plate

GLOBE TREKKER
Food Hour: Provence, France

GLOBE TREKKER - Food Hour: Provence, France

 

Culinary writer Rosie Lovell explores the South of France’s famous Cote D’Azur and encounters a rustic cuisine far removed from the French cooking of renown, like foie gras and truffles. Instead, Rosie discovers that the colloquial cuisine is shaped not just by the seasons but also by a wide-ranging climate, soil and geology. This is a remarkable region blessed with sun, sea, mountains, flowing rivers and lush plateau, offering up the most eclectic and fantastic produce served fresh on the plate.

 

 

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
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.

 

MOVEABLE FEAST WITH FINE COOKING
San Diego, California: Brian Malarkey and Javier Plascencia

MOVEABLE FEAST WITH FINE COOKING: San Diego, California - Brian Malarkey and Javier Placencia

 

Host Pete Evans explores the culinary style of San Diego, California, where chefs Brian MaLarkey and Javier Plascencia create dishes with a Mexican-California flair. Chef MaLarkey prepares a fantastic salad with grilled local sardines while Chef Plascencia impresses with a chicken mole.

 

AMERICAN MASTERS
Julia Child

AMERICAN MASTERS: Julia Child

 

Savor the life and legacy of Julia Child, who introduced French cuisine to America through her public TV series, “The French Chef,” in 1963.

 

THE MIND OF A CHEF
Hunger

 

Ever since 1999, when Chef Gabrielle Hamilton put canned sardines and Triscuits on the first menu of her tiny, 30-seat East Village restaurant, Prune, she has nonchalantly broken countless rules of the food world. Prune has always been an idiosyncratic restaurant, with no culinary mission other than to serve what Hamilton likes to eat in an environment in which she wants to eat. Hamilton won the James Beard Foundation’s Best Chef NYC in 2011 and is author of a best-selling memoir, Blood, Bones and Butter, which garnered a James Beard Award for Writing and Literature in 2012.

 

Hunger
Explore the many meanings of hunger and how hunger influences Chef Gabrielle as a person and chef. She demonstrates the way cooks can make the best of what they have.

 

THE MIND OF A CHEF
Rome

 

Ever since 1999, when Chef Gabrielle Hamilton put canned sardines and Triscuits on the first menu of her tiny, 30-seat East Village restaurant, Prune, she has nonchalantly broken countless rules of the food world. Prune has always been an idiosyncratic restaurant, with no culinary mission other than to serve what Hamilton likes to eat in an environment in which she wants to eat. Hamilton won the James Beard Foundation’s Best Chef NYC in 2011 and is author of a best-selling memoir, Blood, Bones and Butter, which garnered a James Beard Award for Writing and Literature in 2012.

 

Rome
Venture into this ancient city to see what makes it a culinary hub and one of Chef Gabrielle’s first loves. During her trip, she cooks old favorites and learns some new skills.

 

THE MIND OF A CHEF
Prune

 

Ever since 1999, when Chef Gabrielle Hamilton put canned sardines and Triscuits on the first menu of her tiny, 30-seat East Village restaurant, Prune, she has nonchalantly broken countless rules of the food world. Prune has always been an idiosyncratic restaurant, with no culinary mission other than to serve what Hamilton likes to eat in an environment in which she wants to eat. Hamilton won the James Beard Foundation’s Best Chef NYC in 2011. She has written for numerous periodicals and her New York Times best-selling memoir, Blood, Bones and Butter garnered a James Beard Award for Writing and Literature in 2012.

 

Prune
With every chipped plate and hand-written to-do list, Hamilton’s “presence” is all over Prune. Spend a day at this idiosyncratic establishment to see what drives this chef and her “family.” She prepares three Prune classics: smoky eggplant, celery salad and sweetbreads.