SAVOR SAN DIEGO: Season 2: Craft Beer: Boldly Brewing What No Man Has Brewed Before
Airs Thursday, August 4, 2016 at 8:30 p.m. on KPBS TV
Tuesday, August 2, 2016
Credit: Courtesy of Savor San Diego
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.
Get the latest recipes from chef Su-Mei Yu and make them at home!
"Craft Beer: Boldly Brewing What No Man Has Brewed Before" - San Diego's recent emergence as the center of the craft brewing universe is the yeasty topic of this exciting episode. Explore the evolution of the beer industry in San Diego with chef Su-Mei Yu as she visits key local producer and industry forerunner Ballast Point to learn about the art of brewing craft beer and then the fascinating White Labs in Mira Mesa to learn about brewer's yeast.
Episodes of SAVOR SAN DIEGO will be available for online viewing following the broadcast.
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."
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.”
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