This episode of Moveable Feast with Fine Cooking takes us to the southernmost region of continental Portugal, called the Algarve. Joining host Alex Thomolopoulos is Michelin-star-chef Leonel Pereira and his friend chef Louis Anjos to create an epic menu of Portuguese dishes using cutting-edge cooking techniques.
Spices impart a lot of flavor to a recipe, and today Lidia shows viewers how to use different spices. First on the menu is mussels with fennel and saffron, an elegant and luxurious way to serve mussels. Lidia loves peperoncino in almost any dish, especially when making spicy stuffed clams.
This episode features dishes that reflect the diversity of Bermuda’s heritage. Includes crudo; snapper filled with leek; and fennel fondue, topped with mojo de ajo.
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.