"The Best of Feast TV"

Last Updated by Dale Fisher on

Catherine Neville pulls together a mix of the best segments of past Feast TV episodes, including all-new cooking demonstrations. Not just passive television, Feast TV covers the entire state of Missouri, eastern Kansas, and southern Illinois. It’s a chance to learn something new and visit new food emporiums in your own backyard.

Mondays at 7:30 p.m. on Nine PBS.
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Episode Guide:


Pork 

In the pork-focused episode of the “best of” Feast TV season, host Cat Neville takes you back to some of her favorite pig-centric spots. We head to Iowa for a visit to La Quercia, where perfect prosciutto is made with quality pork, a bunch of salt, and lots of time in a rotation of rooms replicating the seasonal conditions in Italy. Then, Cat visits Circle B Ranch in Seymour, Missouri, and meets the farm’s happy woodland pigs. Finally, she checks in with the family at Volpi Foods, which has been making charcuterie on The Hill in St. Louis since 1902. Recipe: Prosciutto-wrapped, walnut-raisin-stuffed pork loin. 

Beer & Wine 

Raise a glass to the region’s wine and beer industries with this “best of” Feast TV episode. Host Cat Neville travels to Ste. Genevieve and meets up with the cooper at Hoffmeister Barrels to see how wine and whiskey barrels are made by hand. Then, we visit Claverach Farms just outside of St. Louis to meet a vintner focused on creating naturally sparkling Pet-Nat wines. Finally, it’s off to Kansas to meet the guys who launched the state’s first (legal) brewery since Prohibition. Recipe: Beef, with tender beef, carrots, onions, peas, and beer potpies.

Spirits 

The spirits industry is exploding across the region and in this “best of” Feast TV episode, host Cat Neville heads to StilL 630 in St. Louis to meet the head of the Missouri Distillers Guild, Dave Weglarz. Our next stop is in Kansas City, with the folks at Lifted Spirits. They’re making vodka and gin and mixing those spirits into incredible cocktails at their on-site bar. Then, you’ll meet Gary Hinegardner of Wood Hat Spirits, who is cultivating heirloom corn varieties for his distinctive whisky and bourbon. Recipe: Aged-gin cocktail with berry-pepper shrub.

Dairy 

In the dairy episode of the “best of” Feast TV season, host Cat Neville stops by Kansas City’s Shatto Milk Company to see how this family-run dairy is saving their farm by building their brand. Next, she stops by Cool Cow Cheese in mid-Missouri to taste some outstanding gouda and meet a pig named Wilbur. Finally, it’s off to Illinois for a dinner at Prairie Fruits Farm, where goats are the star and chefs vie for the chance to cook at the farm’s on-site kitchen. Recipe: Orange-chocolate yogurt cake.

Bread & Grain 

Locally grown grain is gaining attention and in this episode of the “best of” Feast TV season, host Cat Neville heads to Kansas City’s Ibis Bakery where local wheat is baked into beautiful loaves of artisan bread. Her next stop is in Missouri’s bootheel, where Martin Rice Company grows and mills jasmine and long-grain rice. Finally, we head to Columbia to meet the mother-daughter team at Peggy Jean’s Pies. Recipe: Apricot-almond pilaf drizzled with tahini.

Fave Visits 

Host Cat Neville revisits some of your favorite spots in this episode of Feast TV’s “best of” season. In St. Joseph, Missouri, a wood-fired oven turns out perfectly blistered Neapolitan pies at Il Lazzarone. At Gordon’s Stoplight on a corner in Festus, burgers have been smashed and served up with a smile since the 1940s. And, in St. Robert, Missouri, Cafe Korea gives the globe-trotting military folks stationed nearby an authentic taste of Seoul. Recipe: Pan-fried shrimp dumplings.

Arts

You eat with your eyes and in this episode of the “best of” Feast TV season, host Cat Neville highlights artisans. Her first stop is at the Nelson-Atkins Museum in Kansas City. World-renowned chef Ferran Adria had an exhibition there and Cat had the opportunity to interview him while he was in town. Next up is a chat with Josh Rowan at Four Hands in St. Louis. He uses his background in tattooing to inform the designs he creates for the brewery’s labels. Finally, she stops by Sam Stang Glass in Augusta to see how this artist’s beautiful tableware takes shape. Recipe: Cod and green pepper sandwiches from Ferran Adria’s book The Family Meal.

Sweets

Satisfy your sweet tooth in this episode of the “best of” Feast TV season. Get in the kitchen at Paleterias Tropicana with host Cat Neville and see how traditional Mexican ice cream is made by the Valdez family. Then, head to Springfield to meet Shawn Askinosie of Askinosie Chocolate. He’s making some of the best bean-to-bar chocolate in the country. And, in St. Louis, we stop by Crown Candy Kitchen and get to know the man behind this long-standing St. Louis confectionary, where chocolate bunnies and BLTs draw crowds far and wide. Recipe: Bourbon-ginger chocolate tart with salty pretzel crust.  

Funky Farms

Revisit some of host Cat Neville’s favorite funky farms in this “best of” Feast TV episode. Meet the farmer raising elk near Ste. Genevieve, head to a freshwater trout farm where the fish swim in cold, clear, spring-fed water, see how a family turned their kids’ shrimp farm science project into a thriving seafood business, and head to College of the Ozarks, where students pay zero tuition and work on the school’s farm to cover the cost of their education. Recipe: Baked, shrimp-stuffed empanadas with a tangy crema. 

Midwest Meat

The Midwest loves its meat and in this “best of” Feast TV episode, host Cat Neville introduces you to Buttonwood Farms’ pasture-raised chickens and turkeys. Then, she heads to Trimble, Missouri, to meet the Fantasma family and tour their nationally known Paradise Locker Meats. Next up, she visits 17th Street Barbecue to meet up with Mike Mills, who is world-famous for his ‘cue. Finally, we stop by the American Royal to get inside the judging process at this cut-throat contest. Recipe: Savory pork grain bowls.

Good to Grow

The folks hosting Cat Neville in this “best of” Feast TV episode are good to grow. In Kansas City, the family at Urbavore run their farm completely off the grid and the team at BoysGrow use farming and entrepreneurship to reach and teach the city’s at-risk youth. At Scratch Brewing in southern Illinois, brewers forage for ingredients in the forest and at Food Roof in St. Louis, produce is grown high atop downtown, with a large portion of the harvest going to local nonprofit organizations. Recipe: Roasted red pepper soup.

Fire & Metal

Keep a sharp eye on this “best of” Feast TV episode featuring fire and metal. Host Cat Neville visits with an artisan knife maker who hand-forges blades from salvaged metal. Then, she heads to Cape Girardeau to meet the man behind Ole Hickory Pits to see how these gold-standard smokers and grills are made. Finally, you’ll get inside the VitaCraft factory and see how the company’s stainless-steel cookware is made by hand, right here in the Midwest. Recipe: Caramel-filled chocolate cake.

Adventure!

In this “best of” Feast TV episode, we are on the hunt. Host Cat Neville searches for morels with the Missouri Mycological Society, learns the finer points of duck hunting with the gentlemen of Wing Shoot Farms, and tries her hand at fly-fishing (with mixed results) at Rockbridge Rainbow Trout Ranch in southern Missouri. Recipe: Easy-yet-elegant smoked trout pate.