UNDERGROUND Cooking
A culinary series exploring the various ways chefs use the Earth as their oven.
CULINARY
UNDERGROUND Cooking
A culinary series exploring the various ways chefs use the Earth as their oven.
Episode 1: Hāngi
Traveling to the captivating Wairarapa region of New Zealand, chef and YETI ambassador Monique Fiso meets up with friend and winemaker, Jannine Rickards. As they take us through the steps of a traditional Maori hāngi, Monique finds herself reconnecting to her culture, paying homage to the indigenous ingredients and traditions along the way.
Episode 2: Barbacoa in Oaxaca
On a recent trip to Mexico, Austin-based chef and YETI ambassador Edgar Rico travels to Oaxaca to gain a better understanding of the region’s food and culture. While there, he meets up with acclaimed chef Rodolfo Castellano, who shows him the history and technique behind Oaxaca’s famed barbacoa.
Episode 3: JAMAICAN JERK
Pimento, thyme, onion, scallion, garlic, ginger, scotch bonnet peppers — when the flavors are fused together and prepared with love, it creates the “One Love flavor” of Jamaica Jerk. But the centuries-old cuisine of Jerk is more than its ingredients. Chef and author Melissa Thompson visits Chef Manzie and host Matthew Robinson in Jamaica to dive deeper into the history of Jerk, walking the path of the Maroons and Taínos, and experiencing an authentic underground cook that makes Jamaican Jerk what it is: the story of survival.
Episode 4: LAMB KLEFTIKO
While Greece is often celebrated for its iconic blue-and-white Mediterranean islands, this episode takes us off the beaten path to the mountainous region of Zagorohoria — a hidden gem in northwestern Greece. Lamb Kleftiko is a dish deeply rooted in Greek culinary tradition, yet its original preparation method has largely faded from practice. Chef Nick Molyviatis joins local outdoor cooking specialists to revive a piece of Greece’s culinary history that dates back hundreds of years.
