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Moveable Feast With Fine Cooking

Moveable Feast With Fine Cooking

Pete Evans

Pete Evans is an award-winning Australian chef, restaurateur, cookbook author, and host of Australia’s #1 prime time TV show.


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Seattle, WA: Chefs Tom Douglas and Thierry Rautureau
#101
Host/chef Pete Evans kicks off the culinary journey in Seattle, where he meets with chefs Tom Douglas and Thierry Rautureau. The chefs take Pete on his first crabbing trip to catch Dungeness crab in Puget Sound. In this launch episode, the series also visits Seattle's legendary Pike Place Market and culminates with the chefs joining forces to create a delectable meal of Squid on Garlic Toast with Arugula, steaming Dungeness Crab and Pasta Ricotta Salata (Tom's version of Mac & Cheese!), and Sand Dabs with Garlic Flowers and Morels-in a "pop-up" feast for 15 guests at a beach pavilion overlooking the water.


San Francisco, CA: Chefs Jeffrey Saad and Cortney Burns
#102H
Pete Evans travels south to San Francisco to cook a delightful international, spice-themed meal, as the chefs visit Tcho Chocolate Factory and Spice Ace to pick up fresh just-made chocolate and exotic spices such as galangal root.


San Francisco, CA: Chefs Jeffrey Saad and Cortney Burns
#102
Pete Evans travels south to San Francisco to cook a delightful international, spice-themed meal, as the chefs visit Tcho Chocolate Factory and Spice Ace to pick up fresh just-made chocolate and exotic spices such as galangal root.


Millstone Farm, CT: Chefs Jacques Pepin, Bill Taibe and Tim LaBant
#103H
A farm fresh meal from Millstone Farm's best ingredients includes a delicious meal of eggs in lettuce wraps, slow roasted pork shoulder and baby turnips, greens and fennel fritter salad.


Millstone Farm, CT: Chefs Jacques Pepin, Bill Taibe and Tim LaBant
#103
A farm fresh meal from Millstone Farm's best ingredients includes a delicious meal of eggs in lettuce wraps, slow roasted pork shoulder and baby turnips, greens and fennel fritter salad.


Culinary Institute of America, CA: Chefs Marc and Larry Forgione and Scott Samuel
#104H
Host Pete Evans visits the CIA in picturesque Napa Valley and cooks with three of the area's finest chefs. Corn meal is used to make polenta for that evening's Napa-style feast, and fresh strawberries from CIA's own student garden are roasted with dark chocolate and smoked chili.


Culinary Institute of America, CA: Chefs Marc and Larry Forgione and Scott Samuel
#104
Host Pete Evans visits the CIA in picturesque Napa Valley and cooks with three of the area's finest chefs. Corn meal is used to make polenta for that evening's Napa-style feast, and fresh strawberries from CIA's own student garden are roasted with dark chocolate and smoked chili.


Westport, MA: Chef Chris Schlesinger and Doc Willoughby
#105H
With beautiful views of the Atlantic Ocean, Pete joins Massachusetts grill master and renowned Food Editor Doc Willoughby for his first quahogging adventure to gather up Atlantic hard clams to grill up for that evening's dinner, just as the sun sets over the horizon.


Westport, MA: Chef Chris Schlesinger and Doc Willoughby
#105
With beautiful views of the Atlantic Ocean, Pete joins Massachusetts grill master and renowned Food Editor Doc Willoughby for his first quahogging adventure to gather up Atlantic hard clams to grill up for that evening's dinner, just as the sun sets over the horizon.


Providence, RI: Chefs Matt Jennings and Ken Oringer
#106H
Pete Evans cooks with two of the East Coast's best chefs to make a delicious meal on a roof deck in downtown Providence that overlooks the entire downtown area. Dinner includes green asparagus with black truffle vinaigrette and morels, sassafrass panna cotta, and grilled pork belly with razor clams.


Providence, RI: Chefs Matt Jennings and Ken Oringer
#106
Pete Evans cooks with two of the East Coast's best chefs to make a delicious meal on a roof deck in downtown Providence that overlooks the entire downtown area. Dinner includes green asparagus with black truffle vinaigrette and morels, sassafrass panna cotta, and grilled pork belly with razor clams.


Secret Sea Cove, CA: Chef Ravi Kapur
#107H
Pete Evans joins Chef Kapur in a cooking adventure unlike any other, in which they cook in a "restaurant without walls." With majestic views of the Pacific Ocean as backdrop, Pete and Ravi cook up a delightful beachfront feast for over 150 guests. The guests are in for a surprise when the tide comes up to wash over their feet during the meal!


Secret Sea Cove, CA: Chef Ravi Kapur
#107
Pete Evans joins Chef Kapur in a cooking adventure unlike any other, in which they cook in a "restaurant without walls." With majestic views of the Pacific Ocean as backdrop, Pete and Ravi cook up a delightful beachfront feast for over 150 guests. The guests are in for a surprise when the tide comes up to wash over their feet during the meal!


Seattle, WA: Chefs Maria Hines and Holly Smith
#108H
Set in the trendy Mallet Kitchen in downtown Seattle, host Pete Evans is joined by local chefs Hines and Smith to cook for their excited guests. Side trips include Oxbow Farm and Loki Fish Company to collect fresh seafood and meat.


Seattle, WA: Chefs Maria Hines and Holly Smith
#108
Set in the trendy Mallet Kitchen in downtown Seattle, host Pete Evans is joined by local chefs Hines and Smith to cook for their excited guests. Side trips include Oxbow Farm and Loki Fish Company to collect fresh seafood and meat.


Harlem, NY: Chefs Marcus Samuelsson and Jonathan Waxman
#109H
Pete is joined by two legendary New York chefs to highlight diverse local flavors, after they gather fresh ingredients from the Harlem Farmer's Market. Pete also heads down to Brooklyn to gather pickles from the Brooklyn Brine Company.


Harlem, NY: Chefs Marcus Samuelsson and Jonathan Waxman
#109
Pete is joined by two legendary New York chefs to highlight diverse local flavors, after they gather fresh ingredients from the Harlem Farmer's Market. Pete also heads down to Brooklyn to gather pickles from the Brooklyn Brine Company.


Sonoma, CA: Chefs Christopher Kostow, Leo Beckerman and Evan Bloom
#110H
During Pete's trip to Sonoma, CA, he meets up with several culinary artisans to cook brunch for their hungry guests at a picturesque winery. They decide on a delicious breakfast casserole, fig salad and apple balsamic and cheese blintzes to curb hungry appetites.


Sonoma, CA: Chefs Christopher Kostow, Leo Beckerman and Evan Bloom
#110
During Pete's trip to Sonoma, CA, he meets up with several culinary artisans to cook brunch for their hungry guests at a picturesque winery. They decide on a delicious breakfast casserole, fig salad and apple balsamic and cheese blintzes to curb hungry appetites.


Duxbury, MA: Chefs Jeremy Sewall and Barton Seaver and Skip Bennett
#111H
Set inside the beautiful seaside town of Duxbury, MA, this episode features legendary Boston Chef Jeremy Sewall, sustainable cooking expert Barton Seaver, and Island Creek Oysters owner Skip Bennett, whom Pete Evans joins in foraging for oysters for the feast.


Duxbury, MA: Chefs Jeremy Sewall and Barton Seaver and Skip Bennett
#111
Set inside the beautiful seaside town of Duxbury, MA, this episode features legendary Boston Chef Jeremy Sewall, sustainable cooking expert Barton Seaver, and Island Creek Oysters owner Skip Bennett, whom Pete Evans joins in foraging for oysters for the feast.


Sonoma, CA: Chefs Duskie Estes and Mark Stark
#112H
Pete Evans teams up with two of Sonoma's finest chefs, Estes and Stark, to gather up goat cheese and milk at Redwood Hill Farm and pick up a few ducks for that evening's feast. Coffee BBQ duck and smoked cheddar polenta are just some of the delectable courses featured.


Sonoma, CA: Chefs Duskie Estes and Mark Stark
#112
Pete Evans teams up with two of Sonoma's finest chefs, Estes and Stark, to gather up goat cheese and milk at Redwood Hill Farm and pick up a few ducks for that evening's feast. Coffee BBQ duck and smoked cheddar polenta are just some of the delectable courses featured.


New York City, NY: Chefs Matt Lightner, Anita Lo and Andy Ricker
#113H
The first season ends on a high note with three of NYC's best and brightest chefs--Lightner, Lo and Ricker--joining Pete Evans for an al fresco urban feast for 50 people, featuring herbs and spices gathered at Wards Island and Chinatown. The evening unfolds in a hidden jewel of a place: a rooftop terrace with breathtaking sunset views of Midtown Manhattan.


New York City, NY: Chefs Matt Lightner, Anita Lo and Andy Ricker
#113
The first season ends on a high note with three of NYC's best and brightest chefs--Lightner, Lo and Ricker--joining Pete Evans for an al fresco urban feast for 50 people, featuring herbs and spices gathered at Wards Island and Chinatown. The evening unfolds in a hidden jewel of a place: a rooftop terrace with breathtaking sunset views of Midtown Manhattan.


New Orleans Garden District
#201H
On this episode of Moveable Feast with Fine Cooking with Fine Cooking, host Pete Evans explores the land of Tennessee Williams, as we throw a New Orleans fete 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'll source some gorgeous okra from Covey Rise Farms, smoke some iconic NOLA Andouille Sausage, have a Mardi Gras Indian Fire Water Cocktail, and top it all off with a cafe brolo brulee. New Orleans knows how to throw a party!


Chicago - The Little Goat
#202H
On today's episode of Moveable Feast with Fine Cooking, Pete Evans visits the Windy City and finds out that there is an area of Chicago's west loop that is considered perhaps the best restaurant row in America. And that is due in no small part to one of today's guest chefs: Stefanie 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. Twenty or so Chicago foodies enjoy Grilled Spring Onion Kimchi with Radishes, Spring Onion Pancakes, Korean-Style Slow-Roasted American Guinea Hog, Chilled Pork Loin with Rhubarb, Pork Skin Noodles with Mustard Greens, a Rhubarb-Ginger Cocktail and a beer that Stephanie helped create. Proving again, Chicago is second to no city!


Nyc - Little Italy
#203H
On this episode of Moveable Feast with Fine Cooking, host Pete Evans explores one of New York City's most famous neighborhoods, Little Italy. Creating this masterful meal are best-selling author and owner of Prune restaurant, Gabrielle Hamilton, along with chef, author, and restaurant owner Marco Canora, of the Michelin star-rated Insieme Restaurant. First stop, the culinary trio starts off at Sophia on the famed Mulberry Street for an espresso and a shot of grappa, then they visit Di Palo that has been in the Italian food business since the early 1900's for the ingredients to make pasta and antipasto. And to round out their adventure of Italian purveyors they stop by a gelato maker to pick up dessert. On the menu tonight: a Negroni cocktail, Pork Chop Milanese with Endive and Treviso Salad, Bagna Cauda with Seasonal Vegetables, Fresh Pappardelle with Peas, Butter, and Parmigiano-Reggiano and Lemon Sgropino. A true Italian Feast! Mangia!


Rancho Bella Sante
#204H
On this episode of Moveable Feast with Fine Cooking, host Pete Evans travels to the southern mountains of Temecula, California where he is joined by chefs Susan Feninger and Mary Sue Miliken of Santa Monica's famous Border Grill. Together they create a Latin inspired feast that features delectable avocadoes. First stop on today's adventure, the Santa Monica Farmers Market, which is one of the largest grower-only markets in the nation. Here the group picks up lamb and other ingredients for the feast. Next stop, Temecula where Susan, Mary Sue and Pete pick avocadoes right off the tree. Tonight's homage to the avocado includes heirloom bean tostada with herbs and crispy avocados and a lamb paddy with avocado relish.


Portland Wine Collective
#205H
On this episode of Moveable Feast with Fine Cooking, 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!

<< previous 30 | 1-30 of 39 | next 30>>






 

MOVEABLE FEAST WITH FINE COOKING takes viewers on a culinary journey with host Pete Evans, Australia’s top celebrity chef, and the most innovative food artisans across the United States. Each of the 13 half-hour episodes 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.

Distributed by: American Public Television (APT)


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