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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
