chamomile

MOVEABLE FEAST WITH FINE COOKING
Cozumel

MOVEABLE FEAST WITH FINE COOKING

 

The final Movable Feast with Fine Cooking episode takes place on the beautiful shores of Cozumel, Mexico. Host Michelle Bernstein, along with chefs Santiago Kano and Jose Luis Hinostroza, join local fishermen in search of seasonal and sustainable fish. The feast is fish-focused as they haul in their catch and partake of the beautiful bounty from the oceans off the gorgeous Yucatán peninsula. Among the highlights are a citrus-less ceviche with cactus fruit and hibiscus, fried soft shell crab tacos, and pan-roasted local fish in a chamomile brown butter.

 

Preview

 

 

 

MOVEABLE FEAST WITH FINE COOKING
Nashville, Tennessee

MOVEABLE FEAST WITH FINE COOKING: Nashville, Tennessee

 

This series combines flavorful ingredients, top chefs and beautiful locations for the ultimate dining experience. In the third season of the Emmy-nominated series, Australian Chef Pete Evans goes coast-to-coast, and across the sea, traveling to Nashville, Louisville, Miami, San Antonio, Hawaii and other US locations to meet the best chefs in each area and cook a delicious meal that incorporates local and seasonal ingredients.

 

Nashville, Tennessee
Host Pete Evans hits the road with Nashville food legends Matt Bolus and Trevor Moran. First stop is the Rocky Glade Farm in Eagleville where Pete learns about this local family farm and sources fresh produce for the night’s feast. Then they head to Wedge Oak Farm in Lebanon to collect eggs, mushrooms and duck. The menu features: baby collards and Swiss chard salad with gribiche and grilled onions; grilled suckling pig stuffed with green onions and green garlic; fire-grilled vegetables with sorrel salsa verde and smoked farm eggs; wood-fired roasted duck with wild farm greens and beer yeast sauce, served with fried duck eggs; and chamomile ice cream for dessert.