2017

S1.E1 ∙ ARGENTINA - BUENOS AIRES - Sweet Argentina

Wed, Mar 22, 2017

Argentina has a thriving coffee culture brought by the Italians, long before Starbucks hit the scene. At the same time, sweets and pastries are part of everyday life in very interesting ways. From homemade after-lunch desserts to treats that are served with an afternoon coffee, the country offers a number of great options to satisfy cravings for sweets. Grace explores both super sophisticated European-inspired pastries to traditional compotas made from recipes passed through generations, meeting interesting characters along the way.

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S1.E2 ∙ ARGENTINA - BUENOS AIRES - Nueva Cocina Argentina

Thu, Mar 30, 2017

Although deeply rooted in the tradition of great meats and vintage recipes, Argentine food is currently going through a wave of reinvention. With a number of chefs that are exploring never-before used ingredients and modern techniques, Buenos Aires has a lot to offer. Grace meets interesting characters in this new gastronomic scene and gets to experience a private dinner known as "puertas cerradas".

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S1.E3 ∙ ARGENTINA - MENDOZA - Argentine Wine

Thu, Apr 06, 2017

In the Mendoza region, Grace immerses herself in the country's wine tradition, through the eyes of Julia Zuccardi, heiress of the Zuccardi family winery. She also learns more about the artisanal olive oil making done in the property and explores the region's local gourmet shops.

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S1.E4 ∙ ARGENTINA - MENDOZA - Argentine BBQ

Thu, Apr 13, 2017

Grace is in the country-side of Argentina to explore the importance of meats among locals. She focuses on the magic behind the slow-cooked/open-flame roasts developed at Francis Mallman's Siete Fuegos restaurant. Along a team of chefs and assistants that share a family-like bond, she gets to witness the full process of rustic cooking and how each technique influences flavors.

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S1.E5 ∙ CHILE - SANTIAGO - Chilean Modern Food

Thu, Apr 20, 2017

Grace sets out to explore what are the latest trends in Chilean cuisine, along with one of Santiago's most celebrated chefs. While some are reawakening ancestral dishes of the indigenous Mapuche and Rapa Nui, others are reimagining typical fare by experimenting with local ingredients, including edible flowers from places such as Patagonia and the snow-peaks of the Andes mountains. The episode revolves around Santiago as a forward-thinking food destination and portrays how locals are reinventing traditional Chilean flavors and techniques and how this plays a part in bringing people together.

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S1.E6 ∙ CHILE - SANTIAGO - Street Food, Chilean Style

Thu, Apr 27, 2017

Finger-food and quick bites have always been a big part of Latin American food, transcending social classes and age groups. It's heavily present in daily life (school break, after-party stop, along with a cold beer at a neighborhood picada) and it's what gets the party started during family gatherings. With the rise of the food-truck culture all over the world, Latin snacks and street food items are even more important. Santiago has traditionally been known more for street food like steak sandwiches and hot dogs smeared with creamed avocado than fine dining. In this episode, Grace explores the tradition of snacks, appetizers and the local fast-food, meeting some interesting locals along the way.

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S1.E7 ∙ CHILE - PUCON - Rural Food

Thu, May 04, 2017

Grace flies to Temuco, 422 miles of Santiago, the gateway to Chile's Lakes District, and land of the Mapuche people, who had managed to fend off first the Incas and then the Spanish conquistadores. Just an hour's flight south of the capital, the region is dotted by deep-blue lakes and ice-capped volcanoes. In the picturesque mountain town of Pucón, on the edge of the Villarica lake, Grace will go back to the land to learn more about Chilean and Mapuche roots and learn how to make artisanal breads and other hand-made traditional foods. The recurring theme of the episode is how Chileans connect with the land when it comes to food. As Grace experiments with these traditions, the magic behind slowly-prepared items and farm-to-table ingredients helps telling the story of the local people.

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S1.E8 ∙ CHILE - SAN ANTONIO VALLEY/SANTIAGO - Wine/Drinks

Thu, May 11, 2017

Grace explores the wine region of San Antonio/Casablanca Valley and gets an insider's view of the growing trend of organic wine.

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S1.E9 ∙ Colombia - Bogota - Modern Colombian

Thu, May 18, 2017

Although less frequently visited than many other foreign capitals, Bogotá is quickly becoming a hot spot on the gastronomical world map. While the city's nuevo Colombiano chefs are creating intriguing mash-ups of traditional ingredients and imported techniques, the street food, from empanadas and arepas to truly exotic fruit salads, is just as worthwhile. Grace will explore the intriguing capital, investigating the trend of farm-to-table restaurants in the Zona G, to the bustling market of Paloquemao.

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S1.E10 ∙ COLOMBIA - BOGOTA - Traditional Colombian Cuisine

Thu, May 25, 2017

Grace meets Chef Harry Sasson (CONFIRMED), a renowned Colombian Chef and owner of an empire of exclusive Bogota restaurants. They stroll through the old historic center of La Candelaria (still to be confirmed), one of the few neighborhoods that still preserve colonial architecture. The area full of restored buildings and houses painted in an array of faded pastels that date back to the 1500s is now a bohemian enclave -- and a great place to hunt for street food vendors. Grace and Harry talk a little bit about the history of the city, the undergoing transformation and refuel on ajiaco, Bogota's signature dish, a soup made with chicken, three different types of potato, corn, rice, and avocado.

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S1.E11 ∙ Colombia - EJE CAFETEIRO

Thu, Jun 01, 2017

Grace follows the smell of fresh coffee and lands in the Eje Catefero, a region with intense coffee activity that is also known as the Triangle of Coffee. The area is located between the cities of Manizales, Pereira and Armenia in the Colombian countryside. Grace will spend her trip exploring a local finca cafetera and learning about the more than 70 steps that have to be followed in order to obtain a cup of coffee.

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S1.E12 ∙ Colombia - CARIBBEAN CUISINE

Thu, Jun 08, 2017

Grace lands in Cartagena, a perfectly preserved 17th-century port city on the Caribbean coast of Colombia. In the birthplace of Gabriel García Márquez's remarkable novels of "magical realism", Grace will discover the Caribbean flavors in the Colombian cuisine. Cartagena may not be the official capital of Colombia, but some would argue that it's the culinary capital. The local seafood and tropical fruits serve as the foundation for the cuisine, and the unique blend of cultural influences -- Spanish, African, and indigenous -- give it a special edge. From delicious juices to hearty fish dishes, this coastal city has earned its spot on the culinary map.

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S1.E13 ∙ PERU - LIMA - Peru's Food Revolution

Thu, Jun 15, 2017

Grace meets Chef Diego Muñoz, a rising star in the gastronomy world and the head of the legendary restaurant Astrid y Gastón. They start the day like a typical limeño with a pan con chicharrón at his favorite sangucheria, El Chinito. The traditional Peruvian breakfast consists of pieces of pork belly, slowly cooked in its own fat. Juicy and crunchy, the pork is placed in bread with some sweet potato, fresh onion and specks of rocoto chilli. Each place has its own secret method of preparation, starting with the meat -- some might boil up ribs before sealing flavors in a frying pan, for example. The bread itself is of equal importance: some like a soft bun while others prefer a baguette. It's usually topped with homemade salsa criolla, a combination of Peru's ubiquitous lime juice, yellow chilies, red onions, white vinegar and cilantro. El Chinito is a local legend for workers and residents in colonial central Lima. Open for over 50 years now, Félix Yong's restaurant hit the mainstream when recommended by the celebrity chef Gastón Acurio. Found on the 8th block of Jirón Chancay, they sell chicharrón with a slightly altered almost oriental recipe, as well as a multitude of other sandwiches.

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S1.E14 ∙ PERU - LIMA - Ceviche & Nikkei

Thu, Jun 22, 2017

Ceviche is indisputably Peru's flagship dish. The cured raw fish classic can be found pretty much anywhere in the country, from humble huarique street carts to fancy restaurants. Taking full advantage of an extensive 1,500-mile coastline and over 2,000 species of fish, Peruvians know how to marinate fresh sea bass, tuna, octopus, sole, sand smelt, black clams, sea urchins and others, like no one. Grace will dive deep into this simple yet intriguing dish, traveling from Lima's fish markets to restaurants that offer the best versions of the national passion.

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S1.E15 ∙ PERU - CUSCO - Andean and Novo-Andean Cuisine

Thu, Jun 29, 2017

Grace goes back to the roots of Peru and travels to the Andes, the world's longest mountain range and the cradle of ancient civilizations. In Cusco, she tries typical dishes, learns more about staple foods like quinoa and potatoes and tastes exotic delicacies like cuy (guinea pig), alpaca and others. She discovers the importance of the Andean cuisine for Peru, and how it has helped shape the new "Novo-Andean" cuisine, which reclaims culinary elements from the country's pre-Hispanic past.

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S1.E16 ∙ PERU - CUSCO - Quechua and Inca Traditions

Thu, Jul 06, 2017

Grace takes a trip to a Quechua village near Cusco to explore Andean and Incan traditions. She spends the day in the mountains learning more about the local culture, the regional textiles and the people's farming/cooking habits. Grace will help the locals prepare meals in traditional ollas de barro, and also participate in an underground barbecue called pachamanca.

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