Salad

MOVEABLE FEAST WITH FINE COOKING
Authentic Lisbon

 

In this episode of Moveable Feast with Fine Cooking, host Pete Evans is in Lisbon to join Michelin-star-chefs Henrique Sá Pessoa and Alexandre Silva, owner of the acclaimed restaurant Loco to cook up a modern Portuguese feast. Gathering inspiration for the meal, the chefs head to the Sol e Pesca, a famed tinned-fish restaurant, to procure local delicacies that include sardines, black swordfish, horse mackerel, and sea urchin. Then it’s on to one of the most famous markets in Lisbon, the Mercado Alvalade Norte, to source fresh local ingredients. The final stop is Henrique’s test kitchen, Atelier, to cook an incredible feast: Seafood Rice, Steamed Barnacles, Tinned-Fish Salad with Watercress and Herby Dressing, Scarlett Prawns Crudo, Slow-Cooked Lamb Stew with Fried and Soaked Bread, and a Chocolate Mousse with Olive Oil and Fleur de Sel for dessert. It’s all served up at Henrique’s star-studded restaurant, Alma, where guests are eager to share this memorable meal.

 

 

 

MOVEABLE FEAST WITH FINE COOKING
Co-Hosts in Portugal

MOVEABLE FEAST WITH FINE COOKING: Co-Hosts in Portugal

 

On this episode of Moveable Feast with Fine Cooking, co-hosts Pete Evans and Alex Thomopoulos join forces in Lisbon, Portugal, to cook up an outstanding locally sourced feast. They begin by gathering the freshest ingredients at a Setubal market, Mercado de Livramento, considered one of the best in the world. Next, the pair visits the popular Time Out Market, studded with restaurant stalls and offering local flavors that will provide inspiration for their meal. Then it’s to the kitchen where they roll up their sleeves to cook a traditional Portuguese-inspired feast that includes Spiced Chicken Escabeche; Grilled Octopus Salad with Peppers, Herbs, and Citrus; Creamy Tomato Rice; Seared Swordfish with Citrus Vinaigrette; and a Pastel de Nata (Portuguese Custard Tart) for dessert.

 

 

 

MOVEABLE FEAST WITH FINE COOKING
The Algarve

MOVEABLE FEAST WITH FINE COOKING: The Algarve

 

This episode of Moveable Feast with Fine Cooking takes us to the southernmost region of continental Portugal, called the Algarve. Joining host Alex Thomolopoulos is Michelin-star-chef Leonel Pereira and his friend chef Louis Anjos to create an epic menu of Portuguese dishes using cutting-edge cooking techniques. To gather ingredients, the trio heads to the coast to catch local blue crab. Next is a visit to one of the chefs’ favorite spots, the Faro Municipal Market, to source additional seasonal ingredients. Then Alex, Leonel, and Louis head to Leonel’s restaurant, Sao Gabriel, known for its dishes inspired by the sea, to start cooking. On the menu will be the makings of an incredible feast, which includes a Cataplana and a Caldeirada-two versions of seafood stew-and an Orange, Fennel, and Almond Salad with a Sweet Vinaigrette Dressing.

 

 

 

LIDIA’S KITCHEN
Spice it Up

 

Spices impart a lot of flavor to a recipe, and today Lidia shows viewers how to use different spices. First on the menu is mussels with fennel and saffron, an elegant and luxurious way to serve mussels. Lidia loves peperoncino in almost any dish, especially when making spicy stuffed clams. And finally, Lidia makes chicken and zucchini salad with horseradish dressing.

 

 

 

MOVEABLE FEAST WITH FINE COOKING
Culinary Institute of America

 

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, traveling to Nashville, Louisville, Miami, San Antonio, Hawaii and other locations across the United States to meet the best chefs in each area and cook a delicious meal that incorporates local and seasonal ingredients.

 

Culinary Institute of America
Pete joins three award-winning chefs – Germano Minin, Bruno Difabio and Tim Reardon – at the prestigious Culinary Institute of America in Hyde Park, New York for an Italian feast. First stop is Arthur Avenue Marketplace in the Bronx to pick-up some wonderful Italian ingredients, then on to Sprout Creek Farm in Poughkeepsie to source some local goat cheese. On the menu tonight at the CIA: classic caponata with prosciutto, grilled octopus salad, sun-dried tomato gnocchi and Bruno’s famous pizzas.

 

HIKI NŌ
hosted by Waialua High and Intermediate School

 

This episode of HIKI NŌ is hosted by Waialua High and Intermediate School on the north shore of Oahu.

 

Top Story:
Why Are There So Many Mexican Restaurants in Kapaa?
Kapaa High School on Kauai explores why there are so many Mexican restaurants – 9, to be exact – in their small town of Kapaa, where there is only one Starbucks. In spite of the availability of so much Mexican food, restaurant owners don’t feel that they are in competition with each other as they offer regional specialties from Mexico that distinguish their offerings. Besides the popularity of Mexican food, the increasing Mexican population in Hawaii may be a reason for the proliferation of restaurants.

 

Also Featured:
Punahou School’s Kaniela Lyman-Mersereau Sails on Hokulea
Middle school students at Punahou School on Oahu feature their teacher, Kaniela Lyman-Mersereau, who recently sailed to New Zealand on Hokulea’s Malama Honua worldwide voyage. Kaniela’s mother was among Hokulea’s original crew, which instilled in him at a young age deep values for the ocean and how important it is to take care of each other.

 

Two Ladies Kitchen in Hilo
Waiakea High School on Hawaii Island visits Two Ladies Kitchen, which serves up over twenty flavors of mochi. The shop started with a family recipe and seven flavors and has grown, making it a popular stop for locals and visitors alike, and where kitchen staff have become family.

 

Pohole Salad A Hana Specialty
Hana K-12 School in East Maui shares how to make pohole salad, a popular dish in Hana that’s served at community gatherings and special events. It’s made from the pohole fern that grows in patches around Hana.

 

Master Storyteller Thomas Cummings
Kalani High School students in East Honolulu feature Uncle Tom Cummings, who has been telling stories for over forty years, weaving Hawaiian culture, mythology, history and values into tales that he started learning as a child. He captivates audiences using objects and “stuff” to illustrate his storytelling.

 

Na Hoku Hano Hano Award Winner Mark Yamanaka
Mid Pacific Institute students in the Manoa district of Oahu had an opportunity to interview award winning Hawaiian musician Mark Yamanaka and listen to his musical stylings. Yamanaka shares one of the biggest challenges of his life – not being of Hawaiian ancestry and wanting to play Hawaiian music.

 

This program encores Saturday, May 16 at 12:30 pm and Sunday, May 17 at 3:00 pm. You can also view HIKI NŌ episodes on our website, www.pbshawaii.org/hikino.