mushroom

MOVEABLE FEAST WITH FINE COOKING
Maria Loi’s Guest Feast

MOVEABLE FEAST WITH FINE COOKING: Maria Loi's Guest Feast

 

Authentic Greek flavors are served up on this episode of Moveable Feast with Fine Cooking. Esteemed Greek chefs Maria Loi and Maria Benardis give host Pete Evans the insider’s tour of some of the city’s best ingredients. This includes foraging for mushrooms just north of the city, and a stop at Urbani Truffles to pick up a few delicate morsals for Pete’s Greek-inspired salad with feta and fresh truffles. The culinary trio also makes a stop at the famous Poseidon Greek Bakery to pick up a little dessert to cap off a memorable feast.

 

 

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
Nashville, Tennessee

MOVEABLE FEAST WITH FINE COOKING: Nashville, Tennessee

 

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.

 

Nashville, Tennessee
Host Pete Evans hits the road with Nashville food legends Matt Bolus and Trevor Moran. First stop is the Rocky Glade Farm in Eagleville where Pete learns about this local family farm and sources fresh produce for the night’s feast. Then they head to Wedge Oak Farm in Lebanon to collect eggs, mushrooms and duck. The menu features: baby collards and Swiss chard salad with gribiche and grilled onions; grilled suckling pig stuffed with green onions and green garlic; fire-grilled vegetables with sorrel salsa verde and smoked farm eggs; wood-fired roasted duck with wild farm greens and beer yeast sauce, served with fried duck eggs; and chamomile ice cream for dessert.

 

The Bomb

 

This film tells the powerful story of the most destructive invention in human history, outlining how America developed the nuclear bomb, how it changed the world and how it continues to loom large in our lives. Through state-of-the-art transfer techniques that have turned recently declassified images into vivid footage, viewers witness the raw power and strangely compelling rare views of above-ground nuclear tests. The documentary includes interviews with historians Richard Rhodes, Martin Sherwin, Robert Norris, Sergei Khrushchev and others, along with men and women who helped build the weapon piece by piece. Audiences also hear from former Secretary of State George Shultz and Secretary of Defense William Perry, who reveal how the bomb was viewed inside government circles, as well as those who hold firsthand memories of seeing the first mushroom clouds fill the skies.