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Moveable Feast with Fine Cooking Previous Broadcasts

Cozumel (Episode #613H)

KQED 9: Sun, Dec 30, 2018 -- 1:30 PM

Our final feast of the season takes place on the beautiful shores of Cozumel, Mexico. Host Michelle Bernstein joins a local fisherman in search of seasonal and sustainable fish and spiny lobster. The feast is fish-focused as they haul in their nets and partake in the beautiful bounty from the oceans off the gorgeous Yucatan peninsula. Chef Bernstein is joined by chefs Santiago Kano and Jose Luis Hinostroza, both local legends when it comes to fantastic Mexican cuisine. They cook coconut oil confit filet with fresh coconut, jicama slaw, toasted cashews and a coconut and local basil sauce while sipping on the ultimate pina colada.

Chris Kostow & Charter Oak (Episode #612H)

KQED 9: Sun, Dec 23, 2018 -- 1:30 PM

This week Moveable Feast with Fine Cooking heads to The Casitas Estate nestled in San Luis Obispo County, California's wine country. Host Pete Evans joins chefs Alex Thomopoulos and Jeff Olssen at the Spanish-style hacienda overlooking vineyards and rolling hills. Feast your eyes on whipped goat cheese with caramelized agave and fried rosemary, chicharones, and grilled tomahawk steaks as the sun dips behind the crest of the distant mountains.

Mexico City II (Episode #611H)

KQED 9: Sun, Dec 16, 2018 -- 1:30 PM

Host Pete Evans travels back to Mexico City as Moveable Feast with Fine Cooking continues to explore the culinary hotspot for adventurous epicurians. Famed chefs Grace Ramirez and Maycoll Calderon provide an insiders tour to the local corn purveyor to see how maze is harvested and ground - and they rollup their sleeves and share some Mexican delicacies. The chefs heat things up with braised pork tamales in a chile guajillo sauce, and chile-spiked brownies.

San Luis Obispo (Episode #610H)

KQED 9: Sun, Dec 9, 2018 -- 1:30 PM

Moveable Feast with Fine Cooking host Pete Evans brings to the table Napa's finest sustainably grown produce. Charter Oak chefs Christopher Kostow and Katianna Hong's elemental cooking style highlights no more than two ingrediants at a time. The menu for this week's feast features unique farm-fresh crops including morels, purple asparagus, and flowering herbs. A tartine of green garlic, lardo, and peas is also served up on bread grilled lightly on an open-hearth. Bartender Jason Duck combines bold and earthy mezcal with bright hibiscus adding punch to the start of the meal.

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