A Moveable Feast with Fine Cooking - 1 ª Season

From PBS - Host Pete Evans travels to the Emerald City of Seattle.

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.

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.

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.

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.