We head down south to Memphis, Tennessee, where Andy Ticer and Michael Hudman are the chefs at Hog & Hominy, a concept devoted to honoring their Italian roots while embracing the flavors of classic Southern food.
We visit Orcas Island to meet Jay Blackinton, a farmer & chef who is redefining farm-to-table for his customers. His menu changes daily and is made exclusively with what he and his team have grown on the island.
We meet Chef Richard Blais, winner of Bravo's "Top Chef All-Stars" and successful restauranteur. His newest concept, Juniper & Ivy, on the outskirts of San Diego's Little Italy offers diners refined contemporary American food with a whimsical twist.
We meet Chef Jimmy Bannos Jr., two time nominee for the James Beard Foundation Award for Rising Star Chef, and fourth generation restaurateur. His concept, The Purple Pig, is fueled by timeless flavors that reflect his Greek and Italian roots, paired with personal touches inspired by his family, ...