Michelle Bernstein

MOVEABLE FEAST WITH FINE COOKING
Cozumel

MOVEABLE FEAST WITH FINE COOKING

 

The final Movable Feast with Fine Cooking episode takes place on the beautiful shores of Cozumel, Mexico. Host Michelle Bernstein, along with chefs Santiago Kano and Jose Luis Hinostroza, join local fishermen in search of seasonal and sustainable fish. The feast is fish-focused as they haul in their catch and partake of the beautiful bounty from the oceans off the gorgeous Yucatán peninsula. Among the highlights are a citrus-less ceviche with cactus fruit and hibiscus, fried soft shell crab tacos, and pan-roasted local fish in a chamomile brown butter.

 

Preview

 

 

 

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
Jeremiah Tower

 

In this episode of Moveable Feast with Fine Cooking host Michelle Bernstein travels to Merrida, a magical Mexican city steeped in colonial charm. It’s here in the cultural heart of the Yucatán peninsula that culinary legend Jeremiah Tower serves up a unique blend of European and indigenous Mayan flavors– octopus, snapper ceviche, and a whole pig wrapped in banana leaves roasted over an open fire.

 

 

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.

 

 

MOVEABLE FEAST WITH FINE COOKING
Miami 1 – Fruit and Spice Park

MOVEABLE FEAST WITH FINE COOKING: Fruit and Spice Park

 

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.

 

Miami 1 – Fruit and Spice Park
Pete visits Miami and meets up with three fabulous chefs: Michelle Bernstein, Lindsay Autry and Cindy Hudson. The three travel to Paradise Farms to pick-up banana leaves and other fresh veggies for the night’s feast. Then they’re off to the Fruit & Spice Park, a 37-acre botanical garden with exotic fruits and produce where the chefs pick fresh jackfruit and canistel in the gardens and prepare this farm-fresh feast. The menu features grilled snapper in banana leaf with charred okra and tomato stew; farro risotto with squash blossoms and creamy pesto; toasted curried jackfruit pilau with salted cashews; maduros and fresh coconut cream; and canistel islas flotantes for dessert.