George prepares potato crusted chicken, farmers vegetable gratin, and, for dessert, sweet potato pie. He also shows viewers the roots of Long Island potato farming, introducing a family that grows and cooks their own small-batch artisanal potato chips.
George tours a state of the art greenhouse that farms in the European tradition, cultivating hundreds of ancient heirloom microgreens in a socially responsible manner. In the kitchen, George prepares a hardy cauliflower steak topped with microgreens and a roasted rainbow carrot salad with green goddess dressing. For dessert, he bakes an apple berry crisp. Then, George chats with Alex about the natural beauty of the East End of Long Island.
George pays a visit to a commercial fishing packhouse, where the water's bounty supports not only a family, but a lifestyle. Back in the kitchen, George prepares sustainable seafood dishes from the sea, including sea scallops Mediterranean style, herb-crusted cod, and the ultimate super sundae.
George explores how corn farming is changing from generation to generation, one ear at a time. In the outdoor kitchen, George prepares wood-fired corn chowder, roasted vegetable pizza, smoked honey pear and cheese, and an inspiring corn bar.
George visits a family-run sustainable farm, where eight hands grow food and raise livestock the way nature intended. Making egg dishes for any time of day, George prepares perfect scrambled eggs, double-cut French toast, and mini egg custard pies. Then, chefs George and Alex have an inspiring breakfast chat and chew on the farm.
George visits a multigenerational, certified organic farm and kitchen with roots in Asian vegetables, now producing hundreds of varieties of specialty produce. George prepares good-for-you, highly flavorful shaved beet salad with orange ginger dressing, plus farmer's vegetable lo mein and sweet potato bread pudding.
George visits a historic bicentennial farm dating back to 1661, which is one of the oldest cultivated farms in the country. Then in the kitchen, he prepares a fresh berry and fennel salad with old school dressing, perfect roast chicken with cherry sauce, and peach pie.
George makes a visit to Paumanok on Paumanok, which is the Native American name for Long Island and also the namesake of a world-class estate vineyard that has been farmed since the initial days of the region's wine production. In the kitchen, George prepares a prized picnic menu with wine-friendly hors d'oeuvres and sweets while sharing tips and insights on wine.
A leading marine biologist cultivates oysters at a natural shellfish farm, sharing with George the joy of life with millions of oysters. Then back in the kitchen, George cooks up an inspiring celebration menu with a classic Waldorf salad, oysters Rockefeller, and chocolate-dipped fruits and cake.
Three young farmers are taking on running one of the oldest family farms in the country, one spear at a time. After a visit to their asparagus farm, George prepares a trio of top spear dishes including asparagus coconut milk soup, asparagus duck pasta, and asparagus quick bread. Then he takes a trip to the emerald jewel, Shelter Island, to pick up farm fresh produce with chef Alex as they craft their signature farm table.
George visits North Fork Brewing, a farm brewery that grows then brews. Then in the kitchen, he cooks IPA leek and onion soup, a fresh take on a Louis salad, and a refreshing stout coffee ice cream float. George and Alex share the three golden rules for a perfect fish fry.
Chef George tours a family farm whose deep roots hold a secret recipe for sustainability—horseradish, which the farm grows and grinds. Back in the kitchen, George prepares an updated well-seasoned creamy horseradish potato salad, hearty kielbasa berry jam casserole, and a sour cream coffee cake pie. Then at a waterside tailgate, George shares the beauty of his hometown in Sag Harbor with his good friend Alex Goetzfried.
George visits Deer Run Farms in Brookhaven Long Island where Bob Nolan's farm is a family affair, growing numerous varieties of vegetables and greens. Then back in his kitchen, George prepares a hardy grilled caesar salad, grilled eggplant with marinara and ricotta, and a flaky apple pot pie for dessert.