Innovative Chefs Set for Season 2 of MOVEABLE FEAST WITH FINE COOKING, Beg. Tonight
By: TV News Desk Sep. 06, 2014
This fall, travel to a plantation in the Louisiana bayou, a mussel farm on the coast of Maine, a lakeside camp in Michigan, and into the heart of New York City?s Little Italy when the Emmy-nominated food and travel series Moveable Feast with Fine Cooking series returns. Hosted by award-winning Australian chef Pete Evans, season two of the popular culinary series sets out again to criss-cross the country, celebrating the spirit of pop-up cooking with America's best chefs, rising culinary stars, and most innovative food artisans. Produced by WGBH and Fine Cooking magazine, the series will kick off the new season on public television stations tonight, September 6, 2014 (check local listings).
Host Pete Evans kicks off this season?s culinary journey in New Orleans. The chefs explore the land of playwright Tennessee Williams and throw a feast with grilled okra, trout en papillote, "Death by Gumbo," crème brûlée, and Mardi Gras Indian Fire Water cocktails at the mansion that inspired Williams' Suddenly, Last Summer. Chicago, IL ? The Little Goat: Chefs Stephanie Izard and Chris Pandel
Pete Evans visits the Windy City to whip up a Korean-inspired family barbeque with chefs Stephanie Izard and Chris Pandel. The trio explores Chicago before returning to the roof deck of The Little Goat to feast on Grilled Spring Onion Kimchi with Radishes, Korean-Style Slow-Roasted Guinea Hog, Rhubarb-Ginger Cocktails, and more.
Chefs Gabrielle Hamilton and Marco Canora accompany host Pete Evans around New York City?s Little Italy. The group visits Sofia?s on the famed Mulberry Street before heading onto the legendary Italian food market, Di Palo?s to find the ingredients for their Italian feast of Pork Chop Milanese with Endive and Treviso Salad; Bagna Cauda; Fresh Pappardelle with Peas, Butter, and Parmigiano-Reggiano; and Lemon Sgroppino. Santa Monica, CA -- Rancho Bella Sante: Chef Susan Feniger and Mary Sue Milliken
Pete Evans meets up with chefs Susan Feniger and Mary Sue Milliken to take a field trip to the southern mountains of Temecula to pick some ripe avocados before a trip to the Santa Monica Farmers Market, one of the largest grower-only markets in the nation. With all of their fresh ingredients the trio whips up a Latin-inspired feast with homage to the avocado including heirloom bean tostada with herbs and fried avocados as well as lamb patties topped with avocado relish. Portland, OR -- Wine Collective: Chefs Gabrielle Rucker and Greg Denton
Two-time James Beard Award-winning chef, Gabriel Rucker, and Greg Denton show host Pete Evans what a foodie paradise Portland is. Side trips to the Portland Farmers Market and Nicky USA produce ingredients for a spectacular feast of Spiced Bison Flank Steak with Chimichurri, Tomatoes, and Cucumber; Charred Baby Leeks with Hazelnut Romesco; and Snap Pea and Strawberry Salad with Chevre for 20 guests on the roof deck of the Southeast Wine Collective. Portland, ME -- Flanagan?s Farm: Chef Rob Evans and Sam Hayward
It?s a true culinary adventure as chefs Rob Evans and Sam Hayward take Pete Evans to Bang Island Mussels, a renowned mussel farm, before foraging for some interesting ingredients. Two delicious signature cocktails whipped up by bartender Nathaniel Meikle accompany a feast of 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. Buchanan, Michigan: Chefs Dan Smith, Steve McDonagh, and Gail Gand
Metropolitan Chicago chefs Gail Gand, Dan Smith, and Steve McDonagh, take a road trip with host Pete Evans to Michigan?s countryside to create a delectable feast. Sourced entirely within a 5-mile radius of Michigan?s Center, Buchanan, the feast includes Kale Salad with Pickled Beets, Blue Cheese, and Honey Clove Vinaigrette; Stuffed Sirloin Roll with Michigan Cherries and Toasted Hazelnuts; and Cornmeal Spaetzle with Charred Grape Tomatoes and Sugar Snap Peas. NY, NY -- Staten Island: Chefs Seamus Mullen and April Bloomfield
On this episode, James Beard Award-winning best chef of New York City, April Bloomfield, and Seamus Mullen join Pete Evans to gather ingredients from a rooftop farm in Brooklyn and Dickinson?s Farmstand in Chelsea Market, where they break down a pig from nose to tail. Later they ride the ferry from Manhattan to Staten Island to feast on Seafood Paella; Brooklyn Grange Salad with Pickled Eggs; Minty Spring Vegetable Sauté; and Duck Confit Salad with Raisins, Fennel, and Apple at Casa Belvedere. Louisiana -- Woodland Plantation: Chefs Donald Link and Stephen Stryjewski
Moveable Feast with Fine Cooking heads to the Mississippi River where chefs Donald Link and Stephen Stryjewski take Pete Evans on his first moonlit bow-fishing adventure to gather redfish. In the morning, the trio goes crabbing to find more ingredients for their bayou-style seafood feast that includes a classic crawfish boil, grilled oysters, jalapeño crab salad, and grilled redfish. Kingsbury, CA -- America?s Fruit Basket: Chefs David Lentz and Anthony Lamas
?America?s Fruit Basket? in Central California is the perfect location for a multi-cultural feast. Host Pete Evans is joined by chefs David Lentz and Anthony Lamas on a morning fishing trip on Bass Lake before visiting one of the many local orchards to pick juicy peaches and nectarines for a delicious stone-fruit salsa to accompany spicy grilled pork as well as some California raisins for raisin-carrot salad. Los Angeles -- Marvimon: Chefs Jeffrey Saad and Brooke Williamson
Pete Evans teams up with chefs and television personalities Jeffrey Saad and Brooke Williamson to explore the City of Angels and throw a Mexican-inspired feast. Side trips to the Northgate Market and Groundwork Coffee provide mouth-watering ingredients for the feast of Chorizo and Lobster Queso Fundido, Scallop Ceviche, Carnitas, and more. Long Island, NY -- North Fork: Chefs Bill Taibe and Will Horowitz
Chefs Bill Taibe and Will Horowitz meet up with host Pete Evans to prepare for a seafood feast on the shores of the North Fork. On the top of Long Island, 120 miles from New York City, the trio fish for whelk and visit a local duck farm before returning to Will?s house for a traditional clambake and a feast of 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 and Pickled Un-ripened Strawberries; and Grilled Black Bass. Louisiana -- Bartlett Farm: Chefs Susan Spicer and Poppy Tooker
For the finale, Pete Evans is joined by radio host and storyteller Poppy Tooker and chef Susan Spicer on a road trip across Lake Pontchartrain to the outskirts of New Orleans. Side trips include Farmhouse Fairy Co. and Bartlett Farm to gather ingredients for a Louisiana-style farm dinner of Swiss Chard Fritters with Whipped Feta and Roasted Beets, Spiced Chicken with Papaya-Mango Salsa, and more.
For recipes, video clips, bios of chefs and artisans, and more program info, visit FineCooking.TV. Like Moveable Feast with Fine Cooking on Facebook at Facebook.com/FineCookingTV and follow the series on Twitter at @FineCookingTV and #moveablefeast.
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's television channels include WGBH 2, WGBH 44, and the digital channels World and Create. WGBH TV productions focusing on the region's diverse community include Greater Boston, Basic Black, High School Quiz Show, and Neighborhood Kitchens. WGBH Radio serves listeners across New England with 89.7 WGBH, Boston Public Radio; Classical New England; and WCAI, the Cape and Islands NPR® Station. WGBH also is a major source of programs for public radio (among them, PRI's The World®), a leader in educational multimedia (including PBS LearningMedia(TM), providing the nation's educators with free, curriculum-based digital content to meet the needs of 21st-century learners), 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 wgbh.org.
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, 1.2 million Facebook Likes, and numerous accolades. To learn more about Fine Cooking please visit http://www.finecooking.com/ and http://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 http://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" will be his first television series in the U.S. About APT
American Public Television (APT) has been a leading distributor of high-quality, top-rated programming to the nation's public television stations since 1961. APT also has distributed about half of the top 100 highest-rated public television titles for nearly 10 years. Among its 300 new program titles per year, APT programs include prominent documentaries, news and current affairs programs, dramas, how-to programs, children's series and classic movies. America's Test Kitchen from Cook's Illustrated, Lidia's Italy in America, Simply Ming, Mexico -- One Plate at a Time, Rick Steves' Europe, Doc Martin, Nightly Business Report, Moyers & Company, NHK Newsline, Globe Trekker, BBC World News and P. Allen Smith's Garden Home join numerous documentaries and performance programs popular with public television viewers. APT licenses programs internationally through its APT Worldwide service. Now in its 8th year, Create® TV ? featuring the best of public television's lifestyle programming ? is distributed by APT. APT is also a partner in WORLD?, public television's premier news, Science and documentary channel. To find out more about APT's programs and services, visit APTonline.org.
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