In this episode of Moveable Feast with Fine Cooking host Michelle Bernstein travels to Mérida, a magical Mexican city steeped in colonial charm. It’s here in the cultural heart of the Yucatán peninsula that culinary legend Jeremiah Tower serves up a unique blend of European and indigenous Mayan flavors—octopus, cucumber Mezcal shooters, and Cochinita Pibil— a whole pig wrapped in banana leaves and roasted in a pit in the ground.

Take the scenic route to San Francisco as Moveable Feast with Fine Cooking trails through the Presidio, a national park at the foot of the Golden Gate Bridge. Host Pete Evans travels to the National Historic Landmark to join Michelin-starred chef Dominique Crenn and multiple James Beard Award-winning chef Traci Des Jardins for a feast featuring the West Coast’s freshest local produce and seafood: Bass with Artichokes Barigoule, Salmon with a Classic Beurre Blanc and Tarte Tatin.

Discover some of New York City’s best-kept secrets as host Pete Evans of Moveable Feast with Fine Cooking heads to the trendy Tribeca neighborhood in Manhattan. Chefs Marc Forgione and Marc Murphy reveal a few fine cooking favorites in this foodie haven. Rib-Eye with a Pea-Avocado Tahini Purée and Tuna Porterhouse Steaks embody the evolving hip culture of Tribeca.

Food critics and aficionados are flocking to Mexico City. Let’s see what all of the hype’s about when host Pete Evans heads south of the border this week on Moveable Feast with Fine Cooking. Mexico’s top chefs Jorge Vallejo and Eduardo García guide us through the reinvented culinary scene that is en fuego right now. The chefs create hyper-seasonal dishes with a stylish flair and a modern twist, including Striped Bass Baked in a Salt Crust, Dried Shrimp and Chile Sauce and Huitlacoche, with a Pineapple-Mint Margarita to top it off.

Hop on board with host Michelle Bernstein as Moveable Feast with Fine Cooking explores Bermuda’s sparkling turquoise waters for the catch of the day and local specialties that combine English and Portuguese cuisine. Chef Gavin Kaysen turns local corn into a chilled soup and transforms local potatoes into a rice-less risotto. Feast the Bermy way with some Snapper filled with Leek and Fennel Fondue and topped with Mojo de Ajo, followed by a traditional Rum-Spiked Bread Pudding.

This week on Moveable Feast with Fine Cooking, Los Angeles chefs Nyesha Arrington and Antonia Lofaso join host Pete Evans as they cook from the heart of the abundant San Joaquin Valley. Nestled in a scenic vineyard, this talented trio grills up Lamb Saddle with Charred Peas and a Summer Sauce Verte. Add to that Goat Cheese-Wrapped Blueberries with a Pistachio and Herb Crust, a Smoked Fish Salad, Grilled Asian Long Beans and Broccoli with Local Herbs, and a fantastic Pavlova with Blueberries and Dried Fruit.

It’s France meets New York on this special edition of Moveable Feast with Fine Cooking with two of the world’s most celebrated chefs. Culinary legend Jean-Georges Vongerichten creates a fantastic French feast with Chef Daniel Rose of Le Coucou in New York. We make an unexpected stop along the way, in Chinatown, to pick up some ingredients for this Francophilian feast. An amuse-bouche of Toasted Egg Yolk with Caviar and Chives sets the stage for Bouillabaisse, a traditional Provençal seafood stew.

On a farm in Green Bay, Wisconsin, host Michelle Bernstein puts on her rubber boots and visits Ledgeview Gardens, where there are no seasonal limits. The greenhouses extend crops well into the winter months, so produce is fresh and available year-round. With a tip of the toque to Wisconsin cheese, some of the nation’s best, chef Justin Carlisle grills Beef Steak with Cherry Tomatoes, Cucumber, Sorrel, and Sharp Provolone. And Green Bay’s rockstar chef Chris Mangless prepares Ricotta and Grana Gnudi with Local Mushrooms, Thyme, and Flowering Chives, followed up by a Ricotta Cheesecake with a Rhubarb Compote for a decadent dessert.

Moveable Feast with Fine Cooking host Pete Evans experiences authentic Greek flavors as they are served up on this episode. Esteemed Greek chef Maria Loi gives Pete the insider’s tour of some of the New York City’s best ingredients. This includes a stop at Urbani Truffles to pick up a few delicate morsels for Pete’s Greek- Inspired Soup with Fresh Truffles. The culinary duo also makes a stop at the famous Poseidon Greek Bakery to pick up some house-made filo dough to incorporate into a memorable feast.

This week Moveable Feast with Fine Cooking heads to The Casitas Estate nestled in San Luis Obispo County, California’s wine country. Host Pete Evans joins chefs Alex Thomopoulos and Jeff Olsson at the Spanish-style hacienda overlooking vineyards and rolling hills. Feast your eyes on Whipped Goat Cheese with Caramelized Agave and Fried Rosemary, Porchetta, and Grilled Tomahawk Steaks, as the sun dips behind the crest of the distant mountains.

Host Pete Evans travels back to Mexico City as Moveable Feast with Fine Cooking continues to explore the culinary hotspot for adventurous epicureans. Famed chefs Grace Ramirez and Maycoll Calderón provide an insider’s tour to a local corn purveyor to see how maize is harvested and ground—and they roll up their sleeves and share some Mexican delicacies. We’re heating things up with Braised Pork Tamales in a Chile Guajillo Sauce, Snapper Aguachile, and Chile-Spiked Brownies.

Moveable Feast with Fine Cooking host Pete Evans brings to the table Napa’s finest sustainably grown produce. Charter Oak chefs Christopher Kostow and Katianna Hong’s elemental cooking style highlights the best of the Napa Valley. The menu for this week’s feast features unusual farm-fresh crops including morels, purple asparagus, and flowering herbs. A Tartine of Green Garlic, Lardo, and Peas is also served up on bread grilled lightly on an open hearth, and fresh Rigatoni gets topped with a House-made Lamb Ragu. Bartender Jason Duck combines bold and earthy Mezcal with bright hibiscus, adding punch to the start of the meal.

Season 6, Episode 13: Cozumel Our final Moveable Feast with Fine Cooking episode takes place on the beautiful shores of Cozumel, Mexico. Host Michelle Bernstein, along with chefs Santiago Kano and Jose Luis Hinostroza, join local fishermen in search of seasonal and sustainable fish. The feast is fish-focused as we haul in our catch and partake of the beautiful bounty from the oceans off the gorgeous Yucatán peninsula. Among the highlights are a Citrus-less Ceviche with Cactus Fruit and Hibiscus, Fried Soft Shell Crab Tacos, and Pan-Roasted Local Fish in a Chamomile Brown Butter.