Visit Former Army Ranger Battalion member Jon Darling's farm and 10th Mountain Whiskey, a craft distillery that honors the legacy of the daring World War II Army division. West Hollywood's The Nice Guy Mixologist Matt Seigel and host August Dannehl toast the military's valor by making a "Lamb-Infused Whiskey Cocktail" and a "Braised Lamb Belly with Sour Cherry Compote."
Journey to Nablus in the West Bank and the streets of Tel Aviv in search of food that brings people together. Tim Hollingsworth, former chef de cuisine for Thomas Keller's Michelin-starred restaurant The French Laundry and now Executive Chef at downtown L.A. restaurant Otium, cooks up a "Middle-Eastern Beef Tartare with Bulgur, Yogurt, Mint amd Walnut Muhammara" inspired by his wife of Palestinian and Iraqi descent.
Food can be a strong source of comfort and enabler of camaraderie as expressed by Coast Guard cook Arianna Gunn and South Philadelphia Fire Department resident chef and Marine veteran Bill Joerger. Chef de Cuisine Holly Jivin, who leads a team of more than 30 people at The Bazaar by José Andrés at the Beverly Hills SLS, prepares the restaurant's signature interpretation of a "Philly Cheesesteak."
The premiere features the scientists and chefs who work to ensure the health and wellbeing of the nation's finest, even as they are challenged by tough terrains and harsh conditions. Also: host August Dannehl and fellow veteran Mike Williams, currently the executive chef of West Hollywood restaurant Norah, transform the military's utilitarian ration MRE into a mouthwatering "Jambalaya Risotto With Duo of Duck."