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| Today is Friday July 04 |
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Simply Ming
Chinese Mustard & Potatoes
Ming Tsai adds spice to the potato by pairing it with Chinese mustard for his latest East/West combo. In the kitchen, he creates mustard-roasted chicken on potato fennel fondue and potato mustard-crusted trout, followed by creamy mustard-stuffed potatoes. Guest Gordon Hamersley, chef/owner of Boston's Hamersley's Bistro, tries his hand at the East/West ingredients by creating spicy shrimp and potato salad with Chinese mustard greens.
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Boston China Summer
WGBH is happy to be a part of Boston China Summer, a collaborative celebration of Chinese art, culture, and events throughout the city!
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