Make sure to tune in: A new season of Feast TV kicks off on Mon., June 17.
Feast TV, which has won eight Mid-America Emmy Awards since its debut in 2013, is an inspired look at the food scene in the entire state of Missouri, eastern Kansas and southern Illinois. Host Cat Neville looks at the how the culture of food is shifting to local growers and makers, and the 2019 "best of" season is a collection of the best segments from past seasons, with all-new recipes.
The new season of Feast TV will air on stations across the region, including:
Nine Network: Mondays at 7:30pm beginning June 17
KCPT: Saturdays at 2:30pm beginning July 6
WSIU: Mondays at 12:30pm beginning July 29
Tickets for the 2019 season of Taste & See events, held at the Public Media Commons in St. Louis in partnership with the Nine Network, are on sale now.
Here's an overview of what to expect from the all-new season.
In the pork-focused episode of our “best of” 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. Throughout the episode, Cat shows you how to make the most of pork loin with her recipe for walnut-raisin stuffed loin wrapped with paper-thin prosciutto.
2. Beer & Wine
Raise a glass to our region’s wine and beer industries with this “best of” season episode of Feast TV. 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 and meet a vintner focused on creating naturally sparkling Pét-Nat wines. Finally, it’s off to Kansas to meet the guys who launched the state’s first (legal) brewery since Prohibition. Throughout the episode, Cat shows you how to make pot pies filled with tender beef, carrots, onions, peas and, of course, beer.
The spirits industry is exploding across the region and in this “best of” 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 guys 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. Finally, Cat gets in the kitchen and shows you how to make a shrub that pairs beautifully with on-trend aged gin.
In the dairy episode of our “best of” season, host Cat Neville stops by Kansas City’s Shatto Milk Co. 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. The episode wraps in Cat’s kitchen where she shows you how to bake an orange-scented, chocolate-studded cake with tangy yogurt.
5. Bread & Grain
Locally-grown grain is gaining attention and in this episode of our “best of” 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 Co. grows and mills jasmine and long-grain rice. Finally, we head to Columbia to meet the mother-daughter team at Peggy Jean’s Pies. Back in the kitchen, Cat uses local rice to make an apricot-almond pilaf drizzled with tahini.
6. 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, Cafe Korea gives the globe-trotting military folks stationed nearby an authentic taste of Seoul. Back in the kitchen, Cat shows you how easy it is to make Korean-style dumplings at home.
You eat with your eyes and in this episode of our “best of” season, host Cat Neville highlights artisans, and 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 4 Hands Brewing Co. 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. Back in the kitchen, Cat pulls a traditional Spanish recipe for cod-and-pepper sandwiches from chef Adria’s book The Family Meal.
Satisfy your sweet tooth in this episode of our “best of” 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. Back in the kitchen, Cat makes a bourbon-ginger chocolate tart with a salty pretzel crust.
9. Funky Farms
Revisit some of host Cat Neville’s favorite funky farms in this “best of” 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. Throughout the episode, Cat will show you how to make shrimp-stuffed empanadas with a tangy crema.
10. Midwest Meat
The Midwest loves its meat and in this “best of” 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 in Murphysboro, Illinois, 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. Throughout the episode, Cat will show you how to use local pork in a savory grain bowl.
11. Good to Grow
The folks host Cat Neville highlights in this “best of” 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 as a way to reach and teach the city’s at-risk youth. At Scratch Brewing in Ava, Illinois, brewers forage for ingredients from the Shawnee National Forest and at Urban Harvest STL's Food Roof in St. Louis, produce is grown high atop downtown, with a large portion of the harvest going to local non-profit organizations. Through this farm-forward episode, Cat shows you how to make a super easy roasted red pepper soup.
12. Fire & Metal
Keep a sharp eye on this “best of” 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 and 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. Throughout the episode, Cat will show you how to make a decadent caramel-filled chocolate cake.
In this “best of” 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. Back in the kitchen, she whips up an easy-yet-elegant smoked trout pasta.