Segment 1: How to prepare trout.
Chef Martin Heuser is a fan of trout; he grew up fishing and eating it in Germany and Austria. Plus, it's the only dish on his menu that hasn't changed since he opened his restaurant six years ago. Now that it's trout season, he tells us why it's so versatile, and he shares tips on how to cook it at home.
- Martin Heuser, chef/owner, Affäre
Segment 2, beginning at 10:44: Noodle dishes in Kansas City.
A visit to Anna's Oven to find out more about its chicken & noodle dish, then the food critics search out the best noodles in and around town.
- Charles Ferruzza, KCUR food critic
- Mary Bloch, Around the Block
- Jenny Vergara, Feast Magazine
