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  • LIVE IN THE STUDIO: Feast Interactive with Chef Rick Moonen

    January 19 @ 4:00 pm - 7:00 pm

    Join our monthly interactive event, bringing #FamilyDinner back to the kitchen. Viewers from across the country will have the opportunity to stream in LIVE, and directly participate whether in their kitchen, or at the dining table. Each month a new featured chef will join the FEAST, offering viewers a list of kitchen equipment and grocery items to cook along, while interactive streaming engages the social platform conversation.


    • 3:45 pm “Meet & Greet Reception” with Chef Moonen @ The Studio by Feast it Forward 
    • 4:30 pm PST “Feast Interactive” LIVE STUDIO national audience show + conversation.
    • ** cooking anticipated to begin @ 4:45pm PST


    Recipe by Chef Rick Moonen – Serves 4

    • 5 slices thick-cut bacon, cut into ½  inch pieces
    • 1 onion, chopped
    • 2 carrots, cut into 1/3-inch chunks
    • 2 turnips, peeled and cut into 1/2-inch  chunks
    • 1/2 pound creamer potatoes, scrubbed, ends trimmed, and halved (quartered if large)
    • 1 teaspoon fresh thyme leaves
    • 1 bay leaf
    • ½ Bunch of flat leaf parsley, thinly sliced
    • Coarse salt and freshly ground white  pepper
    • 1 pound cabbage, cut into 1-inch chunks
    • 2 cups water
    • 12 little neck clams
    • 4 (5-ounce) skinless pieces salmon fillet (1 inch thick center cuts)


    • Horseradish Cream (see recipe below)
    • coarse sea salt
    • Chopped fresh parsley

    You’ll need a wide deep pot that is heavy with a tight fitting lid (alike Anolon).  Drop the bacon, onion, carrots, turnips, and potatoes into the pot and add the thyme and bay leaf. Season with salt and white pepper and give the ingredients a stir. Scatter the cabbage on top and season with salt and pepper. Pour in the water (it should come up under the cabbage level so you can lay the salmon on top to steam), cover the pot, and bring to an active simmer over medium-high heat. Cook the vegetables for 8 minutes.

    Meanwhile, season the salmon on both sides with salt and lay the fillets on top of the simmering vegetables.

    Cook gently for about 8 minutes. Check the fish: the sides of the fillets should feel firm when you squeeze them, but the tops should still be slightly soft.  You are aiming for something slightly underdone—the fish will finish cooking with residual heat. Thicker fillets—about 1 inch thick—will take up to 9 minutes to steam.

    ** Chef will walk you through the preparation of little neck clams

    To serve, divide the vegetables and broth among four wide soup plates. Set a piece of Salmon (alike True North Salmon) on top of each. Plop a spoonful of horseradish cream on the fish and sprinkle the vegetables with a pinch of fleur de sel or other coarse sea salt. Now shower the dish with chopped parsley. Pass the rest of the horseradish cream at the table.


    This is the sauce I want with anything smoked or with a cod boiled dinner, which has the smokiness of bacon.  Making it the day before gives the flavors time to ripen.

    Makes about 1 1/2 cups

    • 1 cup crème fraîche
    • ½ cup grated horseradish (fresh or prepared), drained
    • 1 teaspoon Dijon mustard
    • 1 teaspoon chopped fresh dill
    • 1 teaspoon fresh lemon juice
    • Coarse salt and freshly ground  white pepper

    Whisk the crème fraîche, horseradish, mustard, dill, and lemon juice together in a bowl.  Season with salt and white pepper and whisk again.

    Cover with plastic and refrigerate overnight, if you have time, or for at least 30 minutes.

    This meal would pair swimmingly (ha ha, catch that?!) with the below wines available from our wine partners. The glass does make a difference, so be sure to serve in a Stolzle glass!

    Rick Moonen BIO:

    Nicknamed “The Godfather of Sustainability,” celebrity chef and restaurateur Rick Moonen has been one of the country’s leading advocates for the sustainable seafood movement, bringing national awareness to this subject for the last 25 years all across the globe. He is a founding member of Monterey Bay Aquarium’s Blue Ribbon Task Force and received the 2011 Chef of the Year Award from them as well as a Department of State’s Diplomatic Culinary Partnership Initiative Member.

    Chef Moonen has been featured in Food & Wine, SAVEUR, Bon Appétit, Food Arts, USA Today, Gourmet Magazine, Forbes, Travel + Leisure and more. He has competed twice as a contestant on Bravo’s Top Chef Masters and was a fan favorite. He has appeared on multiple national television shows, including “Beat Bobby Flay,” “The TODAY Show,” “Good Morning America,” “CBS This Morning,” and has been a regular on Home and Family for years.

    Among his many accomplishments throughout his career include: Chef of the Year Award from Chefs of America in 1993; Seafood Champion from Seafood Alliance in 2006; American Academy Restaurateur of the Year from the Nevada Restaurant Association in 2009; receiving a James Beard Award for Television Show and nomination for Best Chef In the America in 2010; Star Chefs International Chefs Conference Community Award in 2010; Monterey Bay Aquarium Chef of the Year in 2011; Humanitarian of the Year by the American Culinary Federation in 2013; and induction into the American Academy of Chefs Culinary Hall of Fame in 2014. He has also raised several thousand dollars for charities including the Scleroderma Foundation, Three Square Food Bank, Saint Baldrick’s, Lou Ruvo Center for Brain Health, Autism Speaks and City Meals on Wheels. When he initially opened his restaurants in Las Vegas, he had a day named after him (April 1) as “Moonen No Foolin’ Day” from Mayor Goodman.

    Chef Moonen has presented to the food industry on sustainability in Paris, Vancouver, Toronto, Milan, New Zealand, Greece and more. He is also the Chef Advocate for Feast it Forward, an online network and lifestyle brand that serves as a guide to the conscious consumer, including an original digital show that encourages people to live a flavorful life as they enlighten viewers and open minds through a unique platform to experience all things food, drink, entertainment and philanthropy.