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.
Homer, Alaska (#301H) Duration: 26:46 STEREO TVG
In this episode of Movable Feast with Fine Cooking, host Pete Evans travels to Homer, Alaska to team up with a mother-daughter duo chefs Kristen and Mandy Dixon to explore local Alaskan cuisine. Kristen, who has been cooking in the backcountry of Alaska for over 20 years, and Mandy take Pete on an adventure to forge ingredients for their feast. Mandy prepares a wild forged salad along with the signature Tutka Bay sling cocktail, while her mom Kristen, makes the main dish, fisherman's stew with mussels, crab, scallops, and tomato broth.
- KQED 9: Sun, Oct 4, 2015 -- 1:30pm
Oahu, Hawaii (#302H) Duration: 26:46 STEREO TVG
Pete Evans visits the beautiful island of Oahu, Hawaii on this episode of Movable Feast with Fine Cooking. Joined by award-winning Hawaiian chefs Jon Mastubara and Lee Anne Wong, Pete and the chefs learn how local pineapple is harvested and meet local fish guru/mentor Brooks Takenaka at the Honolulu Fish Auction to bid and buy locally sourced fish for dinner. On the menu tonight, Chef Jon shows how to make his famous smoking mai tai cocktail, hibachi-style Kauai shrimp, and Kahaluu roast pork belly while Lee Ann cooks up fresh opah and vegetable sides and Pete prepares ahi poke. It's a spectacular menu for an equally spectacular feast set by the ocean.
- KQED 9: Sun, Oct 25, 2015 -- 1:30pm Remind me
Louisville, Kentucky (#303H) Duration: 26:46 STEREO TVG
Host Pete Evans joins top chefs Anthony Lamas and Daniel Wright at Ambrosia Farm outside Louisville, Kentucky for a bourbon-themed dinner. Movable Feast with Fine Cookingtakes you up close to meet the grazing buffalo on Woodland Farms, a 1000-acre farm with historic roots and a sustainable vision that features the American buffalo. Next, the chefs join master distiller Chris Morris at Woodford Reserve to learn how the bourbon that has been a historic Kentucky landmark for 140 years is made and to pack a few bottles for the night's feast. In the kitchen, Anthony makes a main of grilled buffalo skirt steak with ramp chimichurri while Daniel demonstrates how to make a smoked BBQ beef brisket and short ribs with bourbon and cider. It's a bluegrass, bison and bourbon-soaked feast.
- KQED 9: Sun, Nov 1, 2015 -- 1:30pm Remind me
Culinary Institute of America (#304H) Duration: 26:46 STEREO TVG
On this episode of Moveable Feast with Fine Cooking, host Pete Evans joins three award-winning chefs, Germano Minin, Bruno Difabio and Tim Reardon at the prestigious Culinary Institute of America in Hyde Park, New York for an Italian feast. First stop is Arthur Avenue Marketplace in the Bronx to pick-up some wonderful Italian ingredients, then onto Sprout Creek Farm in Poughkeepsie to source some local goat cheese. On the menu tonight at the CIA; classic caponata with prosciutto, grilled octopus salad, sun-dried tomato gnocchi and Bruno's famous Elise's and Bronx House pizzas.
- KQED 9: Sun, Nov 8, 2015 -- 1:30pm Remind me
Miami 2 - Biscayne Bay (#305H) Duration: 26:46 STEREO TVG
Host Pete Evans joins chef, restaurateur, and James Beard award-winner Michael Schwartz and his friend chef Giorgio Rapicavoli in Miami at Biscayne Bay in this episode of Movable Feast with Fine Cooking. Their first stop is Sublicious Farms, a gourmet mushroom farm to pick-up oyster mushrooms for Giorgio's mushroom terrine with pickled onions and charred bread. Next they visit Michael's favorite seafood shop, the Casablanca Fish Market to source some fresh catch for Michael's crab fritters and mixed seafood fideua. They finish off the evening with Michael's dessert peaches on the grill with local honey, crema, coconut, and Greek yogurt.
- KQED 9: Sun, Nov 22, 2015 -- 1:30pm Remind me