chef

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.

 

 

MOVEABLE FEAST WITH FINE COOKING
Taos, New Mexico

 

Experience the rich history of the mountainous Taos region of New Mexico as Moveable Feast with Fine Cooking gets a taste of its incredible ingredients. Host Curtis Stone meets Christopher Lujan who grows ancient heirloom blue corn in the high-elevation mountains of the Taos Pueblo and learns about its significance to indigenous cultures. Curtis finds more fresh produce at Matt Romero Farms, where they grow everything from oats to heirloom varietal chiles. He brings all these ingredients together with the help of Chef Andrew Horton, who believes in simple dishes and rustic cooking, and Chef Chris Maher, who owns Cooking Studio Taos, where the feast is held. The chefs elevate New Mexican cuisine by preparing a meal of beautiful blue corn cakes followed by local lamb tacos and a green chile stew.

 

 

MOVEABLE FEAST WITH FINE COOKING
Seattle Washington

 

Explore the Pacific Northwest as Moveable Feast with Fine Cooking travels to Seattle to get a taste of some of the freshest food on the west coast. Host Curtis Stone travels by seaplane to Coupeville with Chef Tom Douglas, winner of three James Beard Awards, and Chef Renee Erickson, a major driving force in the food boom of Seattle. First stop: a visit to Penn Cove to see where mussels grow in the best environment in the region. He then meets Georgie Smith of Willowood Farms, one of the most photographed, painted and otherwise admired farmscapes in the Pacific Northwest. The chefs get together to create a feast that highlights the fresh mussels from Penn Cove and vegetables that benefit from Washington’s rich soil, in recipes such as a delicious spiced mussels and saffron soup followed by grilled salmon with Walla Walla onions and fava leaves.

 

FAMILY INGREDIENTS
Lanaʻi, Hawaiʻi ‐ Venison

 

Cultural pride can be found everywhere in world but on the tiny island of Lanaʻi, one woman makes it a way of life. Hula dancer and sustainable hunter Anela Evans is remarkable in many ways but it is the memory of her father and her love of all things Hawaiian that keeps this young woman committed to championing the land she walks on.

 


Sunday, November 19 at 4:30 pm (encore)

 



MOVEABLE FEAST WITH FINE COOKING
Dijon, France

 

The Season 5 premiere features exquisite cuisine that contrasts classic French ingredients with innovative techniques. Chef Jean-Michel Lorain serves up escargot bonbons and Burgundy roast chicken, while chef Nicolas Isnard prepares classic escargot and quinoa with mustard vinaigrette.

 

A CHEFʻS 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.

 

A CHEFʻS 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 CHEFʻS 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 CHEFʻS 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.

 

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