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.
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 9: Sat, Jan 31, 2015 -- 8:30am 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 9: Sat, Feb 7, 2015 -- 8:30am 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 9: Sat, Feb 14, 2015 -- 8:30am email reminder