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.
Sonoma, CA: Chefs Christopher Kostow, Leo Beckerman and Evan Bloom (#110H) Duration: 25:00 STEREO TVG
During Pete's trip to Sonoma, CA, he meets up with several culinary artisans to cook brunch for their hungry guests at a picturesque winery. They decide on a delicious breakfast casserole, fig salad and apple balsamic and cheese blintzes to curb hungry appetites.
Culinary Institute of America, CA: Chefs Marc and Larry Forgione and Scott Samuel (#104H) Duration: 27:15 STEREO TVG
Host Pete Evans visits the CIA in picturesque Napa Valley and cooks with three of the area's finest chefs. Corn meal is used to make polenta for that evening's Napa-style feast, and fresh strawberries from CIA's own student garden are roasted with dark chocolate and smoked chili.
- KQED Plus: Sun, Mar 30, 2014 -- 1:30pm email reminder
Seattle, WA: Chefs Tom Douglas and Thierry Rautureau (#101H) Duration: 25:00 STEREO TVG
Dungeness crab season is bait for host Pete Evans and Seattle chefs Tom Douglas (Dahlia Lounge) and Thierry Rautureau (restaurant Luc) to throw a Northwest seafood feast. To gather their ingredients, they take to the Puget Sound for a day of crabbing and fishing for sand dabs, then it's on to the famed Pike Place Market ("the heart and soul of the city," says Douglas) for fresh squid, along with veggies Pacific Northwest-style: Walla Walla onions, wild morel mushrooms, crisp asparagus. Back in the kitchen, Rautureau demonstrates the best way to cook crab, Douglas takes viewers to squid school, and Evans gives Puget Sound fish the Italian-French treatment.
San Francisco, CA: Chefs Jeffrey Saad and Cortney Burns (#102H) Duration: 25:00 STEREO TVG
San Francisco chefs Jeffrey Saad (host of United Tastes of America) and Cortney Burns (Bar Tartine) turn up the heat with host Pete Evans, as they create a feast laden with spices from around the world. Saad goes on an expedition to Pacific Heights shop Spice Ace, where galangal, star anise, and cardamom are just three of the hundred seasonings on offer. And, like Charlie at the Chocolate Factory, the chefs get up close and personal with chocolate making (and pick up some dark-chocolate wafers for baking) at the bean-to-bar producer TCHO. When the cooking begins, Saad whips up a Thai shrimp curry with galangal, Evans nods to Bali with his roast chicken with Indonesian spices and kaffir lime leaves, and Burns infuses her TCHO chocolate with the flavors of Latin America and Southeast Asia in a chile-infused cremeux with forbidden rice and poached cherries.
Secret Sea Cove, CA: Chef Ravi Kapur (#107H) Duration: 25:00 STEREO TVG
Pete Evans joins Chef Kapur in a cooking adventure unlike any other, in which they cook in a "restaurant without walls." With majestic views of the Pacific Ocean as backdrop, Pete and Ravi cook up a delightful beachfront feast for over 150 guests. The guests are in for a surprise when the tide comes up to wash over their feet during the meal!