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Samin Nosrat accepts the James Beard Media Award for “Best Television Program on Location” on behalf of the Salt Fat Acid Heat team. April 2019.

We won a James Beard Media Award for Salt Fat Acid Heat, our four-part documentary series on Netflix!  Coming from the food community means a lot.

I am thrilled, honored, humbled, and happy for everyone who gave so much of themselves to make this beautiful show.

Thank you for watching, and thank you for loving it as much as we do!

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2018 Muse Honorees: Ellen Burstyn, Tricia Brock, Maysoon Zayid, Sarah Jessica Parker, Lisa Nishimura. Photo by Flor Blake Photography

For 38 years,  New York Women in Film and Television has organized the Muse Awards annual gala holiday luncheon to celebrate women of vision and achievement.  And each year, remarkable and accomplished women are honored with this prestigious award.

Backstage lineup: NYWIFT Board Members Margarita Sophia Cortes, Rachel Watanabe-Batton, and KOK with honoree Lisa Nishimura of Netflix. Photo by Rowena Husbands

It was my great pleasure to accompany one of the honorees, Lisa Nishimura, Netflix VP of Original Documentary and Comedy.  With the success of “Salt, Fat, Acid, Heat” on Netflix, this was a full circle moment for me.  We hadn’t yet met when I greeted Lisa at the entrance, and her first words to me were “Congratulations on the show!”  What a classy lady.  Also attending on behalf of Netflix was Zana Lawrence, who played a big role in our series as an EP.
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Becoming the Showrunner of a Netflix Food Series

Host Samin Nosrat and DP Luke McCoubrey. Liguria, Italy. 2018.

When I was 13 years old, part of my allowance came from preparing dinner for the family once a week.  This corresponded to my mother returning to work that same year, so it helped her to have a night off.  I loved it, in part because it meant that I didn’t have to do the dishes, a loathsome duty for the rest of the week.  That summer I also had a steady babysitting gig. The oppressiveness of Tidewater heat and humidity made it impossible to stay outside for very long, so the kid and I were often cooped up indoors with the AC on and the shades drawn. But the mother had a stack of Southern Living magazines filled with beautiful photos of recipes both traditional and fancy.  From those each week I’d develop the menu and add ingredients to my father’s grocery list, which he bought without question. My mother remembers the first dinner – meatloaf roulade with a swirl of broccoli and cheese.  Armed with Jacques Pepin’s step-by-step illustrated cookbook, La Technique, I tried my hand at choux pastry, and voilà, my first cream puff swans were born.
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