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Austin is proud to claim that chef Kristen Kish is our chef, but the Best Chef winner has always had a global mindset. He first earned his chops in French and Italian cuisine at Boston’s acclaimed Menton restaurant, infusing these influences with the menu at Arlo Gray with a pioneering curiosity and adventurous spirit. Now, she takes that explorer mentality to a new level. National Geographic The series that debuted on Tuesday, March 21.

available on Disney+, Restaurants at the End of the World It is a documentary series in which Kish travels to remote corners of the planet. The four-part series explores Kish as she searches for hidden ingredients – people, places, culture and traditions – at the world’s most remote restaurants in Boquete, Panama; Svalbard, Norway; North Haven Island, Maine; and Paraty, Brazil.

A lucky selection of South by Southwest (SXSW) attendees got a glimpse of the series at a special dinner on Tuesday, March 14. upcoming series. A family-style dinner featured dishes inspired by different episodes of the series, from Maine-inspired Parker House rolls to Arctic char and strawberry semifreddo.

“This series is all about shared experiences and trade stories,” said Kish, introducing the evening’s menu. “So when putting this menu together, I realized there were so many similarities. When I think of all the places I’ve been to and the new things I’ve learned, there are so many familiar flavors in every bite that can take you home right away.” to your own story.”

The menu celebrated every location in the upcoming series, often with the same dish: Parker House Rolls (with delicious brown butter), a nod to the New England episode (“Maine Island Barn Supper”), and paired with a scallop crudo memorial. of his time in Brazil (“The Floating Feast of Brazil”). The main course, meanwhile, gave guests a glimpse of the great distances Norwegian fishermen made during the Arctic char harvest, and was accompanied by a clip of Kish’s adventures with local suppliers in Svalbard, Norway.

The purpose of both dinner and the upcoming series is to show the determination required to run a restaurant in such remote locations. Each episode follows Kish behind the scenes with local suppliers, farmers, shepherds, the kitchen crew, managers and head chefs to hear their stories. It invites the audience in search of the best and freshest ingredients, revealing the culture and heart behind world cuisine and showcasing the balancing act needed to bring unique food to tables around the world.

“Food has a unique power to bring us together and to teach us about each other and the world around us, and we see it firsthand by going to restaurants in the most remote areas of the world,” says Chef Kish. “Shooting this show with National Geographic has been the adventure of my life, which has taught me so much about an industry I’ve been in my entire life. I can’t wait for the audience to take this journey with us and experience these dishes in restaurants that most of them didn’t even know existed.”

first part Restaurants around the world It will go on sale at 21:00 CST on March 21.