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.
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 9: Sat, Oct 25, 2014 -- 8:30am
- KQED Life: Tue, Nov 4, 2014 -- 12:30pm email reminder
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.
- KQED Life: Tue, Oct 28, 2014 -- 12:30pm email reminder
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!
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!
- KQED Life: Tue, Nov 25, 2014 -- 12:30pm email reminder