Sonoma, CA: Chefs Duskie Estes and Mark Stark

Recent Episodes

Culinary Institute of America, CA: Chefs Marc and Larry Forgione and Scott Samuel

Culinary Institute of America, CA: Chefs Marc and Larry Forgione and Scott Samuel

A Moveable Feast With Fine Cooking

Cornmeal is used to make polenta.

30 min.

Millstone Farm, CT: Chefs Jacques Pepin, Bill Taibe and Tim LaBant

Millstone Farm, CT: Chefs Jacques Pepin, Bill Taibe and Tim LaBant

A Moveable Feast With Fine Cooking

A visit to the Millstone Farm in Connecticut.

30 min.

San Francisco, CA: Chefs Jeffrey Saad and Cortney Burns

San Francisco, CA: Chefs Jeffrey Saad and Cortney Burns

A Moveable Feast With Fine Cooking

The Tcho Chocolate Factory and Spice Ace in San Francisco.

30 min.

Seattle, WA: Chefs Tom Douglas and Thierry Rautureau

Seattle, WA: Chefs Tom Douglas and Thierry Rautureau

A Moveable Feast With Fine Cooking

A crabbing adventue in Seattle.

30 min.

The Premiere of A Moveable Feast with Fine Cooking

The Premiere of A Moveable Feast with Fine Cooking

A Moveable Feast With Fine Cooking

Australian celebrity chef Pete Evans visits with innovative food artisans across the U.S. in this series. In each episode, he and the guest chef create a multi-course feast for a ravenous group of foodies.

1 min.

Schedule

Tuesday
9/2/14 7:30 AM
WGBH Create
Tuesday
9/2/14 1:30 PM
WGBH Create
Thursday
9/4/14 7:30 AM
WGBH Create
Thursday
9/4/14 1:30 PM
WGBH Create
San Francisco, CA: Chefs Jeffrey Saad and Cortney Burns San Francisco, CA: Chefs Jeffrey Saad and Cortney Burns Millstone Farm, CT: Chefs Jacques Pepin, Bill Taibe and Tim LaBant Millstone Farm, CT: Chefs Jacques Pepin, Bill Taibe and Tim LaBant

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Coffee BBQ duck and smoked cheddar polenta are prepared with help from chefs Duskie Estes and Mark Stark.

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