Savor San Diego With Su-Mei Yu: Orange Gold In Jamul
Airs Saturday, July 6, 2013 at 3:30 p.m. on KPBS TV
Originally published May 7, 2013 at 10:30 a.m., updated July 1, 2013 at 12:11 p.m.
Food is at the heart of many of San Diego’s most fascinating stories. Our food community is vibrant, diverse and unique, full of history, passionate people and delicious treasures. Join Su-Mei Yu, noted local cook, author and restaurant owner, as she explores and cooks her way around San Diego sharing the captivating tales of our culinary bounty on SAVOR SAN DIEGO.
"Orange Gold In Jamul" - A special kind of tangerine is grown in the sunny orchards of Jamul.
On this episode of SAVOR SAN DIEGO, Su-Mei follows the trail of Kishu traveling from the groves of Rancho del Sol Farms to Specialty Produce a purveyor prized by local chefs that makes it possible for small growers like Rancho del Sol to get their products to market.
Afterwards, she demonstrates how to make Tom Yum, a spicy Thai soup that derives distinctively tangy flavors from citrus.
ABOUT CHEF SU-MEI YU
Su-Mei Yu is a celebrated San Diego chef, restaurateur and cookbook author. Her cookbooks include "Asian Grilling," the 2000 IACP Award-winning "Cracking the Coconut," and "The Elements of Life: A Contemporary Guide to Thai Cooking and Traditions for Healthier Living."
Get the latest recipes from Su-Mei Yu and make them at home!
Su-Mei is a frequent contributor to Fine Cooking magazine, the Bangkok Post, and the U-T San Diego. She is chef-owner of the acclaimed Saffron restaurants in San Diego, California and has made numerous appearances on national television programs such as the Today Show, Good Morning America, and Martha Stewart Living.
She is a regular and popular morning show guest on local news programs as well because of her outgoing and high energy personality along with her delicious and healthful cooking tips.
Born of Chinese parents in Thailand, she came to America to attend boarding school at the age of fifteen, and worked as a social worker and as an assistant professor at San Diego State University before opening Saffron, one of San Diego’s first authentic Thai restaurants in Mission Hills in 1985.
Su-Mei later expanded the Saffron brand with Saffron Noodles & Sate, a comfortable eatery with indoor and outdoor seating. Located next to each other, both restaurants have become San Diego favorites featuring traditional Thai dishes made from recipes Su-Mei learned as a child in Thailand.
Saffron’s menus offer guests delicious and affordable fare prepared with Su-Mei’s philosophy of “food for the mind, body and soul.”
Episodes of SAVOR SAN DIEGO will be available for online viewing following the broadcast.