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13 Episodes 2020 - 2021
Episode 1
Sat, Nov 28, 2020
Exploring Cascadia in the Pacific Northwest; visit Penn Cove, where mussels grow; Willowood Farm; a regional feast includes steamed mussels, spiced mussel and saffron soup and grilled salmon with walla walla onions and fava leaves.
Episode 2
Sat, Dec 5, 2020
The history and native ingredients of Taos, New Mexico; ancient heirloom blue corn; Romero Farms; blue corn cakes; local lamb tacos; green chili stew.
Episode 3
Sat, Dec 12, 2020
The culinary scene of Santa Fe, is one of mixed influences and Southwestern flavors and ingredients; how chimayo chilies are dried and ground; rosemary-roasted turnips; sopaipilla.
Episode 4
Sat, Dec 19, 2020
Seaside town of Carmel, Calif.; foraging for seaweed; a vineyard specializing in Pinot Noir; foraged seaweed and vegetables; farm-raised rack of lamb; Monterey Bay abalone.
Episode 5
Sat, Dec 26, 2020
Morro Bay Oyster Co.; sourcing local Pacific gold oysters; Rutiz Family Farms; raw oysters served with chili and ginger granita; grilled yellowtail tuna and fennel with roasted oysters; caramelized fennel and fruit strudel a la mode.
Episode 6
Sat, Jan 2, 2021
Frutos del Guacabo provides fruits and vegetables to 160 hotels across Puerto Rico; Tommy Forte Seafood Market; a feast featuring fresh fruit and a variety of seafood.
Episode 7
Sat, Jan 9, 2021
Chefs Jamie and David visit Lookout Farm to harvest the hosui Asian pear; then it's off to Boston Smoked Fish; classic potato roesti with salmon bacon, cider-poached eggs, and harissa hollandaise; and an Asian pear and cranberry clafoutis.
Episode 8
Sat, Jan 16, 2021
Sourcing fresh cranberries and honey; a visit to The Food Project; scallion pancakes with cranberry chutney; braised spiced goat with celery root puree; roasted beet salad with herbs; cranberry-tequila cocktails with rosemary and lime.
Episode 9
Sat, Jan 23, 2021
Sourcing Maine lobsters; Woodland Farms Brewery; chilled lobster salad with tarragon vinaigrette; Maine mahogany clams with dark beer and fermented black beans; Thai-style grilled lobsters; wild blueberry tart.
Episode 10
Sat, Jan 30, 2021
The Grey Barn and Farm; touring MV Mycological, a shiitake mushroom farm; Beach Plum Inn; leg of lamb with lavender and red wine; mushroom consomme with cheesy popovers; winter squash risotto; pear tart.
Episode 11
Sat, Feb 6, 2021
Cottage City Oysters; Larsen's Fish Market; wood-fired fluke with brown butter and oysters; a classic green salad with shallot vinaigrette; potato and fennel gratin with green tomatoes and cilantro.
Episode 12
Sat, Feb 13, 2021
Farro pappardelle with rabbit, figs, prosciutto and mushrooms; roasted duck with farm vegetables and golden raisin-poppy seed sauce; focaccia garlic bread; blueberry-Concord grape shortcakes with mascarpone cream.
Episode 13
Sat, Feb 20, 2021
Harvesting the Hosui Asian pear; smoked salmon bacon; smoked haddock with green papaya and apple salad; potato roesti with salmon bacon; cider-poached eggs; harissa hollandaise; Asian pear and cranberry clafoutis.