Posts tagged: food

DVD: The Mind of a Chef

By , October 27, 2015

 The Mind of a Chef

It has been well-documented that I like cooking shows. And you are in luck because I have found another show to love (thanks PBS!)

The first season of The Mind of a Chef features David Chang – chef/ owner of Momofuku noddle bar in New York City. David takes us through his favorite recipes and travels to visit friends in Japan and Copenhagen to try new recipes and taste old favorites. The series is narrated by the bad boy of food, Anthony Bourdain. It also has a bit of a Monty Python feel with a lot of animated segments and irreverent cartoon transitions. They are funny and Bourdain’s finger prints are all over them.

Food is not just about cooking in the kitchen, there is also a lot of science involved and food science king, Harold McGee, makes several appearances to explain exactly why what David is making in the kitchen physically works. (At the latest library book sale, I totally lucked out and came across the latest edition of McGee’s book, On food and cooking : the science and lore of the kitchen,  which I have wanted FOREVER, for just $2. SUPER SCORE! Thanks Friends of the Library!)

But my favorite guest is Chang’s pastry chef, Christina Tosi. I’ve been watching Master Chef for the past couple of seasons, and this season Tosi replaced Joe Bastianich as a judge. She’s a pastry chef, so naturally I was interested, but I didn’t really make the connection between Tosi and Momofuku Milk Bar. (Sometimes I’m a little slow to catch on, ok?) Tosi showed us a recipe for her famous corn cookies that I REALLY REALLY REALLY want to make! Now I just have to find some freeze dried corn and corn flour and I’m in… The library also has Tosi’s book, Milk bar life : recipes & stories that I now need to check out and read. (Corn cookie!)

After the first season, The Mind of Chef changes it’s format a little, but we have three more seasons to enjoy. Season 2 featured Sean Brock from Charleston’s  McCrady’s restaurant, where he is diligently working at preserving old recipes and old seeds as well as April Bloomfield from Tosca (which is also my mother-in-law’s name, just fyi). For Season 3 we traveled from Brooklyn to Lousiville with Edward Lee of 610 Magnolia. The library has all three seasons on DVD and we’re waiting on Season 4 which is set to feature Gabrielle Hamilton. I have my hold on that as we speak.

Happy reading, watching, corn cookie-ing…

Amanda :)

Savor Summer: Nashville Food Trucks

By , July 28, 2015

Nashville Food Trucks: Stories and Recipes from the Road
By Julie Festa

We’ve had a lot of fun this month Savoring Summer, but now I’m actually going to take our library culinary tour on the road.

Working downtown like I do it’s hard…no, nigh unto impossible to ignore the existence of the food truck phenomenon. A few of them even park directly in front of the library on 6th Avenue. I considered hiring a bunch of food trucks for my wedding reception instead of catering (which in hindsight might have been a better idea).

And yet…I’ve never officially eaten at one. I’ve seen The Grilled Cheeserie on Diners, Drive Ins, and Dives, but I’ve never had one of their fabulous grilled masterpieces.

I know it’s horrible. I’ve tried. In the summer, Thursdays on Deadrick usually become Food Truck Row, but the times I’ve tried they ended up not setting up until the evening for the downtown concerts. So this summer I am making it my goal to eat at at least one food truck. In order to pick the best option I need to do my homework, and what better way than with this book. Author Julie Festa started Nashville’s first food truck blog at in 2012 and she keeps tabs on all her favorite trucks.

Festa’s book starts off with some basic food truck knowledge and advice. Then she jumps in with stories about the individual trucks – complete with recipes! Yummy!

Here is my Top 5 List for the Food Trucks I’d Like to Visit First:

The Grilled Cheeserie (because everybody does)
Biscuit Love
Bradley’s Curbside Creamery (for the White Trash Experience specifically)
Hoss’ Loaded Burger
Tie: Crepe A Diem & The Waffle Boss

I don’t really eat out much, but after reading about all these great taste sensations, I’m glad I’ve been saving my pennies so I can go explore Food Nirvana. And if you don’t work downtown, don’t worry. Nashville Food Trucks are mobile and they do A LOT of traveling to the different parts of Middle Tennessee, so check out their websites and make a date to try one.

The library has Festa’s book in both book book and ebook forms, so check one out today and begin your culinary adventure.

Happy Trails to Food…see you at the trucks (fingers crossed)!

:) Amanda

Savor Summer: The Art of Cooking

By , July 23, 2015

The discovery of a new dish confers more happiness on humanity, than the discovery of a new star.” ~ Jean Anthelme Brillat-Savarin, The Physiology of Taste

You know what really goes together…summer time and food…and books, of course. There’s nothing better than sitting poolside (or beach side) with something sweet and a good book. Maybe you’re reading a classic like Fahrenheit 451 out of inspiration from the weather. Or you’re reading the newest book by Harper Lee, Go Set a Watchman. Or even better, you’re reading a book ABOUT food. That sounds yummy to me. Allow me to make a few recommendations based on some books from the Wilson Collection:

"The Physiology of Taste" by Jean Anthelme Brillat-Savarin

“The Physiology of Taste” by Jean Anthelme Brillat-Savarin

The Physiology of Taste by Jean Anthelme Brillat-Savarin
Originally Published: Dec, 1825
Published by LEC: 1949
Translated and annotated by M.F.K. Fisher
Arion Press published their own copy in 1994 but that version is not included in the Wilson Collection.

This was one of his most famous works and was published in 1825, two months before his death. Arguably one of the most famous books ever written about food, The Physiology of Taste was first published in 1825 and continuously has been in print ever since. It is a classic because it is a combination of recipes, anecdotes, reflections, and general musings about anything gastronomical by Brillat-Savarin. He was a French Lawyer and politician prior to publishing the book, and also famous for the statement: “Tell me what you eat and I shall tell you what you are.”

In the author’s preface, Brillat-Savarin says that it was not a lot of work to prepare this book because he only needed to organize the material that he spent so long collecting. “It was an entertaining task, and one which I did well to save for my old age.”



I think my favorite part of the book – Under Meditation 6: On Food in General, #47: Chocolate and its Origins

My mouth was watering as I read: “we have come to think of chocolate as the mixture which results from roasting together the cacao bean with sugar and cinnamon: such is the classic definition…And when we add the delicious perfume of vanilla to this mixture of sugar, cacao, and cinnamon, we achieve the ne plus ultra of perfection to which such a concoction may be carried.” Excuse me while I go hunt down a candy bar…

Other fun tidbits:

  • The book begins with “Aphorisms of the Professor” that serves as a preamble to the following work and as a foundation for the science of Gastronomy. The first “aphorism” is “the universe is nothing without the things that live in it, and everything that lives, eats.”
  • I recommend reading the chapter about Truffles (pg. 96 under On Food in General), he pretty much hits the nail on the head with the description of Truffles. Mmmm, chocolate…
  • There is also a brief chapter about death and how your appetite relates to that; this man really does discuss every aspect of gastronomy. It’s a good thing the chapter is brief.
A Commonplace Book of Cookery by Robert Grabhorn

A Commonplace Book of Cookery by Robert Grabhorn

A Commonplace Book of Cookery by Robert Grabhorn
Published by Arion Press: 1975
Preface by M.F.K. Fisher

This is a rather unconventional book because it is not one that follows a specific plot or anecdote. Prior to Arion Press, Grabhorn Press was one of the best and most successful presses in California. Robert Grabhorn was one of the owning brothers of the press and was very good at what he did. He also had a hobby of clipping and collecting quotations throughout his life. So essentially what we have here is about 170 pages of quotes – all kinds of quotes about food in every form, context, and opinion, that he collected throughout his life.

A few reflect an ancient way of thinking while others are rather amusing. Here’s a sample…

  • “All things require skill but an appetite.” ~ George Herbert, 1593-1633, Outlandish Proverbs
  • “Old meat makes good soap.” ~ Italian Proverb
  • “When beer goes in wit comes out” ~ German Proverb
  • “A grapefruit is a lemon that had a chance and took advantage of it.” ~ Author unidentified
  • Heavenly Father, bless us, and keep us all alive, there’s ten of us to dinner, and not enough for five.”         ~ Anonymous, Hodge’s Grace, c. 1850

This book was originally published by Arion Press and then later republished by North Point Press as a trade edition, in 1985. If you’re curious to read more from this collectible, be sure and come by the Wilson Room and check it out.

I’m not the first blogger to mention The Physiology of Taste, or food writing for that matter. Talented fellow blogger, Amanda, recently discussed MFK Fisher and and her book, The Art of Eating in her July 14th blog post. Be sure to check it out too!

And now for food…raiding through some of the recipes in the 1966-67 edition of Southern Living, I wonder that people survived the 60′s eating some of this stuff. No offense to the people that like this stuff, but Cheese Meat Loaf? Franks and Cheese Casserole? Really?! To each their own I guess…

But here’s a recipe from that same magazine that I tried and though it turned out well, be aware that it is incredibly sweet!

Seven-Layer CookiesSeven-Layer Cookies

1/2 stick butter
1 cup graham cracker crumbs
1 can (1-1/2 cup) coconut flakes
1 (6-ounce) package chocolate chips
1 (6-ounce) package butterscotch chips
1 can sweetened condensed milk
1 cup chopped pecans

Melt butter in a 9 x 12-inch baking pan (I used an 8 x 8 and it was fine). Add ingredients by layers, in order listed. Bake at 325 degrees about 30 minutes (I went the full 30 minutes). Let cool in pan, then cut into small squares.

These were incredibly easy to make, and even better, hard to mess up because as I told the man bagging my groceries at the store, you’d be surprised how easy it is to mess up a recipe. Word of advice – ALWAYS read the recipe and the box you’re opening. But this was easy, turned out well, the only warning is to eat them in small bites, they are incredibly sweet but flavorful. Enjoy!

Seven-Layer Cookies


Savor Summer: The Egg

By , July 17, 2015

Egg: a culinary exploration of the world’s most versatile ingredient
By Michael Ruhlman

Our whirlwind library culinary tour continues with one of my favorite ingredients – is it savory or is it sweet? Nope. It’s just The Egg.

I was first introduced to Michael Ruhlman through what I like to call Library Serendipity. I was browsing in hoopla and came across his first two books which I talked about in a previous blog post in May. I liked his stuff and had never heard of him, so imagine my surprise when I looked him up in our catalog and found he has written bunches and bunches of books!

O happy day!

I haven’t explored them all yet, but the first one I tried was called Egg and I am loving it. Part cookbook, part history book, here Ruhlman talks about anything and everything you want to know about eggs. Brief history, Ruhlman is a CIA (Culinary Institute of America)-educated journalist and sometime Iron Chef America judge. But his books break down cooking techniques into simple steps for the moderately-talented home cook. I say moderately-talented because if you have issues with toast and boiling water, this book may be a little advanced for you.

I’ve looked at a lot of cookbooks in my time and this is the first one in a while that I’ve wanted to jump in and make a lot of the recipes. Challah bread, homemade pasta, and deep-fried eggs are just some of the items I am going to make before I have to bring the book back and share it. The first recipe I actually pulled the trigger on was the Mollet Egg with Asparagus. My husband loves both eggs and asparagus, so I knew I’d get him on board if I tried this.

But what in the world is a mollet egg? I’ve never heard that term before.

According to Ruhlman, mollet is somewhere between soft-boiled and hard. The egg white is cooked solid, but the yoke is still kind schmoopy (that’s my technical term, thank you). There are easy directions to follow on how to make them. After cooking the eggs to mollet stage, you cook the asparagus, puree part of it and save the tips. Then you roll the egg in panko and fry it until golden brown.

This is what my finished dish looked like (and yes, I totally planned the plate to match. I’ve seen Chopped, I know how it works):

Eggs jpeg





Not bad, huh?

To make it better I need a stronger blender. Mine left the asparagus puree a little chunkier than I expected, but it had good flavor – with red onions instead of shallots due to the price difference. The eggs were awesome! Next time I’ll cook them less at the mollet stage because they were a little more done than I thought they’d be after frying. My husband absolutely loved it, though.

So if you’re not scared of words like mollet or panko, check this book out and explore the Incredible Edible Egg. I can guarantee you that you’ll find something in here to like. (Unless you’re Guy Fieri because everyone knows how much he hates eggs…which is good, more for me.)

Happy cooking and I hope you Savor Summer!

:) Amanda


Savor Summer: MFK Fisher

By , July 14, 2015

The Art of Eating
By MFK Fisher

If Julia Child is the grande dame of cooking, then MKF Fisher is her counterpart in the land of food writers. There is no way we could possibly Savor Summer without mentioning her brilliance.

Mary Frances Kennedy Fisher was born in Michigan in the early 20th century. Her personal life was fairly turbulent with a couple of marriages and two daughters that she raised largely on her own. She traveled extensively and bounced back and forth from France to California in between the two world wars.

Her first book, Serve it Forth, was released in 1937.  It was made up of a collection of short essays that Fisher wrote during her time in France. The second work, Consider the Oyster, came out in 1941, just as the United States was revving up for World War II. As this was again a collection of short stories, I figured that one or two of the stories would be about oysters and then Fisher would change topics. But no. Consider the Oyster really is all about oysters. She talks about oyster love, the difference between oyster stew and oyster soup, and how pearls fit into the picture. I never would have imagined that Fisher would find so much to say about oysters, but I found her essays captivating.

In 1942, she released her third volume, How to Cook a Wolf. Written during the heavily rationed war years, Fisher attempted to help American housewives make the most they could out of what little they had. Reading it now, a significant amount of years later, it’s hard for me to understand having to cook all your food at one time so as not to waste electricity for three separate meals. As I read these essays, I thought to myself, “What would my Grandma do?” Yup. That sounds about right. It is also enjoyable because the edition I read was revised in the 1950s, so even Fisher herself goes back and has to laugh at some of her suggestions. Hindsight and all that, I guess.

The library does not carry Fisher’s individual books, but what we do have is a collection of all five of her major works called The Art of Eating. It includes the three volumes I’ve already mentioned, as well as The Gastronomical Me and An Alphabet for Gourmets. We also have a copy of her translation of great French food writer Brillat-Savarin’s The Physiology of Taste. That one has been added to my To-Be-Read food pile. Summer Challenge points, here I come!

I feel like I would be remiss if I didn’t warn you that The Art of Eating is a large book. A tome even, if you will. The copy I have clocks in at 744 pages. But here’s the thing…if this intimidates you, check the book out, but pick your favorite book out of the five and only read that one (did I mention I liked the oyster one?). If you divide 744 by 5, each book is only about 150 pages. That’s totally doable, right?  Plus you might find some fun recipes to try. The most intriguing one I found consisted of spaghetti baked with honey and shaved almonds in a buttery dish.

Ok, I can see I have piqued your interest. Check out MFK Fisher and see what the American food life was like “back in the day.”

Happy exploring…

:) Amanda


Savor Summer: Chefs and the Community

By , July 13, 2015

Women in KitchenThe kitchen was the gathering place in my home growing up so food always plays prominently in my family memories, like the way eating a chocolate chip cookie always feels like getting a great big hug! But since leaving my parents’ home, my husband and I have enjoyed exploring the local restaurant scene in Nashville. And who wouldn’t?? This year Nashville has been ranked in the top ten on Zagat’s “New Hot Food Cities”, number 11 on Travel+Leisure’s “Best Cities for Foodies” and second “Most Barbeque Obsessed City” by Heck, one of our local chefs is even on Food Network Star!

One of the reasons I love eating out in this city is that it feels like my dad cooked those meals for me. Not so much in the quality or type of food, but in the way it makes me feel. Local chefs focus on cooking for the community like they are your family. For instance, in an interview with David Swett, Jr he talked about the way they have cooked at Swett’s since his grandfather started the restaurant.

Swett Brothers. Photo from restaurant courtesy of Trip Advisor

Swett Brothers. Photo from restaurant courtesy of Trip Advisor

We cook everyday as if we are cooking for our own family. That’s just the way we go about it. We require that from the people that are cooking in the kitchen. If you cook like you are cooking for somebody you love, you always do a good job. 

- David Swett, Jr

This focus on cooking with love has led to three generations of Swett family members serving up barbeque to students at nearby Fisk University, Tennessee State University, Meharry Medical College and Vanderbilt University.

Newer Nashvillians are also adopting this philosophy for their businesses. Javaneh Hemmat, founder of Hummus Chick, channels her Persian roots and passion for cooking for friends into every batch of hummus she makes.

Javaneh Hemmat

Javaneh Hemmat

 Did you know that when we were living in that loft, making hummus was one of the first things I ever learned to make? And today, it’s become my business – my little company, Hummus Chic., I remember every batch I made I would try to make it better than the last one. And I loved sharing it with you and my friends and it created a community around us.

- Javaneh Hemmat

Nashville may be growing, but it is becoming a foodie destination at least in part because of the love local chefs have for our city and the ways they create food that creates community.

What is your favorite food memory? Share it in the comments below or with #SavorSummer

For more of David Swett’s interview or interviews with other restaurateurs and business leaders, check out the Nashville Business Leaders Oral History Collection in the Special Collections Division or hear clips in our digital collection.

Javaneh Hemmat was interviewed as part of the New Faces of Nashville Oral History Collection, accessible in the Special Collections Division at the Main Library.

Also check out “Nashville Eats,” an oral history project by the Southern Foodways Alliance, conducted partly in partnership with Nashville Public Library.

Happy Eating!


Savor Summer: Food of the Fandoms

By , July 9, 2015

Star Trek Cook Book coverFood: the final frontier. These are the recipes of the Star Trek Franchise. Its continuing mission: to explore strange new dishes, to seek out new delicacies in new civilizations, to boldly go where no diet has gone before.

The Star Trek Cookbook is a culinary journey through the Star Trek universe including Original Series, The Next Generation (TNG), Voyager, and Deep Space Nine (DS9). Featured are Earth-friendly recipes of character favorites, recipes from the actors themselves, and even food prop recipes from TNG and Voyager property master Alan Sims. As a self-identified Trekkie, I just had to try a couple.

Entree: Mushroom-and-Pepper Ratamba Stew

Because I consider DS9 the best of the franchise, I chose the Bajoran Ratamba Stew over spinach linguine as my entree – just the way Captain Sisko prepares it…well, almost. The grocery store didn’t have spinach linguine so I substituted whole wheat linguine. The dish turned out super tasty.

Ratamba Stew 2

Dessert: Klingon Blood Wine & Rokeg Blood Pie a la Neelix 

Even though I consider DS9 the best of the franchise, I am hardcore nostalgic for TNG. It was my first exposure to the Star Trek universe and Worf’s Blood Wine feels like the perfect tribute. The recipe is non-alcoholic, but I modified mine and used a berry-infused sparkling wine in lieu of juice to make it more adult-interesting. My favorite part of the recipe is the frozen fruit stuck through the blender to give it the effect of containing “floating red corpuscles.”

Lastly, I paired my blood wine with the obvious choice – blood pie! Blood Pie a la Neelix is a dish created for one of my favorite characters – Voyager’s B’Lanna Torres. Sure, the recipe is basically cherry pie, but if it works for B’Lanna and Dale Cooper (sorry, mixing my fandoms), it works for me! I did however opt for mini blood pie tarts instead of a typical pie because it’s funny to render Klingon food dainty.

Blood Pie and Wine 2

Honorable Mention

Don’t exclude your pets from the fun! Try the recipe for “Data’s Cat Food #219, Subroutine |DataSpot\Nancy|.”

More Fandom Food:
The Geeky Chef Cookbook
The Star Wars Cook Book: Wookie Cookies and Other Galactic Recipes
The Star Wars Cook Book II: Darth Malt and More Galactic Recipes
True Blood: Eats, Drinks, and Bites from Bon Temps
The Unofficial Harry Potter Cookbook
The Unofficial Hunger Games Cookbook
The Unofficial Narnia Cookbook

Sci-Fi and Fantasy not your thing?
Cocktails for Book Lovers
Tequila Mocking Bird: Cocktails with a literary twist
The Unofficial Downtown Abbey Cookbook
The Unofficial Mad Men Cookbook

Book review: The Making of a Chef

By , May 12, 2015

The Making of a Chef
By Michael Ruhlman

And now I want to go to culinary school. Don’t get me wrong I love my job and I really have no desire to start working every night and holiday in a hot, sweaty kitchen being yelled at by some Gordon Ramsey wanna be because my risotto’s al dente.

And yet.

In the late 1990′s writer Michael Ruhlman convinced the Culinary Institute of America (aka the CIA) to let him into their kitchens as a pseudo-student, in order to write about what it was like to attend the CIA and become “a chef.” I happened across this book, along with its follow up The Soul of a Chef when browsing food books on hoopla. We have the audio version of both of these, as well print copies.

Ruhlman started in Skills I with all the new incoming students, learning how to hold a knife, how to efficiently set up your mise en place, and discovering how many versions of brown sauce really exist. After that, he bounced around, leaving his classmates behind to experience different aspects of what the CIA both offers and requires of their chefs. I wish he had stayed in pastry a little while longer. I’ll never understand why a lot of chefs don’t like to make desserts. Come on people, that is my jam! (get it…) If I were a chef, it would totally be of the pastry variety. I would have loved to be friends with the chef instructor who had dedicated his life to making the best bread. (I’d probably also weigh 900 lbs, but hey, everything has a trade off.)

I liked Ruhlman’s books because they gave an honest look at a challenging profession. It was a little weird that they were both divided into three completely different sections (especially The Soul of a Chef), but it was fun when Michael Symon popped up. I am a big fan of his. The audio reader didn’t quite get all the terms pronounced properly but if you read the book book, you’ll be ok.

Ruhlman has since gone on to write several other food books which I am interested in exploring, including writing The French Laundry cookbook with Thomas Keller. He’s been a judge on Iron Chef America and I didn’t even realize I already knew who he was until I saw his picture on his website.

So if you are looking for new food books or you’re curious about the CIA, check these guys out.

Then cook something yummy and share it with us, ok?

Happy reading cooking…

:) Amanda





Book review: Secrets from the Eating Lab

By , April 28, 2015

Secrets from the Eating Lab: The Science of Weight Loss, the Myth of Willpower, and Why You Should Never Diet Again
By Traci Mann

Butts are big in my family. This is not a slam on us. It’s just the truth. We come from hearty German peasant stock and we’re ok with it. The rest of the world may have some issues with our bootyliciousness, but that’s their deal, not ours. The multi-billion dollar diet industry would try to sell us hundreds of different products to help us “Loose Weight Fast and Keep it Off” or “Lose 9 million pounds in 15 minutes!” But like the rest of life, if it sounds too good to be true it usually is. This fact has made me very leery of diet books. I’ve never been a dieter and I don’t intend to start now. I just want to work on eating healthy and taking care of myself and my family.

I think that’s what initially drew me to this book. Check out the subtitle “…and Why You Should Never Diet Again.” Um…you had me at never diet! Woohoo!

Dr. Traci Mann is a professor of social and health psychology at the University of Minnesota. She runs what she calls an Eating Lab, where she and her students study eating patterns. Her research is completely captivating and eye-opening. I feel like the things in her book are things we should know, but things that the diet industry and health professionals have beaten out of us. Her science is strong to back up her claims. For instance – what would you guess is the weight difference between people who spend their whole lives yo-yo dieting and folks who choose to eat more normally? 10 pounds? 100 pounds?

Nope. 1 pound. That’s it.

So go ahead and torture yourself with only celery and lemonade. I’m going to enjoy my pasta and salad with delicious blue cheese dressing. (Of course, if you choose to eat 4 large pizzas for every meal, you’ll probably weigh a little more than the rest of us and have some other health problems, but Dr. Mann talks about that too.)

I loved this book. This book is rational and realistic with solid science to back up the author’s claims. There is no hype about a bold new dieting solution guaranteed to help you loose tons of weight. All of us are not meant to be skinny and that’s ok. Instead, we should strive to eat healthy, exercise a little, and simply enjoy life, letting the numbers take care of themselves.

If you’re like the rest of us who have weight issues, please read this book. You might actually be in better shape than you think.

Happy reading…

:) Amanda


DVD Review: A Moveable Feast

By , March 10, 2015

A Moveable Feast with Fine Cooking Magazine

Anyone who knows me at all knows that I love to watch the Food Network. I can watch hours upon hours of food TV even if I never make anything the fancy chefs are cooking. I do think, though, that my cooking has improved just by proximity. Watching all that good cooking  - some of the tips and techniques had to get buried in my brain somewhere.

“But Amanda,” you say, “I don’t have cable.”

Good news. The library has recently acquired the PBS series, Moveable Feast, seasons one and two. Each season is made up of roughly 20 episodes that last approximately 20 minutes or so. I binged watched Season 1 on a Sunday afternoon. (Binge watching takes on a whole new meaning when involves a food show, doesn’t it?) The host, Aussie Pete Evans, is tots adorbs. I hadn’t heard of him before, but I assume he is a chef as well because he does do some of the cooking.

Main premise: Pete travels around to various US cities where he meets up with the local talent, usually goes shopping to a local farm, butcher, fisherman, etc, and then cooks up a delectable meal for friends and suppliers of the meal. In season one, it seems like Pete mainly hops back and forth from New York/ New England to California. We revisit old favorite chefs like Jeffery Saad and Marcus Samuelsson as well as meet new favorites. Season two does better – visiting New Orleans and Chicago, among others. Some feasts I wish I could be at – the crawfish boil from season two stays fresh in my hungry mind. Others, I could live without (I’m not too big on foraging for salad greens). Even if the food isn’t my cup of tea, they all look amazing. Dear Pete…I hear Nashville is a great foodie city to visit…ahem.

So whether you watch A Moveable Feast to supplement your television viewing, or you watch it instead of cable – please enjoy every delectable moment. You can also check out the Moveable Feast website for video clips and recipes seen on the show. Fried avocado anyone?

Who knows what these crazy chefs will come up with next?

Happy eating watching…

:) Amanda

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