grill

MOVEABLE FEAST WITH FINE COOKING
On the Road in Temecula, California

MOVEABLE FEAST WITH FINE COOKING

 

Host Pete Evans travels to the southern mountains of Temecula, California, where he joins chefs Susan Feniger and Mary Sue Miliken of Santa Monica’s famous Border Grill in this episode of Moveable Feast with Fine Cooking. Together, they create a Latin inspired feast that features delectable avocados. First stop on today’s adventure, the Santa Monica Farmers Market, which is one of the largest grower-only markets in the nation. Here the group picks up lamb and other ingredients for the feast. Next, they head to Temecula, where Susan, Mary Sue, and Pete pick avocados right off the tree. Their homage to the avocado includes Heirloom Bean Tostada with Herbs and Crispy Avocados and a Lamb Patties with Avocado Relish.

 

 

 

DINING WITH THE CHEF
Rika’s Omelet Rice

DINING WITH THE CHEF: Rika’s Omelet Rice

 

Discover the basics of Japanese cuisine with professionals. Chef Saito provides easy guidance for making authentic dishes, while Chef Rika gives helpful advice on quick and stylish cuisine.

 

Rika’s Omelet Rice

 

In this episode, we’ll be making omelet rice, deliciously flavored with butter and ketchup, and with a tender, fluffy omelet. This simple recipe for this western-style Japanese dish is made without wrapping the omelet around the rice, for easier preparation. For our side dish, we’ll be using eggplant, a fall ingredient, grilling it and serving it with a miso dressing. The dressing is made with sushi vinegar, giving it a deliciously light and clean flavor. We’ll also learn about how to make a Japanese-style jelly from soymilk and black sesame seeds, for a healthy dessert that makes the most of the mild sweetness of the soymilk and the rich aroma of the sesame seeds.

 

 

 

DINING WITH THE CHEF
Artisan Edition in Akita: Kiritampo-Nabe (Rice Stick Hot Pot)

DINING WITH THE CHEF - Artisan Edition in Akita: Kiritampo-Nabe (Rice Stick Hot Pot)

 

We’ll be visiting the far northern prefecture of Akita and learning about Akita’s local cooking over two episodes. In the first episode, we’ll learn about Kiritampo-nabe, a hotpot dish once cooked by the Matagi, hunters who lived in the mountains. This hotpot contains local Hinai chicken, seri, maitake mushrooms, burdock root, and kiritampo, the item that gives the dish its name. Made by mashing rice, then spreading it on a stick and grilling it, kiritampo are perfect for soaking up the rich flavor of the Hinai chicken soup. We’ll also learn about Akita’s unique food culture, full of the flavors of nature.

 

 

 

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.

 

 

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.

 

MOVEABLE FEAST WITH FINE COOKING
The Big Island, Hawai‘i

 

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.

 

Big Island, Hawaii
“The Pied Piper of Hawaii Regional Cuisine,” Chef Peter Merriman takes Pete on a trip up the Kohala Mountains to the beautiful Kahua Ranch where they pick up Wagyu beef for the night’s feast. Meanwhile, local chef Jim Babian sources abalone straight from the tank at the Natural Energy Laboratory of Hawaii. Later, the chefs meet up at Merriman’s Restaurant to prepare wood-grilled abalone; pipikaula beef jerky poke; pan-seared kampachi with lilikoi brown butter sauce; and lamb curry with fresh ginger, turmeric, coconut and pineapple-mint garnish.

 

MOVEABLE FEAST WITH FINE COOKING
Maui, Hawai‘i

 

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, Hawai‘i and other US locations to meet the best chefs in each area and cook a delicious meal that incorporates local and seasonal ingredients.

 

Maui, Hawai‘i
Pete explores, cooks and dines with two of the island’s excellent chefs, 2014 Maui Chef of the Year Isaac Bancaco, and founder of the mobile kitchen Maui Fresh Streatery Kyle Kawakami. The adventure starts with some off–shore fishing. Back on shore the team prepares a modern take on a traditional Maui feast at the spectacular Noho‘ana Farm known for its taro and poi.

 

MOVEABLE FEAST WITH FINE COOKING
O‘ahu, Hawai‘i

 

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.

 

Oahu, Hawaii
Chef Pete Evans joins award-winning Hawaiian chefs Jon Matsubara and Lee Anne Wong on Oahu to learn how local pineapple is harvested. They also meet local fish guru/mentor Brooks Takenaka at the Honolulu Fish Auction to bid and buy locally sourced fish for dinner. Chef Jon shows how to make his famous smoking mai tai cocktail, hibachi-style Kauai shrimp, and Kahaluu roast pork belly, while Lee Anne cooks up fresh opah and vegetable sides and Pete prepares ahi poke.

 

 

MOVEABLE FEAST WITH FINE COOKING
Fresno, California

MOVEABLE FEAST WITH FINE COOKING: Fresno, California

 

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.

 

Fresno, California
Pete heads to Fresno with some of California’s hottest chefs, David Kinch and Ludo Lefebvre. They take a tour of Love Apple Farms in Santa Cruz where David grows most of his produce for his restaurant, Manresa. Then they visit a farm to learn how to pick and dry their apricots. Ludo and David head to the kitchen to make a feast featuring grilled lamb shoulder with apricots, eggplant caviar, curried carrots, and a panna cotta extraordinaire.

 

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