A Moveable Feast with Fine Cooking Season 4 Episodes

Episode 1

Los Angeles

Sat, Sep 3, 201622 mins

Chefs Curtis Stone of Maude restaurant and Francis Derby of The Cannibal restaurant join host Pete Evans to explore the culinary mecca of Los Angeles. From browsing the Santa Monica Farmers' Market to Logan's Gardens, the three collect their ingredients to prepare for an extravagant pig roast. Curtis makes a fresh peach mustard for his fennel-rubbed pig, which is paired with Francis' spread of mixed charcuterie, raw vegetables and duck rillettes. It's a picture perfect feast for a beautiful location in Silverlake, CA.

Episode 2

Bozeman, Montana

Sat, Sep 3, 201622 mins

Big Sky meets lamb in Bozeman, Montana, where chefs Melissa Harrison and Eduardo Garcia create dishes with rustic flair. Our host Pete Evans joins the chefs in the beautiful Montana terrain for trout fly-fishing and the three channel their wild side as they forage for natural and fresh ingredients. This Moveable Feast takes Chef Evans to the spectacular Willow Spring Farm in Montana, where Chefs Harrison and Garcia serve a mouthwatering whole roasted lamb on a spit.

Episode 3

Charleston, South Carolina

Sat, Sep 3, 2016

Episode 4

San Francisco

Sat, Sep 24, 201622 mins

Host Pete Evans takes us to Golden Gate Park with fellow chefs David Barzelay of San Francisco's Lazy Bear and Brandon Jew of Mister Jiu's. Our team will forage today, first for seaweed off Bodega Bay, then redwood bark for our cocktail. For their meal, they prepare steamed halibut and bone marrow and aged cheddar cheese with crudite. Their cross-cultural meal meets a rustic setting as they eat a beautiful dinner inside a Redwood grove.

Episode 5

Baltimore, Maryland - Duff Goldman & Bryan Voltaggio

Sat, Oct 1, 201622 mins

Pete takes on blue crab country when he joins chefs Duff Goldman and Bryan Voltaggio in Baltimore. After gathering crabs from JM Clayton Seafood Company, the oldest crab-picking house in the U.S. the group visits the small specialty store of Hex Ferments to purchase the best sauerkraut in the area. Pete starts the feast with Thai-style deviled eggs with crab mayo and kraut, while Brian serves a true Maryland blue crab feast and the Ace of Cakes aces it with the classic Smith Island Cake for dessert. Get ready for the crab and cake feast of your dreams.

Episode 6

San Diego, California - Brian MaLarkey & Javier Plascencia

Sat, Oct 8, 201622 mins

Explore the culinary style of San Diego, California, where chefs Brian MaLarkey and Javier Plascencia create dishes with Mexican-Cali flair. Our host chef Pete Evans joins the chefs for visits to a Californian coffee roaster and the shores of San Diego to find perfect ingredients. We also embark on a trip to Catalina Offshore, one of the region's premier seafood purveyors. Chef MaLarkey prepares a fantastic salad with grilled local sardines while Chef Plascencia impresses diners with a fantastic mole.

Episode 8

Charleston, South Carolina - Sean Brock & Benjamin "B.J." Dennis

Fri, Oct 21, 201622 mins

The program returns to Charleston, where chefs Sean Brock and Benjamin "BJ" Dennis create some classic local dishes with all the Southern charm. Our host Pete Evans joins the chefs for visits to a South Carolina plantation, which produces some of the finest vegetables and rye in the area. We also embark on a trip to an innovative farm looking to feed and train the people of tomorrow and teach them to grow sustainable foods. Chef Dennis prepares a fantastic short rib and conch stew with classic southern grits, while Chef Brock roasts a pig with heritage greens and vegetables.

Episode 9

Topping, Virginia - Ryan & Travis Vroxton

Fri, Oct 28, 201622 mins

Pete welcomes us to Virginia, where we meet skilled oystermen Ryan Travis Croxton, as well as Chef Dylan Fultineer. Dylan brings Pete to Sub Rosa, a bakery specializing in traditional breadmaking. Later, Ryan and Travis have the chance to show Pete the secrets to their trade as they head onto the water and harvest one of the tastiest oysters in the world! Together, they design a meal that combines southern barbeque with the sea in the Croxtons' BBQ Oyster Fest, and Dylan cooks up a special lamb and oyster stew.

Episode 10

Outstanding in the Field

Fri, Nov 4, 201623 mins

From PBS - On this episode of Moveable Feast Pete Evans visits Outstanding in the Field. The best way to describe Outstanding in the Field is a "restaurant without walls." Since 1999, founder Jim Denevan has set tables for diners at farms or gardens, on mountaintops, islands, ranches and in sea caves. Today's location is The Secret Sea Cove, a picturesque location on the beach. Guest Chef Ravi Kapur knows there are all kinds of challenges involved in cooking at the beach, but also big smiles. It's fun to cook at the beach.

Episode 11

Greenough, Montana - Chef Ben Jones

Fri, Nov 11, 201622 mins

The program goes to a chuck wagon dinner in Greenough, Montana. Our host chef Pete Evans joins chef Ben Jones, of Paws Up, and grilling master Rory Schepisi, to experience a classic Montana barbecue. Chefs Jones and Schepisi take Evans on a tour of local farms to harvest honey and see how real Montana angus beef is raised. The chefs prepare a delicious meal featuring Montana beef in this quintessential Chuck Wagon dinner. This Moveable Feast even has our host on the move... on horseback!

Episode 12

Durham, North Carolina

Sat, Nov 19, 201622 mins

Pete heads to Davidson, North Carolina to meet with the owners of the famous Kindred restaurant, chef Joe Kindred and his wife Katy. The three visit the award-winning Noda Brewing Company - home of the Hop, Drop 'n' Roll IPA - and the family-run Newtown Farm for organic vegetables. Together, they make a beautiful lakeside feast, featuring classics like a crispy North Carolina oyster and shrimp roll, as well as pasta and clams. And, of course, no southern meal would be complete without a sweet dish like Katy's strawberry shortcake spin.

Episode 13

Washington, DC - Mike Isabella & Jennifer Carroll

Mon, Dec 26, 201622 mins

Go Greek in the U.S. capital with chefs Mike Isabella and Jennifer Carroll. Our host Chef Pete Evans joins the chefs in Washington, D.C. for a seafood extravaganza and to taste and learn about different varieties of smoked fish. We hit the original fish wholesaler to find high-quality seafood that is not only tasty, but good for the ecosystem! Chef Isabella wows with a simple and smoked mixed fish platter while Chef Carroll combines smoked salmon and blue catfish with marinated spring vegetables. It's a feast fit for Zeus in Washington, D.C.