Our new TV show, Moveable Feast with Fine Cooking, is making its debut on public television this fall, and we’re really excited about it. Each episode features chefs we know and love working with local food artisans and farmers to create a memorable meal. Hosted by the dynamic Australian chef Pete Evans, the show is both informative and a ton of fun, so we hope you’ll tune in. (Check your local PBS listings for airtimes, and if you don’t see it, call your PBS affiliate to request that they pick it up.)
For a taste of what’s in store, check out the brand-new department in Fine Cooking magazine, On Location with Moveable Feast, which offers a more in-depth look at the artisans featured on the show. In this issue, father and son chefs Larry and Marc Forgione take us to the historic Bale Grist Mill in St. Helena, California, to see how fresh stone-ground polenta is milled. Future field trips include a boat ride on Washington’s Puget Sound to catch Dungeness crabs and a visit with a Connecticut beekeeper to learn about the secret lives of bees. Stay tuned for those, and please let us know how you like the show.