This week on Simply Ming, Ming is joined by Maine's master of fresh, local and sustainable food, chef Sam Hayward. With his restaurants Fore Street and Scales Restaurant & Seafood Market, Sam is credited with transforming Maine's food scene. Today both Ming and Sam are cooking with shellfish. Sam combines local Bang's Island mussels, local cider, leeks and sea greens with grilled bread while Ming makes wok-stirred Thai King Crab Legs with green papaya and crispy rice.
Episode Duration: 26 minutes and 46 seconds
Episode Number: 1410
No future air times were found for this episode.
Sat, Jan 16 | 2:00 P.M. |
Ming Tsai with Guest Karen Akunowicz
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Sun, Jan 17 | 2:00 P.M. |
Ming Tsai with Guest Avi Shemtov
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Sun, Jan 17 | 5:30 P.M. |
Ming Tsai with Guest Michael Schlow
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Mon, Jan 18 | 7:00 P.M. |
Ming Tsai with Guest Alex Crabb
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Tue, Jan 19 | 1:00 A.M. |
Ming Tsai with Guest Alex Crabb
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Fri, Jan 22 | 7:00 P.M. |
Ming Tsai with Guest Karen Akunowicz
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Sat, Jan 23 | 2:00 P.M. |
Ming Tsai with Guest Avi Shemtov
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Sun, Jan 24 | 2:00 P.M. |
Ming Tsai with Guest William Kovel
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Sun, Jan 24 | 5:30 P.M. |
Ming Tsai with Guest Alex Crabb
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Mon, Jan 25 | 7:00 P.M. |
Ming Tsai with Guest Avi Shemtov
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Tue, Jan 26 | 1:00 A.M. |
Ming Tsai with Guest Avi Shemtov
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Fri, Jan 29 | 7:00 P.M. |
Ming Tsai with Guest William Kovel
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Sun, Jan 31 | 5:30 P.M. |
Ming Tsai with Guest Avi Shemtov
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Mon, Feb 1 | 7:00 P.M. |
On The Road In California: Northern California
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Tue, Feb 2 | 1:00 A.M. |
On The Road In California: Northern California
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