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tv   Asian Pacific America with Robert Handa  NBC  October 8, 2017 5:30am-6:01am PDT

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♪ "asian pacific america." and welcome to i'm robert handa, your host for our show here on nbc bay area and cozi tv. we start with filipino american history month with a focus on the upcoming aperture festival and the kearny street workshop with the help of multi-talented artist, rea lynn de guzman. then our traveling food connoisseurs, producers lance lew and joachim costudio, take us to a popular asian american-owned open pastry kitchen, b patisserie. and we wrap up with wine and food with the look at the historical mikami vineyards and some lessons pairing up the right food with the right wines. well, there are always a lot of events and activities during filipino american history month, and we encourage everyone to check out as many as you can.
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today, we're highlighting the kearny street workshop aperture 2017 festival, going on now through october 28, titled "unravel," unraveling stories, histories, and beliefs to look for those cultural connections and what still needs to be discovered. to help us learn more about the festival and the unraveling is interdisciplinary artist rea lynn de guzman. originally from manila, she came to the us as a teenager and sprouted artistic roots in chicago and san francisco in painting, print media, and sculpture. welcome to the show. rea lynn de guzman: great to be here. robert: now, interdisciplinary artist, i know that basically means that you dabble in a lot of different fields or focus on a lot of different fields. basically, what is it that your focus is? raya: so, mainly i started with drawing, print making, and painting. and then after that, i started experimenting with making 3d objects out of 2d materials that i worked with. so i started also playing around with sculptures and installation.
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so, i guess, interdisciplinary artist, i just don't focus on one specific kind of art medium. robert: now, i know you're one of the featured artists at the aperture festival, and because of your, sort of, interdisciplinary talents, that makes you a pretty good person to have doing that, huh. rea: yeah. robert: what is it that you're gonna be doing at the festival? rea: so, at the festival, i'm showing a sculpture, a fabric sculpture that is made out of image transfers of a dress called "maria clara," that's transferred on synthetic organza that i kind of sewed together, and it's suspended. and there's also a body of work from my ritasso fabric remnant series that are kind of mixed media with image transfers and acrylic on brown paper and on pina fiber. so, i play around with a lot of different materials. robert: yeah, i've been exposed to a lot of different
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kind of, you know, ways that artists express themselves through these different festivals. this one seems to have even more of a broader spectrum than i'm used to hearing. for you, what are your sort of artistic goals, so to speak? rea: my goals, i guess, it would be to keep developing my work further. i also, like, i would also like to teach more. robert: yeah, we talked a little bit about that. in fact, it was an interesting point you made about teaching and wanting to help youngsters, especially asian american and pacific islander youngsters kinda head into the arts. for you, how did you get interested in the arts? how did you become an artist? rea: yeah, actually, when i was younger, i wasn't exposed to art very much growing up in the philippines. and then when i moved over here, art isn't really encouraged in my family. so, before i was actually a business major. i went to uc riverside, and then i came back to san francisco and
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kind of went to city college, and there, i accidentally took some art classes, and i really enjoyed it. so, i kept taking more and more until some of my instructors kind of encouraged me to keep doing it, and they nominated me for a scholarship to transfer to the san francisco art institute. and they said, "only one person could get it from city college," so i wasn't really expecting it, but i got it. so i ended up there and got my bfa in painting. and then, a few years later, i went to chicago for grad school, where they do a lot of interdisciplinary art. so that's kind of how i ended up as an artist. robert: yeah, urbans center like chicago and san francisco would be ideal for an artist, huh? well, so, the aperture festival must be a great forum for an artist and for somebody like you. what do you hope that people will get? why do you want people to come to the festival? what do you hope that they will get out of it?
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rea: for me, it's a good way to reach out to the community and kind of bridge the art to the community. because i feel like right now, it's still not very known to a lot of people. there's still a lot of stigma with art. so, it's kind of a nice way to bring everybody together, learn about each other, see each other's artwork. you're also surrounded by a lot of other artists, which is great. so, we support each other. we make a lot of friends from the aperture, and it's really inspiring. also, at the event, they just showed, they gave some focus awards to past featured artists, and who are now really successful in the arts. so that was really inspirational to see, to see some of these artists that i used to look up to when i was a young artist, starting out, that they also showed at aperture. robert: that seems really valuable. the aperture festival not only gives you, like, a forum to present your art,
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but also shows that people can accomplish and have a career in the art field, so. well, congratulations on being able to kinda follow your dream. rea: thank you so much. robert: yeah, and good luck at the festival. rea: thank you. robert: all right, well, the kearny street workshop's aperture 2017: "unravel" is going on now through october 28, wednesdays and thursdays from 1 to 6 pm and on saturdays from 12 to 3 at the art gallery 7 studios at 1246 folsom street in san francisco. for more details, go to nbcbayarea.com. and stay with us as we take you to an open pastry kitchen, and information on the big hawaii food & wine festival. yes, they're all connected, that's next.
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with a trip to b patisserie in san francisco, where belinda leong and michele suas present modern french-style pastries with american flavors and other local influences. belinda is also taking part in the big hawaii food & wine festival, so here we go.
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male narrator: tucked away from the bustling energy of downtown san francisco lies the pacific heights neighborhood, where you'll find b patisserie, a local favorite serving up freshly made french-style pastries. pastry chef belinda leong has just opened shop for the day, and already that line is out the door. male: when it first opened, we came almost every week. female: everything's so fresh, and you can tell as soon as you take a bite. narrator: while there are countless delicious treats to choose from, there is one item in particular that sells out the fastest. it's the kouign-amann, and today, belinda's gonna show us how to make this signature item. belinda leong: hi, i'm belinda leong, and welcome to b patisserie. come on in, and i'll show you how the kouign-amann's made. belinda: so, we're gonna do the first fold. the dough's made with flour, salt,
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yeast, water, and butter. so, i'm laminating in the butter right now into the dough. so, i'm rolling it three times the size so i can do a fold. so after i do this, it'll rest for about 30 minutes, and then i'll do another fold, and it'll rest again for another 30 minutes, and then we go in with the sugar. so, now what i'm doing is folding in the sugar. so, this is where the folding comes in. so, here i'm gonna do the full thing. so, we bake all the kouign-amann at about 390 to 400. so, here the kouign-amann is baked in rings on a silpat. we just use spray and sugar. belinda: hi, i'm belinda leong from b patisserie san francisco, and here is my kouign-amann.
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robert: catch belinda at the food fight & bloody mary's cookoff on november 5, all part of the annual hawaii food & wine festival starting on october 20. visit our website for details. so, how 'bout more on food and wine with our next guest from the mikami vineyards? and with it, some lessons on the best food and wine combinations. stay with us for that.
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especially popular with wine lovers, and it is a family-run winery with a rich history spanning 3 generations starting in 1896. joining me is the owner, jason mikami, who was born and raised on a family estate, so i guess you could say he was born into the wine-making business, carrying ahead with his father's key principles of fine grape growing, hard work, passion, and perseverance. welcome to the show. jason mikami: thank you, robert. robert: give us an idea--first of all, i guess, the family history and the winery and vineyard and everything are sorta all intertwined. give us kind of an idea of how the vineyard
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and the winery started. jason: well, my father was born in 1920. his father came to the united states in 1896, as you mentioned, so this is the first wave of japanese immigration to the united states. and like many other japanese american families, my father's family was interned during world war ii. and, you know, after world war ii ended in 1945, my father's family went back to lodi and continued to farm grapes. and so, all together now, we've been farming grapes in the lodi area for about 110 years. and in 1963, my father was fortunate enough to purchase his own property, and that was the property that i was born on. it's a small vineyard, about 15 acres. and so, from a farming perspective, you don't make a lot of money with just 15 acres when you're strictly farming, so we had a very, very meager upbringing. but in 2004 or so, we knew that my father didn't have much time
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left here, and so it was really my turn to figure out for our generation what we wanted to do with the vineyard. and in 2005, we replanted the entire vineyard with zinfandel, which grows really well in lodi, and started making wine in 2008. robert: interesting, and also, too, you are able to make your wine a little bit more handmade, selective, you know, just not a mass scale. and so i know that a lot of people value it more because of that. jason: that's true, thank you. yes, we have 15 acres, but really, the wines that we make under our family label is developed from roughly 500 vines of the vineyard. and for those 500 vines, we do take care of them very differently from the rest of the vineyard. the rest of the vineyard, the fruit is sold to other wineries. but again, because this is really a wine that we're producing in honor of my father and grandfather,
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we're really trying to take care of those vines differently. we treat the fruit differently, and we really do put in the tlc, if you will, into the wines. robert: and it's interesting too because, again, one reason why you're on the show is because your family history is sort of intertwined with your winemaking, and that actually is sort of what sort of enriches the story, and hopefully enriches your wine to a certain extent. jason: we've been really fortunate, especially here in the japanese american community with all of the, you know, asians as well. one of the things that i like to tell is that, you know, our family both has a very rich japanese american history, but also sort of a japanese history. my mother is from japan, so she was a issei. and she was actually a survivor of the atomic bomb. and so, she, you know, on that side of the family, my mom is, you know, being hurt by the atomic bomb. from my father's side, he's interned. his family is actually taken from lodi and relocated
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to arkansas. and it's not until 1958 or so, when they were put together through an arranged marriage, when my mom actually came to the united states, and then eventually had my sister and myself here in lodi. robert: your family story is almost one of survival, and talk about perseverance. not only in terms of just the winemaking industry, but just also surviving as a family, huh? jason: yeah, and i think it's a great point because one of the things that i often think of is today, especially in the political climate that we have right now, there's a lot of focus on illegal immigration, especially towards the hispanic community. and today, you know, when you look at grape vineyards and farming, you see many hispanics farming as laborers. but that story's the same as my father and grandfather 40 and 50 years ago. my father was a, you know, a son of a family of seven brothers and sisters, and very similar to the immigrant experience of the hispanics today.
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so, really, you know, farming and immigration is a story that resonates very much in terms of how we think about how we wanna honor not just, you know, the wine or our vineyard, but also the folks that work for us as well. robert: well, that's very interesting. yes, i mean, my family also has a very rich and deep farming history. however, the older the generations got--the more recent ones got out of farming usually. did you feel any pressure to get out, or did you feel an obligation to keep it going? jason: no, my father and mother were very, very supportive of whatever i wanted to do. in fact, i've spent a number of years now also in the tech industry being here near silicon valley, but no pressure. but really, it was more--and maybe it's through osmosis, right, as being a good son, if you will. but through osmosis, you know, i really wanted to do something that would honor our family. if you look at lodi right now, there's very few japanese americans actually farming now, whereas, you know, 40 years ago, again, there were a number of japanese
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american families there, not just in grapes, but other produce as well. but now, very few japanese american families left. if you looked at our buddhist church in lodi, a thriving community decades ago, but now struggling with many older senior citizens still trying to do all of the work supporting the church's activities throughout the year, so it's very difficult. robert: yeah, well, i've noticed too that you've evolved into your expertise, and you're gonna help us with that in our next section when we talk about combining wines and foods, right? jason: that's right. robert: all right, again, he's going to stay with us to help us learn more about pairing food and wines together. so, when he stays with us, we'll get better at finding the right food and wine combinations. stay with us.
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to help us again with the elusive knack of pairing up the right wines with the right foods. and i was mentioning to you that i told some friends i was going to do this, and they said, "how are you gonna cover all of that in half an hour?"
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i said, "it's even worse than that, it's one segment." so, give us an idea. let's stick with some basics. what should we talk about, in terms of the wine that you're presenting here first? jason: sure, so, tonight, robert, we have two wines, kind of examples of both a white-style wine and a red-style wine. now, for mikami vineyards, the closest we get to a true white wine is our rose, which is the lighter colored wine here. so, a rose or a white wine's very acidic in nature, so much more mouth feel when you're drinking it. as an example, you might drink this on a hot summer day, drink this with lighter foods, such as salads, lighter fish, typically, anything where you don't want the wine to necessarily overpower the food that you're eating. so, again, things that have subtle flavors, salads, fish, even some chickens, anything that has subtle flavors.
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you want the white wine or the rose wine, in this case, to complement those subtle flavors, and that's why you would choose this wine. robert: i see, "complementing," being the key phrase there, huh? jason: correct. robert: okay, and what about the other wine you have here? jason: so, this is our flagship wine. this is our 2014 zinfandel from lodi, and this wine, if you wanna go ahead and hold that one too, robert, you can obviously see that it's much darker in color. it's a full red wine. zinfandel typically goes well with smoky foods, so think of it for barbecues. think of it for maybe a spicy tomato sauce, very good complement for those types of meals. and one of the things that we're gonna try and do tonight is to have you taste the wine with some chocolates that we've brought tonight from--and these chocolate are, in fact, a local asian product, sokola chocolates in san francisco. and you'll see that when drinking wines, you're, again, trying to really find foods,
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even if it's red wine, foods that will complement the flavors that are in the wine. robert: yeah, and i think finding a compliment is interesting because when i was talking to friends, they were talking about how they sometimes basically choose the food they like and the wine they like, and they don't worry about trying to make them pair up, which is probably not wrong, but i think maybe they're not getting the full value of the flavor of what they could be getting, right? jason: well, that's a good point. i mean, there's both--on one hand, you do wanna drink something that you like, right? regardless of what you're eating, you wanna drink something that you're comfortable with and that you're going to enjoy. but at the same time, you do wanna find things that will bring out or enhance the flavors of either the food or the wine that you're drinking. so, why don't we go ahead and try that with one of the chocolates here? would you like to try? robert: for the sake of journalistic integrity, i must actually do this. jason: okay, perfect, so, this is a, actually a guava-infused dark chocolate, if you wanna go ahead and take one there, robert, one with the design on there.
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robert: well, excuse me, maybe we can make sure that the camera can see this, there you go, okay. and then what kind of chocolate is this? jason: so, this is guava infused. okay, so what you're gonna find is that the sweetness in the chocolate is going to bring out some of the smokier flavors and the rich velvety textures of the zinfandel, hopefully. so, i'll let you do that. robert: that's interesting, would it be better to be drinking the wine first, and then eat the chocolate? or is it better or more appropriate to start eating the chocolate first? jason: again, it'll depend on the person. but typically, you'll wanna eat the food and have the wine sort of complement the taste buds, or the taste in your taste buds. robert: i do see what you mean though. they do go together well. what would be, do you think, the clash if you had this with, say, the rose? jason: so, and we, in fact, why don't we try that? robert: oh, i see, so there's-- jason: that'd be perfect, so-- robert: you have a chocolate that goes with that, huh? jason: yeah, so, why don't we try this?
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and again, in this case, because we're trying to create a little bit more of a clash, this is going to be a caramel. robert: see, okay, there we go. this is the caramel that's gonna go with the rose, right? jason: correct, and the caramel is going to be somewhat sweeter, and you're gonna try and drink the rose, and the rose will have more acidity, and so-- robert: yeah, you can almost feel already just from having drank the other one. jason: interesting. robert: i don't want that taste now from this. yeah, you're right. it does go better with this. there's a little saltiness to it too. this is nice. jason: that's right, so for this chocolate, there is a little bit of salt as well. robert: is chocolate pretty much--? and again, i don't eat chocolate all the time. is that a very popular thing to have with wine? jason: it is, again, especially for after meals. and even with red wines or even digestifs,
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which are after-dinner drinks, ports, higher alcohol content drinks such as ports and brandies. again, chocolates is a good pairing, again, bringing about this very, very complex finish to your mouth after a meal. robert: i see, and you're right. when i go back to this one, it does, this chocolate-- the other chocolate does go better with this wine. jason: oh, that's great. robert: thank you very much for the tips and for the snacks. jason: thank you very much, robert. i appreciate it. robert: all right, thanks for sharing your expertise. and that's it for our show today. to get more information about our guests and their events, you can go to nbcbayarea.com. and we're also on social media, facebook and twitter, so check us out there and let us know what is going on, and what's on your mind, and what you'd like to see. so, thanks for joining us. thank you again for being here, appreciate it. jason: thank you. robert: all right, please check us out every week here on "asian pacific america." and now, go out and enjoy filipino american history month,
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some good food or pastries, as well as fine wine and food. thanks for watching. ♪ robert: and the first one--? jason: the first one. the first one definitely pairs better with that. robert: yes, plus it's just the two flavors--
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witnessing heroes of at shapes and sizes. >> america comes together as one. >> i have never considered leaving this post. >> there's plenty to talk about. funny to hear a female talk about routes. good morning, and welcome to sunday today. i'm haleigh in for willie who is enjoying morning off. the storm called nate making landfall twice as a category 1 hurricane. tens of thousands of people are waking up without power and now new concerns about a life threatening storm surge. our team is live along the gulf

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