Katie Lee toasts to dairy delights. She teams up with her "The Kitchen" cohost Marcela Valladolid for tacos in San Diego. On the Alabama shores of the Gulf of Mexico, Katie adds gorgeous local shrimp to Au Gratin. Also: Mac and Cheese Grilled Cheese in Florida; and Goat Cheese Truffles in Hawaii.
Katie Lee is on the hunt for dishes and restaurants that are off the beaten path. On Sullivan's Island, South Carolina, she's introduced to the Peanut Butter and Jelly Burger. In Myrtle Beach, she tries the Fried Chicken Sushi Roll. Stepping further outside of the box, Katie strikes gold in Hawaii with Mac and Cheese Pancakes and Pho-Strami, a Vietnamese spin on the East Coast classic deli sandwich. Katie flips over the Lobster Egg Roll in Florida and the Crab "BLTA" in California.
Katie scours the beach searching for the spiciest dishes. She's pushed to the limit in San Diego with 37 different levels of hot wings and a Spicy Rib Eye. Also: Chef Kardea Brown takes her to a Cajun hot spot in Charleston to learn about blackened trout. Katie digs into a staple of Hawaii, the Spicy Poke Bowl. Katie quenches her thirst with a Loaded Bloody Mary in Alabama. In Arizona, Katie savors a bit of the Southwest with Sweet Daddy Hotcakes.
Katie Lee shares the best of the best in beach and sweets. Included: Decadent donuts in Arizona and sticky buns in South Carolina represent the best of pastries. California is representing with the Cococarma, a coconut, caramel, ice cream skillet cookie. Katie delivers the two hottest sweets in Hawaii on the North Shore of Oahu and in Maui. In Florida, nachos get amped up and become Dessert Nachos.
In Florida, Katie finds amazing empanadas and Brisket-Stuffed Jalapeno Poppers. Next, Katie delights in some Southern cuisine with a Creole Stuffed Tater in Alabama and Southern Stuffed Salmon in Myrtle Beach. Also: the ancient Hawaiian dish Lau Lau, pork and fish stuffed into taro leaves.
Katie Lee finds the best coffee and papaya bowl Oahu's North Shore has to offer. While in Honolulu, Katie teams up with chef Lee Anne Wong for her Koco Moco, a modern version of a classic Hawaiian breakfast. Then, Katie introduces viewers to Gulfport, Florida, and to the best-selling Corn Beef Hash. On the menu in Charleston is a Country Ham Biscuit. In San Diego, she tries a batch of Dirty Chai Pancakes and lastly, a plate of shrimp and grits.
In Arizona, Katie Lee joins a local chef to grill up a striper. In Florida, Katie finds grilled mango jerk chicken. Then, she heads to San Diego for the best grilled fish tacos. Katie goes to Charleston for Burnt Ends before heading down to Alabama for the Nasty G pork and chicken sandwich. Finally, Katie's quest for the best takes her to Maui for Kalua pork, Hawaiian barbeque cooked low and slow in an imu, a traditional underground oven.
Katie Lee is on a mission to find the best golden-fried goodness the beach has to offer. First up, South Carolina for the perfect fried seafood platter. Next, Katie finds chicken-fried Wagyu in Alabama; and carves her way through a chicken chimichanga in Arizona. In Hawaii, Katie mans the wok to create an amazing whole fried fish. In Florida, Katie finds a fried egg and a deep-fried avocado, open-faced sandwich. Katie can't leave without dessert and that means fried cheesecake.