MOVEABLE FEAST WITH FINE COOKING Returns with All-New Food Adeventures From Both Coasts

This fall, pop in for some pop-up feasts in unique settings--joining some of the country's most innovative chefs and food artisans for a new culinary adventure when Moveable Feast with Fine Cooking returns to kick-off Season Four. The Emmy® nominated food and travel series, hosted by award-winning Australian chef and author Pete Evans, travels to an array of incredible food destinations in 13 all-new episodes designed to inspire home cooks everywhere. Produced by WGBH and Fine Cooking magazine, the series premieres on public television stations beginning Saturday, September 3rd (check local listings).

Each episode of Moveable Feast with Fine Cooking follows Evans and imaginative guest chefs as they source the finest ingredients. They then join forces to prepare a spontaneous multi-course menu together for local pop-up events in visually stunning, often surprising surroundings.

The new season brings viewers memorable food experiences from both coasts-as Evans cooks each week with chefs from Baltimore, MD, Charleston, SC, Durham, NC, Topping, VA, and Washington, DC on the eastern seaboard, and San Diego, Los Angeles, and San Francisco, CA on the West Coast, and up through Montana in the Pacific Northwest.

Make THE JOURNEY with Pete Evans and a Moveable Feast:
• Join Curtis Stone and Francis Derby for an extravagant pig roast in the lead-off episode, which explores the culinary riches of Los Angeles.
• Take a walk on the wild side at a big feast in Big Sky country, where chefs Melissa Harrison and Eduardo Garcia create mouthwatering dishes with a local, rustic flair at a western ranch.
• Head for the South Carolina shore for abundant fresh seafood and more with Mike Lata and Jason Stanhope in an episode that also explores Charleston's food heritage.
• Enjoy an al fresco meal inside a Redwood grove at a spectacular dinner prepared with David Barzelay and Brandon Jew, and featuring local foraged ingredients.
• Travel to America's oldest crab-picking house in Baltimore and get ready for a new take on crab and cake with delectable dishes from Bryan Voltaggio and "ace" Duff Goldman.
• Dine aboard the historic U.S.S. Midway aircraft carrier in San Diego, where chefs Brian Malarkey and Javier Plascencia serve up spectacular fare with Mexican-Cali flair.
• Enjoy a lovely lakeside family-style feast in North Carolina with Joe and Katy Kindred.
• Revel in SOUTHERN CHARM as Sean Brock and Benjamin Dennis create a meal of classic local dishes steeped in South Carolina tradition with a nod to the new.
• Meet skilled oystermen Ryan and Travis Croxton and experience a Virginia meal that combines southern barbeque with the sea in dynamic dishes by chef Dylan Fultineer.
• Head to Sacramento for the series' biggest feast of the season-an outstanding farm-to-table experience in northern California at Outstanding in the Field, with dishes by chef Oliver Ridgeway.
• Saddle up with host Pete Evans, on horseback in this episode, and check out a quintessential chuck wagon dinner with real Montana angus beef created with chef Ben Jones and grilling master Rory Schepisi.
• Visit the small Chapel Hill Creamery known for award-winning cheeses and the sustainability-driven organic EcoFarm before sitting down to an amazing local feast by sibling restaurateurs Andrea and Brendan Reusing in Durham, North Carolina.
• Savor a Greek-inspired seafood extravaganza in Washington, DC with different varieties of smoked fish prepared by Mike Isabella and Jennifer Carroll.

Viewers have the opportunity to learn about each chef, their distinctive culinary styles and gastronomic muses, and to experience their individual approach to innovating new recipes as well as cooking classic traditional dishes from different regions around the country. Evans also explores the locally-sourced food with intriguing artisan field trips, such as shrimping in the Carolinas, harvesting oysters from the Chesapeake Bay, collecting raw honey from a mountain hive, trout fly-fishing under the big sky, and foraging for seaweed in San Francisco..

"The series' fresh approach, fabulous food and unforgettable feasts in spectacular settings all resonate strongly with viewers," says Laurie Donnelly, Executive Producer. "This new season beautifully conveys the tremendous passion of chefs and the transformative power of food."

"Moveable Feast with Fine Cooking is all about engaging viewers with a remarkable communal food experience featuring innovative and accessible cooking by highly creative chefs," says Kathy Kingsley, Editorial Director of Fine Cooking. "Season Four is designed to inspire cooks at home to try a variety of tantalizing recipes, tips and techniques demonstrated on the series."

For recipes, video clips, bios of chefs and artisans, and more program info, visit FineCooking.TV. Like Moveable Feast with Fine Cooking on Facebook atFacebook.com/FineCookingTV and follow the series on Twitter at @FineCookingTV and #moveablefeast.

Moveable Feast with Fine Cooking is produced by WGBH Boston in association with Fine Cooking Magazine. Copyright is WGBH Educational Foundation and The Taunton Press, Inc. Executive Producer is Laurie Donnelly.

About WGBH
WGBH Boston is America's preeminent public broadcaster and the largest producer of PBS content for TV and the Web, including Masterpiece, Antiques Roadshow, Frontline, NOVA, American Experience, Arthur, Curious George, and more than a dozen other prime-time, lifestyle, and children's series. WGBH also is a leader in educational multimedia, including PBS LearningMedia, and a pioneer in technologies and services that make media accessible to the 36 million Americans who are deaf, hard of hearing, blind, or visually impaired. WGBH has been recognized with hundreds of honors: Emmys, Peabodys, duPont-Columbia Awards...even two Oscars. Find more information at www.wgbh.org.

About Fine Cooking
Fine Cooking is a nationally known brand where food is the celebrity. In every issue, web page and event Fine Cooking is entirely food focused. Fine Cooking fuels the passion of cooking enthusiasts who love food and entertaining with a lively mix of information and inspiration. Fine Cooking has proven itself in the epicurean magazine category with its 250,000 circulation, 1,500,000 average unique users on FineCooking.com, and numerous accolades. To learn more about Fine Cooking please visit http://www.finecooking.com/ and www.Facebook.com/FineCooking

About The Taunton Press
The Taunton Press, publisher of Fine Cooking, has been a trusted source of valuable information and inspiration on the house and home, including homebuilding and design, gardening, woodworking, fiber arts and cooking, since 1975. Millions of professionals and consumers purchase Taunton's digital products, magazines, video, and books, and use its websites to improve their skills and expand their horizons. Taunton Press is a privately held multimedia publishing company headquartered in Newtown, Connecticut. To learn more about The Taunton Press please go to www.taunton.com.

About Pete Evans
Pete Evans is an award-winning Australian chef, restaurateur, cookbook author, and TV host. Born in Melbourne and raised on Australia's beautiful Gold Coast, Pete is not your average chef-he's also an avid fisherman, surfer, cookbook author and television personality. Pete's food career began at the age of 19 when, with brother Dave, he opened their first restaurant, The Pantry, in Melbourne's bayside suburb of Brighton in 1993. It quickly became a much-loved local spot and found devoted fans among city locals, celebrities and critics alike. Since then, Pete has opened six award-winning restaurants, written seven best-selling cookbooks, including the Australian barbecue bible My Grill. He has hosted television shows in Australia for the past decade, and in 2012, his series My Kitchen Rules pulled an audience of more than 3.5 million, making it one of the most-watched shows of the year in Australia. "Moveable Feast" is his first television series in the U.S.

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