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

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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

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

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

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

Moveable Feast With Fine Cooking

A crabbing adventue in Seattle.

30 min.

Schedule

Thursday
9/18/14 7:30 AM
WGBH Create
Thursday
9/18/14 1:30 PM
WGBH Create
Saturday
9/20/14 1:00 PM
WGBH 2
Sunday
9/21/14 1:30 PM
WGBX 44
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Cornmeal is used to make polenta and strawberries are roasted with dark chocolate and smoked chili at the Culinary Institute of America in California's Napa Valley.

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