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7 Episodes 2025 - 2025
Episode 1
Tue, Apr 1, 2025
The Mile High City is no longer the steak and potatoes town it was the last time David visited, and much of that change is thanks to James Beard Award-winning chef Jennifer Jasinski and her restaurant, Rioja. Using Denver as his base, David learns from the locals, fly fishes, harvests a lamb, mills wheat, and even farms within the city limits as he seeks to gather the best that Colorado has to offer.
Episode 2
Wed, Apr 30, 2025
David takes a road trip through Kansas and Missouri on a mission from James Beard-nominated chefs Johnny Leach and Helen Jo Leach of The Town Company, located in the Hotel Kansas City. Local farmers, historic grist millers, humane slaughterhouses, and artisanal butchers guide him through the centuries as he explores the past and future of local food.
Episode 3
Wed, Apr 30, 2025
David was thrilled to meet with Douglas Keane, owner-chef of Cyrus in Geyserville, who has set out to change the fine dining experience for customers and, perhaps more dramatically, for staff with a vision that rejects the high-pressure, low-pay, high-turnover restaurant model. He has his work cut out for him with a long list of ingredients that sends him from the Pacific to the Central Valley, up and down California. He attempts to harvest urchin, abalone, cauliflower, matsutake mushrooms, garlic, olives for olive oil, quail, and rice for saké.
Episode 4
Wed, May 14, 2025
In the middle of the woods, beside a shining lake, sits a glass house that is home to one of the most unique restaurants. Can good food be made local and off the grid? David has one week to create a healthy meal gathered entirely within ten miles of the woods and to cook it in an outdoor kitchen.
Episode 5
Wed, May 21, 2025
In Copenhagen, the current hotspot of world gastronomy, David discovers the hard work and obsession it takes to build a three-star Michelin restaurant from the ground up. Eric Vildgaard, a former gangster who is now one of the world's best chefs, introduces him to food producers who are changing the world. Along the way, David realizes that this conscientiousness extends beyond the kitchen and the fields and is rooted in Danish culture.
Episode 6
Thu, Jun 5, 2025
In the land of wine, lamb, and bread, David's mission is chakapuli, the dish that marks the start of spring. But trouble begins when he is sent into the Caucasus Mountains on one of the most dangerous roads in the world. The question becomes not whether he will make the dish, but whether he will make it back.
Episode 7
Mon, Dec 1, 2025
It's time for a legendary ingredient: Canadian maple syrup. David has been pining for this moment since he was a kid (or maybe we should say mapling). Taking on the traditional sugar shack meals of the Canadian winter, he makes pork cretons (pâté), seasonal poutine, pouding chômeur, and cucumber salad-and gains 50 pounds.