By Margarita Martinez | Thursday, October 11, 2012
Chef Cassie Kyriakides Piuma and Margarita (Patricia Alvarado/WGBH)
There are so many amazing restaurants and different neighborhoods in Cambridge that it is no wonder we returned for more inspiration. Just as Muqueca is a bit off of the beaten track, so is our last restaurant of the season: Oleana. Located on a quiet street in the neighborhood, just a ten-minute walk from the Central Square T-stop, Oleana is a haven for great dining inspired by the flavors of the Middle East and Mediterranean. Read More
Massachusetts native Cassie Kyriakides Piuma graduated with honors from Johnson & Wales University. She spent her last semester studying in Asia. While pursuing her culinary degree, she worked at Al Forno, a highly acclaimed restaurant in Providence, RI. After graduation she moved back to Boston where she worked in several notable kitchens including Sel de la Terre, Gourmet Caterers and The Butcher Shop.
After reading about Oleana in a magazine, Piuma dragged her mother through a blizzard in high heels to eat there. ("Can't we get pizza?" her poor mom begged. The answer was "No.") After dinner, Piuma went home and crafted a letter to Oleana's chef and owner, Ana Sortun, about her experience. "I just wanted to share with her how excited I was by the meal. I was mesmerized by her use of spice and her interpretation of colors and shapes." Read More
By Margarita Martinez | Saturday, October 6, 2012
Dosa Temple's chef Siva Kumar (Patricia Alvarado/WGBH)
Siva Kumar was born in the farmlands that surround Chennai, India. He grew up milking cows and helping his parents care for their crops. His mother was known in their community as a wonderful cook with a keen sense of hospitality. She was often feeding neighbors and cooking meals for Siva’s classmates. She inspired Siva to become a chef.
In 1997 Siva moved to Chennai to attend culinary school. After graduation he worked for a few years in five-star hotel in the city, the Taj. In 2000 he moved to Bombay, where he continued to work at the Taj. Eager to expand his culinary experience, he moved to the United States in 2004.
A dosa is South Indian, fermented crepe made from rice batter and black lentils. Masala Dosa, specifically, is when you stuff it with a lightly cooked filling of potatoes, fried onions and spices. Read More
Medhu Vada, or lentil doughnut, is a South Indian snack mainly consumed for breakfast. Its primary ingredient is urad dal or black gram lentils. Read More
About Neighborhood Kitchens
Building on a 35-year history of producing Latino and multicultural programming, WGBH’s award winning La Plaza team has a new offering — Neighborhood Kitchens, a series about the exploration of culture through food. Every week the show offers a unique window into immigrant communities in New England.
Saturdays at 4pm on WGBH 2
Fridays at 7:30pm on WGBH 44
About the Author
Margarita Martinez Margarita Martinez grew up in the Bronx, NY and Ossining, NY with a Puerto Rican father and a Franco-American mother. She now calls New England home. Margarita has always had an insatiable appetite for travel and food. She made her first empanada as a teenager visiting Argentina, satisfied her sweet tooth with poffertjes and stroopwafels while studying in Holland, engorged herself on Thai street food for a month in Bangkok, and continues to search for authentic international cuisines in the Northeast. Margarita loves to discover new ingredients, flavors, and cooking approaches that she can bring to her own home kitchen.
On the Go
In each episode, host Margarita Martínez visits a different ethnic restaurant and learns three delicious recipes from the chef. She also explores the restaurant’s neighborhood, discovering hidden gems along the way. Join her as she learns about new ingredients, new cultures, and new neighborhoods. ¡Hasta pronto!