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.
Ivan Orkin, a New Yorker-turned-Japanese-ramen-chef, discusses ramen culture in New York versus Tokyo. Chef Nakamura from Sun Noodles explains what makes a great bowl of ramen. Later, seafood purveyor-turned-ramen-chef Yuji Haraguchi creates a New York deli-style version of his broth-less ramen dish, mazemen.
Sicily serves up a full-bodied and tasty travel experience. Rick dines on fresh seafood at the fisherman’s harbor in CefalÃ¹, ponders ancient Greek greatness in Siracusa, communes with monks – alive and departed – in a Capuchin crypt, sleeps in an olive orchard at an agriturismo, and eats his way through a classic Sicilian […]
“Trails to Tsukiji” is a show that focuses on Japanese food available at Tokyo’s iconic Tsukiji Market where every kind of fresh food is gathered from around the country. Tokyo’s Tsukiji Market is a must-visit destination for any food lover.
Leaving Lisbon for the countryside, we eat barnacles in a salty old fishing town, march with pilgrims on the anniversary of a miracle, ponder the local Romeo and Juliet, sample university life, and rummage through the riches of Portugal’s Golden Age.
It’s France meets New York on this special edition of Moveable Feast with Fine Cooking with two of the world’s most famous chefs. Culinary legend Jean-Georges Vongerichten creates a fantastic French feast with chef Daniel Rose of Le Coucou in New York.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who has called Tuscany home for over 20 years.
Journey with Phil Rosenthal, creator of the TV series Everybody Loves Raymond , as he learns from chefs, vendors, culinary leaders and style-setters. Rosenthal visits the kitchens on and off the well-worn gastronomic path that keep traditions alive and create new ones.
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