whose account of struggle and survival is not unlike his peers who left everything behind for a chance to find a better life in the United States.

  • Alta California (#1002)

    A collective of culturally connected, distinguished chefs (including Ray Garcia of Broken Spanish, Wes Avila of Guerilla Tacos, Carlos Salgado of Taco Maria, as well as Jorge Gaviria of corn purveyor, Masienda) work to preserve heritage and push forward the "Alta California" Mexican food movement.

  • Badmaash (#1003)

    Indian food has often been associated with stiff restaurants, all-you-can-eat buffets and heavily spiced, cream-based dishes.

  • Omotenashi (#1004)

    Charles Namba and Courtney Kaplan, the couple behind Echo Park's Tsubaki, have always loved the culture of izakaya but found Los Angeles lacking in these Japanese taverns.

  • Beyond Pho (#1005)

    Banh Mi. Spring rolls. Pho. The war and its subsequent refugees.

  • The Jewish Deli (#301)

    The Jewish delis of Los Angeles serve an important role for connecting heritage to food.

  • Sequoia Sake (#302)

    Jake Myrick and Noriko Kamei have taken their love for namazake and created Sequoia Sake, a small brewery in the heart of San Francisco.

  • El Jardin (#303)

    Chef Claudette Zepeda-Wilkins opens her new restaurant, El Jard?n, in San Diego.

  • Mister Jiu's Chinatown (#304)

    In San Francisco's Chinatown, Brandon Jew walks the line between his Chinese heritage and his American upbringing with his restaurant, Mister Jiu's.

  • Man'oushe (#305)

    Two extraordinary women of Palestinian descent, Reem Assil and Lamees Dahbour, use food to bring their misunderstood homeland closer to Western tolerance and acceptance.

  • Louis & Jazz (#306)

    Jazz Singsanong of Jitlada Thai and Louis Tikaram of E.



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