vineyard

MOVEABLE FEAST WITH FINE COOKING
Fresno

MOVEABLE FEAST WITH FINE COOKING: Fresno

 

Los Angeles chefs Nyesha Arrington and Antonia Lofaso join host Pete Evans as they cook from the heart of the abundant San Joaquin Valley. Nestled in a scenic vineyard, this talented trio grills up lamb saddle with charred peas and a summer sauce verte. Add to that: goat cheese-wrapped blueberries with a pistachio and herb crust, a smoked fish salad, grilled Asian long beans and broccoli with local herbs, and a fantastic Pavlova with blueberries and dried fruit.

 

 

MOVEABLE FEAST WITH FINE COOKING
Carmel, California

 

Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage for seaweed at low tide along the area’s iconic 17-Mile Drive. They then travel to a vineyard in the Carmel Valley specializing in Pinot Noir and learn how its exquisite estate-grown wines benefit from the land’s proximity to the Pacific Ocean. An intimate feast is prepared at Aubergine at l’Auberge Carmel, where Chef Cogley leads as Executive Chef. On the menu are items the chefs have found along their journey: foraged seaweed and vegetables, grilled rack of lamb, and Monterey Bay abalone.

 

 

NOVA
Petra: Lost City of Stone

 

More than 2,000 years ago, the thriving city of Petra rose up in the bone-dry desert of what is now Jordan. An oasis of culture and abundance, the city was built by wealthy merchants who carved spectacular temple-tombs into its cliffs, raised a monumental Great Temple and devised an ingenious system that channeled water to vineyards, bathhouses, fountains and pools. But following a catastrophic earthquake and a slump in its desert trade routes, Petra’s unique culture faded and was lost to most of the world for nearly 1,000 years. Now, in a daring experiment, an archaeologist and several sculptors team up to carve an iconic temple-tomb to find out how the ancient people of Petra built their city of stone.

 

 

A CHEF’S LIFE
Muscadine Time

 

Ben, Vivian and the twins pick muscadine grapes at a small local vineyard while learning the history of this native grape. Vivian visits Mike and Gator, her grape suppliers, and makes homemade wine. Back at the restaurant, Vivian makes a pizza with mulled muscadines.