Duskie Estes, Pete Evans and Mark Stark deliver the goods during filming of "Moveable Feast with Fine Cooking" in July.

  If you are getting a head start on your Thanksgiving meal this weekend, you might want to tune into “Moveable Feast with Fine Cooking” at 8:30 a.m. Saturday on KQED Channel 9, for inspiration from two of Sonoma County’s most celebrated chefs.
 In the penultimate episode of the series,  chefs Mark Stark and   Duskie Estes will cook up a delicious, farm-to-table feast for friends at Davis Family Winery in Healdsburg after visiting two West County farms.
Hosted by Australian chef Pete Evans, the series aims to be the   “equivalent of a jam session,” said executive producer Laurie Donnelly.
  In  the show, Estes goes to Redwood Hill Farm in Sebastopol to purchase goat’s milk and goat cheese to make  some pillowy gnocchi to serve with her meaty Zasugo sauce.
 Meanwhile,  Stark talks with his feathered

friends at Salmon Creek Ranch in Bodega, then brings home duck legs and eggs for a  barbecue inspired by Tuscany.
“These dishes that I’m doing create a perfect marriage of the Tuscan feel and my redneck upbringing,” said Stark, who grew up near Maryland’s Eastern Shore. “It’s the redneck goes to Italy.”
 Here is Stark’s recipe for an Italian Kale Slaw that he served with his Coffee Barbecued Duck Legs and Smoked Cheddar Polenta.
Who knows? It just might make its way onto your Thanksgiving table.

Italian Kale Slaw
Makes 6 servings
3 bunches Tuscan kale
1 small fennel bulb
1 small leek
4 red radishes
3 tablespoons grated Parmesan
¼ cup toasted sunflower seeds
½ cup lemon vinaigrette (recipe follows)
Fresh ground black pepper

Rinse the leaves of the kale and remove from the stems. Slice the leaves into ¼-inch thick ribbons. Shave the bulb of fennel into thin ribbons. Shave the radishes into thin circles. Slice the white part of the leek into 1/8-inch thick circles. Soak the rings in cold water for 2 to 3 minutes to remove any dirt. Scoop the rings out of the water and rain well.
About 15 minutes before serving, assemble the salad by tossing all the ingredients together with about 2 cups of the vinaigrette and season well with the salt and pepper. Add more dressing, if it needs it. Let marinate before serving.

Lemon Vinaigrette
Makes 5 cups
1 shallot, chopped
1 teaspoon black pepper
1 tablespoon salt
2 tablespoons honey
1 cup lemon juice
2 cups extra virgin olive oil
2 cups pure olive oil
1/4 cup champagne vinegar
Grated zest of 1 lemon

Place the shallots, pepper, salt, lemon juice, lemon zest, champagne vinegar and honey in a medium bowl. Whisk to blend. Slowly whisk in the oils to emulsify. Check seasoning. Store extra in a jar in the refrigerator.

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