2013
From PBS - On this episode of Moveable Feast, host Pete Evans travels to San Francisco for a scrumptious meal with Chefs Jeffrey Saad and Cortney Burns. The city of San Francisco and all of the international influences inspire our chefs to create a spice themed menu. Jeffrey will handle the Appetizer: Razor Clams in spicy Thai coconut sauce, Pete will make the Main: Balinese Spiced Roasted Chicken with Asian greens and Cortney will create the Dessert: Curry Chocolate Mousse. Jeffrey's field trip is to the Spice Ace for spices. Spice Ace have over 100 spices and herbs, 50 chilis and peppers (including whole red savina habaneros, one of the hottest peppers on Earth), 50 salts, 40 sugars and extracts, and 50 spice blends. Pete and Cortney visit the Tcho Chocolate Factory: As the only chocolate manufacturer in San Francisco, these chocolate makers (rather than chocolatiers) sell to companies and consumers alike, making their vegan (except for two kinds of milk chocolate) chocolate from scratch. Later when the cooking is done and the table is set, The Cookhouse is the location for tonight's meal. The Cookhouse opened in 2011 to serve as a communal space for food-minded people and tonight; about 20 food minded people get to experience a once in a lifetime feast.
2013
From PBS - Pastoral Millstone Farm is the location for this pop-up feast with Connecticut chefs Jacques Pepin, Bill Taibe, and Tim LeBant. With Tropical Storm Andrea as the backdrop, our three chefs decide on a menu featuring some of the farms best ingredients. Internationally recognized French chef Jacques Pepin gathers local heritage eggs from the farm and scrambles up a quick egg dish served in lettuce cups. Chef Bill Taibe offers up a slow-roasted pork shoulder, and Tim LaBant gathers local baby turnips and greens for his fennel fritter salad.
2013
From PBS - On this episode of Moveable Feast, host Pete Evans visits the Culinary Institute of America in St. Helena, CA. At the picturesque location Pete meets with Chefs Larry Forgione known as "the Godfather of American Cuisine, his son, Marc Forgione, who won Season Three of The Next Iron Chef, and Scott Samuel currently a full-time instructor at the CIA in Napa Valley. The four chefs discuss what can be locally sourced for their meal and decide to take a side trip to the Bale Grist Mill, located on Bale Grist Historic Park, the mill was built in 1846 and remained in use until the early 1900s. It was once the center of social activity as Napa valley settlers gathered to have their corn and wheat ground into meal or flour. Larry and Marc pick up the corn meal for the polenta they will be pairing with Roasted Payne Farm Squab while Scott and Pete pick strawberries in the student garden for a chili chocolate desert.
2013
From PBS - Filmed with the dramatic Atlantic Ocean as the backdrop, host Pete Evans drops in on the sleepy town of Westport, Massachusetts, home to some of the best quahogs in the country. Pete is joined by legendary Massachusetts grill master and chef Chris Schlesinger and his friend and cookbook co-author Doc Willoughby. The duo take Pete on his first quahogging adventure, gathering up the Atlantic hard clams for the evening's feast. Also on the menu, as the sun is setting, Grilled Littlenecks Johnson, Grilled Bluefish with Smoky Chourico Relish, Grilled Sweet Potatoes with Molasses Glaze, and Baby Greens with Shy Brothers Cheese. The wines are all featured from the local Westport Rivers winery.
2013
From PBS - On this episode of Moveable Feast Pete Evans visits Outstanding in the Field. The best way to describe Outstanding in the Field is a "restaurant without walls." Since 1999, founder Jim Denevan has set tables for diners at farms or gardens, on mountaintops, islands, ranches and in sea caves. Today's location is The Secret Sea Cove, a picturesque location on the beach. Guest Chef Ravi Kapur knows there are all kinds of challenges involved in cooking at the beach, but also big smiles. It's fun to cook at the beach.
2013
From PBS - Joined by legendary New York chefs Marcus Samuelsson and Jonathan Waxman, host Pete Evans brings the Moveable Feast to New York City and the exciting area of Harlem. Marcus gathers his ingredients from the local Harlem Farmer's Market while Pete Evans heads out to Brooklyn to gather pickles from the Brooklyn Brine Company. Once back at Ginny's Supper Club in Harlem, the team cooks up a New York style meal including yard bird, Rack of Lamb with Kale Salad and Gnocchi with peas, favas, and sugar snap peas. The feast is set enjoyed to the sounds of a Ginny's Supper Club jazz duo.
2013
From PBS - On this episode of Moveable Feast, Pete Evans travels north of San Francisco to visit The Scribe Winery in Sonoma, CA. Pete meets up with Chefs Christopher Kostow and the Wise Sons. Christopher Kostow is the 2013 James Beard winner for Best Chef in the West. He has been the Chef at Meadowood in St. Helena since 2008, which has since received 3 Michelin stars. The Wise Sons, also known as co-founders and owners Leo Beckerman and Evan Bloom, opened their San Francisco-based Jewish deli in the Mission District. After talking through the breakfast menu, the chefs head out to local spots to gather the ingredients for the meal. Today, The Wise sons travel to the Fatted Calf in Sonoma, CA. This butcher shop and charcuterie sources products like pasta and vegetables, but specializes in pig products. Pete and Christopher head to the Garden at the St. Helena Montessori School Property to pick a variety of greens for the brunch. Today's menu will feature a Breakfast "casserole": Terrine composed of layered warm brioche, rabbit sausage, summer truffle, eggs, aged cows milk cheese and garden asparagus, A Fig salad with basil, buffalo mozzarella and apple balsamic and Cheese Blintzes paired with a delightful Riesling from the vineyard. Brunch is served!
2013
From PBS - The beautiful seaside town of Duxbury, Massachusetts makes the backdrop for this dramatic seafood feast with chefs Jeremy Sewell and Barton Seaver. The chefs take host Pete Evans to Duxbury's famous Island Creek Oysters to forage for oysters for the feast. The oysters are paired with Roasted Boston Mackerel with Fennel, Basil, and Lemon with Buttermilk Biscuits with Fresh Berries and Lavendar for dessert. This Moveable Feast takes place on the rocky shores of Duxbury with the ocean lapping at our diners' feet.
2013
From PBS - The Davis Family Winery in Sonoma Valley, California sets the scene for this Moveable Feast with Chefs Duskie Estes and Mark Stark. Together the chefs bring Pete to two of their local favorite purveyors - the Red Hill Goat Farm where Duskie and Pete gather up goat milk and cheese - and the Salmon Creek Ranch where Mark picks up a few ducks for the evening dinner. On the menu, Coffee Barbecue Duck with Smoked Cheddar Polenta, Short Ribs with Goat Cheese Gnocchi, and Padrones with Aged Sherry Vinegar and Marcona Almonds.