A Sneak Peek at ‘Moveable Feast with Fine Cooking,’ Season 2
Recipe of the day
- What Did The World's Most Notorious Criminals Request for Their Last Meals?
- ‘World’s Hottest Burger’ is Doused in Hot Sauce and Literally Set on Fire
- KFC is Launching Edible Coffee Cups Made of Cookies and Chocolate
- Fermented Shark and 10 More of the World’s Stinkiest Foods
- Foods That Make You Feel Fuller Longer
- Acclaimed Chef Peter Chang is Opening a Fast-Casual Concept called Peter Chang Wok
- Obese Chef Dropped Nearly 300 Pounds After His Friend Sent Him Mean Texts Every Day for Six Weeks
- Alex Guarnaschelli Talks Her Upcoming Restaurant and Love for Chocolate
- Australian Celebrity Chef Mark Best Brings Down-Under 'Bistronomy' to Sydney
- Watch: Cronut Creator Dominique Ansel on the Nature of Invention
The second season of Moveable Feast with Fine Cooking on PBS is just around the corner (it premieres September 6), and this season will feature pop-up feasts from chefs like April Bloomfield (The Spotted Pig, John Dory Oyster Bar), Gabrielle Hamilton (Prune), Marco Canora (Hearth), Seamus Mullen (Tertulia), and many others. From New York to New Orleans to rural Michigan, chef and host Pete Evans connects viewers with the chefs, farmers, and purveyors that make all kinds of American culinary innovations possible.
Just in time for season two, we spoke with the Australia-based chef about what to expect for this season:
What kind of fun food adventures can we expect for season two of Moveable Feast?
The second season is filled with plenty of surprising culinary adventures as I move from New York to New Orleans, Portland, Maine to Portland, Oregon, rural Michigan to downtown LA.
Our Fresno show has us fishing on Bass Lake where — as we’re out catching fish — a giant American Bald Eagle swoops down and snatches the fish we’d just thrown back, having opted NOT to cook it up for dinner.
And in New York City, we head out to Long Island where I discover the city’s more serene side. We even go whelk fishing in North Fork. I had no idea you could fish for whelk, actually.
In New Orleans, where chefs John Folse and Brian Landry shared some of the tightly held secrets of great New Orleans cuisine, I was introduced to Andouille sausage and red okra. They were some of the best flavors I’ve ever experienced.
We drove from LA out into the hills of Temecula, Calif. where we visited an incredible avocado orchard. Cooking with two really talented chefs, Susan Feniger and Mary Sue Milliken, was spectacular as we created some savory foods with a Mexican flare; some spectacular but unfamiliar tastes for this Australian chef.
What would you like viewers to get out of the show?
The fans want to hear about fresh and local. The show is really unique in that we meet purveyors, farmers, and chefs and they all come together at the dinner table. The better the ingredients, the better the meal. These culinary jam sessions turn humble ingredients into the sublime.
What stands out about America’s food culture to you?
I love that America is really getting focused on fresh and local. Ten or twenty years ago people there seemed captive by their craving for Twinkies and trans-fats. Now it’s about local, fresh, and green. What a turnaround.
In the coming seasons, can we expect to see any non-chefs contributing to the “moveable feast” idea, like farmers and producers?
We make the farmers, purveyors, and producers all part of the show; and it’s part of the mission of this series. We believe you need to know where your food comes from, so what better way to get to know the artisans who are producing the food we eat than sitting down and breaking bread with them?
Season two of Moveable Feast premieres on Saturday, September 6. Check your local listings for more details.
Check out the trailer for season two of Moveable Feast with Fine Cooking below:
For the latest food and drink updates, visit our Food News page.
Karen Lo is an associate editor at The Daily Meal. Follow her on Twitter @appleplexy.
Be a Part of the Conversation
Join the Daily Meal's Community and Share your Thoughts