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♪ ♪ hi. wow, what a spread. i'm not going hungry today. beautiful. thank you. i'm so excited. >> thank you. that is actually quite delicious. you're not missing out on starches. you have yam, plantain, rice, bread fruit, peas, corn, carrot, dumpling, festival. like the man said, eat dessert first. life is uncertain. um, that's good. i knew ways comii was coming ba. it was a smart move to come back
This is the first time i have ever driven a car on the wrong side of the road. i mean, knowingly. how hard can it be? oh, i get to pass on the right too. whoo-hoo-hoo. thankfully we have a roll bar. this time a different angle. you probably know of jamaica as a vacation paradise. it is worth mentioning this is a divided country and has been in one form or another since the days of slavery. there is a small minority who control most everything. and then there is the poorer, generally darker skinned majority, less connected. left out. jamaican cuisine, a lot of it still reflects this conflicted ...
Ingredients. pedro escontino is at the cutting edge of that territory. his restaurant explores the ocean, rivers, landscape of peru. highlighting a range of products stunning in diversity and to us anyway in newness. >> whoa. >> this one, you've got tuna, bread fruit, cashew sauce. >> the scallops with the wild almond. >> very soft. like the flavor. it complements well. >> this one is fresh water shrimp made of fresh water shrimp. >> whole different flavor spectrum. all new. >> almost like you need a new section of your tongue. >> so exciting because they have basically an amazing garden in th...
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