18th century taverns provided much more than a meal and a place to sleep - they were often the catalyst for a city's growth. Chef Staib joins the team at Dill's Tavern to discover the roots of Dillsburg, Pennsylvania and prepare recipes such as roast mutton, sausage cassoulet, and more.

Chef Staib travels to the Caribbean nation of Grenada to shed light on the threat of the invasive lionfish and cook up some tasty solutions. Recipes include lionfish ceviche and pan seared lionfish with fire roasted breadfruit.

Chef Staib explores the oyster harvesting industry from its tumultuous past to its sustainable present. Staib celebrates this keystone species with a family seafood feast, and prepares some unique recipes of his own like crab & oyster cakes and oyster empanadas.

Chef Staib travels to the highlands of Ecuador where local ingredients and indigenous culture combine with that of the Spanish conquistadors to create something truly unique. Recipes like cuy, cevichocho, and helados de paila are prepared by local chefs.

Chef Staib journeys down the Santa Fe trail through Kansas to discover where travelers regrouped before the next perilous leg of their journey. Recipes like steamed venison pudding and bison stew are prepared at a local stagecoach stop.

Chef Staib returns to Antigua to discuss the significance of the island's 17th century naval dockyard. Signature island recipes include fungee, lobster rundown, ducana, and creole grouper.

Chef Staib visits the oldest continuously inhabited city in the continental United States: St. Augustine, Florida. Authentic Spanish dishes are prepared including gambas al ajillo, fabada asturiana, and gazpacho.

Chef Staib visits a Louisville homestead once frequented by former presidents and the explorers of the American frontier. Recipes include burgoo, chicken leek pie, and more.

The gorgeous waters of Exuma harbor a diverse variety of marine species including one you may not expect: swimming pigs. Chef Staib explores the unique island culture and cuisine including lobster and grits, conch chowder, and curried goat.

Chef Staib travels to the town of Zoar, Ohio, established by German separatists in the 19th century. He learns what can be accomplished with a strong sense of community, and prepares familiar recipes from his homeland such as spaetzle and gaisburger marsch.

Chef Staib visits the Manabí province of Ecuador to sample its fresh seafood and diverse native cuisine. Staib also learns to make the region's quintessential dish known as viche at an indigenous archeological site.

Chef Staib journeys to the famed Galápagos Islands. He explores the vast wildlife, samples coffee produced from volcanic soil, and tastes the local ceviche made from an endemic species of the islands.