Host Pete Evans makes his way to the gorgeous city of Miami to explore the freshest local ingredients it has to offer on this episode of Moveable Feast with Fine Cooking. He meets up with three fabulous Miami chefs, Michelle Bernstein, Lindsay Autry, and Cindy Hutson. The three travel to Paradise Farms to pick up banana leaves and other fresh vegetables for the night’s feast. Then they’re off to the Fruit & Spice Park, a 37-acre botanical garden with exotic fruits and produce, where the chefs pick fresh jackfruit and canistel in the gardens and prepare this farm-fresh feast. The menu features grilled snapper in banana leaf with charred okra and tomato stew; farro risotto with squash blossoms and creamy pesto; toasted curried jackfruit pilau with salted cashews, maduros, and fresh coconut cream; and canistel islas flotantes for dessert.
Miami, Florida (311)
Recipes from this episode
Coconut cream and jackfruit are available in most Asian food markets. If you can’t find either fresh or canned jackfruit, you can substitute equal parts of mango and pineapple. If you use canned jackfruit, be sure to drain the fruit and rinse it well.