Moveable Feast with Fine Cooking
Season 2
Moveable Feast with Fine Cooking takes viewers on a culinary journey across America. Our talented host, Pete Evans, teams up with the country's most innovative chefs and food artisans, who are known for their use of fresh regional ingredients, to create spontaneous delicious feasts in unique settings for friends and family that will inspire home cooks everywhere.
Where to Watch Season 2
13 Episodes
- New Orleans Garden DistrictE1
New Orleans Garden DistrictOn this episode of Moveable Feast with Fine Cooking, host Pete Evans explores the land of Tennessee Williams, as we throw a New Orleans fête at the mansion that inspired the playwright to pen Suddenly, Last Summer. Cooking for this feast are two of New Orleans’ culinary ambassadors: Brian Landry, a Louisiana seafood connoisseur and executive chef at Borgne, and John Folse, whose specialty in Cajun cooking and reproducing the vast variety of regional Louisiana favorites has made him world famous. On the way, we source some gorgeous okra from Covey Rise Farms and smoke some iconic NOLA andouille sausage, then gather at a gracious Garden District home to enjoy a feast that’s ripe with local flavor—Mardi Gras Indian Fire Water cocktail, grilled okra, trout en papillote, "Death by Gumbo," and a crème brûlée for dessert that's based on the classic café brûlot. New Orleans knows how to throw a party. - Southern MichiganE7
Southern MichiganPete joins three top chefs from metropolitan Chicago—Dan Smith and Steve McDonagh, known as the Hearty Boys, and acclaimed pastry chef Gail Gand—and travels three hours into the neighboring Michigan countryside for this episode of Moveable Feast with Fine Cooking. The entire meal is sourced within a 5-mile radius of Buchanan, Michigan’s center, and includes some gorgeous summer veggies, cornmeal from the town’s old mill, and locally brewed beer. The pop-up feast takes place alongside a beautiful lake and features Kale Salad with Pickled Beets, Blue Cheese, and Honey Clove Vinaigrette; Stuffed Sirloin Roll with Michigan Cherries and Toasted Hazelnuts; and a Midwest favorite—Cornmeal Spaetzle with Charred Grape Tomatoes and Sugar Snap Peas. When food is sourced and served in this part of the country, it always promises to be a memorable meal.
