Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Moveable Feast: Season 1, Ep. 8

Mallet Kitchen, Seattle, WA (108)

Host Pete Evans joins two of Seattle's top chefs, Maria Hines and Holly Smith, at the city's trendy Mallet Kitchen.

This video is an episode teaser. You can watch full episodes on our website by becoming a Fine Cooking subscriber.

Already a subscriber?

Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note

Moveable Feast with Fine Cooking explores the best of the Northwest for this episode. Host Pete Evans is joined by two of Seattle’s top chefs, Maria Hines and Holly Smith, to cook up a celebration of land and sea at the city’s trendy Mallet Kitchen. In search of pristine greens they head to the Snoqualmie Valley’s Oxbow Farm. Then they hunt down incredible local oysters and geoduck from Taylor Shellfish, and fresh salmon and ikura from Pete Knudson of Loki Fish Company. The resulting feast: those succulent Taylor oysters on the half shell, an Oxbow Farm salad of crisp mixed greens, a meltingly tender wagyu beef carpaccio, pan-roasted salmon with a fresh pea crema, and racks of spring lamb from Ninety Farms. And the guests? They’re blown away by the Northwest’s best.

A Word from Pete…

Seattle is my new foodie hotspot in the United States, as the amount of amazing food the locals and chefs have to work with is impressive. Seattle chefs are passionate about knowing exactly where and how their food is grown or caught, and they are definitely leading the way for the rest of the country. The highlight for me, apart from working with two amazing chefs, Holly Smith and Maria Hines, was getting to meet local salmon fisherman Pete Knutson, the organic farmers at Oxbow Farm, and the geoduck and oysters experts at Taylor’s Shellfish, not to mention the opportunity to try grass-fed Waygu beef, which I think is my new favorite meat to eat.

Holly and Maria are experts in the kitchen, and we worked as a team to create a dish of geoduck carpaccio, a masterpiece that is easy and quick to put together. Don’t worry if you can’t get your hands on the geoduck; you can easily substitute scallops or any raw fish that you love to eat as sashimi or crudo.

    Recipes From This Episode

  • Lamb with Artichokes, Fava Beans, and Yogurt

    Yogurt sauce is a classic Greek accompaniment to lamb. Chef Smith amps up the flavor, beginning with a garlicky marinade for the lamb and a yogurt sauce spiked with peppers…

  • Rhubarb Rose Millefoglie

    Millefoglie is the Italian version of the French pastry mille-feuille, meaning "thousand leaves," and is layered with whipped cream and fruit in a style similar to a napoleon. Here, fragrant…

  • Geoduck Carpaccio

    A monster of a clam, the Puget Sound geoduck is the largest burrowing clam in the world. But its size (between one and three pounds) belies its subtle flavor—it’s considered…

  • Beef Carpaccio with Carrots and Peas

    Taking the classic thin-sliced raw beef dish to the heart of the garden, chef Maria Hines uses fresh, tender peas and young carrots. Not to be confused with the store-bought…

  • Pan-Roasted Salmon with Pea Crema, Asparagus Crudo, and Roasted Morels

    Wild salmon from Alaska’s Copper River (available at most fish markets) not only tastes robust and has a firm texture, it’s also sustainably fished. Pairing the salmon with morels, this…

Season 7 Sponsors


Leave a Comment


Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks


We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

See my options