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Moveable Feast with Fine Cooking

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Wed Jan 15th, 6:30pm
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Thu Jan 30th, 8:30pm
Fri Jan 31st, 12:00am

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 Araquistain and Dani Lopez. Gathering inspiration from this incredible region, the team heads out to the seaside town of San Sebastian, where they sample an assortment of small traditional snacks called pintxos.

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.

Pete Evans visits the beautiful island of Oahu, Hawaii on this episode of Movable Feast with Fine Cooking. Joined by award-winning Hawaiian chefs Jon Mastubara and Lee Anne Wong, Pete and the chefs learn how local pineapple is harvested and meet local fish guru/mentor Brooks Takenaka at the Honolulu Fish Auction to bid and buy locally sourced fish for dinner. On the menu tonight, Chef Jon shows how to make his famous smoking mai tai cocktail, hibachi-style Kauai shrimp, and Kahaluu roast pork belly while Lee Ann cooks up fresh opah and vegetable sides and Pete prepares ahi poke.

Join host chef Pete Evans for Moveable Feast's biggest feast of the season-an outstanding meal in the beautiful fields outside Sacramento, California. Pete visits Outstanding in the Field, a visiting chef-based farm-to-table dinner experience, with chef Oliver Ridgeway. Chef Ridgeway works with local farmers to create a delicious, fresh Moveable Feast.

Experience Paris like a local in this special episode of Moveable Feast with Fine Cooking. Host Pete Evans pays a visit to two culinary icons: chefs Patricia Wells and Guy Savoy, who collaborate on an authentic feast in Patricia's beautiful home. Patricia, a celebrated author and chef who left the United States in the 1980s to pursue writing and cooking in France, guides Pete to the President Wilson Market for gorgeous fresh produce.

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.

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