Moveable Feast with Fine Cooking

Pete Evans teams up with mother-daughter chefs Kristen and Mandy Dixon to explore Alaskan cuisine: a wild forged salad along with a Tutka Bay sling cocktail, and a fisherman’s stew with mussels, crab, scallops, and tomato broth.

Pete Evans is joined by award-winning Hawaiian chefs Jon Mastubara and Lee Anne Wong to make smoking mai tai cocktail, hibachi-style Kauai shrimp, and Kahaluu roast pork belly, with fresh opah and vegetable sides, and ahi poke.

Pete Evans joins Anthony Lamas and Daniel Wright for a bourbon-themed dinner. Anthony makes grilled buffalo skirt steak with ramp chimichurri while Daniel makes a smoked BBQ beef brisket and short ribs with bourbon and cider.

Pete Evans joins Germano Minin, Bruno Difabio, and Tim Reardon at the Culinary Institute of America for classic caponata with prosciutto, grilled octopus salad, sun-dried tomato gnocchi and Bruno’s famous Elise’s and Bronx House pizzas.

Pete Evans joins Michael Schwartz and Giorgio Rapicavoli in Miami at Biscayne Bay, to make mushroom terrine with pickled onions and charred bread, crab fritters and mixed seafood fideua, followed by dessert peaches on the grill.

Pete Evans joins Jason Dady and Diana Barrios Trevino in San Antonio for a Tex-Mex feast with roasted chile salsa, puffy chicken tacos, beef fajitas with tomatillo-walnut mole, pickled pepperonata, and wood-fired strawberry crostata.

Pete Evans joins Isaac Bancoco to prepare a modern take on a traditional Maui feast at the spectacular Noho’ana Farm known for its taro and pounding poi.

Pete Evans, Travis Haugen, Dustin Slinker and Patrick Hoogerhyde craft a flavorful menu including king salmon with tomato-anchovy vinaigrette, halibut with cucumber-radish slaw; salmon belly with ginger-tamari dressing; and salmon tartar.

Pete Evans, Peter Merriman, and Jim Babian prepare a feast of abalone with celery fennel salad; pipiaula beef jerky poke; kampachi with lily koi brown butter sauce; lamb curry with tumeric, coconut, and pineapple-mint; and strawberry pie.

Pete Evans, Matt Bolus and Trevor Moran make a menu of collards and chard with gribiche and onions; suckling pig; vegetables with sorrel salsa verde and farm eggs; duck with beer yeast sauce and fried duck eggs; and chamomile ice cream.

Pete Evans, Michelle Bernstein, Lindsay Autry, and Cindy Hudson prepare grilled snapper in banana leaf; farro risotto; toasted curried jackfruit pilau; maduros and fresh coconut cream; and canistel islas flotantes.

Pete joins David Kinch and Ludo Lefebvre to make a feast with grilled lamb shoulder with apricots, eggplant caviar, and fennel, curried carrots, and a panna cotta extraordinaire.

Pete Evans meets father-son chef duo Jack and Bryce Gilmore to prepare a feast with goat carnitas with all the fixings; Brazos Valley cheesy grits; honey glazed carrots; chicken-fried goat; and beet hummus with farm vegetables.