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Media Release

Notable chefs "pop-up" spontaneous feasts in unusual locations across America in the new TV series Moveable Feast with Fine Cooking.

Pete Evans
Host Pete Evans Photo: Colin Clark

(Boston, MA) – From the vibrant seafood-filled waters of Puget Sound to the rich, grape-filled fields of Sonoma, from an intimate sunset dinner on an urban rooftop terrace in Manhattan to a beach banquet for 150 people in the San Francisco Bay Area, the new series Moveable Feast with Fine Cooking celebrates the spirit of pop-up cooking events and invites the country’s most innovative chefs, rising culinary stars and food artisans to partake in a one-of-a-kind gastro adventure that will inspire viewers. Produced by WGBH and Fine Cooking magazine, the new 13-episode series crisscrosses the country, teaming up talented chefs with host/chef Pete Evans to create unique and spontaneous feasts in unconventional settings for friends and family. Moveable Feast with Fine Cooking premieres on public television stations beginning Saturday, September 7, 2013 (check local listings).

Each week, host Pete Evans, Australia’s top celebrity chef, author and restaurateur, travels to a new location in the U.S. to challenge local chefs to join him in spur-of-the-moment “culinary jams” to create in one day a feast in an exciting location. Culinary guest stars—including renowned chefs Jacques Pépin, Marcus Samuelsson, Anita Lo, Larry and Marc Forgione, Jonathan Waxman, Andy Ricker, Jeffrey Saad, and more—are asked to demonstrate their farm-to-table cooking methods, as viewers follow them to source the finest local ingredients for their dishes. Afterwards, the chefs join forces and work against the clock to prepare a multi-course menu for an eclectic, enthusiastic, and ravenous group of diners. Viewers will learn from the participants firsthand what ingredients inspire their cooking perspective and the local food treasures and experiences that best exemplify their home cities.  

In the September 7th series premiere, Moveable Feast with Fine Cooking host/chef Pete Evans kicks off the culinary journey in Seattle, where he meets with chefs Tom Douglas and Thierry Rautureau. The chefs take Pete on his first crabbing trip to catch Dungeness crab in Puget Sound. In this launch episode, the series also visits Seattle’s legendary Pike Place Market and culminates with the chefs joining forces to create a delectable meal of Squid on Garlic Toast with Arugula, steaming Dungeness Crab and Pasta Ricotta Salata (Tom’s version of Mac & Cheese!), and Sand Dabs with Garlic Flowers and Morels—in a “pop-up” feast for 15 guests at a beach pavilion overlooking the water.

Subsequent episodes include:

San Francisco, CA: Chefs Jeffrey Saad and Cortney Burns
Premieres as of September 14
Pete Evans travels south to San Francisco to cook a delightful international, spice-themed meal, as the chefs visit Tcho Chocolate Factory and Spice Ace to pick up fresh just-made chocolate and exotic spices such as galangal root.

Millstone Farm, CT: Chefs Jacques Pepin, Bill Taibe and Tim LaBant
Premieres as of September 21
A farm fresh meal from Millstone Farm's best ingredients includes a delicious meal of eggs in lettuce wraps, slow roasted pork shoulder and baby turnips, greens and fennel fritter salad.

Culinary Institute of America, CA: Chefs Marc and Larry Forgione and Scott Samuel
Premieres as of September 28
Host Pete Evans visits the CIA in picturesque Napa Valley and cooks with three of the area’s finest chefs. Corn meal is used to make polenta for that evening’s Napa-style feast, and fresh strawberries from CIA’s own student garden are roasted with dark chocolate and smoked chili.

Westport, MA: Chef Chris Schlesinger and Doc Willoughby
Premieres as of October 5
With beautiful views of the Atlantic Ocean, Pete joins Massachusetts grill master and renowned Food Editor Doc Willoughby for his first quahogging adventure to gather up Atlantic hard clams to grill up for that evening’s dinner, just as the sun sets over the horizon.

Providence, RI: Chefs Matt Jennings and Ken Oringer
Premieres as of October 12
Pete Evans cooks with two of the East Coast’s best chefs to make a delicious meal on a roof deck in downtown Providence that overlooks the entire downtown area. Dinner includes green asparagus with black truffle vinaigrette and morels, sassafrass panna cotta, and grilled pork belly with razor clams.

Secret Sea Cove, CA: Chef Ravi Kapur
Premieres as of October 19
Pete Evans joins Chef Kapur in a cooking adventure unlike any other, in which they cook in a “restaurant without walls.” With majestic views of the Pacific Ocean as backdrop, Pete and Ravi cook up a delightful beachfront feast for over 150 guests.  The guests are in for a surprise when the tide comes up to wash over their feet during the meal!

Seattle, WA: Chefs Maria Hines and Holly Smith
Premieres as of October 26
Set in the trendy Mallet Kitchen in downtown Seattle, host Pete Evans is joined by local chefs Hines and Smith to cook for their excited guests.  Side trips include Oxbow Farm and Loki Fish Company to collect fresh seafood and meat.

Harlem, NY: Chefs Marcus Samuelsson and Jonathan Waxman
Premieres as of November 2
Pete is joined by two legendary New York chefs to highlight diverse local flavors, after they gather fresh ingredients from the Harlem Farmer’s Market. Pete also heads down to Brooklyn to gather pickles from the Brooklyn Brine Company.

Sonoma, CA: Chefs Christopher Kostow, Leo Beckerman and Evan Bloom
Premieres as of November 9
During Pete’s trip to Sonoma, CA, he meets up with several culinary artisans to cook brunch for their hungry guests at a picturesque winery. They decide on a delicious breakfast casserole, fig salad and apple balsamic and cheese blintzes to curb hungry appetites.

Duxbury, MA: Chefs Jeremy Sewall, Barton Seaver and Skip Bennett
Premieres as of November 16
Set inside the beautiful seaside town of Duxbury, MA, this episode features legendary Boston Chef Jeremy Sewall, sustainable cooking expert Barton Seaver, and Island Creek Oysters owner Skip Bennett, whom Pete Evans joins in foraging for oysters for the feast.

Sonoma, CA: Chefs Duskie Estes and Mark Stark
Premieres as of November 23
Pete Evans teams up with two of Sonoma’s finest chefs, Estes and Stark, to gather up goat cheese and milk at Redwood Hill Farm and pick up a few ducks for that evening’s feast. Coffee BBQ duck and smoked cheddar polenta are just some of the delectable courses featured.

New York City, NY: Chefs Matt Lightner, Anita Lo and Andy Ricker
Premieres as of November 30
The first season ends on a high note with three of NYC’s best and brightest chefs--Lightner, Lo and Ricker--joining Pete Evans for an al fresco urban feast for 50 people, featuring herbs and spices gathered at Wards Island and Chinatown. The evening unfolds in a hidden jewel of a place: a rooftop terrace with breathtaking sunset views of Midtown Manhattan.

For recipes, video clips, bios of chefs and artisans, and more program info, visit FineCooking.TV. Like Moveable Feast with Fine Cooking on Facebook at Facebook.com/FineCookingTV and follow the series on Twitter at @FineCookingTV and #moveablefeast.

Media contacts:

Janél Noblin
The Taunton Press
203.304.3893
jnoblin@taunton.com

Eileen Campion
Roslan & Campion PR
212.966.4600 ext 13
eileen@rc-pr.com

About WGBH

WGBH Boston is America’s preeminent public broadcaster and the largest producer of PBS content for TV and the Web, including Masterpiece, Antiques Roadshow, Frontline, Nova, American Experience, Arthur, Curious George, and more than a dozen other prime-time, lifestyle, and children’s series. WGBH’s television channels include WGBH 2, WGBH 44, and the digital channels World and Create. WGBH TV productions focusing on the region’s diverse community include Greater Boston, Basic Black, High School Quiz Show, and Neighborhood Kitchens. WGBH Radio serves listeners across New England with 89.7 WGBH, Boston Public Radio; Classical New England; and WCAI, the Cape and Islands NPR® Station. WGBH also is a major source of programs for public radio (among them, PRI’s The World®), a leader in educational multimedia (including PBS LearningMedia™, providing the nation’s educators with free, curriculum-based digital content to meet the needs of 21st-century learners), and a pioneer in technologies and services that make media accessible to the 36 million Americans who are deaf, hard of hearing, blind, or visually impaired. WGBH has been recognized with hundreds of honors: Emmys, Peabodys, duPont-Columbia Awards…even two Oscars. Find more information at wgbh.org.

About Fine Cooking

Fine Cooking is a nationally known brand where food is the celebrity.  In every issue, web page and event Fine Cooking is entirely food focused. Fine Cooking fuels the passion of cooking enthusiasts who love food and entertaining with a lively mix of information and inspiration. Fine Cooking has proven itself in the epicurean magazine category with its 250,000 circulation, 1,500,000 average unique users on FineCooking.com, and numerous accolades. To learn more about Fine Cooking please visit http://www.finecooking.com/ and www.Facebook.com/FineCooking

About The Taunton Press

The Taunton Press, publisher of Fine Cooking, has been a trusted source of valuable information and inspiration on the house and home, including homebuilding and design, gardening, woodworking, fiber arts and cooking, since 1975. Millions of professionals and consumers purchase Taunton’s digital products, magazines, video, and books, and use its websites to improve their skills and expand their horizons. Taunton Press is a privately held multimedia publishing company headquartered in Newtown, Connecticut. To learn more about The Taunton Press please go to www.taunton.com

About Pete Evans

Pete Evans is an award-winning Australian chef, restaurateur, cookbook author, and TV host. Born in Melbourne and raised on Australia’s beautiful Gold Coast, Pete is not your average chef—he’s also an avid fisherman, surfer, cookbook author and television personality.  
 
Pete’s food career began at the age of 19 when, with brother Dave, he opened their first restaurant, The Pantry, in Melbourne’s bayside suburb of Brighton in 1993. It quickly became a much-loved local spot and found devoted fans among city locals, celebrities and critics alike. Since then, Pete has opened six award-winning restaurants, written seven best-selling cookbooks, including the Australian barbecue bible My Grill. He has hosted television shows in Australia for the past decade, and in 2012, his series My Kitchen Rules pulled an audience of more than 3.5 million, making it one of the most-watched shows of the year in Australia. "Moveable Feast" will be his first television series in the U.S.

About APT

American Public Television (APT) has been a leading distributor of high-quality, top-rated programming to the nation’s public television stations since 1961. APT also has distributed about half of the top 100 highest-rated public television titles for nearly 10 years. Among its 300 new program titles per year, APT programs include prominent documentaries, news and current affairs programs, dramas, how-to programs, children’s series and classic movies. America’s Test Kitchen from Cook’s Illustrated, Lidia’s Italy in America, Simply Ming, Mexico—One Plate at a Time, Rick Steves’ Europe, Doc Martin, Nightly Business Report, Moyers & Company, NHK Newsline, Globe Trekker, BBC World News and P. Allen Smith’s Garden Home join numerous documentaries and performance programs popular with public television viewers. APT licenses programs internationally through its APT Worldwide service. Now in its 8th year, Create® TV—featuring the best of public television's lifestyle programming—is distributed by APT.  APT is also a partner in WORLD™, public television’s premier news, science and documentary channel. To find out more about APT’s programs and services, visit APTonline.org.

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Moveable Feast with Fine Cooking is a production of
WGBH Boston and distributed by American Public Television.