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Moveable Feast with Fine Cooking Previous Broadcasts

Southern Michigan (Episode #207H)

KQED 9: Sun, May 21, 2017 -- 10:00 AM

Pete joins three top chefs from metropolitan Chicago and travels three hours into the neighboring Michigan countryside for the makings of a true Midwestern meal. Cooking by the beautiful lakeside party are The Hearty Boys, Dan Smith and Steve McDonagh. Joining them is acclaimed pastry chef, Gail Gand. The entire meal is sourced within a radius of 5 miles from Buchanan, Michigan's center city, including some gorgeous summer veggies, corn meal from the town's old mill and beer from a local brewery. On today's menu, Breakfast Radishes with Butter and Sea Salt, Kale Salad with Pickled Beets, Lardons, Blue Cheese, and Honey Clove Vinaigrette, Ramp-Stuffed Sirloin Roll with Hazelnuts and Michigan Cherry Sauce and a Midwest favorite--Cornmeal Spaetzle with Charred Grape Tomatoes and Asparagus. It's happiness in the heartland!

Flanagan's Farm (Episode #206H)

KQED 9: Sun, May 14, 2017 -- 10:00 AM

Pete Evans visits Portland, Maine a rugged foodie paradise. To help Pete today are two of Maine's premiere chefs, Rob Evans and Sam Hayward. First stop for ingredients the trio visits Matt Moretti at Bang Island Mussels where they learn the art of cultivating mussels. Later in the day Evan Strusinski joins Pete, Rob and Sam to go foraging around the area to find certain items for the meal. With their newly gathered ingredients - it's time to start cooking. On the menu tonight, Beer-Steamed Mussels, Rainbow Chard and Russian Kale with King Oyster Mushrooms and Pork Belly, Foraged Salad with Deviled Duck Eggs and Coppa and Casarecce with Goat Ragu. It must be Maine; the way life should be!

Portland Wine Collective (Episode #205H)

KQED 9: Sun, May 7, 2017 -- 10:00 AM

Pete Evans visits the city of Portland, Oregon that is a city any true foodie would appreciate. Two of America's finest chefs: two time James Beard Award winning chef Gabriel Rucker and Greg Denton, whose restaurant, Ox, is considered one of Portland's finest, join Pete on today's adventure. First stop for ingredients, the Portland Farmer's Market that is one of the most beautiful in the country. Next, Pete, Gabe and Greg stop at Nicky USA for some amazing cuts of meat, including bison chops. Today's meal is served at the Wine Collective in Portland. To go along with the fabulous wine, the menu includes Spiced Bison Flank Steak with Chimichurri, Tomatoes and Cucumbers, Charred Baby Leeks with Hazelnut Romesco and a Snap Pea and Goat Cheese salad that replaces the standard tomato with strawberries. Portland you have out done yourself!

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TV Technical Issues

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    • 6/22-23 Ch9 & Ch54 Virtual ID issues

      (DT9-1 thru 9-3, and DT54-1 thru 54-5) KQED experienced a major technical issue with our Virtual ID info in our signals for DT9 and DT54, beginning apx 4pm Thursday 6/22, which was resolved apx 11am Friday 6/23. As background, almost every TV station in the Bay Area now transmits on a frequency which is different […]

    • 2/22/17: Fremont Peak tower transmissions, including KQET DT25

      (DT25.1 through 25.3) Recent storms have taken out dozens of trees on Fremont Peak, which in turn have taken down power lines leading to the transmission tower located on the peak. It has been running on generators for several days, and regular trips are scheduled to re-fuel those generators with gas. However, the truck has […]

    • KQED TV All Channels: Planned outage late Fri/early Sat 1/14 midnight-2am

      All KQED television channels will be off the air late Friday/early Saturday 1/14 beginning at midnight for approximately two hours to perform maintenance and upgrades to our electrical system. These improvements will help KQED maintain and continue our broadcast service to the community. We will return to our regularly scheduled programs as soon as work […]

To view previous issues and how they were resolved, go to our TV Technical Issues page.

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