Moveable Feast with Fine Cooking

Season 5

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 5

Amazon VideoBuy $12.99

13 Episodes

Dijon, France
E1
Dijon, FranceThe Season 5 premiere features exquisite cuisine that contrasts classic French ingredients with innovative techniques. Chef Jean-Michel Lorain serves up escargot bonbons and Burgundy roast chicken, while chef Nicolas Isnard prepares classic escargot and quinoa with mustard vinaigrette.
Seattle, Washington
E2
Seattle, WashingtonA trip to Coupeville with chefs Tom Douglas and Renee Erickson to create a regional feast. Included: steamed mussels; saffron soup; grilled whole salmon with Walla Walla onions and fava leaves; and Washington state rhubarb cake.
Taos, New Mexico
E3
Taos, New MexicoFeatures New Mexican cuisine by chefs Andrew Hoton and Chris Maher. Included: blue corn cakes; local lamb tacos; and green chile stew.
Paris, France
E4
Paris, FranceTwo culinary icons, Patricia Wells and Guy Savoy, collaborate on an authentic French feast. Includes salad that must be tossed 32 times, steak frites, an elegant preparation of asparagus, and plenty of wine and cheese.
Polesine Parmense, Italy
E5
Polesine Parmense, ItalyFeatures Massimo Spigaroli's culatello cellar and estate with chef Marco Parizzi. Included: stuffed squash blossoms; millefoglie of quinoa; gnocchi with blue goat cheese; rabbit and culatello powder; and roasted Guinea hen.
San Luis Obispo, California
E6
San Luis Obispo, CaliforniaExplore San Luis Obispo County's Morro Bay Oyster Company and Rutiz Family Farms with chefs David Rosner and Sherry Yard. Rosner and Yard prepare a grand feast, including raw oysters with chile and ginger granita, caramelized fennel and fruit streudel a la mode, yellow tail tuna, and fennel with roasted oysters.
Livorno, Italy
E7
Livorno, ItalyFeatures seasonal, local, and traditional flavors with chef-authors Bryan Voltaggio and Pamela Sheldon Johns. Included: classic cacciucco; tomato-based seafood stew; bordadito; and polenta and bean crostini.
Cadenet, France
E8
Cadenet, FranceA trip to Cadenet, France, with mother-daughter chef team Reine and Nadia Sammut. Features a combination of classic techniques with allergy-conscious ingredients. Included: artichokes Provençal; gluten-free focaccia; and luscious lamb stew.
Santa Fe, New Mexico
E9
Santa Fe, New MexicoFeatures a visit to the Rooted Leaf and Celestial Bee with chefs Martin Rios and Leslie Chavez. Included: rosemary-roasted turnips; and sopapilla with the locally-sourced honey.
Vercelli, Italy
E10
Vercelli, ItalyA risotto farm is visited with sibling chefs Christian and Manuel Costardi. The feast includes classic tomato risotto; and hazelnut ice cream.
Carmel, California
E11
Carmel, CaliforniaFeatures chefs Justin Cogley and James Syhabout as they forage for seaweed and travel to a vineyard in the Carmel Valley. Included: foraged seaweed and vegetables; rack of lamb; and Monterey Bay abalone.
Bologna, Italy
E12
Bologna, ItalyJoin Moveable Feast with Fine Cooking for its first-ever visit to Bologna, the culinary capital of Italy. Host Pete Evans meets Stefano Corvucci, founder of the Culinary Institute of Bologna, and learns why the Po River Valley gives its famed Grana Padano such distinguished flavor. Then, our two chefs join up with Stefano’s colleague Lucia Bezzi to visit the Mercato di Mezzo, a food market that’s been buzzing since the Middle Ages. Stefano and Lucia bring to life iconic regional dishes like lasagne, tortelloni, and tiramisu, using techniques and instincts they’ve inherited and cultivated from family. It’s a meal as rich in flavor and heritage as the medieval brick that covers the city.
Puerto Rico
E13
Puerto Rico