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Moveable Feast: Season 1, Ep. 13

Rooftop Terrace, New York, NY (113)

The sun sets over a dramatic rooftop meal in Midtown Manhattan, with host Pete Evans and chefs Matt Lightner, Anita Lo, and Andy Ricker.

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As the sun sets over Midtown Manhattan, Moveable Feast with Fine Cooking gathers chefs and guests for a dramatic rooftop meal. Host Pete Evans joins a trio of New York City’s best and brightest—chefs Matt Lightner, Anita Lo, and Andy Ricker. But before they can get down to cooking, they hunt up summer produce in a fabulous vegetable garden on Ward’s Island, in New York Harbor, and more exotic ingredients in Chinatown’s vibrant shops. Back in a Manhattan loft, the team steams up the kitchen, whipping up a flavorfully diverse feast of steak tartare, soft-shell crabs, and stewed duck for a crowd of delighted NYC food fans.

A Word from Pete…

It was a thrill to be at this amazing location and preparing a rooftop dinner with some of the country’s most talented chefs, including Anita Lo, Matt Lightner, and Andy Ricker.

The menu was out of control (but in a good way). We had Andy doing his Thai food thing with braised duck legs in a delicious five-spice broth, and an enticing aroma filled the kitchen; Anita was adding some fusion to beef tartare by mixing Lebanese and Chinese cuisines; and Matt was in his element using asparagus, walnuts, and his own fermented miso paste that he makes in his famous Atera kitchen.  I was eager to cook with soft-shell crabs, so we fried them up and served them with a gorgeous and easy laksa sauce. Together we created some great memories and an amazing menu—and all on a NYC rooftop.

    Recipes From This Episode

  • Steak Tartare with Cinnamon, Allspice, and Sesame-Tofu Sauce

    For the best steak tartare, use beef tenderloin (the tail end) and always hand-chop the meat. It should never be ground. Chef Anita Lo adds a bit of bulgur for…

  • Pet Pha Lo (Stewed Duck) with Chile Dipping Sauce

    Thai soy sauces have a flavor that’s distinct from Chinese or Japanese sauces, and are an important element in this slow-cooked duck dish. Chef Ricker uses both thin or “white”…

  • Soft-Shell Crab Laksa

    Laksa is a traditional spicy noodle dish of Southeast Asia (especially Malaysia). It’s chile-rich and bright with lemongrass and kaffir lime leaves, but has plenty of coconut milk to temper…

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