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MOVEABLE FEAST : SEASON 2, EP. 7

Southern Michigan (207)

Chefs & Artisans from this Episode

The Hearty Boys

Pete Evans

Gale Gand

Recipes from this episode

Stuffed Sirloin Roll With Michigan Cherries and Toasted Hazelnuts

As an alternative stuffing to Swiss chard or kale, you can use very fresh beet greens or ramp leaves, as Chef Smith does. He likes the way the savory stuffed- sirloin gets a subtle sweet touch with the cherry and red-wine sauce, and a lively crunch with hazelnuts.

Kale Salad with Pickled Beets, Bacon, Blue Cheese, and Honey-Clove Vinaigrette

Grilled Squash and Onion Salad with Raisins and Pine Nuts

As the raisins plump up in the warm Riesling and olive oil they absorb the sweet, fruity characteristic flavors of the liquid. If you slice the baby turnip thinly enough on a mandoline, there’s no need to peel it. Watch our video, “How to Use a Mandoline.”

Cora Sue Collins

Chef McDonagh puts a spin on the classic Collins with elderflower liqueur and fresh mint (experiment with the many mint varieties for different flavors). He’s named the refreshing cocktail after child actress Cora Sue Collins, who appeared in films alongside the likes of Bette Davis and Greta Garbo in the 1930s and ’40s.

Chive and Cornmeal Spaetzle with Charred Grape Tomatoes and Asparagus

Chef Gand adds cornmeal to her spaetzle (a traditional German dumpling) to give it added texture and a bit of crunch. With the tomatoes, she sautés them until, she says, they “jump in the pan.” Get more tips on how to make spaetzle.

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Moveable Feast is 10!

This season marks the 10th anniversary of Moveable Feast and we’re celebrating it in a big way! Follow us on social for updates on what’s in store for our milestone birthday season. Stay tuned!

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