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.
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.
Connecticut’s pastoral Millstone Farm is the location for this episode’s pop-up feast with famed Connecticut chefs Jacques Pépin, Bill Taibe, and Tim LaBant.
Rising castlelike from the western hills, the CIA in St. Helena, California, is one of the Napa Valley’s most historic and majestic properties—and it’s the site of today’s episode of Moveable Feast with Fine Cooking. Host Pete Evans visits the renowned school to collaborate with father-and-son chefs Larry Forgione, known as the Godfather of American Cuisine, and Marc Forgione, winner of The Next Iron Chef Season 3, who join Scott Samuel, a full-time CIA instructor.
Host Pete Evans drops in on the bucolic New England seaside town of Westport, Massachusetts, whose harbor boasts some of the best quahogs in the country. Here Pete is joined by legendary Massachusetts grill master and chef Chris Schlesinger, along with his friend and cookbook coauthor John “Doc” Willoughby.
In this episode of Moveable Feast with Fine Cooking, host Pete Evans joins forces with two of the East Coast’s best chefs—Matt Jennings, of Providence, Rhode Island, and Ken Oringer, who now has restaurants in Boston and New York.
A stunning San Francisco Bay area sea cove is the setting for this episode of Moveable Feast with Fine Cooking. Host Pete Evans visits Outstanding in the Field, a “restaurant without walls” (founded by Jim Denevan in 1999) that brings the dinner table to the source—farms, gardens, mountaintops, islands, ranches, and even sea caves.
Moveable Feast with Fine Cooking explores the best of the Northwest for this episode. Host Pete Evans is joined by two of Seattle’s top chefs, Maria Hines and Holly Smith, to cook up a celebration of land and sea at the city’s trendy Mallet Kitchen.
Joined by legendary New York chefs Marcus Samuelsson and Jonathan Waxman, host Pete Evans brings Moveable Feast with Fine Cooking to the heart of New York’s Harlem.
On this episode of Moveable Feast, host Pete Evans travels to California's wine country, where, at the Scribe Winery in Sonoma, he plans an exuberant pop-up feast with chefs Christopher Kostow and the duo known as the Wise Sons, Leo Beckerman and Evan Bloom.
The beautiful seaside town of Duxbury, Massachusetts is the backdrop for a New England seafood feast with chefs Jeremy Sewell and Barton Seaver.
Host Pete Evans and chefs Duskie Estes and Mark Stark take to the rolling hills of Healdsburg, California’s, Davis Family Vineyards for this Moveable Feast.
As the sun sets over Midtown Manhattan, Moveable Feast with Fine Cooking gathers chefs and guests for a dramatic rooftop meal. Host Pete Evans joins a trio of New York City’s best and brightest—chefs Matt Lightner, Anita Lo, and Andy Ricker.
On this episode of Moveable Feast with Fine Cooking, host Pete Evans explores the land of Tennessee Williams, as we throw a New Orleans fête at the mansion that inspired the playwright to pen Suddenly, Last Summer. Cooking for this feast are two of New Orleans’ culinary ambassadors: Brian Landry, a Louisiana seafood connoisseur and executive chef at Borgne, and John Folse, whose specialty in Cajun cooking and reproducing the vast variety of regional Louisiana favorites has made him world famous. On the way, we source some gorgeous okra from Covey Rise Farms and smoke some iconic NOLA andouille sausage, then gather at a gracious Garden District home to enjoy a feast that’s ripe with local flavor—Mardi Gras Indian Fire Water cocktail, grilled okra, trout en papillote, "Death by Gumbo," and a crème brûlée for dessert that's based on the classic café brûlot. New Orleans knows how to throw a party.
Pete Evans visits the Windy City in this episode of Moveable Feast with Fine Cooking and finds that there’s an area of Chicago’s West Loop that’s considered one of the best restaurant rows in America. And that is due in no small part to our guest chef: Stephanie Izard, who runs not one, but three excellent establishments on Randolph Street. She’s joined by her friend and fellow acclaimed chef Chris Pandel. Together, the group explores the city of Chicago, gathering ingredients to cook up a Korean-inspired family-style BBQ. Delighted diners gather on The Little Goat’s roof deck to enjoy Grilled Spring Onion Kimchi with Radishes, Scallion Pancakes, Korean-Style Slow-Roasted Guinea Hog, Pork Skin Noodles with Mustard Greens, Rhubarb-Ginger Cocktails, and a locally brewed beer that Stephanie helped create. The chefs prove again that Chicago is second to no city!
Manhattan’s Little Italy is the setting for this episode of Moveable Feast with Fine Cooking. Join host Pete Evans as he explores this famous neighborhood with Gabrielle Hamilton, best-selling author and owner of Prune restaurant, and chef, author, and restaurant owner Marco Canora, of Hearth restaurant. The culinary trio starts off at Sofia’s of Little Italy on the famed Mulberry Street for an espresso and a shot of grappa, then onto legendary Di Palo’s, an Italian food market dating back to the early 1900s, for ingredients to make fresh pasta and an amazing antipasto. To round out their adventure of Italian purveyors, the chefs visit a gelato maker to pick up dessert. On the menu tonight: a Negroni cocktail; Pork Chop Milanese with Endive and Treviso Salad; Bagna Cauda; Fresh Pappardelle with Peas, Butter, and Parmigiano-Reggiano; and Lemon Sgroppino. This is a true Italian feast—mangia!
Moveable Feast with Fine Cooking explores the southern mountains of Temecula, California, for this episode where host Pete Evans is joined by chefs Susan Feniger and Mary Sue Milliken of Santa Monica’s famous Border Grill. Together, they create a Latin-inspired feast that features delectable avocados. The group visits the Santa Monica Farmers Market, which is one of the largest grower-only markets in the nation, for some local lamb and other ingredients for the feast. Next stop, Temecula, where Susan, Mary Sue, and Pete pick ripe avocados right from the tree. Tonight’s homage to the avocado includes an heirloom bean tostada with herbs and crispy fried avocados that are out-of-this world good, and lamb patties topped with an avocado relish.
Portland, Oregon, is the destination for host Pete Evans’ culinary adventure in this episode as he turns up the heat with two-time James Beard Award-winning chef Gabriel Rucker and Greg Denton, whose restaurant, Ox, is considered one of Portland’s finest. In a true foodie paradise, the chefs visit the abundant and beautiful Portland Farmers Market and Nicky USA for some amazing cuts of meat, including bison chops. At the Southeast Wine Collective in Portland, 20 food lovers gather on the roof deck to enjoy a savvy, seasonal feast that includes Spiced Bison Flank Steak with Chimichurri, Tomatoes, and Cucumbers; Charred Baby Leeks with Hazelnut Romesco; and Snap Pea and Strawberry Salad with Chevre. Portland, you have outdone yourself!
Joined by two of Maine’s premier chefs, Rob Evans and Sam Hayward, host Pete Evans brings Moveable Feast with Fine Cooking to the rugged foodie paradise of Portland, Maine. They travel to one of Maine’s renowned mussel farms, Bangs Island Mussels, where they learn the art of cultivating these delicious mollusks. Later, Evan Strusinski takes Pete, Rob, and Sam on a foraging adventure to collect some interesting items for tonight’s feast. With their newly gathered ingredients, it’s time to start cooking. An idyllic old barn in a meadow is the setting for this amazing meal that includes Beer-Steamed Mussels; Rainbow Chard and Russian Kale with King Oyster Mushrooms and Pork Belly; Foraged Salad with Deviled Duck Eggs and Coppa; and Pasta with Goat Ragù. And bartender extraordinaire, Nathaniel Meikle whips up not one, but two signature cocktails.
Pete joins three top chefs from metropolitan Chicago—Dan Smith and Steve McDonagh, known as the Hearty Boys, and acclaimed pastry chef Gail Gand—and travels three hours into the neighboring Michigan countryside for this episode of Moveable Feast with Fine Cooking. The entire meal is sourced within a 5-mile radius of Buchanan, Michigan’s center, and includes some gorgeous summer veggies, cornmeal from the town’s old mill, and locally brewed beer. The pop-up feast takes place alongside a beautiful lake and features Kale Salad with Pickled Beets, Blue Cheese, and Honey Clove Vinaigrette; Stuffed Sirloin Roll with Michigan Cherries and Toasted Hazelnuts; and a Midwest favorite—Cornmeal Spaetzle with Charred Grape Tomatoes and Sugar Snap Peas. When food is sourced and served in this part of the country, it always promises to be a memorable meal.
On this episode of Moveable Feast with Fine Cooking, host Pete Evans visits various parts of New York City with chefs Seamus Mullen, owner of a handful of 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, a rooftop farm in the middle of Brooklyn, and then heads to Dickson’s Farmstand in Chelsea Market, where they break down a pig from nose to tail. Then it’s a ferry boat ride from Manhattan to Staten Island for the feast. Tonight’s menu includes Seafood Paella; Brooklyn Grange Salad with Pickled Eggs; Minty Spring Vegetable Sauté; and Duck Confit Salad with Raisins, Fennel, and Apple. The view for the feast at Casa Belvedere is as stunning as the city it was created in!
On this episode of Moveable Feast with Fine Cooking, host Pete Evans visits the banks of the big muddy herself, the Mississippi River, to feast on bayou-style seafood. Taking us to her shores are chefs Donald Link and Stephen Stryjewski, who’ve partnered on numerous NOLA restaurants, including the award-winning Pêche Seafood Grill. The duo takes Pete on his first moonlit bow-fishing adventure, gathering redfish for the next day’s feast. Then, as the sun rises, the group sets out to go crabbing. Together, they throw a traditional New Orleans seafood feast complete with a classic crawfish boil, grilled oysters, jalapeño crab salad, and grilled redfish to appease the appetites of 20 or so friends, purveyors, and one very hungry alligator.
Central California, also known as "America’s Fruit Basket," is the setting for a multi-cultural feast in this episode of Moveable Feast with Fine Cooking. Joining Pete are chefs David Lentz, from L.A.’s Hungry Cat restaurant, and Anthony Lamas, a central California native who now runs Seviche restaurant in Louisville, Kentucky. The morning starts off with a relaxing (and very productive) fishing trip on Bass Lake—no one wants to leave, but there are lots of hungry folks waiting to eat! Next, the group stops at one of the many local orchards to pick juicy peaches and nectarines for a stone-fruit salsa to accompany spicy grilled pork, and get some California raisins for an updated raisin-carrot salad. Rainbow trout is grilled perfectly with charred dandelion greens, and the crowd enjoys it alfresco in Fresno—with some Bourbon Mojitos as well.
Host Pete Evans explores the City of Angels in this episode of Moveable Feast with Fine Cooking, where he throws a Mexican-inspired feast with the help of chefs and television personalities Jeffrey Saad and Brooke Williamson. No Mexican meal would be complete without some fresh corn tortillas, so Pete and his amigos head to Northgate Market, where Moises González and his family have been making tortillas the same way for years. An afternoon pick-me-up at Groundwork Coffee also provides another ingredient for the menu. Tonight, the 15 or so glamorous L.A. invitees will dine like movie moguls on a menu that includes Chorizo and Lobster Queso Fundido; Scallop Ceviche; Carnitas; Kahlua, Espresso and Chocolate Trifle; and a colorful cocktail called The Ruby Cigar. Hooray for Hollywood!
Host Pete Evans travels 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 fishing for whelk, then ventures to a local duck farm for one course of the evening’s meal. Once back at Will’s house, where the feast takes place, the group also does a bit of clamming. You can’t go wrong with a traditional clambake followed by Whelk and Yukon Gold Potatoes with Celery Salsa Verde; Roasted Carrot and Beets with Fermented Black Beans; Smoked Duck with Grits, Pressed Duck Gravy, Black Garlic & Pickled Un-ripened Strawberries; and Grilled Black Bass. As befits a celebration of local seafood, this Moveable Feast brings the party to the source—the shores of the North Fork complete with ocean waves for a soundtrack.
This episode of Moveable Feast with Fine Cooking takes you on a road trip across Lake Pontchartrain for a Louisiana-style farm dinner. And who better to take us there than radio host and storyteller 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 is the Farmhouse Dairy Co., where Pete picks up fresh ricotta made from goat’s milk. Next stop is Bartlett Farm, where the chefs source local vegetables, farm fresh eggs, and locally raised chickens. After an adventurous day on the road, it is time to eat. Tonight’s menu features Madame Begue's Stuffed Eggs; Swiss Chard Fritters with Whipped Feta and Roasted Beets; Spiced Chicken with Papaya-Mango Salsa, served with great local fruits; and a Louisiana-style dessert—Creole Cream Cheese. This pop-up party is served to 20 friends, family, fans, and more than a handful of local purveyors—a great way to spend the day.
The Season 3 premiere visits Homer, Alaska, where mother-daughter chefs Kristen and Mandy Dixon prepare local Alaskan cuisine. Included: a wild forged salad; Tutka Bay sling cocktail; and fisherman's stew with mussels, crab, scallops and tomato broth.
A visit to Oahu, Hawaii, shows how pineapples are harvested; and takes in the Honolulu Fish Auction. On the menu: a smoking mai tai cocktail; hibachi-style Kauai shrimp; Kahaluu roast pork belly; fresh opah and vegetable sides; and ahi poke.
A visit to Kentucky features a bourbon-themed dinner. Included: grilled buffalo skirt steak with ramp chimichurri; smoked barbecue beef brisket; and short ribs with bourbon and cider.
The Culinary Institute of America in Hyde Park, N.Y., is visited. On the menu: classic caponata with prosciutto; grilled octopus salad; sun-dried tomato gnocchi; and pizza.
A visit to Miami features a mushroom farm and fish market. Dishes include mushroom terrine with pickled onions and charred bread; crab fritters and mixed seafood fideua; and grilled peaches with honey, crema, coconut and Greek yogurt.
A visit to San Antonio features the Sanitary Tortilla Company and the Bending Branch Winery. Included: chicken tacos with rice and beans; beef fajitas with tomatillo-walnut mole, pickled pepperonata and tortillas; and strawberry crostata with ice cream.
A visit to Maui features off-shore fishing; and a modern take on a traditional Maui feast.
An Anchorage, Alaska, excursion includes fishing for king salmon; and visiting Copper River Seafood, a seafood warehouse, in search of fresh halibut. On the menu: grilled king salmon with tomato-anchovy vinaigrette; pan-seared halibut with cucumber-radish slaw; salmon belly with golden raisins and ginger-tamari dressing; and salmon tartar.
A visit to Hawaii's Big Island features the Kahua Ranch and Natural Energy Laboratory of Hawaii. On the menu: wood-grilled abalone with celery and fennel salad; pipiaula beef jerky poke; pan-seared kampachi with lily koi brown butter sauce; lamb curry with fresh ginger, tumeric, coconut and pineapple-mint garnish served with coconut-raisin-cashew chutney; and a strawberry pie.
Nashville is visited. On the itinerary: Rocky Glade Farm in nearby Eagleville; and Wedge Oak Farm in nearby Lebanon. On the menu: baby collards and swiss chard salad with gribiche and grilled onions; grilled suckling pig stuffed with green onions and green garlic; fire-grilled vegetables with sorrel salsa verde and smoked farm eggs; wood-fired roasted duck with wild farm greens and beer yeast sauce, served with fried duck eggs; and chamomile ice cream.
A visit to Miami spotlights Paradise Farms and Fruit & Spice Park, a 37-acre botanical garden. On the menu: grilled snapper in banana leaf with charred okra and tomato stew; farro risotto with squash blossoms and pesto; toasted curried jackfruit pilau with salted cashews; maduros and fresh coconut cream; and canistel islas flotantes.
A visit to Fresno, Cal., includes field trips to Love Apple Farms in Santa Cruz; and an apricot farm near Fresno. On the menu: grilled lamb shoulder with apricots; eggplant caviar; and panna cotta.
Season 3 concludes in Austin, Texas. On the itinerary: Urban Roots Farm, which uses food and farming to transform the lives of young people. On the menu: goat carnitas; Brazos Valley cheesy grits; honey-glazed carrots; chicken-fried goat; and beet hummus with vegetables.
Peach mustard for fennel-rubbed pig; mixed charcuterie and raw vegetables; duck rillettes.
Trout fly-fishing; whole roasted lamb on a spit.
Charcoal oysters; fish stew served over rice and vegetables.
Foraging for seaweed near Bodega Bay, Calif.; steamed halibut and bone marrow and aged cheddar cheese with crudite.
Thai-style deviled eggs with crab mayo and sauerkraut; Maryland blue crab feast; Smith Island cake.
Searching for ingredients at a Californian coffee roaster and Catalina Offshore; salad with grilled local sardines; chicken mole.
Joe and Katy Kindred, owners of Kindred restaurant in Davidson, N.C.; NoDa Brewing Co.; Newtown Farm; North Carolina oysters and shrimp roll; pasta and clams; strawberry shortcake.
South Carolina plantation produces vegetables and rye; sustainable foods; short rib and conch stew with southern grits; roast pig with heritage greens and vegetables.
Sub Rosa Bakery specializes in traditional bread making; harvesting oysters; barbecue oyster fest; lamb and oyster stew.
Outstanding in the Field, a visiting chef-based farm to table dinner experience; guest chef Oliver Ridgeway.
A classic Montana barbecue; harvesting honey; raising real Angus beef; chuck wagon dinner featuring Montana beef.
Chapel Hill Creamery; Eco-Farm; grilled country pork ribs with rhubarb relish; warm kale salad with radishes, eggs and a bacon dressing; grilled Bibb lettuce with mozzarella and preserved lemon and spring onion dressing.
Mixed smoked fish platter; smoked salmon and blue catfish with marinated spring vegetables.
The Season 5 premiere features exquisite cuisine that contrasts classic French ingredients with innovative techniques. Chef Jean-Michel Lorain serves up escargot bonbons and Burgundy roast chicken, while chef Nicolas Isnard prepares classic escargot and quinoa with mustard vinaigrette.
A trip to Coupeville with chefs Tom Douglas and Renee Erickson to create a regional feast. Included: steamed mussels; saffron soup; grilled whole salmon with Walla Walla onions and fava leaves; and Washington state rhubarb cake.
Features New Mexican cuisine by chefs Andrew Hoton and Chris Maher. Included: blue corn cakes; local lamb tacos; and green chile stew.
Two culinary icons, Patricia Wells and Guy Savoy, collaborate on an authentic French feast. Includes salad that must be tossed 32 times, steak frites, an elegant preparation of asparagus, and plenty of wine and cheese.
Features Massimo Spigaroli's culatello cellar and estate with chef Marco Parizzi. Included: stuffed squash blossoms; millefoglie of quinoa; gnocchi with blue goat cheese; rabbit and culatello powder; and roasted Guinea hen.
Explore San Luis Obispo County's Morro Bay Oyster Company and Rutiz Family Farms with chefs David Rosner and Sherry Yard. Rosner and Yard prepare a grand feast, including raw oysters with chile and ginger granita, caramelized fennel and fruit streudel a la mode, yellow tail tuna, and fennel with roasted oysters.
Features seasonal, local, and traditional flavors with chef-authors Bryan Voltaggio and Pamela Sheldon Johns. Included: classic cacciucco; tomato-based seafood stew; bordadito; and polenta and bean crostini.
A trip to Cadenet, France, with mother-daughter chef team Reine and Nadia Sammut. Features a combination of classic techniques with allergy-conscious ingredients. Included: artichokes Provençal; gluten-free focaccia; and luscious lamb stew.
Features a visit to the Rooted Leaf and Celestial Bee with chefs Martin Rios and Leslie Chavez. Included: rosemary-roasted turnips; and sopapilla with the locally-sourced honey.
A risotto farm is visited with sibling chefs Christian and Manuel Costardi. The feast includes classic tomato risotto; and hazelnut ice cream.
Features chefs Justin Cogley and James Syhabout as they forage for seaweed and travel to a vineyard in the Carmel Valley. Included: foraged seaweed and vegetables; rack of lamb; and Monterey Bay abalone.
Join Moveable Feast with Fine Cooking for its first-ever visit to Bologna, the culinary capital of Italy. Host Pete Evans meets Stefano Corvucci, founder of the Culinary Institute of Bologna, and learns why the Po River Valley gives its famed Grana Padano such distinguished flavor. Then, our two chefs join up with Stefano’s colleague Lucia Bezzi to visit the Mercato di Mezzo, a food market that’s been buzzing since the Middle Ages. Stefano and Lucia bring to life iconic regional dishes like lasagne, tortelloni, and tiramisu, using techniques and instincts they’ve inherited and cultivated from family. It’s a meal as rich in flavor and heritage as the medieval brick that covers the city.
Miami chef Michelle Bernstein steps into the host role as Moveable Feast with Fine Cooking travels to Puerto Rico—an episode that was filmed in the summer prior to Hurricane Maria, and is dedicated to all of the people and organizations working towards the island’s recovery. Joined by chefs Kevin Roth and Ventura Vivoni, Michelle travels to the Tommy Forte Seafood Market, which offers everything from swordfish to shark, and to Frutos del Guacabo, which provides the highest quality fruits and vegetables to chefs all across the region. They then prepare a feast brimming with tropical fruits and fresh seafood.
Host Pete Evans is on the road in Madrid with two of the city’s rising star chefs, Benjamin Bensoussan and Manuel Berganza. The trio creates a delectable feast in one of the most coveted Madrid rooftop restaurants, Picalagartos Sky Bar. Before the cooking begins, Pete, Ben, and Manuel head to an ecological farm on the outskirts of Madrid, and then make a stop at the famed restaurant Cinco Jotas, where Pete learns the right way to carve a Jamón Ibérico (Iberian ham). Back at Manuel’s restaurant, NuBel, the chefs cook up delectable Ceps Tatin, a Whole Roasted Suckling Pig, plus other mouthwatering local dishes—all to be enjoyed by guests at a spectacular Spanish rooftop feast.
We’re on the road in Cambridge, England, to cook a feast with host Alex Thomopoulos and critically acclaimed chefs Tristan Welch and Alex Rushmer in this week’s episode of Moveable Feast with Fine Cooking. The day begins with a trip to source some amazing local ingredients at Flourish Produce, which specializes in growing seasonal vegetables for the area’s leading chefs. The trio also forages fresh herbs by the River Cam and makes a stop at an award-winning gin distillery that makes outstanding gins using local botanicals—and ants! Our adventure culminates at the University Arms Hotel with a cup of tea and a true British picnic, including Charred Ricotta and Pickled Beetroot Toast, Cured Smoked Trout, and Salt-Baked Kohlrabi with Turnips, all served to guests eager and delighted to dine al fresco with these top chefs.
Host Alex Thomopoulos is in London, England, a wonderfully diverse and rapidly changing gourmet destination. She’s here to create a feast with two of the city’s premier chefs, Sabrina Gidda, executive chef at The AllBright, an all-women’s member club, and attorney-turned-chef Karan Gokani, owner of Hoppers restaurants. Before the chefs start cooking, they head to Borough Market to source local meats and spices. They also pay a visit to Paxton & Whitfield, one of London’s most famous cheese shops, with a unique tasting room. Then it’s back to The AllBright where the three create an amazing menu that includes Cauliflower Chaat, a succulent Keralan Roast Lamb, and Masala Pork Belly with a Slow-Cooked Cardamom Pork Cheek served in a Spiced Carrot and Cumin Purée.
This episode of Moveable Feast with Fine Cooking takes us to the southernmost region of continental Portugal, called the Algarve. Joining host Alex Thomolopoulos is Michelin-star-chef Leonel Pereira and his friend chef Louis Anjos to create an epic menu of Portuguese dishes using cutting-edge cooking techniques. To gather ingredients, the trio heads to the coast to catch local blue crab. Next is a visit to one of the chefs’ favorite spots, the Faro Municipal Market, to source additional seasonal ingredients. Then Alex, Leonel, and Louis head to Leonel’s restaurant, São Gabriel, known for its dishes inspired by the sea, to start cooking. On the menu will be the makings of an incredible feast, which includes a Cataplana and a Caldeirada—two versions of seafood stew—and an Orange, Fennel, and Almond Salad with a Sweet Vinaigrette Dressing.
Host Pete Evans travels to beautiful Bilbao, Spain, in this week’s episode of Moveable Feast with Fine Cooking. Pete’s here to cook up an incredible feast with star chefs Agustin Araquistáin and Dani López. Gathering inspiration from this incredible region, the team heads out to the seaside town of San Sebastián, where they sample an assortment of small traditional snacks called pintxos. Then they jump in to make their own versions, including Anchovies with Guindilla Chiles and Olives; Blood-Sausage-Stuffed Piquillo Peppers; Shrimp, Hard-Boiled Eggs, and Aïoli; and a mouthwatering Squid with a Basque Vinaigrette. Leaving San Sebastián, they visit a farm in scenic Getaria to learn about Idiazábel, an artisanal cheese made with sheep’s milk from the farm’s herd. Heading back to San Sebastián, the chefs roll up their sleeves at the Mimo Cooking School and cook up a delicious Basque-inspired meal with Steak and Roasted Piquillo Peppers; Tear-Shaped Peas with Artichokes, Asparagus, and Carrots; Stuffed Squid with Ink Sauce; Kokotxas “Pil Pil,” and a Sheep Milk Custard with Walnut Ice Cream for dessert.
We are in Brighton, a beautiful English seaside resort town. Host Alex Thomopoulos is here to cook a feast with acclaimed chefs Michael Bremner and Sam Lambert. To gather the freshest fish, the chefs head to Brighton & Newhaven Fish Sales, where fisherman deliver the daily catch straight from the sea, then to inland to Namayasai, a gem of a farm that grows an exquisite array of Japanese vegetables. And finally, they travel to Saddlescombe Farm & Newtimber Hill, where sheep graze in the scenic British countryside. Back at Chef Michael’s waterfront restaurant, Murmur, the trio cooks a delectable feast with the daily catch and an Herby White Wine Butter Sauce, Fire-Roasted Lamb, and Shrimp Shu Mai.
Co-hosts Pete Evans and Alex Thomopoulos join forces in Lisbon, Portugal, to cook up an outstanding locally sourced feast. They begin by gathering the freshest ingredients at a Setubal market, Mercado de Livramento, considered one of the best in the world. Next, the pair visits the popular Time Out Market, studded with restaurant stalls and offering local flavors that will provide inspiration for their meal. Then it’s to the kitchen where they roll up their sleeves to cook a traditional Portuguese-inspired feast that includes Spiced Chicken Escabeche; Grilled Octopus Salad with Peppers, Herbs, and Citrus; Creamy Tomato Rice; Seared Swordfish with Citrus Vinaigrette; and a Pastel de Nata (Portuguese Custard Tart) for dessert.
Host Pete Evans is in Spain’s beautiful Basque Country with three-Michelin-star-chef Eneko Atxa and friend, chef Iker Barrenetxea. They are together to create an incredible feast sourcing the freshest ingredients from Spain’s rich land. The trio starts out with an adventure at sea at the scenic Puerto de Bermeo, where they go in search of the best catch of the day. Next, Pete, Eneko, and Iker travel inland to an ecological farm in the heart of Basque country. Finally back at Eneko’s exquisite restaurant, Azurmendi, with its award-winning garden committed to sustainability, it’s time to cook up the feast: Foie Gras Mousse with Lemongrass Jelly, Tomato Tarts with Basil Aïoli and Tomato Emulsion, Roasted Hake with Garlic and Parsley Oil, Oysters with Sea Aromas, Whole Roasted Cauliflower with Brown Butter, and Mixed Basque Cheeses for dessert.
Host Pete Evans is in Lisbon to join Michelin-star-chefs Henrique Sá Pessoa and Alexandre Silva, owner of the acclaimed restaurant Loco to cook up a modern Portuguese feast. Gathering inspiration for the meal, the chefs head to the Sol e Pesca, a famed tinned-fish restaurant, to procure local delicacies that include sardines, black swordfish, horse mackerel, and sea urchin. Then it’s on to one of the most famous markets in Lisbon, the Mercado Alvalade Norte, to source fresh local ingredients. The final stop is Henrique’s test kitchen, Atelier, to cook an incredible feast: Seafood Rice, Steamed Barnacles, Tinned-Fish Salad with Watercress and Herby Dressing, Scarlett Prawns Crudo, Slow-Cooked Lamb Stew with Fried and Soaked Bread, and a Chocolate Mousse with Olive Oil and Fleur de Sel for dessert. It’s all served up at Henrique’s star-studded restaurant, Alma, where guests are eager to share this memorable meal.
Explore the Pacific Northwest as Moveable Feast with Relish travels to Seattle to get a memorable taste for the region known as Cascadia. Host Curtis Stone jumps aboard a seaplane with Chef Tom Douglas as they head to Coupeville on Wideby island. Chef Tom is the winner of three James Beard Awards, and together with chef Renee Erickon, they are a driving force behind the food scene in Seattle. First stop: a visit to Penn Cove to see where mussels grow in what’s considered the best environment in the region. Next we meet-up with Georgie Smith of Willowood Farms, which is one of the most painted and photographed farms in the Pacific Northwest. With their ingredients in hand, the chefs then collaborate on the creation of a true regional feast that includes steamed mussels; a spiced mussel and saffron soup; and a grilled whole salmon with Walla Walla onions and fava leaves.
Experience the rich history of Taos, New Mexico as Moveable Feast with Relish samples this mountainous region’s native ingredients. Host Curtis Stone meets Christopher Lujan, who grows ancient heirloom blue corn, highly prized by indigenous cultures, in the high-elevation mountains of Taos Pueblo. Curtis also pays a visit to Romero Farms, known for growing everything from oats to heirloom varietal chilies. All of these ingredients then come together with the help of Chef Andrew Horton and Chef Chris Maher, owner of Taos’ well-known Cooking Studio Taos, as they serve-up the best of New Mexican cuisine which includes beautiful blue corn cakes; local lamb tacos; and a flavorful green chili stew.
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of Moveable Feast with Relish, Host Curtis Stone is joined by Chef Martín Rios, co-owner of Santa Fe’s award-winning Restaurant Martín, and Chef Leslie Chavez, who also has a strong background in catering and pastry in New Mexico. Together, they visit The Rooted Leaf and Celestial Bee, a farm that produces exquisite bee honey and fresh, highly cared-for produce. They also visit a local chile farmer to see how Chimayo chile, a local heritage pepper, is dried and ground. At a colorful hacienda in Santa Fe, Chef Rios makes rosemary-roasted turnips and Chef Chavez makes a sopaipilla with the locally sourced honey.
Visit the charming seaside town of Carmel, California for this episode of Moveable Feast with Relish. Host Curtis Stone joins Michelin-starred Chefs Justin Cogley and James Syhabout as they forage for seaweed at low tide along the area’s iconic 17-Mile Drive. They then travel to a vineyard in Carmel Valley that specializes in Pinot Noir and learn how its exquisite estate-grown wines benefit from the land’s proximity to the Pacific Ocean. An intimate feast is then prepared at Aubergine at L’Auberge Carmel, where Chef Cogley serves as executive chef. Topping the menu are dishes that feature the locally sourced ingredients: foraged seaweed and vegetables; farm-raised rack of lamb; and Monterey Bay abalone.
Chef Curtis Stone heads for San Luis Obispo County, where he jumps into the waters of Morro Bay Oyster Company, known as a hub for oyster farming since the early 1900s. Curtis is joined by internationally-known Chefs David Rosner and Sherry Yard to source local Pacific Gold oysters. Then they head to Rutiz Family Farms, followed by a trip to a local vineyard. Together, the chefs then prepare a grand feast set against the backdrop of the region’s most spectacular volcanic peaks. On the menu are SLO County-sourced ingredients prepared in a variety of ways: raw oysters served with chili and ginger granita; grilled yellowtail tuna and fennel accompanied by roasted oysters; and a dessert of caramelized fennel and fruit strudel a la mode.
Chef Michelle Bernstein heads for Puerto Rico, stopping first at Frutos del Guacabo, which provides some of the highest quality fruits and vegetables to chefs in 160 hotels across throughout the island. Michelle also makes a trip to Tommy Forte Seafood Market, known for selling everything from swordfish to shark. Michelle is then joined by Chef Kevin Roth, who combines his love for Puerto Rico with a passion for barbecue, along with Chef Ventura Vivoni, who makes art out of local ingredients. Fresh fruit is used in courses throughout the feast, and a variety of seafood is prepared along the way.
We’re in Portsmouth, New Hampshire to throw a party with James Beard Award nominee Chef David Vargas, known for dishing up some of New England’s best Mexican cuisine, and Chef Will Myska, celebrated for bringing real Texas-style barbecue to the Northeast. Field trips include a stop at Maine Meat Butcher Shop to source local, organic, grass-fed meat, to Big Scott’s Local Grown to source a specialty heritage corn grown exclusively for Chef Vargas, and finally to Vernon Family Farm for pasture-raised chicken and to cook up a harvest feast over an open fire. On the menu: grilled Vernon Family Farm chicken; corn and fire-roasted pumpkin and apple stew; smoked lamb with root vegetable salsa and mezcal gastrique; and an Italian riff on Mexican street corn salad.
We’re on the road in Boston, where a vibrant and diverse immigrant community is making a delicious mark on the food scene. Among those blazing a trail are multiple James Beard Award-nominee Chef Irene Li and fellow Chef Tamika R. Francis. It’s fall in New England, so the chefs source some of the best the season has to offer, including fresh cranberries and honey! Then it’s off to visit the incredible Food Project, an organization that grows some of the best produce right in the heart of the city, where the chefs also cook a New England feast unlike any you’ve ever seen. On the menu: scallion pancakes with cranberry chutney; braised spiced goat with celery root puree; roasted beet salad with herbs, and cranberry-tequila cocktails with rosemary and lime.
We’re in Ogunquit, Maine—a true natural wonder. Host Alex Thomopoulos joins two James Beard Award-winning chefs, Mark Gaier and Clark Frasier, whose restaurant, MC Perkins Cove, helped solidify Ogunquit as a culinary destination. The chefs source Maine's famous cold-water lobsters aboard the Finestkind with local lobsterman Goat Hubbard and pay a visit to Woodland Farms Brewery to source and sample some of the best beer in the region. Then it’s back to Mark and Clark’s private home, nestled in the woods, for an intimate lobster feast. On the menu: chilled lobster salad with tarragon vinaigrette; Maine mahogany clams with dark beer and fermented black beans; Thai-style grilled lobsters; and a wild blueberry tart.
This week on Moveable Feast with Relish, we get an insider’s look at this culinary gem of an island, and its thriving farming community. Host Alex Thomopoulos joins two of the island’s great chefs: Jan Buhrman, who has also been voted pretty much “the best at cooking everything” by her fellow islanders, and James Beard Lifetime Achievement Award winner Jessica B. Harris. Field trips include a stop at The Grey Barn and Farm to sample some award-winning cheeses, and a tour of MV Mycological, a shiitake mushroom farm that combines ancient Japanese growing techniques with modern sustainable practices. With ingredients in hand, the next stop is the Beach Plum Inn, one of the most picturesque inns on the island, where our chefs prepare a truly memorable feast. On the menu: leg of lamb with lavender and red wine; mushroom consommé with cheesy popovers; winter squash risotto; and a Grey Barn pear tart.
We’re headed to Martha’s Vineyard to experience a unique slice of life in a fishing village on this quaint New England island. Joining Host Alex Thomopoulos are two of the island’s favorite chefs, James Beard Award winner Chris Fischer, and Michelin-starred Chef Daniel Eddy. Field trips include a stop at Cottage City Oysters to source some incredibly sweet, briny oysters grown in deep, cold ocean waters. Then it’s off to the legendary Larsen’s Fish Market, where we’ll select fish from the freshest catch of the day. Then it’s time to harvest vegetables and cook up a succulent seafood feast at North Tabor Farm in their custom-made wood-fired oven. On the menu: wood-fired fluke with brown butter and oysters; a classic green salad with shallot vinaigrette; and potato and fennel gratin with green tomatoes and cilantro.
This week’s episode of Moveable Feast with Relish reveals Boston’s undeniable passion for creating truly epic feasts. Host Alex Thomopoulos is joined by two chefs credited with propelling Boston’s Italian food scene to new heights - James Beard Award-winning Chef Karen Akunowicz and the only Black chef-owner in Boston’s fine dining scene, Douglass Williams. Chef Akunowicz, a pasta guru, takes us to One Mighty Mill to source the secret to her award-winning pasta - local, fresh-milled wheat. Then it’s off to the picture-perfect farm Gibbet Hill for fresh vegetables. Finally, it’s time to cook and feast. On the menu: farro pappardelle with rabbit, figs, prosciutto and mushrooms; roasted duck with farm vegetables and golden raisin-poppy seed sauce; focaccia garlic bread; and blueberry-concord grape shortcakes with mascarpone cream.
Host Alex Thomopoulos meets up with two of Boston’s most innovative chefs, James Beard Award winner Chef Jamie Bissonnette and rising star Chef David Bazirgan. Field trips include a visit to Lookout Farm to harvest a fruit once reserved for the nobility, the Hosui Asian pear. Then it’s off to the pioneering Boston Smoked Fish to source their famous smoked salmon bacon. With ingredients in hand, the chefs head back to Chef Bazirgan’s restaurant, Bambara, to cook up a courtyard brunch. On the menu: smoked haddock with green papaya and apple salad; classic potato roesti with salmon bacon, cider-poached eggs, and harissa hollandaise; and an Asian pear and cranberry clafoutis.
Travel to the smallest state for some big flavor. In the heart of Jamestown, Rhode Island, acclaimed local chefs Eli Dunn and Andrew McQuesten introduce their innovative styles of sustainable cuisine. Alex pays a visit to an eco-friendly oyster hatchery and a produce farm to set the table for a breathtaking cliffside feast including grilled oysters, clam chowder, and a New England blueberry pie.
Travel to Connecticut with host Alex Thomopoulos to meet three trailblazing female chefs: Chrissy Tracey, Ashley Flagg, and Renee Touponce. After gathering ingredients at a mushroom market and oyster farm, we travel to a repurposed 17th century mill where a waterfall serves as the backdrop for an adventurous feast with chicken with grits, oyster stew and a dessert of decadent hickory ice cream.
The wilderness of Montana sets the scene for Chefs Nick Steen Gullings and Ben Harman to introduce host Alex Thomopoulos to a collection of locally-owned ranches and gardens that provide the ingredients for their critically acclaimed dishes. The table is set at the family-owned Camelot Ranch for a delicious and unforgettable feast including a Vietnamese vegetable salad and Korean style lamb leg.
Host Alex Thomopoulos travels to the Rocky Mountains of Colorado in this week’s episode of Moveable Feast with Relish. There, award winning chefs Paul Anders and Mackenzie Nicholson visit a cattle ranch and a farm with 9000 feet of elevation to gather their ingredients. These chefs will set the table with sirloin steak and elk chop in Beaver Creek for an elevated feast like no other.
Host Alex Thomopoulos explores the blossoming renaissance of the food scene in Phoenix, AZ. Chefs Donald Hawk and Taylor Sorenson display the region’s cuisine both contemporary and ancient, including a visit to a reservation for indigenous crops and food traditions. The table is set with savory beef, foie gras, and blue chile cornbread for a magnificent feast set in a historic hilltop mansion.
The mountains of Flagstaff, AZ are the backdrop for this week’s feast. Local chefs Joe Rodger and Rochelle Daniel introduce host Alex Thomopoulos to the area, including a foraging collective owned by a group of friends and one of the highest-rated cattle ranches in the country. Courses include a beef ragout and duck with cooked sunflowers, a feast is set high atop the woodsy Colorado Plateau.
Host Alex Thomopoulos joins local chefs Felicia LaCalle and Melly Gardner on their delicious journey across the lively city of Tampa, Florida. Along with these talented chefs, Alex travels to a family-owned fish shop and a historic farm and grove to gather ingredients and prepare a decadent feast including mojo banana leaf grouper and a garlic citrus snapper.
Host Alex Thomopoulos travels to Orlando, the “City Beautiful”. There, Alex joins beloved local chefs Trina Gregory, Gregory Propst and Shelby Farrell to gather ingredients from a 400-acre family farm and a holistic chicken farm. Together, they prepare a wonderful feast including cucumber pickle brine, grilled mojo chicken, and the perfect southern deviled egg.
Host Alex Thomopoulos heads to sunny St. Augustine and meets with local chefs Genie McNally and Barry Honan to visit a pepper farm, shrimp boat, and a farm growing purple sweet potatoes. With the ingredients gathered fresh from these locations, the three prepare a delicious feast in a historic 19th century villa, including a table set with fresh shrimp and a purple sweet potato pie.
Alex Thomopoulos travels to Myrtle Beach to cook up some delicious local dishes. With the company of acclaimed chefs Heidi Vukov and Adam Kirby, the three head to a quality farm and fresh seafood market to gather ingredients. The gorgeous green of a golf club sets the scene for a delectable feast including a pickled vegetable platter, paella, and a crab boil with oysters.
In San Diego, celebrate the tapestry of Asian communities that call this seaside city home. Chefs Phillip Esteban, David Sim and Holly Haines introduce host Alex Thomopoulos to the bounty the ocean and local farms have to offer, creating dishes with their own colorful spin on Asian cuisine. At the Olivewood Gardens and Learning Center, the table is set for a bright and bold Asian-inspired feast.
Join host Alex Thomopoulos in Fort Jones, California, and attend “Farm School” at California Heritage Farms, where Niki and Rich Harris specialize in pasture-raised heritage pork. And at Five Marys Farms, Mary and Brian Heffernan, along with their five daughters, share what a close-knit community has to offer. Together they grill up a feast worthy of this spectacular valley.
In sunny San Diego, Alex Thomopoulos explores the local Mexican cuisine that reigns supreme. Chefs Priscilla Curiel and Juan Gomez make the most of all the land and sea have to offer, creating innovative spins on traditional Mexican dishes. At the Kettner Exchange, the table is set with pan-seared mackerel and chiles en nogada for a rooftop fiesta.
Host Alex Thomopoulos invites us to her backyard in Malibu, California. Accompanied by local chefs Oren Zroya and Catherine McCord, Alex visits the Thorne Family Farm where they gather fresh produce, and fish and forage for local ingredients. The day ends with a homegrown feast you won’t want to miss!
In Eugene, Oregon, host Alex Thomopoulos meets celebrated local chefs, Stephanie Kimmel and Crystal Platt, known for their farm-to-table cuisine. After gathering a veritable rainbow of farm-fresh ingredients from local markets, Alex travels to Antiquum Farm for a delectable menu which includes grand aioli, pork belly with pinot jam and a frangipane baked by local chef Natalie Dutton.
In Salt Lake City, Utah, host Alex Thomopoulos is introduced to the local culinary scene through chefs Viet Pham, Dave Jones and Lavanya Mahate. Visit the New Roots Community Gardening program that provides plots to local refugees and explore the wild world of fungi at Wonderlands Mushroom Company. Finally, cook up a feast at Log Haven in the heart of the Mill Creek Canyon!
In the charming seaside town of Newport, Rhode Island, host Alex Thomopoulos joins chefs Kevin O’Donnell, Michael Faccidomo and Noah Kvochick to celebrate the best local seafood. Topping the menu at this local feast is squid ink calamari, Thai lobster with coconut chili butter and delicious pastries from local bakery Le Bec Sucre, all served up at the well-known Stoneacre Garden.
Join host Alex Thomopoulos in Santa Barbara, California, where chefs Jaime Riesco and Brendan Smith embrace the farm-to-table lifestyle. Alex joins the chefs as they source local uni at the harbor and head to an outdoor market for farm-fresh produce. The day is capped off with a feast featuring stinging nettle pizza and wild seabass ceviche topped with sea urchins.
Explore the game-changing food scene in and around Boston. Chefs Valentine Howell and Yahya Noor lead host Alex Thomopoulos on a culinary tour that includes sea scallops in New Bedford, artisanal spirits in Plymouth and fresh produce from the Fowler Clark Epstein Farm. The day ends with a delicious feast featuring seared scallops and fava bean stew served with saffron rice and chapati.
In Park City, Utah, local chefs Alex Malmborg and Zeke Wray introduce host Alex Thomopoulos to the best of Utah’s agricultural bounty. Pay a visit to the award-winning artisanal cheesemakers at Gold Creek Farms, then visit the Sugar House Distillery. With ingredients in hand, a feast is served up at the stunning Park City Mountain Resort.
