Food

MOVEABLE FEAST WITH FINE COOKING
Livorno, Italy

 

In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who has called Tuscany home for over 20 years. Seasonal, local and traditional flavors have inspired this seaside episode of Moveable Feast with Fine Cooking; first, Pete visits Prosciutto di Parma to learn about this geographically-protected delicacy. Then, he meets up with Bryan and Pamela to tour the city’s Venetian-style canals and browse the 19th-century style Mercato Centrale for local produce. From the regional classic cacciucco, a tomato-based seafood stew, to a flavorful bordatino, a bean and polenta soup, this feast embodies the spirit of Livorno in its unpretentious character and coastal integrity.

 

 

AMERICAN MASTERS
Jacques Pépin

 

Discover the story of Chef Jacques Pépin, a young immigrant with movie-star looks and a charming Gallic accent, who elevated essential kitchen techniques to an art form to become one of America’s most beloved food icons.

 

 

A CHEF’S LIFE
A Food Truck and a Pear Tree

A CHEFʻS LIFE: A Food Truck and a Pear Tree

 

In the fifth season of this award-winning series, Vivian hits the road in a food truck to support her first cookbook, a 500-page “culinary love letter.”

 

A Food Truck and a Pear Tree
Vivian, her parents, and Flo pluck pears from a 100-year-old tree. The arrival of her cookbook sparks emotions and the reality of wheeling a food truck around the country sets in. Vivian and her crew do a practice run at the farmers market and serve up Tom Thumb with pear relish.

 

 

MOVEABLE FEAST WITH FINE COOKING
Cadanet, France

 

Travel to the interior of Provence when Moveable Feast with Fine Cooking visits Cadenet, France. Host Pete Evans takes a trip to see how the covetable fleur de sel salt is harvested from the pink waters of Aigues Mortes, a region of salt ponds bigger than Paris. Then, Pete meets up with the mother-daughter chef team of Reine and Nadia Sammut to source fresh artichokes from their local field and prepare them at their stellar countryside restaurant. Nadia has made it a point in her family’s restaurant to incorporate gluten-free items after she discovered she had Celiac disease; her mother Reine, who has been the owner of the restaurant for decades, melds her classic techniques with allergy-conscious ingredients. French heritage is found in both the setting and the feast: on the menu are artichokes Provençal, gluten-free focaccia, and a luscious lamb stew.

 

 

A CHEF’S LIFE
Shake, Rattle, and Pole (Beans)

 

In the fifth season of this award-winning series, Vivian hits the road in a food truck to support her first cookbook, a 500-page “culinary love letter.”

 

Shake, Rattle, and Pole (Beans)
Vivian struggles to scrounge up enough green beans to add to the menu at Chef & the Farmer, where a new chef is firmly in place.

 

 

GLOBE TREKKER
Food Hour: Provence, France

GLOBE TREKKER - Food Hour: Provence, France

 

Culinary writer Rosie Lovell explores the South of France’s famous Cote D’Azur and encounters a rustic cuisine far removed from the French cooking of renown, like foie gras and truffles. Instead, Rosie discovers that the colloquial cuisine is shaped not just by the seasons but also by a wide-ranging climate, soil and geology. This is a remarkable region blessed with sun, sea, mountains, flowing rivers and lush plateau, offering up the most eclectic and fantastic produce served fresh on the plate.

 

 

MOVEABLE FEAST WITH FINE COOKING
San Luis Obispo, CA

 

In this episode of Moveable Feast with Fine Cooking from San Luis Obispo county, California, Curtis jumps into the waters of Morro Bay Oyster Company, a hub for oyster farming since the early 1900s, with internationally-renowned, California-based chefs David Rosner and Sherry Yard to source local Pacific Gold Oysters. They then journey to San Luis Obispo’s fertile farmlands to visit Rutiz Family Farms, which produces pesticide-free crops. At Edna Valley Vineyard, the chefs prepare a grand feast in front of a beautiful backdrop of the region’s volcanic peaks. On the menu are SLO-sourced ingredients in multiple ways; Sherry serves raw oysters with chile and ginger granita as well as a dessert of caramelized fennel and fruit streudel a la mode; David grills yellowtail and fennel along with roasted oysters.

 

 

A CHEF’S LIFE
Prolific Peppers

 

Vivian preps peppers for a trip to Lambstock, where chefs, food and music converge. Holley’s grandmother offers a lesson in stuffing peppers and delegating authority.

 

 

A CHEF’S LIFE
Two-Mato

A CHEFʻS LIFE: Two-Mato

 

In the fifth season of this award-winning series, Vivian hits the road in a food truck to support her first cookbook, a 500-page “culinary love letter.”

 

Two-Mato
As Chef & the Farmer turns 10, Vivian searches for ripe tomatoes to serve at the restaurant’s birthday party. She seeks the wisdom of Ms. Mary and Ms. Lillie to prepare an old-school tomato dish that “kills hungry.”

 

 

MOVEABLE FEAST WITH FINE COOKING
Paris, France

 

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 to cook 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. Guy, whose eponymous restaurant remains a stalwart fixture in the culinary world, takes Pete to Quatrehomme, a fromage institution to sample the best cheeses that Paris has to offer. Then, our chefs prepare a comforting and classic French feast, featuring a salad that must be tossed 32 times, steak frites, an elegant preparation of asparagus, and of course, plenty of wine and cheese.

 

 

1 2 3 22