From the bucolic Millstone Farm in Wilton, to the seafood-filled waters of Puget Sound, to the rich, grape-filled fields of Sonoma, the new TV series “Moveable Feast with Fine Cooking,” celebrates the spirit of pop-up cooking events and invites the country’s most innovative chefs, rising culinary stars and food artisans to partake in a food adventure.
I was inspired at the filming and dinner at Millstone Farm, one of host Pete Evan’s 13 U.S. stops on this public television series, produced by WGBH and Fine Cooking magazine. Each week, Evans, Australia’s top celebrity chef, author and restaurateur, travels to a different location and teams up with local chefs to create unique and spontaneous feasts in unconventional settings. The one at Millstone Farm was akin to a “culinary jam” session where Chef Pete, Jacques Pepin of Madison, Bill Taibe of Le Farm and The Whelk, both in Westport, and Tim LaBant of The Schoolhouse at Cannondale in Wilton, created a feast consisting of Cold Omelet With Herbs, Baby Carrot Salad, Fennel Fritter with Baby Vegetables and Crunchy Edibles, Slow-Roasted Pork Shoulder With Salsa Verde and Wild Greens, Strawberry and Honey Buckle with Marsala Ice Cream.I watched the chefs source the ingredients right from the farm for their dishes. Afterward, the chefs joined forces and worked against the clock to prepare the multicourse menu for an eclectic, enthusiastic and ravenous group of diners. I was honored to be at the dinner table.
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