chef

A CHEF’S LIFE
King Cornbread

A CHEFʻS LIFE: King Cornbread

 

Vivian visits a Kinston institution that merges cornbread with another Southern signature to make “pig and a puppy,” then crafts a version for a charity dinner. Mrs. Scarlett and Ms. Lillie’s cornbread cook-off showcases their different traditions.

 

 

A CHEF’S LIFE
Liver Lover

 

Vivian visits one of her favorite farmers and an eastern North Carolina restaurant known for its fried liver. She learns that not all livers are created equal. Back at home, Mrs. Scarlett prepares a humble, old-school dish of beef liver and onions, which inspires Vivian to introduce a fancy, controversial liver dish to the restaurant’s menu.

 

 

MOVEABLE FEAST WITH FINE COOKING
Puerto Rico

 

Miami chef Michelle Bernstein steps into the host role as Moveable Feast with Fine Cooking travels to Puerto Rico—an episode that was filmed in the summer prior to Hurricane Maria, and is dedicated to all of the people and organizations working towards the island’s recovery. Joined by chefs Kevin Roth and Ventura Vivoni, Michelle travels to the Tommy Forte Seafood Market, which offers everything from swordfish to shark, and to Frutos del Guacabo, which provides the highest quality fruits and vegetables to chefs all across the region. They then prepare a feast brimming with tropical fruits and fresh seafood.

 

 

A CHEF’S LIFE
Chasing Trout

A CHEFʻS LIFE: Chasing Trout

 

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.”

 

Chasing Trout
Vivian plans a respite from the road during the holidays, but is busy at home. She volunteers at a soup kitchen and does one last book signing in Kinston. She also prepares a Feast of the Seven Fishes dinner where trout – from roe to filet – shines.

 

 

A CHEF’S LIFE
Persimmon Style

A CHEFʻS LIFE: Persimmon Style - Photo:Ted Richardson, For The Washington Post

 

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.”

 

Persimmon Style
Vivian takes her twins to pick persimmons and learns about the different varieties of the fruit. Back in Kinston, she gets a pudding lesson from Chef Bill Smith of Crook’s Corner in Chapel Hill.

 

MOVEABLE FEAST WITH FINE COOKING
Carmel, California

 

Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage for seaweed at low tide along the area’s iconic 17-Mile Drive. They then travel to a vineyard in the Carmel Valley specializing in Pinot Noir and learn how its exquisite estate-grown wines benefit from the land’s proximity to the Pacific Ocean. An intimate feast is prepared at Aubergine at l’Auberge Carmel, where Chef Cogley leads as Executive Chef. On the menu are items the chefs have found along their journey: foraged seaweed and vegetables, grilled rack of lamb, and Monterey Bay abalone.

 

 

A CHEFʻS LIFE
Bourbon Country

A CHEFʻS LIFE: Bourbon Country

 

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.”

 

Bourbon Country
A dinner in Vivian’s honor ends as an American history lesson. A tour of Maker’s Mark and Jefferson’s distilleries clarifies whiskey, scotch and bourbon differences.

 

 

A CHEF’S LIFE
Wanted: Broccoli

A CHEFʻS LIFE: Wanted: Broccoli

 

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.”

 

Wanted: Broccoli
Follow Vivian as she heads to NYC, where her book launch means a full itinerary. Back at the shop, Ben and crew ready the food truck for its first stop in Nashville. While there, a lack of rain leads Vivian on a challenging hunt for broccoli.

 

 

MOVEABLE FEAST WITH FINE COOKING
Santa Fe, New Mexico

 

Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of Moveable Feast with Fine Cooking, host Curtis Stone is joined by Chef Martin Rios, co-owner of award-winning restaurant, Restaurant Martin in Sante Fe, and Chef Leslie Chavez, who shares her strong background in catering and pastry in New Mexico. Together they visit The Rooted Leaf and Celestial Bee, a farm that produces exquisite bee honey and fresh, highly cared-for produce. They also visit a local chile farmer to see how Chimayo chile, a local heritage pepper, is dried and ground. At a colorful hacienda in Santa Fe, Chef Rios makes rosemary roasted turnips and Chef Chavez makes a sopapilla with the locally-sourced honey. Get to know the bright food scene of Santa Fe in this Southwestern feast!

 

 

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