Season 4
12 episodes
23 min. per episode
Where to watch
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Chefs navigate cultural clashes and personal challenges, transforming local ingredients into unforgettable meals that connect hearts across borders.
Episodes
Chefs Curtis Stone of Maude restaurant and Francis Derby of The Cannibal restaurant join host Pete Evans to explore the culinary mecca of Los Angeles. From browsing the Santa Monica Farmers' Market to Logan's Gardens, the three collect their ingredients to prepare for an extravagant pig roast. Curtis makes a fresh peach mustard for his fennel-rubbed pig, which is paired with Francis' spread of mixed charcuterie, raw vegetables and duck rillettes. It's a picture perfect feast for a beautiful location in Silverlake, CA.
Big Sky meets lamb in Bozeman, Montana, where chefs Melissa Harrison and Eduardo Garcia create dishes with rustic flair. Our host Pete Evans joins the chefs in the beautiful Montana terrain for trout fly-fishing and the three channel their wild side as they forage for natural and fresh ingredients. This Moveable Feast takes Chef Evans to the spectacular Willow Spring Farm in Montana, where Chefs Harrison and Garcia serve a mouthwatering whole roasted lamb on a spit.
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Host Pete Evans takes us to Golden Gate Park with fellow chefs David Barzelay of San Francisco's Lazy Bear and Brandon Jew of Mister Jiu's. Our team will forage today, first for seaweed off Bodega Bay, then redwood bark for our cocktail. For their meal, they prepare steamed halibut and bone marrow and aged cheddar cheese with crudite. Their cross-cultural meal meets a rustic setting as they eat a beautiful dinner inside a Redwood grove.
Pete takes on blue crab country when he joins chefs Duff Goldman and Bryan Voltaggio in Baltimore. After gathering crabs from JM Clayton Seafood Company, the oldest crab-picking house in the U.S. the group visits the small specialty store of Hex Ferments to purchase the best sauerkraut in the area. Pete starts the feast with Thai-style deviled eggs with crab mayo and kraut, while Brian serves a true Maryland blue crab feast and the Ace of Cakes aces it with the classic Smith Island Cake for dessert. Get ready for the crab and cake feast of your dreams.
In Season Three, learn cooking tips and techniques from our talented chefs, including Lee Anne Wong, Ludo Lefebvre, David Kinch, and Michelle Bernstein, and how you can interpret their flavorful dishes in your own kitchen. Watch as diners sit down to enjoy these spectacular meals hosted in unique places, from a lush Hawaiian retreat and California orchard to a stunning Kentucky farm and remote Alaskan lodge with an amazing view. You'll want a seat at the table!