Moveable Feast with Fine Cooking Season 6 Episode 12 San Luis Obispo

In this episode of Moveable Feast with Fine Cooking, chefs Curtis Stone and Francis Derby travel to San Luis Obispo, California to explore its vibrant food scene and meet some of the area’s most innovative chefs and their farmers.

The chefs begin their day at the Templeton Farmers Market, where they meet with Chris Kobayashi, executive chef and co-owner of Artisan Restaurant, who introduces them to some of the market’s standout vendors. Francis picks up some fresh produce while Curtis sources some artisanal breads and pastries, which they’ll use later in the day.

Next, the chefs visit The Range, a rustic ranch-style restaurant that serves modern American cuisine with a focus on locally sourced ingredients. Here, they meet with executive chef, Kevin West, who shows them how he creates his famous Hanukkah latkes using sweet potatoes and apples, as well as a flavorful roasted chicken dish that features some of the area’s best produce and herbs.

Moving on, Curtis and Francis visit the historic Alegria Ranch, a family-owned farm that produces some of the area’s best organic vegetables and fruits. Here they meet with farmer, Tom Alegria, who takes them on a tour of his farm, showing them his composting methods and explaining his dedication to sustainable farming. The chefs are inspired by the lush and varied produce and come up with some new dishes to use them in.

Their final stop is at the charming Robin’s Restaurant in Cambria, where they meet with executive chef, Santos MacDonal. Santos grew up in the San Luis Obispo area and has a deep connection to the local ingredients. He shows the chefs how he prepares his signature pâté and his unique take on a classic dish, Chicken Under a Brick, using locally grown rainbow carrots and other fresh ingredients.

Back at their host’s home, Curtis and Francis use the ingredients they’ve gathered to create an unforgettable feast, including fresh oysters with mignonette sauce, a vibrant winter salad, crispy latkes, and a succulent chicken dish. They top it all off with an incredible dessert made with local oranges and pistachios.

Throughout the episode, the chefs discuss their inspiration for cooking and their love of using fresh, locally grown ingredients. Their passion for food and cooking is evident in every dish they create, and they showcase the unique flavors and ingredients of the San Luis Obispo area.