Host Pete Evans joins chef, restaurateur, and James Beard Award winner Michael Schwartz and his friend Chef Giorgio Rapicavoli in Miami at Biscayne Bay in this episode of Moveable Feast with Fine Cooking. Their first stop is Sublicious Farms, a gourmet mushroom farm, to pick up oyster mushrooms for Giorgio’s mushroom terrine with pickled onions and charred bread. Next, they visit Michael’s favorite seafood shop, the Casablanca Fish Market, to source some fresh catch for his crab fritters and mixed seafood fideuà. They finish off the evening with Michael’s dessert, peaches on the grill with local honey, crema, coconut, and Greek yogurt.
MOVEABLE FEAST : SEASON 3, EP. 5
Miami: Biscayne Bay (305)
Chefs & Artisans from this Episode
Recipes from this episode
Serve the aïoli with the fideuà, or with any grilled seafood.
Although oyster mushrooms are included in exotic/wild mushroom medleys, they are some of the most commonly cultivated mushrooms in the world. They come in several colors (grey, white, pink, golden, and blue), but chef Rapicavoli likes to use the pink and blue varieties for this dish.
If you can’t find Florida lobster tail or royal red shrimp, substitute one large lobster tail and colossal size shrimp. The dish is traditionally made in a cazuela, a heafty, wide earthenware pot that retains heat well, but you can also use a heavy casserole or baking dish.
Freestone peaches, those in which the pit releases easily from the flesh, are best for this recipe. Late-ripening peach varieties tend to be freestone.
