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From PBS - Passionate and engaging chefs share their tips and techniques to inspire viewers to cook at home.Moveable Feast with Fine Cooking is a series that is currently running and has 7 seasons (89 episodes). The series first aired on September 7, 2013.

Moveable Feast with Fine Cooking is available for streaming on the website, both individual episodes and full seasons. You can also watch Moveable Feast with Fine Cooking on demand atApple TV+, Amazon Prime, Amazon, iTunes, Tubi TV, Pluto TV online.

PBS
7 Seasons, 89 Episodes
September 7, 2013
Food
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Moveable Feast with Fine Cooking Full Episode Guide

  • In this week's special episode of Moveable Feast with Fine Cooking, more than a hundred foodies come together for an unusual meal. We join Outstanding in the Field, a "restaurant without walls," which brings the dinner table to the source

  • In this week's special episode of Moveable Feast with Fine Cooking, over a hundred foodies come together for very unique meal. We visit Outstanding in the Field, a "restaurant without walls," that brings the dinner tabl to the source

  • In this episode of Moveable Feast with Fine Cooking, Pete Evans travels to the southern mountains of Temecula, California where he joins chefs Susan Feninger and Mary Sue Miliken of Santa Monica's famous Border Grill. Together, they create a Latin inspired feast that features delectable avocadoes. First stop on today's adventure, the Santa Monica Farmers Market, which is one of the largest grower-only markets in the nation. Here the group picks up lamb and other ingredients for the feast. Next they head to Temecula where Susan, Mary Sue, and Pete pick avocadoes right off the tree. Their homage to the avocado includes Heirloom Bean Tostada with Herbs and Crispy Avocados and a Lamb Paddy with Avocado Relish.

  • On this episode of Moveable Feast with Fine Cooking, we are on the road with three top chefs from metropolitan Chicago and travel three hours into the neighboring Michigan countryside for the makings of a true Midwestern meal. Cooking by the beautiful lakeside party are The Hearty Boys, Dan Smith and Steve McDonagh. Joining them is acclaimed pastry chef, Gale Gand. The entire meal is sourced within a radius of 5 miles from Buchanan, Michigan's center city, including some gorgeous summer veggies, corn meal from the town's old mill and beer from a local brewery. The menu includes, Breakfast Radishes with Butter and Sea Salt, Kale Salad with Pickled Beets, Lardons, Blue Cheese, and Honey Clove Vinaigrette, Ramp-Stuffed Sirloin Roll with Hazelnuts and Michigan Cherry Sauce, and a Midwest favorite

  • 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.

  • This week on Moveable Feast with Fine Cooking, host Pete Evans is in Spain's beautiful Basque Country with three-Michelin-star-chef Eneko Atxa and friend, chef Iker Barrenetxea. They are together to create an incredible feast sourcing the freshest ingredients from Spain's rich land. The trio starts out with an adventure at sea at the scenic Puerto de Bermeo, where they go in search of the best catch of the day. Next, Pete, Eneko, and Iker travel inland to an ecological farm in the heart of Basque country. Finally back at Eneko's exquisite restaurant, Azurmendi, with its award-winning garden committed to sustainability, it's time to cook up the feast: Foie Gras Mousse with Lemongrass Jelly, Tomato Tarts with Basil Aïoli and Tomato Emulsion, Roasted Hake with Garlic and Parsley Oil, Oysters with Sea Aromas, Whole Roasted Cauliflower with Brown Butter, and Mixed Basque Cheeses for dessert.

  • Pete Evans and Cef Alex Thomopoulos prepare Portuguese dishes in Lisbon, Portugal.

  • Host Pete Evans travels to beautiful Bilbao, Spain, in this week's episode of Moveable Feast with Fine Cooking. Pete's here to cook up an incredible feast with star chefs Agustin Araquistáin and Dani López. Gathering inspiration from this incredible region, the team heads out to the seaside town of San Sebastián, where they sample an assortment of small traditional snacks called pintxos. Then they jump in to make their own versions, including Anchovies with Guindilla Chiles and Olives; Blood-Sausage-Stuffed Piquillo Peppers; Shrimp, Hard-Boiled Eggs, and Aïoli; and a mouthwatering Squid with a Basque Vinaigrette. Leaving San Sebastián, they visit a farm in scenic Getaria to learn about Idiazábel, an artisanal cheese made with sheep's milk from the farm's herd. Heading back to San Sebastián, the chefs roll up their sleeves at the Mimo Cooking School and cook up a delicious Basque-inspired meal with Steak and Roasted Piquillo Peppers; Tear-Shaped Peas with Artichokes, Asparagus, and Carrots; Stuffed Squid with Ink Sauce; Kokotxas "Pil Pil," and a Sheep Milk Custard with Walnut Ice Cream for dessert.

  • We are in Brighton, a beautiful English seaside resort town, in this episode of Moveable Feast with Fine Cooking. Host Alex Thomopoulos is here to cook a feast with acclaimed chefs Michael Bremner and Sam Lambert. To gather the freshest fish, the chefs head to Brighton & Newhaven Fish Sales, where fisherman deliver the daily catch straight from the sea, then to inland to Namayasai, a gem of a farm that grows an exquisite array of Japanese vegetables. And finally, they travel to Saddlescombe Farm & Newtimber Hill, where sheep graze in the scenic British countryside. Back at Chef Michael's waterfront restaurant, Murmur, the trio cooks a delectable feast with the daily catch and an Herby White Wine Butter Sauce, Fire-Roasted Lamb, and Shrimp Shu Mai.

  • In Portugal, chefs Leonel Pereira and Louis Anjos catch some local blue crab and visit the Faro Municipal Market. Two versions of seafood stew and an Orange Fennel and Almond Salad are on the menu.

  • In London, England we go to Borough Market with Sabrina Gidda and Karan Gokani to source some great meats and spices, and then pay a visit to Paxton & Whitfield, one of London’s most famous cheese shops.

  • Cambridge, England with chefs Tristan Welch and Alex Rushmer, sourcing the season's best vegetables from Flourish Produce. Then it's down to the river to forage for fresh herbs and a stop at an award-winning gin distillery.

  • We're in Madrid with two of the city's star chefs, Benjamin Bensoussan and Manuel Berganza, to make and serve up a delectable feast in one of the most coveted Madrid rooftop restaurants--Picalagartos Sky Bar.

  • Michelle Bernstein joins chefs Santiago Kano and Jose Luis Hinostroza in Cozumel, Mexico, to cook coconut oil confit filet with fresh coconut, jicama slaw, toasted cashews, and a coconut and basil sauce, alongside the ultimate pina colada.

  • Host Pete Evans joins chefs Alex Thomopoulos and Jeff Olssen at The Casitas Estate in San Luis Obispo County, where they enjoy whipped goat cheese with caramelized agave and fried rosemary, chicharones, and grilled Tomahawk steak.

  • Host Pete Evans joins chefs Grace Ramirez and Maycoll Calderon in Mexico City. They see how maize is harvested and ground, and share Mexican delicacies-braised pork tamales in a chile guajillo sauce, and chile-spiked brownies.

  • Pete Evans joins chefs Christopher Kostow and Katianna Hongto prepare a Napa Valley feast with morels, purple asparagus, and herbs, and a tartine of green garlic, lardo, and peas. Bartender Jason Duck adds punch to the start of the meal.

  • Chefs Maria Loi and Maria Benardis take Pete Evens on a NYC culinary tour. They forage for mushrooms, and stop at Urbani Truffles to pick up a few delicate morsels, and at the famous Poseidon Greek Bakery to pick up a little dessert.

  • Michelle Bernstein sees how greenhouses extend crops year-round. Chef Justin Carlisle grills steak with tomatoes, cucumber, sorrel, and provolone. Chef Chris Mangless makes ricotta and grana gnudi with mushroom, thyme, and flowering chives.

  • Culinary legend Jean-Georges Vongerichten and chef Daniel Rose of Le Coucou in New York prepare a fantastic French feast: an amuse-bouche of toasted egg yolk with caviar and chives, and bouillabaisse, a traditional Provencal seafood stew.

  • Nyesha Arrington and Antonia Lofaso join Pete Evans as they cook from the heart of the San Joaquin Valley, preparing lamb chops with charred peas and a summer sauce vert, goat cheese-wrapped blueberries, a fantastic pavlova, and more.

  • Michelle Bernstein explores local specialties combining English and Portuguese cuisine. Chef Gavin Kaysen reflects the diverse heritage of the island and makes crudo, and snapper filled with leek and fennel fondue, topped with mojo de ajo.

  • Pete Evans joins Mexico's top chefs Jorge Vallejo and Eduardo Garcia, along with his wife Gabriel, to create hyper-seasonal dishes including striped bass baked in a salt crust, dried shrimp and chiles sauce, cuitlacoche,and baba mezcal.

  • Pete Evans heads to Tribeca in Manhattan with chefs Marc Forgione and Marc Murphy. Parm cookies make a chic pairing for cocktails, and rib-eye with a pea-avocado tahini puree and pea shoots embodies the evolving hip culture of Tribeca.

  • Pete Evans travels to the Presidio in San Francisco to join Dominique Crenn and Traci des Jardins for a feast featuring fresh local produce and seafood -bass with artichokes barigole, salmon with sorrell beurre blank, and tarte tatin.

  • Michelle Bernstein travels to Merida, in the cultural heart of the Yucatan peninsula. Culinary legend Jeremiah Tower serves up a blend of European and indigenous Mayan flavors-octopus, snapper ceviche, and a pig roasted over an open fire.