cheese

MOVEABLE FEAST WITH FINE COOKING
Wisconsin

MOVEABLE FEAST WITH FINE COOKING

 

On a farm in Green Bay, Wisconsin, Moveable Feast with Fine Cooking host Michelle Bernstein puts on her rubber boots and visits Twin Elm Gardens, where there are no seasonal limits – greenhouses extend crops well into the winter months so produce is fresh and available year round. With a tip of the toque to some of the nation’s well crafted Wisconsin cheese, chef Justin Carlisle grills beef steak with cherry tomatoes, cucumber, sorrel, and sharp provolone. And Greenbay’s rockstar chef Chris Mangless prepares ricotta and grana gnudi with local mushroom, thyme, and flowering chives, followed up by rhubarb with cheese for a decadent dessert.

 

 

SAMANTHA BROWN’S PLACES TO LOVE
Bern Region, Switzerland

 

Many people dream of visiting Switzerland. The sheer beauty of the alps, the legendary cheeses and chocolates—does it get any better than that? On this season of Places to Love, I visited the Bern area. From an alpine garden on an idyllic mountaintop and going deep underground experiencing the cheese grotto in Gstaad, to biking through the waterfall covered valley of Lauterbrunnen and finally floating down the icy cold Aare River in Bern, adventure awaits in Switzerland.

 

 

MOVEABLE FEAST WITH FINE COOKING
Polesine Parmense, Italy

 

At the beautiful Antica Corte Pallavicina Relais in Italy, host Pete Evans meets the master of culatello, Massimo Spigaroli, and Parma’s popular third-generation chef, Marco Parizzi. Moveable Feast with Fine Cooking takes you to Massimo’s mesmerizing culatello cellar, a place where his prized salumi lines the ceiling and walls. And then pluck the freshest of produce with Marco on the grounds of the gorgeous estate that’s been a part of the Spigaroli family for generations. The feast is served on the grounds perched on the edge of The Po River and surrounded by a curious peacock, roaming hens, and stunning white cows. On the menu are stuffed squash blossoms, millefoglie of quinoa, gnocchi with blue goat cheese, rabbit and culatello powder, and roasted Guinea hen.

 

 

MOVEABLE FEAST WITH FINE COOKING
San Francisco: David Barzelay and Brandon Jew

MOVEABLE FEAST WITH FINE COOKING: San Francisco: David Barzelay and Brandon Jew

 

Host Pete Evans visits Golden Gate Park in San Francisco with Chef David Barzelay and Chef Brandon Jew. The team forages for seaweed off Bodega Bay. For their meal, they prepare steamed halibut and bone marrow and aged cheddar cheese with credit.

 

RICK STEVES’ EUROPE
Assisi and Italian Country Charm

 

Join writer and host Rick Steves as he experiences the local culture, cuisine and fun in some of Europe’s most interesting places.

 

Assisi and Italian Country Charm
In the Italian countryside, Rick watches prosciutto and pecorino cheese being made. In Assisi – the hometown of St. Francis – he explores its stony center before trekking to its awe-inspiring basilica, built on the tomb of the beloved saint.

 

MOVEABLE FEAST WITH FINE COOKING
Austin, Texas

MOVEABLE FEAST WITH FINE COOKING: Austin, Texas

 

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.

 

Austin, Texas
Pete makes his way to Austin to get a taste of some authentic Texas cuisine with father-son chef duo Jack and Bryce Gilmore. Pete meets them at Urban Roots Farm, an organization that uses food and farming to transform the lives of young people, where they pick vegetables and get honey right from the combs. Then they get down to work preparing the evening’s feast which features goat carnitas with all the fixings; Brazos Valley cheesy grits; honey glazed carrots; chicken-fried goat; and beet hummus with farm vegetables.

 

THE MIND OF A CHEF
Rotten

 

Join executive producer and narrator Anthony Bourdain as he takes viewers inside the mind of noted Korean American chef and restaurateur David Chang, a New York Times best-selling author and chef-owner of the Momofuku restaurant group. Chang brings a voracious appetite for food knowledge and a youthful exuberance to cooking and travel, whether cooking in his kitchens in New York and Australia or traveling for inspiration to Japan, Denmark, Spain or Montreal.


Rotten
There’s something rotten in David Chang’s kitchen — and that’s a good thing. Rotten is delicious: katsuibushi, XO sauce, and kimchi. His pastry chef Christina Tosi also shows that the best flavor in a banana cream pie comes from rotten bananas.