When Michael told us he had some cool stuff in store for the final meal, we had no idea it meant having his fisherman deliver us freshly caught trigger fish and lobster to the restaurant at 12AM. Michael and a few of the other chefs then proceeded to cook up a feast that consisted of lobster ceviche, grilled trigger, as well as other things. A meal that none of us will soon forget.
D’s Pizza is the first and only Detroit-style pizza you can find in the Cayman Islands. The street food truck’s founder, Diego Smith, started researching Detroit style pizza on YouTube while working as a private chef. After pursuing basketball and cooking abroad, Diego moved back to his hometown in the Cayman Islands to master his own culture’s cuisine. By incorporating seasoning pepper, scotch bonnet pepper, Cayman-style beef, and jerk chicken into his recipes, Diego makes sure that Caymanian cuisine and Caribbean culture shines through in each bite of pizza at his food truck.
Khachapuri, or 'Georgian pizza,' is a traditional dish of boat-shaped bread loaded with cheese, offering pure comfort in every bite. We visited Cafe Retro in Tbilisi, Georgia, to see how head chef Irakli Mesxi makes it, while also learning about the history and origins of this Georgian delicacy—a true homage to cheese.
In the second episode of Incredible Edibles, Vanessa Lavorato meets Thailand's "Father of Cannabis," Ko Dam, a.k.a. Mr. KD. From using cannabis roots for medicinal purposes to advocating for the legalization of weed in Thailand, KD has had a significant influence on the adoption of weed in the country. We visit him in Ko Tao, an island in the Gulf of Thailand, to cook a home-grown weed infused meal, including jackfruit curry and mung bean pudding, and see some of the ways he makes full use of his cannabis plants.
Luigi and Christina Moxam, the husband-and-wife duo behind Cayman Cabana, take us on a lively night out in Grand Cayman, the largest of the Cayman Islands. Their evening begins on the water, making marinated conch ceviche with their son before heading to the historic Pedro St. James to soak in some local culture. From there, the drinks start flowing with a rum tasting led by the Cayman Spirits Company, setting the tone for the rest of the night. The celebrations continue with a feast of Caymanian classic, with a twist, at Thatch & Barrel, followed by bar-hopping at Door No. 4 and Cask Whisky, where the cocktails keep coming. The night finally winds down with a late-night family meal back at Cayman Cabana, accompanied by the rhythmic sounds of steel pan music.
Looks who's back! Yes, that's right, Farideh is back on MUNCHIES and back with The Cooking Show. In this episode, she's showing you how to make the crispiest, most delicious chicken tenders. This recipe will change the chicken tender game forever, using saltines as the breading agent—can you see all those craggy bits?
In the third episode of Incredible Edibles, creator and host, Vanessa Lavorato tries some of the more interesting weed-infused dishes in Thailand; including cannabis moonshine and weed frogs. Vanessa heads to Hat Yai to meet up with Nan at his restaurant, 'Hit the Pot, Bang the Wok'. While there she cooks and tries some specalties on the menu; weed-infused honey, a delicious fish curry and cannabis-infused moonshine. The night is rounded off with some fried frogs and a whole chicken cooked in a fire-pit.
Amid the lush green forests of Cayman Brac, you’ll find Le Soleil D'or, a farm-to-table restaurant within a hotel led by acclaimed chef Rene Sanchez. We follow Rene as he picks ripe produce from the garden, grills fish caught daily by local fishermen, and bakes fresh brick oven focaccia. With its focus on sustainability and local flavors, the restaurant celebrates the beauty of the island.
WhatWillyCook walks you through his favorite steak sandwich recipe. With a succulent rare to medium steak, jammy red onions, blue cheese, mustard-y mayo and some green stuff (for health) this sandwich is so good nothing else will taste the same again. You can trust Willy because Willy knows best, probably.
D Double E, one the UK's greatest MCs, is obsessed with oysters. He can't go on tour without first finding the best spot to eat them. Follow Double as he takes you on a journey of oyster discovery at Mersea Island, Colchester. Here he learns everything about oysters; from how they breed, the best toppings and that they continuously change sex during their lifetime.
Bong Appétit is BACK for a 420 Reunion! Join us for a mouthwatering night of elevated eats and good vibes as Chef Wendy Zeng and Doug Rankin whip up an 8-course cannabis-infused feast for none other than B-Real, Vanessa Lavorato, and a table full of special guests. This intimate dinner party blends high-end cuisine with the spirit of 420, featuring bold flavors, potent pairings, and unforgettable conversations. And to top it all off? A live performance by B-Real to close out the night in style. Roll up, tune in, and celebrate the return of Bong Appétit in the most epic way possible.
At Enoteca Maria/Nonnas of the World, every day a different grandma, or nonna, does the cooking. Today Nonna Kathy is serving up traditional Uzbeki cuisine, including lagman noodle stew and manti dumplings. 90 year-old Nonna Maria is running front of the house, where she oversees the Italian portion of the menu. The man behind the operation is Jody Scaravella, who came up with the idea 18 years ago while mourning the loss of several women in his family. Rotating grandmas cooking up regional specialities all under one roof. The idea started with Italian grandmas and has since expanded into grandmas from all over the world. Now, Vince Vaughn is portraying Jody in a newly released Netflix film called "Nonnas."
At Renee's Kitchenette, three generations cook Filipino specialties to honor their family's legacy. The home-style restaurant is named after Renee, the matriarch who has been working at her restaurant for over thirty years. Taking inspiration for their native Pampanga in the Philipines, Renee now gets help from her sons, daughter, and granddaughter running the restaurant. The restaurant is known for kare kare, and a variety of grilled meats like longanisa, atchara as well as chicken, pork belly, and barbecued pork.
Farideh is back in the kitchen cooking up one of the most classic French bistro dishes: steak frites. She’s searing a juicy ribeye, making rich au poivre sauce, and frying the crispiest golden fries—all without setting off the smoke alarm (well, maybe just once). It’s salty, beefy, buttery, and everything you want on a plate. Grab a cast iron, crank up the heat, and get ready to impress yourself. This is steak frites, Farideh's way.
Since 1838, Brauerei Schumacher has served thirsty locals in downtown Düsseldorf. The historic brewhouse now operates under sixth-generation owner Thea Ungermann, who continues the tradition of pouring altbier alongside hearty German fare including metthappen (raw pork sandwiches), flönz (blood sausage), and kassler.
The Brooklyn Curry Project started in 2021 with a simple idea: bring a taste of Bangalore to Brooklyn. When Swetha and her husband Venkat moved from Bangalore to NYC in 2016, they went to every restaurant that sold dosas, but nothing felt like home. With Brooklyn Curry Project, they decided to create that feeling themselves. In this episode of Family Food, meet the Rajus, and learn about the magic behind their beloved South Indian pop-up.
La Campanera was formerly one of the most dangerous neighborhoods in San Salvador, El Salvador. But with the area on the rebound, VICE sent journalist Fritz Pinnow to try a hangover cure at Mercado Central and then learn to make pupusas at a roadside stall with a devilishly spicy menu.
Pearl Morissette is a unique dining experience found inside a nondescript black barn in the Niagara region of Canada. The Ontario restaurant has a farm on premises that grows an immense variety of edible vegetables, herbs, and flowers that are used in the restaurant’s tasting menu. The chefs Daniel Hadida and Eric Robertson build their menu based on what’s fresh that given day or time of year. This means that the experience is constantly changing and the menu is carte blanche. One thing is for certain when visiting Pearl Morissette; a commitment to the use of sustainable Canadian ingredients.
Salmon N' Bannock is the only actively running Indigenous restaurant in Vancouver, British Columbia. The restaurant serves savory and hearty proteins like salmon and bison alongside its signature bannock, an Indigenous quick bread. The restaurant's owner Inez Cook uses her restaurant as a way to reconnect with her Indigeneity after she was victim to a Canadian forced adoption program as an infant. Inez works with a full team of Indigenous employees as part of her mission to create an environment where Indigenous people can flourish, and present their delicious cuisines to the world.
The Table Culinary Studio is one of Canada's best kept secrets. Hiding in an old church in a rural area of Kensington, Prince Edward Island, this restaurant literally never repeats the same dish. Ever. With weekly menus that highlight the best flora, fauna, seafood and steak that the island has to offer, customers know that each time they step into this restaurant, the experience will be unique. Chef Hunter Guindon and proprietor Derrick Hoare lead a team that prioritizes serving vegetables foraged that day, lobster and striped bass caught that week, and seasonal vegetables sourced from friends at local farms. The result is a tasting menu highlighting Canada's freshest ingredients that is certainly worth the trip.
Adam McAsey teams up with Chefs Lorenzo Depetris and Armen Putu to take us for an amazing night out in the tropical paradise of Bali, full of traditional dishes, modern masterpieces, and a local drink best described as alcoholic maple syrup. Their journey begins with the classics of Bali cuisine cooked by a local priest in the outskirts of the island...and then it's over to Kedewatan for some incredible modern twists on classic Bali dishes at Room 4 Dessert. From there it was over to Barõ Bakery where the chefs try out some unusual new cocktails while breaking bread and busting balls.
Denai returns to Muchies to bring you her step by step guide on how to create the ultimate reuben sandwich that will make even the most devoted carnivore's mouth water. So find out what goes into creating Denai's dream vegan reuben as we bring you her delicious recipe for one of the best sandwiches you will ever put in your mouth!
Farideh is back in the kitchen, and this time she is cooking up an amazing Italian classic, Chicken Scarpariello! She searing off chicken thighs and incredible italian suasage, and marrying it all with fresh peppers, onions, and an incredible sweet and sour sauce that's like no italian food you've ever tried before. So is it Italian? Is it Sicilian? Is it Italian-American? No matter what the origin, this Chicken Scarpariello is exploding with mouth watering flavors, so grab a pan and follow along as Farideh takes you step by step through this incredible recipe.
Chef Nat Thaipun takes us on an edible exploration of the booming Melbourne culinary scene...including some truly hidden gems and underground experiences you will have to see to believe. From dive bars serving up stiff drinks and classic Neapolitan pizza, to some of the most authentic Thai food in the world...it's all on the menu as Chef's Night Out takes you on a tour of Melbourne's new culinary landmarks!
Denai returns to Munchies to bring you her step by step guide on how to make the perfect breakfast paratha with a spicy Jamaican twist. So find out what goes into creating Denai's ideal vegan paratha as we bring you her delicious recipe for one of the best sandwiches you will ever put in your mouth!
Episode 1 Munchies’ The Wine Show: Join Master Sommelier Jonathan Eichholz and The Cooking Show’s Farideh on a Sangiovese-fueled pasta crawl around NYC. The duo dives in to Italy’s most planted grape variety throughout some of the City’s top restaurants with great glasses of wine along the way.
On our first episode of MUNCHIES Guide to Victoria, Amanda starts it off where she’s most comfortable: in Victoria’s clear blue waters. After harvesting wild seaweed, she makes her way to Sheringham Distillery, a gin distiller who uses Amanda’s seaweed to make their flagship award-winning Seaside Gin. Amanda keeps the day going strong at Whistle Buoy Brewing Company where her seaweed is used to make a specialty neon green-blue beer. Finally, Amanda heads to LURE Restaurant & Bar to make some kelp-infused fish and chips and enjoy dinner full of scallops, salmon and Amanda's seaweed.
Episode 2 Munchies’ The Wine Show: Join Master Sommelier Jonathan Eichholz and Acclaimed Sommelier Jhonel Faelnar (@Jhonelfaelnar) as they enjoy one of their favorite grapes and restaurants. They explore the world of Riesling at NYC’s Crush Wine Shop then head to East Village Icon Noreetuh with Collector @kiwidan for Musubi, Fried Chicken, and a great time.
In episode two of MUNCHIES Guide to Victoria, Amanda is learning exactly why Victoria is called the City of Gardens. She begins by exploring Metchosin Farms, where the farmers save the seeds for their heirloom crops. Then Amanda heads to the middle of the forest to meet up with Colton from Savour the Wild. Colton cooks his unique, Michelin-quality foods amidst the backdrop of Victoria's lush waterfront woods. Spoiler alert: there's a bald eagle sighting! Then Amanda heads to the world famous Butchart Gardens to explore the Japanese Gardens and check out the fancy tea room. And finally, Amanda heads to dinner at end dive, where ingredients are all sourced on Vancouver island.
In our final episode of the MUNCHIES Guide to Victoria, Amanda tries out the best seafood that this city has to offer, which is a lot! Amanda tries to filet salmon for herself at Finest at Sea, a food truck, fish market, and commercial fishing operation committed to sustainable sourcing. Then Amanda takes a water taxi through the harbor to see Victoria from the water. Finally, Amanda heads to Shuck Taylor's to learn about one of the ocean's finest delicacies, oysters. Along the way, Amanda checks out crabs and lobsters and geoduck and caviar and shrimp and several kinds of salmon, and more! If you like seafood, this episode is for you.
Episode 3 Munchies’ The Wine Show: Join Master Sommelier Jonathan Eichholz on an adventure driven by Dry Furmint, the future of Hungary's legendary Tokaj region. First we visit sparkling specialist Sauska before stopping by the rising star of Balassa to taste single vineyard wines. After that, Jonathan tastes traditional tokaj meals to round out the day.
Sage Creamery on O'ahu in Hawaiʻi uses their locally sourced ingredients to tell the story of the island they call home. They make all types of high-end ice cream; their flavors range from classic vanilla to banana lumpia and adobo ice cream. It's a labor of love, and also the love story of Zach and Courtney Villanueva, who were high school sweethearts before getting married and starting Sage Creamery in 2020. Their journey followed them from a garage to farmer's markets to a food truck and now a brick and mortar. The couple sources their ingredients throughout the islands, and in this episode, Zach stops by some of their trusted vendors; Laie Vanilla Company for fresh vanilla, Diamond Head Market & Grill for specialty crumbles, and to ChadLou's Coffee Roasters for coffee.
Kahuku Farms on the North Shore of O'ahu in Hawaiʻi is hiding in plain sight. Tucked on the side of a stunning coastal highway, if you know where to stop, you'll find Kylie and Judah serving up a variety of healthy treats -- acai bowls, smoothies, paninis, you name it. But what makes this place special is they brought the cafe right to the farm. Right on sight you'll find a variety of bountiful tropical fruits to harvest -- from apple bananas to passionfruit to cacao. Kylie and Judah run their business guided by a principal of Aloha Aina, which roughly translates to "Love of the Land."
Jing Fong’s third-generation owner, Truman Lam, fell into the family business after he quit his investment banking job with no landing pad. He started from the bottom—he still makes dumplings and runs deliveries—and found that his love for structure helped organize the business. But Chinatown is changing. Its people and its economic circumstances aren’t what they were in 1978, when Truman’s grandfather opened the first of three Jing Fong locations in Chinatown. The small dim sum restaurant grew to its iconic 800-seat banquet hall in the 80s, a neighborhood landmark, but shrunk to its current, more intimate setting on Elizabeth Street when COVID-19 upended the industry. Truman’s shot at success resets every day. Keeping a family business afloat, especially one beloved by its community, is no easy feat. It’s a daily exercise in humility, hustle, and perseverance, one that Truman and his family approach head on.
Restaurateur Cory Ng was born and raised in New York City’s Chinatown, along with the childhood friends with whom he runs two restaurants, Potluck Club and Phoenix Palace. They grew up with immigrant parents, respecting and carrying on their grit and determination to build a better life for the next generation. However, without seeming too righteous, they simply saw the neighborhood change in real time and felt doing nothing about it—or worse, relocating—wasn’t their path. With an ageing old guard and long-run businesses literally closing up left and right, they took a big risk, grabbed that torch, and opened their first Cantonese American restaurant in 2022. The reaction was instant and gratifying. Its success led to an even bigger decision: what to do next. Options to franchise or open in Brooklyn came up in conversation. Instead, they planted their flag even deeper in Chinatown, and Phoenix Palace was born late last year. But they weren’t going to do the same thing twice.
Chef Phila Lorn’s parents came to the United States in 1985, a year before he was born, as Cambodian refugees. Named for the city that offered his family a new life, Phila is as Philly as it gets. Growing up struggling to make ends meet and working in kitchens, Phila always thought he’d be working for someone else. While craving his mom’s food, meeting his would-be wife Rachel at work, and growing the skillset to excise that feeling of not being good enough, an idea was born. An idea just as liberating and motivating as Phila himself was for his parents. Together, he and Rachel wanted to open their own restaurant, Mawn, and do things the way they wished they’d been done for them in the past. The goal became to own their own time, put Phila’s Cambodian heritage on a plate, and teach their staff and their son that if you want it, you can go get it. They quickly won a James Beard award, and opened a second location, Sao.
Arsenal star Myles Lewis-Skelly teams up with his Grandmother to learn how to cook one of her Caribbean classics, Brown Stew Chicken. Find out exactly how to make this amazing island favorite as Myles gets step by step instructions from his grandmother, and see if the Arsenal star's skills in the kitchen can match his skills on the pitch in the newest episode of How To.
Arsenal star Myles Lewis-Skelly teams up with his Grandmother to learn how to cook another of her Caribbean classics, Fried Dumplings. Find out exactly how to make this amazing island favorite as Myles gets step by step instructions from his Grandma, and see if the Arsenal star's skills in the kitchen can match his skills on the pitch in the newest episode of How To.
Episode 4 Munchies’ The Wine Show: Join Master Sommelier Jonathan Eichholz as he dives into the world famous sweet winrs of Hungary’s legendary Tokaj region. We start the day in the vineyards and ancient cellars of Oremus, before meeting the upstart 3 Gracia, and ending the day playing the hits of sweet wine and dessert at Barta.
The one and only Susan Feniger is our host for the official MUNCHIES Guide to Greater Palm Springs. Susan spends the day taking in the legendary sun, relaxation, food, and drinks that the Coachella Valley has to offer. Susan starts off her day at Aziz Farms where she climbs up a date palm tree to take part in the sex life of a date. Then Susan checks out the world famous date shake at Shield's Date Garden in Indio. Next, Susan makes her way to Chula Artisan Eatery in La Quinta to make tamales and try out some Mexican specialties. After that, Susan hits the thermal baths of Azure Palm Hot Springs, then tours the mid-century magic of Dinah Shore's former estate. The night of eating and drinking commences at Susan's lively Palm Springs restaurant Alice B, before setting off to Willie's Modern Fare in Rancho Mirage to dine with some extra special guests...(shout out Liz Lachman, Paul Feig, and Laurie Feig). Then, finally, a nightcap filled with creative cocktails at Beaton's at Bar Cecil.
Episode 5 Munchies’ The Wine Show: Join Master Sommeliers Jonathan Eichholz (@jonathandrinkswine) and Vincent Morrow (@vinnychaseswine) on a dive in Cabernet Sauvignon. They meet up to shop for the perfect bottles at Flatiron WInes before heading to the Iconic Keen’s Chophouse to play the hits of Cabernet Sauvignon and Steak!
With the increasing use of online dating platforms, the world of dating has turned impersonal and flat. Join VICE and Knorr as they meet Chicago based DJ Zora Deshea and her friend Layla who explore how the shift towards online dating affects their personal dating life and talk about what they find important in the current dating environment. How does online dating change how you introduce yourself? What are dos and don'ts in modern dating? In what ways can you be more present? We follow the duo for a day as they explore these themes. They discuss the importance of taste, putting in effort, and how preparing a meal for another person can embody this. In the digital era of dating, personal connections stay important. They announce a gathering in Chicago where people can come together for intimate connections, great food, and house music played by Zora.
In this episode we are in the U.S. Virgin Islands to see how a floating restaurant pulls off the logistics of staying a float and serving hungry customers with no connection to land. The owners of "Lime Out" talk to us about the logistical challenges of creating a restaurant with no connection to running water or electricity, and on top of that it has to float on the ocean. They are constantly fighting salt water from the ocean, the storms that roll in, pirates, and the regulatory nightmare of running a boat and a restaurant together. We also sit down with the chef that makes all the cooking happen. All of these logistical issues could be solved but if the food isn't good, it won't be a success. Chef Amaro walks us through what it takes to roll out 1000s of tacos on the ocean, and how he has the best view of any chef in the world.
The Cooking Show is back as Farideh Sadeghin shows us how to make the ultimate Kale Chicken Caesar wrap that will become your weekly go to. Crunchy kale, crispy fried chicken, and an incredible caesar dressing to tie it all together...Farideh shows you how to make this mouth watering wrap right now on The Cooking Show!
Ventura's historic and cultural neighborhood, known as the Avenue, has Mexican restaurants dotted all over the place. And on Taco Tuesday, it's time to see what's cooking. MUNCHIES Hosts Jeffrey Alan Belzer and Malachi Gallegos start their day with some sunshine and surfing, before heading to taste a variety of Mexican specialties. First stop is Angie's Deli and Mexican Food, which is hiding in the back of a liquor store, where Jeff and Malachi sample al pastor breakfast burritos, chilaquiles, and their first tacos of the day. Next, they head to El Jarocho, which brings its Veracruz style seafood specialties like Baja Fish Tacos and a gargantuan seafood cocktail to Ventura. After that, they head to Lalo's for a bunch of classic tacos, as well as some off cuts, before wrapping the day out at Tepatitlan where birria, nachos, and mole burritos are on the menu.