Carlito's Cooking Adventures with Chef Carlos Cham, will take you traveling to exotic locations of Baja and around the world, meeting local merchants and many good friends all while gathering fresh, delicious ingredients for his recipes. This is the art of going from the farm and ocean to the table with an emphasis on Japanese style seafood cuisine.
Union, Washington
Season 1, Episode 2
Visiting the Hood Canal in Washington State, Carlitos hunts for crab, collects mussels, clams and oysters, and tops it off with trout fishing in the local streams. Friend and scientist Greg Helms, shows Carlitos how to make his own locally famous killer hot sauce. Then Carlitos prepares a creamy Shellfish chowder and BBQ Oysters.
El Rancho in Comondu
Season 1, Episode 3
Carlitos visits a Rancho in San Jose Del Comondu. He learns the traditional way of making candy from sugar cane and goes through each step of making goat cheese from goat's milk. He then prepares a feast for a Rancho family from the goat they have butchered, a potato salad, and a traditional salad from local cactus.
Ensenada, Mexico
Season 1, Episode 4
Carlitos goes to Ensenada and meets up with his friend who owns a seafood restaurant in the wharf area and checks out the local fish market. He goes Sea Urchin diving then tours the Sea Urchin Factory. Carlitos finishes up in Baja Wine country at the Italian Restaurant Tres' Gallinas where Magda the owner prepares fresh pasta for Carlitos' Urchin cuisine, which they share with friends.
Catalina, California
Season 1, Episode 5
Carlitos and his friend Enrique sail to Catalina for the opening of Lobster season. They do a midnight dive to collect the crustaceans and then back to Catalina where they meet the Grand Dame and former Weigh Master of Catalina, Rose Cadman. Carlitos then prepares lobster quesadillas and chowder for a group of his friends and their families.
San Francisco, California
Season 1, Episode 6
Carlitos journeys to San Francisco where he started his first restaurant. He meets up with food connoisseur Tatsuo Okaya and Ray Tang, owner of the Presidio Social Club Restaurant. They go fishing on the “Salty Lady” and land five King Salmon. Next day at Tatsuo's kitchen overlooking a Sonoma vineyard, they prepare of whole roasted pig, clams in pig stock and Salmon Croquettes. They are joined by Michelin Chef Kenichi Tominaga who prepares his specialty Fish Head Miso Soup.
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