Moveable Feast with Fine Cooking

Michelle Bernstein travels to Merida, in the cultural heart of the Yucatan peninsula. Culinary legend Jeremiah Tower serves up a blend of European and indigenous Mayan flavors-octopus, snapper ceviche, and a pig roasted over an open fire.

Pete Evans travels to the Presidio in San Francisco to join Dominique Crenn and Traci des Jardins for a feast featuring fresh local produce and seafood -bass with artichokes barigole, salmon with sorrell beurre blank, and tarte tatin.

Pete Evans heads to Tribeca in Manhattan with chefs Marc Forgione and Marc Murphy. Parm cookies make a chic pairing for cocktails, and rib-eye with a pea-avocado tahini puree and pea shoots embodies the evolving hip culture of Tribeca.

Pete Evans joins Mexico’s top chefs Jorge Vallejo and Eduardo Garcia, along with his wife Gabriel, to create hyper-seasonal dishes including striped bass baked in a salt crust, dried shrimp and chiles sauce, cuitlacoche,and baba mezcal.

Michelle Bernstein explores local specialties combining English and Portuguese cuisine. Chef Gavin Kaysen reflects the diverse heritage of the island and makes crudo, and snapper filled with leek and fennel fondue, topped with mojo de ajo.

Nyesha Arrington and Antonia Lofaso join Pete Evans as they cook from the heart of the San Joaquin Valley, preparing lamb chops with charred peas and a summer sauce vert, goat cheese-wrapped blueberries, a fantastic pavlova, and more.

Culinary legend Jean-Georges Vongerichten and chef Daniel Rose of Le Coucou in New York prepare a fantastic French feast: an amuse-bouche of toasted egg yolk with caviar and chives, and bouillabaisse, a traditional Provencal seafood stew.

Michelle Bernstein sees how greenhouses extend crops year-round. Chef Justin Carlisle grills steak with tomatoes, cucumber, sorrel, and provolone. Chef Chris Mangless makes ricotta and grana gnudi with mushroom, thyme, and flowering chives.

Chefs Maria Loi and Maria Benardis take Pete Evens on a NYC culinary tour. They forage for mushrooms, and stop at Urbani Truffles to pick up a few delicate morsels, and at the famous Poseidon Greek Bakery to pick up a little dessert.

Host Pete Evans joins chefs Alex Thomopoulos and Jeff Olssen at The Casitas Estate in San Luis Obispo County, where they enjoy whipped goat cheese with caramelized agave and fried rosemary, chicharones, and grilled Tomahawk steaks.

Host Pete Evans joins chefs Grace Ramirez and Maycoll Calderon in Mexico City. They see how maize is harvested and ground, and share Mexican delicacies-braised pork tamales in a chile guajillo sauce, and chile-spiked brownies.

Pete Evans joins chefs Christopher Kostow and Katianna Hong to prepare a Napa Valley feast with morels, purple asparagus, and herbs, and a tartine of green garlic, lardo, and peas. Bartender Jason Duck adds punch to the start of the meal.

Michelle Bernstein joins chefs Santiago Kano and Jose Luis Hinostroza in Cozumel, Mexico, to cook coconut oil confit filet with fresh coconut, jicama slaw, toasted cashews, and a coconut and basil sauce, alongside the ultimate pina colada.