Moveable Feast with Fine Cooking Season 3 Episode 8 Anchorage, Alaska

In season 3 episode 8 of Moveable Feast with Fine Cooking, the show heads to Anchorage, Alaska, where host Pete Evans joins Chef Rob Kinneen on a culinary adventure in the wilderness. Anchorage is known for its fresh seafood, and Chef Kinneen takes Evans to the Prince William Sound, where they go fishing for Alaskan salmon and halibut.

The two chefs then head to a local farmers market, where they meet with some of the farmers and artisanal food makers. They gather fresh produce and ingredients for the next meal, including wild blueberries, fresh mushrooms, and Alaskan heirloom potatoes.

After a day of foraging and fishing, the chefs head to the kitchen to prepare a feast for a group of local food enthusiasts. They start by preparing a salmon and halibut carpaccio, served with a blueberry and mushroom vinaigrette. For the main course, they roast a whole duck in a spit over an open fire, accompanied by a side of sautéed Alaskan heirloom potatoes.

To finish off the meal, Chef Kinneen prepares a dessert using freshly picked Alaskan wild blueberries. He makes a blueberry crème brûlée, which is the perfect sweet ending to their Alaskan feast.

Throughout the episode, Evans and Kinneen discuss the importance of using local ingredients and showcasing the flavors of Alaska. They also chat about the challenges of cooking in such a remote location and the benefits of using traditional cooking techniques, such as spit-roasting over an open fire.

Moveable Feast with Fine Cooking season 3 episode 8 is a celebration of Alaskan cuisine and the talented chefs who are pushing boundaries and creating incredible dishes using the bountiful ingredients found in the wilds of Alaska.