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Iowa Public Television


Endless Feast

Endless Feast

THE ENDLESS FEAST brings together local farmers and food artisans, food lovers and star chefs to explore the connection between the land and the food on our tables. In each episode, a rotating group of chefs celebrate the bounty of a particular region by creating tantalizing menus with local specialties. The dinners are staged in beautiful outdoor locations, from farm fields to vineyards to urban community gardens, celebrating food at its source. During the feast, guests hear about the origins of each dish, including how it is grown, raised, caught or prepared.

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  • Whistler (#101)

    Grant Cousar prepares beef carpaccio canapes, roast corn, potato vichyssoise & hazelnut meringue. [26 minutes]

  • Portland (#102)

    Chefs John Gorham, Ben Dyer and Scott Dolich prepare frogmore seafood stew and pasture-raised goat. [26 minutes]

  • Brooklyn (#103)

    Laurent Saillard uses collard greens, kale and sweet potatoes from a community garden for his feast. [26 minutes]

  • Vermont (#104)

    Chef Jason Tostrup creates a meal of tomato tarts, quail, beef, lamb and locally made cider syrup. [26 minutes]

  • Phoenix (#105)

    A desert feast held on Yavapai Nation features saguaro cactus and a striking mesa as a backdrop. [26 minutes]

  • Virginia (#106)

    A meal of rabbit, chicken and pork, hand-crafted goat cheese & fresh-picked produce is prepared. [26 minutes]

  • New Hampshire (#107)

    Chef Andrew Gruel makes a meal of venison, trout and produce gathered from local farms and a dairy. [26 minutes]

  • Vancouver (#108)

    A delectable meal of pork, fresh-picked wild blackberries, seasonal greens and hand-made cheeses. [26 minutes]

  • Petaluma (#109)

    Chef Kelsie Kerr prepares beef, winter squash and roasted beets on a Northern California ranch. [26 minutes]

  • Sherwood (#110)

    David Machado & Vitaly Paley serve Indian-influenced samosas, curried corn bisque & braised lamb. [26 minutes]

  • Arroyo Grande (#111)

    A central California feast highlights local seafood, lamb and pork served in a pasture. [26 minutes]

  • Massachusetts (#112)

    Root vegetables, autumn squash, oatmeal stout-braised Angus beef & seared sea scallops are prepared. [26 minutes]

  • Carpinteria (#113)

    A California coastal feast features black cod, fresh herbs and local heirloom tomatoes. [26 minutes]

  • Edmonton, Alberta, Canada (#201)

    The organic farm of Chinese immigrants Eric and Ruby Chen provides mouth-watering cuisine. [26 minutes]

  • Whitefish, Montana (#202)

    Mountain vistas and glistening lakes make a backdrop for preparing buffalo, huckleberries and more. [26 minutes]

  • The Arkansas Delta (#203)

    Organic farmers Keith and Jill Forrester donate their farm and produce for a stunning fall feast. [26 minutes]

  • Greenwood, Mississippi (#204)

    Chef Taylor Bowen Ricketts brings the Mississippi Delta community together for prawns and catfish. [26 minutes]

  • New Orleans, Louisiana (#205)

    Wild shrimp and Oysters are prepared by Susan Spicer, Donald Link and more celebrated chefs. [26 minutes]

  • Brooklyn, New York (#206)

    A delectable autumn feast is grown by city dwellers in a Brooklyn community garden. [26 minutes]

  • Faber, Virginia (#207)

    Polyface Farm provides rabbits, chickens and a healthy dose of philosophy for Chef Gail Hobb's meal. [26 minutes]

  • Boxford, Massachusetts (#208)

    Local farms supply root vegetables, squash and Angus beef for Michael Leviton's harvest supper. [26 minutes]

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