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13 Episodes 2013 - 2013
Episode 1
Sat, Sep 7, 2013 27 mins
Chef Bob Waggoner prepares French cuisine at Nashville's Ryman Auditorium with help from an audience member, a sommelier and a country music artist, who also performs, in this series. First up: Amy Grant. The cuisine includes skillet-seared foie gras over a sweet potato mousseline with candied pecans in a maple-yuzu vinaigrette; and seared Angus beef tenderloin over pencil asparagus that's served with pearl onions and smoked bacon-thyme jus.
Episode 2
Sat, Sep 14, 2013 27 mins
Brett Eldredge performs. Also: seared diver scallops over sautéed fennel in a sauvignon blanc, caper and sun-dried tomato sauce; seared organic chicken breast over sunchokes in a fresh sage and brown butter sauce.
Episode 3
Sat, Sep 21, 2013 27 mins
Jana Kramer performs. Also: a warm duck breast salad with sun-dried cherries in a port and pomegranate molasses dressing; and Maine lobster tempura served over Tennessee stone-ground grits.
Episode 4
Sat, Sep 28, 2013 27 mins
Craig Morgan performs. Also: fried wild American shrimp with fennel and an avocado mousseline in a lime-shallot vinaigrette; and elk loin with a compote of blueberries, caramelized apples and sweet onions in a port reduction sauce.
Episode 5
Sat, Oct 5, 2013 27 mins
Erin McCarley performs. Also: a Brie omelet with asparagus, smoked bacon and thyme; and red grouper over a wild mushroom ragout in a red wine butter sauce.
Episode 6
Sat, Oct 12, 2013 27 mins
Sarah Darling performs. Also: a Granny Smith apple tart that's accompanied with vanilla ice cream and star anise syrup; and pumpkin swordfish over baby bok choy in a green apple, pink grapefruit and citrus vinaigrette.
Episode 7
Sat, Oct 19, 2013 27 mins
Dailey & Vincent perform. Also: pan-seared skate wing in a vermouth, lime, caper and fresh tarragon butter; and root vegetable risotto that's scented with pecorino cheese and garden thyme.
Episode 8
Sat, Oct 26, 2013 27 mins
Kelleigh Bannen performs. Also: quail breast in puff pastry with wild mushrooms and a truffle and cognac sauce; and oxtail bourguignon over roasted garlic grits.
Episode 9
Sat, Nov 2, 2013 27 mins
Brandon Heath performs. Also: split pea soup with smoked bacon and a Dijon-rosemary drizzle; and seared Gulf snapper filet over baby spinach with sweet onions and potato pearls in a beech mushroom-cap jus.
Episode 10
Sat, Nov 9, 2013 27 mins
Lauren Alaina performs. Also: seared Burgundy escargot salad with roasted garlic in a dry white wine, lemon and flat leaf-parsley sauce; and sautéed lamb tenderloin over ratatouille in a sun-dried tomato, green olive, garlic and fennel jus.
Episode 11
Sat, Nov 16, 2013 27 mins
Escondido perform. Also: Pinot noir-poached farm eggs; and pan-seared red snapper and mussels served over saffron whipped potatoes and an orange-chive sauce, which is prepared with the help of Sylvia Jefferies ("Nashville").
Episode 12
Sat, Nov 23, 2013 27 mins
Host Bob Waggoner heads outside the studio with the Mavericks to sample al fresco barbecue. Later, he shows the band how to make sautéed diver scallops and sea urchin in a chardonnay-lemon sauce.
Episode 13
Sat, Nov 30, 2013 27 mins
The Season 1 finale features the Mavericks, who perform and also learn how to make Tennessee pork tenderloin.