roast

MOVEABLE FEAST WITH FINE COOKING
San Luis Obispo, CA

 

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. They then journey to San Luis Obispo’s fertile farmlands to visit Rutiz Family Farms, which produces pesticide-free crops. At Edna Valley Vineyard, the chefs prepare a grand feast in front of a beautiful backdrop of the region’s volcanic peaks. On the menu are SLO-sourced ingredients in multiple ways; Sherry serves raw oysters with chile and ginger granita as well as a dessert of caramelized fennel and fruit streudel a la mode; David grills yellowtail and fennel along with roasted oysters.

 

 

MOVEABLE FEAST WITH FINE COOKING
Polesine Parmense, Italy

 

At the beautiful Antica Corte Pallavicina Relais in Italy, host Pete Evans meets the master of culatello, Massimo Spigaroli, and Parma’s popular third-generation chef, Marco Parizzi. Moveable Feast with Fine Cooking takes you to Massimo’s mesmerizing culatello cellar, a place where his prized salumi lines the ceiling and walls. And then pluck the freshest of produce with Marco on the grounds of the gorgeous estate that’s been a part of the Spigaroli family for generations. The feast is served on the grounds perched on the edge of The Po River and surrounded by a curious peacock, roaming hens, and stunning white cows. On the menu are stuffed squash blossoms, millefoglie of quinoa, gnocchi with blue goat cheese, rabbit and culatello powder, and roasted Guinea hen.

 

 

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.

 

COOK’S COUNTRY
Pork and Pierogi

COOK’S COUNTRY: Pork and Pierogi

 

Hosted by America’s Test Kitchen chefs Bridget Lancaster and Julia Collin Davison, COOK’S COUNTRY features some of the best in home cooking with a family-friendly, practical approach. Regional favorites, new classics and lost recipes are scientifically re-imagined for the modern cook.

 

Pork and Pierogi
Julia shows Bridget how to prepare a cider-braised pork roast; tasting expert Jack Bishop challenges Bridget to a sauerkraut tasting; test cook Bryan Roof uncovers the secrets to a Pittsburg regional specialty, potato-cheddar pierogi, a Polish dumpling.

 

A CHEF’S LIFE
The World is Your Oyster

 

A Chef’s Life is a documentary and cooking series that takes viewers inside the life of Chef Vivian Howard, who, with her husband Ben Knight, returned home to open a fine dining restaurant in small-town Eastern North Carolina. Each episode follows Vivian out of the kitchen and into cornfields, strawberry patches and hog farms as she hunts down the ingredients that inspire her menus. Using a chef’s modern sensibilities, Vivian explores Southern cuisine, past and present – one ingredient at a time. A celebration of true farm-to-table food, the series combines the action and drama of a high-pressure business with the joys and stresses of family life.

 

The World is Your Oyster
Chef Vivian goes to Cedar Island to explore the new culture of farm-raised oysters in the Southeast. She and Ben share plans of opening an oyster bar across the street from The Chef & the Farmer in hopes it will be a place that adds character and variety to the town’s “dining scene.” Vivian and her dad orchestrate their family’s first-ever oyster roast.