Benjamin Dennis, Francis Derby, Dylan Fultineer, Eduardo Garcia,
Duff Goldman, Melissa Harrison, Mike Isabella, Brandon Jew, Ben Jones,
Joe & Katy Kindred, Mike Lata, Brian MaLarkey, Javier Plascencia,
Andrea & Brendan Reusing, Oliver Ridgeway, Rory Schepisi,
Jason Stanhope, Curtis Stone and Bryan Voltaggio
Pop in for some pop-up feasts in unique settings--joining some of the country’s most innovative chefs and food artisans for a new culinary adventure when “Moveable Feast with Fine Cooking” returns to kick-off Season Four. The Emmy® nominated food and travel series, hosted by award-winning Australian chef and author Pete Evans, travels to an array of incredible food destinations in 13 all-new episodes designed to inspire home cooks everywhere. Produced by WGBH and Fine Cooking magazine, the series premieres on public television stations beginning Saturday, September 3rd (check local listings).
Each episode of "Moveable Feast with Fine Cooking" follows Evans and imaginative guest chefs as they source the finest ingredients. They then join forces to prepare a spontaneous multi-course menu together for local pop-up events in visually stunning, often surprising surroundings.
The new season brings viewers memorable food experiences from both coasts—as Evans cooks each week with chefs from Baltimore, MD, Charleston, SC, Durham, NC, Topping, VA, and Washington, DC on the eastern seaboard, and San Diego, Los Angeles, and San Francisco, CA on the West Coast, and up through Montana in the Pacific Northwest.
Make the journey with Pete Evans and a Moveable Feast:
• Join Curtis Stone and Francis Derby for an extravagant pig roast in the lead-off episode, which explores the culinary riches of Los Angeles.
• Take a walk on the wild side at a big feast in Big Sky country, where chefs Melissa Harrison and Eduardo Garcia create mouthwatering dishes with a local, rustic flair at a western ranch.
• Head for the South Carolina shore for abundant fresh seafood and more with Mike Lata and Jason Stanhope in an episode that also explores Charleston’s food heritage.
• Enjoy an al fresco meal inside a Redwood grove at a spectacular dinner prepared with David Barzelay and Brandon Jew, and featuring local foraged ingredients.
• Travel to America’s oldest crab-picking house in Baltimore and get ready for a new take on crab and cake with delectable dishes from Bryan Voltaggio and “ace” Duff Goldman.
• Dine aboard the historic U.S.S. Midway aircraft carrier in San Diego, where chefs Brian MaLarkey and Javier Plascencia serve up spectacular fare with Mexican-Cali flair.
• Enjoy a lovely lakeside family-style feast in North Carolina with Joe and Katy Kindred.
• Revel in southern charm as Sean Brock and Benjamin Dennis create a meal of classic local dishes steeped in South Carolina tradition with a nod to the new.
• Meet skilled oystermen Ryan and Travis Croxton and experience a Virginia meal that combines southern barbeque with the sea in dynamic dishes by chef Dylan Fultineer.
• Head to Sacramento for the series’ biggest feast of the season—an outstanding farm-to-table experience in northern California at Outstanding in the Field, with dishes by chef Oliver Ridgeway.
• Saddle up with host Pete Evans, on horseback in this episode, and check out a quintessential chuck wagon dinner with real Montana angus beef created with chef Ben Jones and grilling master Rory Schepisi.
• Visit the small Chapel Hill Creamery known for award-winning cheeses and the sustainability-driven organic EcoFarm before sitting down to an amazing local feast by sibling restaurateurs Andrea and Brendan Reusing in Durham, North Carolina.
• Savor a Greek-inspired seafood extravaganza in Washington, DC with different varieties of smoked fish prepared by Mike Isabella and Jennifer Carroll.
Viewers have the opportunity to learn about each chef, their distinctive culinary styles and gastronomic muses, and to experience their individual approach to innovating new recipes as well as cooking classic traditional dishes from different regions around the country. Evans also explores the locally-sourced food with intriguing artisan field trips, such as shrimping in the Carolinas, harvesting oysters from the Chesapeake Bay, collecting raw honey from a mountain hive, trout fly-fishing under the big sky, and foraging for seaweed in San Francisco.