The PBS show “Family Ingredients” is made in Hawaii, but filmed wherever there’s a tasty story to be told.
The formula garnered the show two Daytime Emmy Award nominations last week, for directing and cinematography.
The PBS show is in its second season, hosted by Ed Kenney, chef/owner of the restaurants Town, Mud Hen Water, Kaimuki Superette and Mahina & Sun’s.
The season’s first episode, centered on singer Jack Johnson, smoked fish and a visit to his late father’s stomping grounds in California, earned the series a nomination for Outstanding Directing in a Single Camera Lifestyle/Culinary/Travel or Educational and Informational Program.
The Outstanding Cinematography nomination was given for the first of a two-part story about the Le family, who fled Vietnam after the fall of Saigon in 1975. The show accompanied chef Andrew Le of The Pig and the Lady on a visit to Ho Chi Minh City, where he and Kenney explored the flavors of pho.
“We are complex,” said executive producer Heather Giugni of the “Family Ingredients” formula. “We are a travel show. We are a human show, based on the stories we tell. The other linchpin is the food, and that connection. The whole reason ‘Family Ingredients’ exists is to remind us of who we are, where we come from and to celebrate that.
“Just being nominated, period — that’s a win as far as I’m concerned.”
In a Facebook post, Kenney expressed appreciation for the show’s crew: “Such a privilege for this cook to work alongside such a talented team of artists and storytellers.”
The crew is led by Giugni, cinematographer and producer Renea Veneri Stewart, researcher and producer Dan Nakasone, and director and writer Ty Sanga.
The series won an Emmy in 2014 for its pilot episode following chef Alan Wong to Japan.
This year’s Daytime Creative Arts Emmy Awards nominations were announced March 21. The ceremony will be held April 27 in Pasadena, Calif.
SHARE TASTES AND TALES OF PLANTATION
Hawaii’s Plantation Village in Waipahu is assembling a cookbook focused on recipes and stories about plantation life.
Be a part of the book by contributing a recipe and a story about the place that dish has in your family history. Include a photo, too, if you have one.
Deadline for contributions is April 15.
Call 741-6548 or email hpvwaipahu96797@gmail.com for a submission form.
The book is due out in September to help mark the 25th anniversary of the Plantation Village.
