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MOVEABLE FEAST WITH FINE COOKING

Saturday, February 24th

3:30am on
Runtime: 00:26:46
Widescreen

Sante Fe, New Mexico

Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico, is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of Moveable Feast with Fine Cooking, host Curtis Stone is joined by chef Martin Rios, co-owner of the award-winning Restaurant Martin in Sante Fe, and chef Leslie Chavez, who shares her strong background in catering and pastry in New Mexico. Together, they visit The Rooted Leaf and Celestial Bee, a farm that produces exquisite bee honey and fresh, highly cared-for produce. They also visit a local chile farmer to see how Chimayo chile, a local heritage pepper, is dried and ground. At a colorful hacienda in Santa Fe, chef Rios makes rosemary-roasted turnips and chef Chavez makes a sopapilla with the locally-sourced honey.

3:00pm on
Runtime: 00:26:46
Widescreen

Polesine Parmense, Italy

At the beautiful Antica Corte Pallavicina Relais in Italy, host Pete Evans meets the master of culatello, Massimo Spigaroli, and Parma's popular third-generation chef, Marco Parizzi. Moveable Feast with Fine Cooking takes you to Massimo's mesmerizing culatello cellar, a place where his prized salumi lines the ceiling and walls. And then pluck the freshest of produce with Marco on the grounds of the gorgeous estate that's been a part of the Spigaroli family for generations. The feast is served on the grounds perched on the edge of The Po River and surrounded by a curious peacock, roaming hens, and stunning white cows. On the menu are stuffed squash blossoms, millefoglie of quinoa, gnocchi with blue goat cheese, rabbit and culatello powder, and roasted Guinea hen.

Sunday, February 25th

3:30am on
Runtime: 00:26:46
Widescreen

Polesine Parmense, Italy

At the beautiful Antica Corte Pallavicina Relais in Italy, host Pete Evans meets the master of culatello, Massimo Spigaroli, and Parma's popular third-generation chef, Marco Parizzi. Moveable Feast with Fine Cooking takes you to Massimo's mesmerizing culatello cellar, a place where his prized salumi lines the ceiling and walls. And then pluck the freshest of produce with Marco on the grounds of the gorgeous estate that's been a part of the Spigaroli family for generations. The feast is served on the grounds perched on the edge of The Po River and surrounded by a curious peacock, roaming hens, and stunning white cows. On the menu are stuffed squash blossoms, millefoglie of quinoa, gnocchi with blue goat cheese, rabbit and culatello powder, and roasted Guinea hen.

6:30pm on
Runtime: 00:26:46
Widescreen

Vercelli, Italy

The home of Italy's lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a visit to bearded brothers Christian and Manuel Costardi, chefs who have perfected their risotto craft all the way down to the rice grain at their restaurant Cinzia da Christian and Manuel. Host Pete Evans takes a trip to the risotto farm with Christian and Manuel to see how the local rice is sourced from hand-flooded fields. Then the group gets up close with another Piedmont product: hazelnuts. Back at the Costardis' restaurant, which has been part of their family's hotel for decades, the feast showcases Christian's classic tomato risotto and Manuel's delicate hazelnut ice cream.

9:30pm on
Runtime: 00:26:46
Widescreen

Vercelli, Italy

The home of Italy's lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a visit to bearded brothers Christian and Manuel Costardi, chefs who have perfected their risotto craft all the way down to the rice grain at their restaurant Cinzia da Christian and Manuel. Host Pete Evans takes a trip to the risotto farm with Christian and Manuel to see how the local rice is sourced from hand-flooded fields. Then the group gets up close with another Piedmont product: hazelnuts. Back at the Costardis' restaurant, which has been part of their family's hotel for decades, the feast showcases Christian's classic tomato risotto and Manuel's delicate hazelnut ice cream.

Monday, February 26th

3:30am on
Runtime: 00:26:46
Widescreen

Vercelli, Italy

The home of Italy's lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a visit to bearded brothers Christian and Manuel Costardi, chefs who have perfected their risotto craft all the way down to the rice grain at their restaurant Cinzia da Christian and Manuel. Host Pete Evans takes a trip to the risotto farm with Christian and Manuel to see how the local rice is sourced from hand-flooded fields. Then the group gets up close with another Piedmont product: hazelnuts. Back at the Costardis' restaurant, which has been part of their family's hotel for decades, the feast showcases Christian's classic tomato risotto and Manuel's delicate hazelnut ice cream.

6:30pm on
Runtime: 00:26:46
Widescreen

Carmel, California

Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage for seaweed at low tide along the area's iconic 17-mile drive. They then travel to a vineyard in the Carmel Valley specializing in pinot noir and learn how its exquisite estate-grown wines benefit from the land's proximity to the Pacific Ocean. An intimate feast is prepared at Aubergine at L'Auberge Carmel, where chef Cogley leads as executive chef. On the menu are items the chefs have found along their journey: foraged seaweed and vegetables, rack of lamb, and Monterey Bay abalone.

9:30pm on
Runtime: 00:26:46
Widescreen

Carmel, California

Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage for seaweed at low tide along the area's iconic 17-mile drive. They then travel to a vineyard in the Carmel Valley specializing in pinot noir and learn how its exquisite estate-grown wines benefit from the land's proximity to the Pacific Ocean. An intimate feast is prepared at Aubergine at L'Auberge Carmel, where chef Cogley leads as executive chef. On the menu are items the chefs have found along their journey: foraged seaweed and vegetables, rack of lamb, and Monterey Bay abalone.

Tuesday, February 27th

3:30am on
Runtime: 00:26:46
Widescreen

Carmel, California

Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage for seaweed at low tide along the area's iconic 17-mile drive. They then travel to a vineyard in the Carmel Valley specializing in pinot noir and learn how its exquisite estate-grown wines benefit from the land's proximity to the Pacific Ocean. An intimate feast is prepared at Aubergine at L'Auberge Carmel, where chef Cogley leads as executive chef. On the menu are items the chefs have found along their journey: foraged seaweed and vegetables, rack of lamb, and Monterey Bay abalone.

6:30pm on
Runtime: 00:26:46
Widescreen

Bologna, Italy

Join 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. The two chefs are joined by Stefano's colleague Lucia Bezzi on a visit to 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 bolognese, tortelloni, and tiramisu, using techniques and instincts they've inherited and cultivated from family.

9:30pm on
Runtime: 00:26:46
Widescreen

Bologna, Italy

Join 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. The two chefs are joined by Stefano's colleague Lucia Bezzi on a visit to 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 bolognese, tortelloni, and tiramisu, using techniques and instincts they've inherited and cultivated from family.

Wednesday, February 28th

3:30am on
Runtime: 00:26:46
Widescreen

Bologna, Italy

Join 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. The two chefs are joined by Stefano's colleague Lucia Bezzi on a visit to 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 bolognese, tortelloni, and tiramisu, using techniques and instincts they've inherited and cultivated from family.

6:30pm on
Runtime: 00:26:46
Widescreen

Puerto Rico

Host Michelle Bernstein visits Puerto Rico, home to some of the world's freshest ingredients. She sources some amazing produce at Frutos del Guacabo, which provides the highest-quality fruits and vegetables to chefs in 160 hotels across the region and creates farm-to-table experiences for the local community. Michelle also takes a trip to the Tommy Forte Seafood Market, which offers everything from swordfish to shark. She is joined by chef Kevin Roth, who combines his love for Puerto Rico with a passion for barbecue, and chef Ventura Vivoni, who brings an in-depth knowledge of local ingredients. Fresh fruit is used in courses throughout the feast ranging from appetizer to dessert, and a variety of seafood is prepared along the way.

9:30pm on
Runtime: 00:26:46
Widescreen

Puerto Rico

Host Michelle Bernstein visits Puerto Rico, home to some of the world's freshest ingredients. She sources some amazing produce at Frutos del Guacabo, which provides the highest-quality fruits and vegetables to chefs in 160 hotels across the region and creates farm-to-table experiences for the local community. Michelle also takes a trip to the Tommy Forte Seafood Market, which offers everything from swordfish to shark. She is joined by chef Kevin Roth, who combines his love for Puerto Rico with a passion for barbecue, and chef Ventura Vivoni, who brings an in-depth knowledge of local ingredients. Fresh fruit is used in courses throughout the feast ranging from appetizer to dessert, and a variety of seafood is prepared along the way.

Thursday, March 1st

3:30am on
Runtime: 00:26:46
Widescreen

Puerto Rico

Host Michelle Bernstein visits Puerto Rico, home to some of the world's freshest ingredients. She sources some amazing produce at Frutos del Guacabo, which provides the highest-quality fruits and vegetables to chefs in 160 hotels across the region and creates farm-to-table experiences for the local community. Michelle also takes a trip to the Tommy Forte Seafood Market, which offers everything from swordfish to shark. She is joined by chef Kevin Roth, who combines his love for Puerto Rico with a passion for barbecue, and chef Ventura Vivoni, who brings an in-depth knowledge of local ingredients. Fresh fruit is used in courses throughout the feast ranging from appetizer to dessert, and a variety of seafood is prepared along the way.

6:30pm on
Runtime: 00:26:46
Widescreen

Dijon, France

Join host Pete Evans for the most opulent feast Moveable Feast with Fine Cooking has thrown. At the Ch??teau d'Ancy-le-Franc in Burgundy, the Renaissance-style surroundings of one of France's finest estates, we showcase equally exquisite cuisine prepared by star chefs Jean-Michel Lorain and Nicolas Isnard. From a visit to Dijon's fully in-bloom mustard flower fields with Nicolas to a trip to an escargot farm with Jean-Michel, this episode contrasts classic French ingredients with innovative techniques. Jean-Michel serves up escargot bonbons and Burgundy roast chicken while Nicolas prepares classic escargots and quinoa with mustard vinaigrette. This feast is truly magnifique.

9:30pm on
Runtime: 00:26:46
Widescreen

Dijon, France

Join host Pete Evans for the most opulent feast Moveable Feast with Fine Cooking has thrown. At the Ch??teau d'Ancy-le-Franc in Burgundy, the Renaissance-style surroundings of one of France's finest estates, we showcase equally exquisite cuisine prepared by star chefs Jean-Michel Lorain and Nicolas Isnard. From a visit to Dijon's fully in-bloom mustard flower fields with Nicolas to a trip to an escargot farm with Jean-Michel, this episode contrasts classic French ingredients with innovative techniques. Jean-Michel serves up escargot bonbons and Burgundy roast chicken while Nicolas prepares classic escargots and quinoa with mustard vinaigrette. This feast is truly magnifique.

Friday, March 2nd

3:30am on
Runtime: 00:26:46
Widescreen

Dijon, France

Join host Pete Evans for the most opulent feast Moveable Feast with Fine Cooking has thrown. At the Ch??teau d'Ancy-le-Franc in Burgundy, the Renaissance-style surroundings of one of France's finest estates, we showcase equally exquisite cuisine prepared by star chefs Jean-Michel Lorain and Nicolas Isnard. From a visit to Dijon's fully in-bloom mustard flower fields with Nicolas to a trip to an escargot farm with Jean-Michel, this episode contrasts classic French ingredients with innovative techniques. Jean-Michel serves up escargot bonbons and Burgundy roast chicken while Nicolas prepares classic escargots and quinoa with mustard vinaigrette. This feast is truly magnifique.

6:30pm on
Runtime: 00:26:46
Widescreen

Seattle, Washington

Explore the Pacific Northwest as Moveable Feast with Fine Cooking travels to Seattle to get a taste of some of the freshest food on the West Coast. Host Curtis Stone travels by seaplane to Coupeville with chef Tom Douglas, winner of three James Beard Awards, and chef Renee Erickson, a driving force in the food boom of Seattle. First stop: a visit to Penn Cove to see where mussels grow in the best environment in the region. Next, he meets Georgie Smith of Willowood Farms, one of the most photographed, painted, and otherwise admired farmscapes in the Pacific Northwest. The chefs collaborate to create a true regional feast that includes steamed mussels and a spiced mussel and saffron soup followed by grilled whole salmon with Walla Walla onions and fava leaves, plus Washington state rhubarb cake.

9:30pm on
Runtime: 00:26:46
Widescreen

Seattle, Washington

Explore the Pacific Northwest as Moveable Feast with Fine Cooking travels to Seattle to get a taste of some of the freshest food on the West Coast. Host Curtis Stone travels by seaplane to Coupeville with chef Tom Douglas, winner of three James Beard Awards, and chef Renee Erickson, a driving force in the food boom of Seattle. First stop: a visit to Penn Cove to see where mussels grow in the best environment in the region. Next, he meets Georgie Smith of Willowood Farms, one of the most photographed, painted, and otherwise admired farmscapes in the Pacific Northwest. The chefs collaborate to create a true regional feast that includes steamed mussels and a spiced mussel and saffron soup followed by grilled whole salmon with Walla Walla onions and fava leaves, plus Washington state rhubarb cake.

Saturday, March 3rd

3:30am on
Runtime: 00:26:46
Widescreen

Seattle, Washington

Explore the Pacific Northwest as Moveable Feast with Fine Cooking travels to Seattle to get a taste of some of the freshest food on the West Coast. Host Curtis Stone travels by seaplane to Coupeville with chef Tom Douglas, winner of three James Beard Awards, and chef Renee Erickson, a driving force in the food boom of Seattle. First stop: a visit to Penn Cove to see where mussels grow in the best environment in the region. Next, he meets Georgie Smith of Willowood Farms, one of the most photographed, painted, and otherwise admired farmscapes in the Pacific Northwest. The chefs collaborate to create a true regional feast that includes steamed mussels and a spiced mussel and saffron soup followed by grilled whole salmon with Walla Walla onions and fava leaves, plus Washington state rhubarb cake.

10:30am on
Runtime: 00:25:42
Widescreen

Durham, North Carolina - Andrea and Brendan Reusing

From rooftop to rain in North Carolina, Moveable Feasthost Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea and Brendan Reusing to create an amazing local feast. The team visits the small Chapel Hill Creamery, known for its award-winning cheeses, and the sustainability-driven EcoFarm for its fresh, organic produce. With the ingredients they've gathered, they prepare grilled country pork ribs with a rhubarb relish; a warm kale salad with radishes, eggs, and a bacon dressing; and an appetizer of grilled bibb lettuce with mozzarella and preserved lemon and spring onion dressing. Are your taste buds watering yet? Watch it all here on Moveable Feast with Fine Cooking Magazine.

3:00pm on
Runtime: 00:26:46
Widescreen

Carmel, California

Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage for seaweed at low tide along the area's iconic 17-mile drive. They then travel to a vineyard in the Carmel Valley specializing in pinot noir and learn how its exquisite estate-grown wines benefit from the land's proximity to the Pacific Ocean. An intimate feast is prepared at Aubergine at L'Auberge Carmel, where chef Cogley leads as executive chef. On the menu are items the chefs have found along their journey: foraged seaweed and vegetables, rack of lamb, and Monterey Bay abalone.

10:30pm on
Runtime: 00:25:42
Widescreen

Durham, North Carolina - Andrea and Brendan Reusing

From rooftop to rain in North Carolina, Moveable Feasthost Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea and Brendan Reusing to create an amazing local feast. The team visits the small Chapel Hill Creamery, known for its award-winning cheeses, and the sustainability-driven EcoFarm for its fresh, organic produce. With the ingredients they've gathered, they prepare grilled country pork ribs with a rhubarb relish; a warm kale salad with radishes, eggs, and a bacon dressing; and an appetizer of grilled bibb lettuce with mozzarella and preserved lemon and spring onion dressing. Are your taste buds watering yet? Watch it all here on Moveable Feast with Fine Cooking Magazine.

Sunday, March 4th

3:30am on
Runtime: 00:26:46
Widescreen

Carmel, California

Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage for seaweed at low tide along the area's iconic 17-mile drive. They then travel to a vineyard in the Carmel Valley specializing in pinot noir and learn how its exquisite estate-grown wines benefit from the land's proximity to the Pacific Ocean. An intimate feast is prepared at Aubergine at L'Auberge Carmel, where chef Cogley leads as executive chef. On the menu are items the chefs have found along their journey: foraged seaweed and vegetables, rack of lamb, and Monterey Bay abalone.

4:30pm on
Runtime: 00:25:42
Widescreen

Durham, North Carolina - Andrea and Brendan Reusing

From rooftop to rain in North Carolina, Moveable Feasthost Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea and Brendan Reusing to create an amazing local feast. The team visits the small Chapel Hill Creamery, known for its award-winning cheeses, and the sustainability-driven EcoFarm for its fresh, organic produce. With the ingredients they've gathered, they prepare grilled country pork ribs with a rhubarb relish; a warm kale salad with radishes, eggs, and a bacon dressing; and an appetizer of grilled bibb lettuce with mozzarella and preserved lemon and spring onion dressing. Are your taste buds watering yet? Watch it all here on Moveable Feast with Fine Cooking Magazine.

6:30pm on
Runtime: 00:26:46
Widescreen

Taos, New Mexico

Experience the rich history of the mountainous Taos region of New Mexico as Moveable Feast with Fine Cooking gets a taste of its incredible ingredients. Host Curtis Stone meets Christopher Lujan, who grows ancient heirloom blue corn in the high-elevation mountains of the Taos Pueblo and learns about its significance to indigenous cultures. Curtis finds more fresh produce at Matt Romero Farms, where they grow everything from oats to heirloom varietal chiles. He brings all these ingredients together with the help of chef Andrew Horton, who believes in simple dishes and rustic cooking, and chef Chris Maher, who owns Cooking Studio Taos, where the feast is held. The chefs elevate New Mexican cuisine by preparing a meal of beautiful blue corn cakes followed by local lamb tacos and green chile stew.

9:30pm on
Runtime: 00:26:46
Widescreen

Taos, New Mexico

Experience the rich history of the mountainous Taos region of New Mexico as Moveable Feast with Fine Cooking gets a taste of its incredible ingredients. Host Curtis Stone meets Christopher Lujan, who grows ancient heirloom blue corn in the high-elevation mountains of the Taos Pueblo and learns about its significance to indigenous cultures. Curtis finds more fresh produce at Matt Romero Farms, where they grow everything from oats to heirloom varietal chiles. He brings all these ingredients together with the help of chef Andrew Horton, who believes in simple dishes and rustic cooking, and chef Chris Maher, who owns Cooking Studio Taos, where the feast is held. The chefs elevate New Mexican cuisine by preparing a meal of beautiful blue corn cakes followed by local lamb tacos and green chile stew.

Monday, March 5th

3:30am on
Runtime: 00:26:46
Widescreen

Taos, New Mexico

Experience the rich history of the mountainous Taos region of New Mexico as Moveable Feast with Fine Cooking gets a taste of its incredible ingredients. Host Curtis Stone meets Christopher Lujan, who grows ancient heirloom blue corn in the high-elevation mountains of the Taos Pueblo and learns about its significance to indigenous cultures. Curtis finds more fresh produce at Matt Romero Farms, where they grow everything from oats to heirloom varietal chiles. He brings all these ingredients together with the help of chef Andrew Horton, who believes in simple dishes and rustic cooking, and chef Chris Maher, who owns Cooking Studio Taos, where the feast is held. The chefs elevate New Mexican cuisine by preparing a meal of beautiful blue corn cakes followed by local lamb tacos and green chile stew.

6:30pm on
Runtime: 00:26:46
Widescreen

Paris, France

Experience Paris like a local in this special episode of Moveable Feast with Fine Cooking. Host Pete Evans pays a visit to two culinary icons: chefs Patricia Wells and Guy Savoy, who collaborate on an authentic feast in Patricia's beautiful home. Patricia, a celebrated author and chef who left the United States in the 1980s to pursue writing and cooking in France, guides Pete to the President Wilson Market for gorgeous fresh produce. Guy, whose eponymous restaurant remains a stalwart fixture in the culinary world, takes Pete to Quatrehomme, a fromage institution, to sample the best cheeses that Paris has to offer. Then the chefs prepare a comforting and classic French feast, featuring a salad that must be tossed 32 times, steak frites, an elegant preparation of asparagus, and of course, plenty of wine and cheese.

9:30pm on
Runtime: 00:26:46
Widescreen

Paris, France

Experience Paris like a local in this special episode of Moveable Feast with Fine Cooking. Host Pete Evans pays a visit to two culinary icons: chefs Patricia Wells and Guy Savoy, who collaborate on an authentic feast in Patricia's beautiful home. Patricia, a celebrated author and chef who left the United States in the 1980s to pursue writing and cooking in France, guides Pete to the President Wilson Market for gorgeous fresh produce. Guy, whose eponymous restaurant remains a stalwart fixture in the culinary world, takes Pete to Quatrehomme, a fromage institution, to sample the best cheeses that Paris has to offer. Then the chefs prepare a comforting and classic French feast, featuring a salad that must be tossed 32 times, steak frites, an elegant preparation of asparagus, and of course, plenty of wine and cheese.

Tuesday, March 6th

3:30am on
Runtime: 00:26:46
Widescreen

Paris, France

Experience Paris like a local in this special episode of Moveable Feast with Fine Cooking. Host Pete Evans pays a visit to two culinary icons: chefs Patricia Wells and Guy Savoy, who collaborate on an authentic feast in Patricia's beautiful home. Patricia, a celebrated author and chef who left the United States in the 1980s to pursue writing and cooking in France, guides Pete to the President Wilson Market for gorgeous fresh produce. Guy, whose eponymous restaurant remains a stalwart fixture in the culinary world, takes Pete to Quatrehomme, a fromage institution, to sample the best cheeses that Paris has to offer. Then the chefs prepare a comforting and classic French feast, featuring a salad that must be tossed 32 times, steak frites, an elegant preparation of asparagus, and of course, plenty of wine and cheese.

6:30pm on
Runtime: 00:26:46
Widescreen

Polesine Parmense, Italy

At the beautiful Antica Corte Pallavicina Relais in Italy, host Pete Evans meets the master of culatello, Massimo Spigaroli, and Parma's popular third-generation chef, Marco Parizzi. Moveable Feast with Fine Cooking takes you to Massimo's mesmerizing culatello cellar, a place where his prized salumi lines the ceiling and walls. And then pluck the freshest of produce with Marco on the grounds of the gorgeous estate that's been a part of the Spigaroli family for generations. The feast is served on the grounds perched on the edge of The Po River and surrounded by a curious peacock, roaming hens, and stunning white cows. On the menu are stuffed squash blossoms, millefoglie of quinoa, gnocchi with blue goat cheese, rabbit and culatello powder, and roasted Guinea hen.

9:30pm on
Runtime: 00:26:46
Widescreen

Polesine Parmense, Italy

At the beautiful Antica Corte Pallavicina Relais in Italy, host Pete Evans meets the master of culatello, Massimo Spigaroli, and Parma's popular third-generation chef, Marco Parizzi. Moveable Feast with Fine Cooking takes you to Massimo's mesmerizing culatello cellar, a place where his prized salumi lines the ceiling and walls. And then pluck the freshest of produce with Marco on the grounds of the gorgeous estate that's been a part of the Spigaroli family for generations. The feast is served on the grounds perched on the edge of The Po River and surrounded by a curious peacock, roaming hens, and stunning white cows. On the menu are stuffed squash blossoms, millefoglie of quinoa, gnocchi with blue goat cheese, rabbit and culatello powder, and roasted Guinea hen.

Wednesday, March 7th

3:30am on
Runtime: 00:26:46
Widescreen

Polesine Parmense, Italy

At the beautiful Antica Corte Pallavicina Relais in Italy, host Pete Evans meets the master of culatello, Massimo Spigaroli, and Parma's popular third-generation chef, Marco Parizzi. Moveable Feast with Fine Cooking takes you to Massimo's mesmerizing culatello cellar, a place where his prized salumi lines the ceiling and walls. And then pluck the freshest of produce with Marco on the grounds of the gorgeous estate that's been a part of the Spigaroli family for generations. The feast is served on the grounds perched on the edge of The Po River and surrounded by a curious peacock, roaming hens, and stunning white cows. On the menu are stuffed squash blossoms, millefoglie of quinoa, gnocchi with blue goat cheese, rabbit and culatello powder, and roasted Guinea hen.

6:30pm on
Runtime: 00:26:46
Widescreen

San Luis Obispo, California

In this episode of Moveable Feast with Fine Cooking from San Luis Obispo County, California, Curtis jumps into the waters of Morro Bay Oyster Company, a hub for oyster farming since the early 1900s, with internationally-renowned California-based chefs David Rosner and Sherry Yard to source local Pacific Gold oysters. They then journey to San Luis Obispo's fertile farmlands to visit Rutiz Family Farms, which produces pesticide-free crops. At a local vineyard, the chefs prepare a grand feast in front of a beautiful backdrop of the region's volcanic peaks. On the menu are SLO-sourced ingredients in multiple ways: Sherry serves raw oysters with chile and ginger granita as well as a dessert of caramelized fennel and fruit streudel a la mode; David grills yellowtail tuna and fennel along with roasted oysters.

9:30pm on
Runtime: 00:26:46
Widescreen

San Luis Obispo, California

In this episode of Moveable Feast with Fine Cooking from San Luis Obispo County, California, Curtis jumps into the waters of Morro Bay Oyster Company, a hub for oyster farming since the early 1900s, with internationally-renowned California-based chefs David Rosner and Sherry Yard to source local Pacific Gold oysters. They then journey to San Luis Obispo's fertile farmlands to visit Rutiz Family Farms, which produces pesticide-free crops. At a local vineyard, the chefs prepare a grand feast in front of a beautiful backdrop of the region's volcanic peaks. On the menu are SLO-sourced ingredients in multiple ways: Sherry serves raw oysters with chile and ginger granita as well as a dessert of caramelized fennel and fruit streudel a la mode; David grills yellowtail tuna and fennel along with roasted oysters.

Thursday, March 8th

3:30am on
Runtime: 00:26:46
Widescreen

San Luis Obispo, California

In this episode of Moveable Feast with Fine Cooking from San Luis Obispo County, California, Curtis jumps into the waters of Morro Bay Oyster Company, a hub for oyster farming since the early 1900s, with internationally-renowned California-based chefs David Rosner and Sherry Yard to source local Pacific Gold oysters. They then journey to San Luis Obispo's fertile farmlands to visit Rutiz Family Farms, which produces pesticide-free crops. At a local vineyard, the chefs prepare a grand feast in front of a beautiful backdrop of the region's volcanic peaks. On the menu are SLO-sourced ingredients in multiple ways: Sherry serves raw oysters with chile and ginger granita as well as a dessert of caramelized fennel and fruit streudel a la mode; David grills yellowtail tuna and fennel along with roasted oysters.

6:30pm on
Runtime: 00:26:46
Widescreen

Livorno, Italy

In the port city of Livorno, host Pete Evans is joined by two chef-authors with U.S. roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who has called Tuscany home for more than 20 years. Seasonal, local, and traditional flavors have inspired this seaside episode of Moveable Feast with Fine Cooking; first, Pete visits Prosciutto di Parma to learn about this geographically protected delicacy. Then he meets up with Bryan and Pamela to tour the city's Venetian-style canals and browse the 19th-century style Mercato Centrale for local produce. From the regional classic cacciucco, a tomato-based seafood stew, to a flavorful bordadito, a polenta and bean crostini, this feast embodies the spirit of Livorno in its unpretentious character and coastal integrity.

9:30pm on
Runtime: 00:26:46
Widescreen

Livorno, Italy

In the port city of Livorno, host Pete Evans is joined by two chef-authors with U.S. roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who has called Tuscany home for more than 20 years. Seasonal, local, and traditional flavors have inspired this seaside episode of Moveable Feast with Fine Cooking; first, Pete visits Prosciutto di Parma to learn about this geographically protected delicacy. Then he meets up with Bryan and Pamela to tour the city's Venetian-style canals and browse the 19th-century style Mercato Centrale for local produce. From the regional classic cacciucco, a tomato-based seafood stew, to a flavorful bordadito, a polenta and bean crostini, this feast embodies the spirit of Livorno in its unpretentious character and coastal integrity.

Friday, March 9th

3:30am on
Runtime: 00:26:46
Widescreen

Livorno, Italy

In the port city of Livorno, host Pete Evans is joined by two chef-authors with U.S. roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who has called Tuscany home for more than 20 years. Seasonal, local, and traditional flavors have inspired this seaside episode of Moveable Feast with Fine Cooking; first, Pete visits Prosciutto di Parma to learn about this geographically protected delicacy. Then he meets up with Bryan and Pamela to tour the city's Venetian-style canals and browse the 19th-century style Mercato Centrale for local produce. From the regional classic cacciucco, a tomato-based seafood stew, to a flavorful bordadito, a polenta and bean crostini, this feast embodies the spirit of Livorno in its unpretentious character and coastal integrity.

6:30pm on
Runtime: 00:26:46
Widescreen

Cadenet, France

Travel to the interior of Provence when Moveable Feast with Fine Cooking visits Cadenet, France. Host Pete Evans takes a trip to see how the coveted fleur de sel is harvested from the pink waters of Aigues-Mortes, a region of salt ponds bigger than Paris. Then, Pete meets up with the mother-daughter chef team of Reine and Nadia Sammut to source fresh artichokes from a local field and prepare them at their stellar countryside restaurant. Nadia has made it a point in her family's restaurant to incorporate gluten-free items after she discovered she had celiac disease, and her mother Reine, who has been the owner of the restaurant for decades, melds her classic techniques with allergy-conscious ingredients. French heritage is found in both the setting and the feast: on the menu are artichokes Provencal, gluten-free focaccia, and a luscious lamb stew.

9:30pm on
Runtime: 00:26:46
Widescreen

Cadenet, France

Travel to the interior of Provence when Moveable Feast with Fine Cooking visits Cadenet, France. Host Pete Evans takes a trip to see how the coveted fleur de sel is harvested from the pink waters of Aigues-Mortes, a region of salt ponds bigger than Paris. Then, Pete meets up with the mother-daughter chef team of Reine and Nadia Sammut to source fresh artichokes from a local field and prepare them at their stellar countryside restaurant. Nadia has made it a point in her family's restaurant to incorporate gluten-free items after she discovered she had celiac disease, and her mother Reine, who has been the owner of the restaurant for decades, melds her classic techniques with allergy-conscious ingredients. French heritage is found in both the setting and the feast: on the menu are artichokes Provencal, gluten-free focaccia, and a luscious lamb stew.

Saturday, March 10th

3:30am on
Runtime: 00:26:46
Widescreen

Cadenet, France

Travel to the interior of Provence when Moveable Feast with Fine Cooking visits Cadenet, France. Host Pete Evans takes a trip to see how the coveted fleur de sel is harvested from the pink waters of Aigues-Mortes, a region of salt ponds bigger than Paris. Then, Pete meets up with the mother-daughter chef team of Reine and Nadia Sammut to source fresh artichokes from a local field and prepare them at their stellar countryside restaurant. Nadia has made it a point in her family's restaurant to incorporate gluten-free items after she discovered she had celiac disease, and her mother Reine, who has been the owner of the restaurant for decades, melds her classic techniques with allergy-conscious ingredients. French heritage is found in both the setting and the feast: on the menu are artichokes Provencal, gluten-free focaccia, and a luscious lamb stew.

3:00pm on
Runtime: 00:26:46
Widescreen

Paris, France

Experience Paris like a local in this special episode of Moveable Feast with Fine Cooking. Host Pete Evans pays a visit to two culinary icons: chefs Patricia Wells and Guy Savoy, who collaborate on an authentic feast in Patricia's beautiful home. Patricia, a celebrated author and chef who left the United States in the 1980s to pursue writing and cooking in France, guides Pete to the President Wilson Market for gorgeous fresh produce. Guy, whose eponymous restaurant remains a stalwart fixture in the culinary world, takes Pete to Quatrehomme, a fromage institution, to sample the best cheeses that Paris has to offer. Then the chefs prepare a comforting and classic French feast, featuring a salad that must be tossed 32 times, steak frites, an elegant preparation of asparagus, and of course, plenty of wine and cheese.

Sunday, March 11th

3:30am on
Runtime: 00:26:46
Widescreen

Paris, France

Experience Paris like a local in this special episode of Moveable Feast with Fine Cooking. Host Pete Evans pays a visit to two culinary icons: chefs Patricia Wells and Guy Savoy, who collaborate on an authentic feast in Patricia's beautiful home. Patricia, a celebrated author and chef who left the United States in the 1980s to pursue writing and cooking in France, guides Pete to the President Wilson Market for gorgeous fresh produce. Guy, whose eponymous restaurant remains a stalwart fixture in the culinary world, takes Pete to Quatrehomme, a fromage institution, to sample the best cheeses that Paris has to offer. Then the chefs prepare a comforting and classic French feast, featuring a salad that must be tossed 32 times, steak frites, an elegant preparation of asparagus, and of course, plenty of wine and cheese.

6:30pm on
Runtime: 00:26:46
Widescreen

Sante Fe, New Mexico

Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico, is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of Moveable Feast with Fine Cooking, host Curtis Stone is joined by chef Martin Rios, co-owner of the award-winning Restaurant Martin in Sante Fe, and chef Leslie Chavez, who shares her strong background in catering and pastry in New Mexico. Together, they visit The Rooted Leaf and Celestial Bee, a farm that produces exquisite bee honey and fresh, highly cared-for produce. They also visit a local chile farmer to see how Chimayo chile, a local heritage pepper, is dried and ground. At a colorful hacienda in Santa Fe, chef Rios makes rosemary-roasted turnips and chef Chavez makes a sopapilla with the locally-sourced honey.

9:30pm on
Runtime: 00:26:46
Widescreen

Sante Fe, New Mexico

Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico, is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of Moveable Feast with Fine Cooking, host Curtis Stone is joined by chef Martin Rios, co-owner of the award-winning Restaurant Martin in Sante Fe, and chef Leslie Chavez, who shares her strong background in catering and pastry in New Mexico. Together, they visit The Rooted Leaf and Celestial Bee, a farm that produces exquisite bee honey and fresh, highly cared-for produce. They also visit a local chile farmer to see how Chimayo chile, a local heritage pepper, is dried and ground. At a colorful hacienda in Santa Fe, chef Rios makes rosemary-roasted turnips and chef Chavez makes a sopapilla with the locally-sourced honey.

Monday, March 12th

3:30am on
Runtime: 00:26:46
Widescreen

Sante Fe, New Mexico

Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico, is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of Moveable Feast with Fine Cooking, host Curtis Stone is joined by chef Martin Rios, co-owner of the award-winning Restaurant Martin in Sante Fe, and chef Leslie Chavez, who shares her strong background in catering and pastry in New Mexico. Together, they visit The Rooted Leaf and Celestial Bee, a farm that produces exquisite bee honey and fresh, highly cared-for produce. They also visit a local chile farmer to see how Chimayo chile, a local heritage pepper, is dried and ground. At a colorful hacienda in Santa Fe, chef Rios makes rosemary-roasted turnips and chef Chavez makes a sopapilla with the locally-sourced honey.

6:30pm on
Runtime: 00:26:46
Widescreen

Vercelli, Italy

The home of Italy's lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a visit to bearded brothers Christian and Manuel Costardi, chefs who have perfected their risotto craft all the way down to the rice grain at their restaurant Cinzia da Christian and Manuel. Host Pete Evans takes a trip to the risotto farm with Christian and Manuel to see how the local rice is sourced from hand-flooded fields. Then the group gets up close with another Piedmont product: hazelnuts. Back at the Costardis' restaurant, which has been part of their family's hotel for decades, the feast showcases Christian's classic tomato risotto and Manuel's delicate hazelnut ice cream.

9:30pm on
Runtime: 00:26:46
Widescreen

Vercelli, Italy

The home of Italy's lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a visit to bearded brothers Christian and Manuel Costardi, chefs who have perfected their risotto craft all the way down to the rice grain at their restaurant Cinzia da Christian and Manuel. Host Pete Evans takes a trip to the risotto farm with Christian and Manuel to see how the local rice is sourced from hand-flooded fields. Then the group gets up close with another Piedmont product: hazelnuts. Back at the Costardis' restaurant, which has been part of their family's hotel for decades, the feast showcases Christian's classic tomato risotto and Manuel's delicate hazelnut ice cream.

Tuesday, March 13th

3:30am on
Runtime: 00:26:46
Widescreen

Vercelli, Italy

The home of Italy's lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a visit to bearded brothers Christian and Manuel Costardi, chefs who have perfected their risotto craft all the way down to the rice grain at their restaurant Cinzia da Christian and Manuel. Host Pete Evans takes a trip to the risotto farm with Christian and Manuel to see how the local rice is sourced from hand-flooded fields. Then the group gets up close with another Piedmont product: hazelnuts. Back at the Costardis' restaurant, which has been part of their family's hotel for decades, the feast showcases Christian's classic tomato risotto and Manuel's delicate hazelnut ice cream.

6:30pm on
Runtime: 00:26:46
Widescreen

Carmel, California

Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage for seaweed at low tide along the area's iconic 17-mile drive. They then travel to a vineyard in the Carmel Valley specializing in pinot noir and learn how its exquisite estate-grown wines benefit from the land's proximity to the Pacific Ocean. An intimate feast is prepared at Aubergine at L'Auberge Carmel, where chef Cogley leads as executive chef. On the menu are items the chefs have found along their journey: foraged seaweed and vegetables, rack of lamb, and Monterey Bay abalone.

9:30pm on
Runtime: 00:26:46
Widescreen

Carmel, California

Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage for seaweed at low tide along the area's iconic 17-mile drive. They then travel to a vineyard in the Carmel Valley specializing in pinot noir and learn how its exquisite estate-grown wines benefit from the land's proximity to the Pacific Ocean. An intimate feast is prepared at Aubergine at L'Auberge Carmel, where chef Cogley leads as executive chef. On the menu are items the chefs have found along their journey: foraged seaweed and vegetables, rack of lamb, and Monterey Bay abalone.

Wednesday, March 14th

3:30am on
Runtime: 00:26:46
Widescreen

Carmel, California

Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage for seaweed at low tide along the area's iconic 17-mile drive. They then travel to a vineyard in the Carmel Valley specializing in pinot noir and learn how its exquisite estate-grown wines benefit from the land's proximity to the Pacific Ocean. An intimate feast is prepared at Aubergine at L'Auberge Carmel, where chef Cogley leads as executive chef. On the menu are items the chefs have found along their journey: foraged seaweed and vegetables, rack of lamb, and Monterey Bay abalone.

6:30pm on
Runtime: 00:26:46
Widescreen

Bologna, Italy

Join 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. The two chefs are joined by Stefano's colleague Lucia Bezzi on a visit to 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 bolognese, tortelloni, and tiramisu, using techniques and instincts they've inherited and cultivated from family.

9:30pm on
Runtime: 00:26:46
Widescreen

Bologna, Italy

Join 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. The two chefs are joined by Stefano's colleague Lucia Bezzi on a visit to 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 bolognese, tortelloni, and tiramisu, using techniques and instincts they've inherited and cultivated from family.

Thursday, March 15th

3:30am on
Runtime: 00:26:46
Widescreen

Bologna, Italy

Join 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. The two chefs are joined by Stefano's colleague Lucia Bezzi on a visit to 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 bolognese, tortelloni, and tiramisu, using techniques and instincts they've inherited and cultivated from family.

6:30pm on
Runtime: 00:26:46
Widescreen

Puerto Rico

Host Michelle Bernstein visits Puerto Rico, home to some of the world's freshest ingredients. She sources some amazing produce at Frutos del Guacabo, which provides the highest-quality fruits and vegetables to chefs in 160 hotels across the region and creates farm-to-table experiences for the local community. Michelle also takes a trip to the Tommy Forte Seafood Market, which offers everything from swordfish to shark. She is joined by chef Kevin Roth, who combines his love for Puerto Rico with a passion for barbecue, and chef Ventura Vivoni, who brings an in-depth knowledge of local ingredients. Fresh fruit is used in courses throughout the feast ranging from appetizer to dessert, and a variety of seafood is prepared along the way.

9:30pm on
Runtime: 00:26:46
Widescreen

Puerto Rico

Host Michelle Bernstein visits Puerto Rico, home to some of the world's freshest ingredients. She sources some amazing produce at Frutos del Guacabo, which provides the highest-quality fruits and vegetables to chefs in 160 hotels across the region and creates farm-to-table experiences for the local community. Michelle also takes a trip to the Tommy Forte Seafood Market, which offers everything from swordfish to shark. She is joined by chef Kevin Roth, who combines his love for Puerto Rico with a passion for barbecue, and chef Ventura Vivoni, who brings an in-depth knowledge of local ingredients. Fresh fruit is used in courses throughout the feast ranging from appetizer to dessert, and a variety of seafood is prepared along the way.

Friday, March 16th

3:30am on
Runtime: 00:26:46
Widescreen

Puerto Rico

Host Michelle Bernstein visits Puerto Rico, home to some of the world's freshest ingredients. She sources some amazing produce at Frutos del Guacabo, which provides the highest-quality fruits and vegetables to chefs in 160 hotels across the region and creates farm-to-table experiences for the local community. Michelle also takes a trip to the Tommy Forte Seafood Market, which offers everything from swordfish to shark. She is joined by chef Kevin Roth, who combines his love for Puerto Rico with a passion for barbecue, and chef Ventura Vivoni, who brings an in-depth knowledge of local ingredients. Fresh fruit is used in courses throughout the feast ranging from appetizer to dessert, and a variety of seafood is prepared along the way.

Saturday, March 17th

3:00pm on
Runtime: 00:26:46
Widescreen

Vercelli, Italy

The home of Italy's lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a visit to bearded brothers Christian and Manuel Costardi, chefs who have perfected their risotto craft all the way down to the rice grain at their restaurant Cinzia da Christian and Manuel. Host Pete Evans takes a trip to the risotto farm with Christian and Manuel to see how the local rice is sourced from hand-flooded fields. Then the group gets up close with another Piedmont product: hazelnuts. Back at the Costardis' restaurant, which has been part of their family's hotel for decades, the feast showcases Christian's classic tomato risotto and Manuel's delicate hazelnut ice cream.

Sunday, March 18th

3:30am on
Runtime: 00:26:46
Widescreen

Vercelli, Italy

The home of Italy's lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a visit to bearded brothers Christian and Manuel Costardi, chefs who have perfected their risotto craft all the way down to the rice grain at their restaurant Cinzia da Christian and Manuel. Host Pete Evans takes a trip to the risotto farm with Christian and Manuel to see how the local rice is sourced from hand-flooded fields. Then the group gets up close with another Piedmont product: hazelnuts. Back at the Costardis' restaurant, which has been part of their family's hotel for decades, the feast showcases Christian's classic tomato risotto and Manuel's delicate hazelnut ice cream.