Moveable Feast with Fine Cooking
This series takes viewers on a culinary journey with host Pete Evans, Australia's top celebrity chef, and America's most innovative food artisans. Each episode features a pop-up feast in settings from California's wine country to the bustling skyline of NYC, where Pete and local chefs source the finest ingredients and work against the clock to prepare a multi-course menu for a ravenous group of foodies. Viewers watch as diners sit down to enjoy these spectacular meals hosted in some of the most unlikely places.
Flanagan's Farm (#206H) Duration: 26:46 STEREO TVG
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 (#205H) Duration: 26:46 STEREO TVG
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!
- KQED Life: Tue, Nov 4, 2014 -- 12:30pm email reminder
Southern Michigan (#207H) Duration: 26:46 STEREO TVG
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!
New York - Staten Island (#208H) Duration: 26:46 STEREO TVG
Pete Evans visits various parts of New York City with chefs Seamus Mullen, owner of a handful on New York City restaurants including Tertulia in Manhattan's West Village, and April Bloomfield, the James Beard Award winning best chef of New York City, whose Spotted Pig restaurant has won a prestigious Michelin star seven years in a row. The trio starts the day off at the Brooklyn Grange, which is a rooftop farm in the middle of Brooklyn and then head to Dickson's in Chelsea market where they break down a pig from the nose to the tail. Then it's off to another borough on the ferryboat from Manhattan to Staten Island for the feast. Tonight's menu includes Seafood Paella with Lobster, Scallops and Shrimp, a Brooklyn Grange Salad, Roasted Coppa Spring Greens with Scapes, Favas, and Herbs, and a Duck Confit Salad with Raisins, Fennel, and Apple and the view for the feast at Casa Belvedere is as stunning as the city it was created in!
Woodland Plantation (#209H) Duration: 26:46 STEREO TVG
Pete Evans visits the banks of the big muddy herself, the Mississippi River, to feast on a southern seafood smorgasbord. Taking us to her shores are chefs Donald Link and Stephen Stryjewski who've partnered on numerous restaurants. The adventure begins by the moonlight as Pete and the boys go bow-fishing and the adventure continues by day as the group sets out to go crabbing. Together they throw a traditional New Orleans seafood feast with a classic crawfish boil, grilled oysters, jalapeno crab salad and grilled red fish. A feast that should appease the appetites of twenty or so friends, purveyors, and one very hungry alligator.
- KQED Life: Tue, Dec 2, 2014 -- 12:30pm email reminder
America's Fruit Basket (#210H) Duration: 26:46 STEREO TVG
Pete Evans is in central California, America's fruit basket, about to throw a multi-cultural meal for a party of 30. Joining Pete are chefs David Lentz and Anthony Lamas. The morning starts off with a relaxing fishing trip on bass lake. It is tough to get the guys to leave the lake but there are a lot of hungry people waiting for dinner!! Next stop is a local orchard to pick up some juicy peaches and nectarines for a stone-fruit salsa to accompany the pork tenderloin and some California raisins for an updated version of a raisin/carrot salad. The rainbow trout is grilled to perfection with charred dandelion greens and we're serving it all al fresco in Fresno.
- KQED Life: Tue, Dec 9, 2014 -- 12:30pm email reminder
Marvimon (#211H) Duration: 26:46 STEREO TVG
Pete Evans explores the City of Angels where he throws a Mexican inspired feast with the help of chefs and television personalities Jeffrey Saad and Brooke Williamson. No Mexican feast would be complete without some fresh corn tortillas. Pete and his amigos head to North Gate Markets where Molses Gonzalez and his family have been making tortillas the same way for years. To add a bit of an edge to the meal, the group stops by Groundwork Coffee for a needed afternoon boost but also another ingredient for the menu. Tonight the 15 or so glamorous LA invitees will dine like movie moguls on a menu that includes Chorizo and Lobster Queso Fundido, Ceviche with Bay Scallops and Jicama, Carnittas with Rice and Beans, Coffee Kahlua Trifle with candied peanuts and a delectable cocktail called "The Ruby Cigar." Hooray for Hollywood!
- KQED Life: Tue, Dec 16, 2014 -- 12:30pm email reminder
North Fork (#212H) Duration: 26:46 STEREO TVG
Pete Evans drives 120 miles outside New York City to the tip of Long Island where he meets up with chefs Bill Taibe and Will Horowitz. Together the trio starts the day going fishing for whelk. After a successful fishing trip, the guys travel to a duck farm to pick up duck for the evening and then head back to Will's house where the group does a bit of clamming. The meal starts out with a traditional clambake followed by Whelk and Potatoes with Celery Salsa Verde and Ramp Mayo, Roasted Carrot and Beets with Fermented Black Beans and Sesame Smoked Crescent Farms Duck with Grits, Pressed Duck Gravy, Black Garlic and Pickled Un-ripened Strawberries and Grilled Black Bass with Celery Salsa Verde. This meal was worth the trip!
- KQED Life: Tue, Dec 23, 2014 -- 12:30pm email reminder
Bartlett Farm (#213H) Duration: 26:46 STEREO TVG
Pete Evans goes on a road trip across Lake Pontchartrain for a farm-fresh-feast Louisiana style and discovers that there is more to New Orleans than Mardi Gras. Who better to take us there than radio host/story teller Poppy Tooker and acclaimed New Orleans chef Susan Spicer. On their way they stop by local purveyors to pick up the ingredients for the night's big feast. First stop on the road trip, Farmhouse Dairy Co. where Pete picks up fresh ricotta made from goat's milk. Next stop is Bartlett Farm where the chefs pick local vegetables, farm fresh eggs and locally raised chickens. After an adventurous day on the road, it is time to eat! On the menu tonight, Stuffed Eggs with Prosciutto, Charred Fritters and Roasted Beets with Whipped Goat Ricotta, a delicious Spicy Chicken Dish with great local fruits, and a Louisiana dessert...Creole Cream Cheese. All for a pop-up party of 18 or so friends, family, fans, and more than a handful of local purveyors. A great way to spend the day!
- KQED Life: Tue, Dec 30, 2014 -- 12:30pm email reminder