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Season 5
With bow and arrow in hand, Top Chef alum Jennifer Carroll sets sail on the Potomac River in the dead of night, in search of the invasive-but delicious-snakehead fish. It's all part of
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With bow and arrow in hand, Top Chef alum Jennifer Carroll sets sail on the Potomac River in the dead of night, in search of the invasive-but delicious-snakehead fish. It's all part of Chef Jen's mission to eat the invasive species overtaking local waters. In the kitchen the Chef offers simple and versatile recipes, showing us how to make her delicious Seared Snakehead with Moroccan Couscous.
Former NYC superstar Chef Gavin Kaysen has returned to his mid-west roots to put Minneapolis on the culinary hot map. In the land of 10,000 lakes he visits a shuttered urban brewery
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Former NYC superstar Chef Gavin Kaysen has returned to his mid-west roots to put Minneapolis on the culinary hot map. In the land of 10,000 lakes he visits a shuttered urban brewery that's now producing a bounty of produce and sweet striped bass. In the kitchen Chef Kaysen shows off a unique home smoking technique and creates a simple and sumptuous striped bass crudo.
The bounty of the mid-Atlantic region holds countless treasures for famed chef Jeremiah Langhorne who grew up fishing and foraging off the riches of the Chesapeake region. Today his
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The bounty of the mid-Atlantic region holds countless treasures for famed chef Jeremiah Langhorne who grew up fishing and foraging off the riches of the Chesapeake region. Today his Michelin-starred restaurant in Washington, DC is a showcase for exquisite regional cuisine. On the water Chef Langhorne jumps in to savor "the best oyster of the region" with the White Stone boys.
As the sun rises on the Chesapeake Bay, the waterman's work begins in a timeless dance and rhythm. James Beard Award winning Chef Spike Gjerde heads out on the water to get his hands
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As the sun rises on the Chesapeake Bay, the waterman's work begins in a timeless dance and rhythm. James Beard Award winning Chef Spike Gjerde heads out on the water to get his hands into the work that has sustained the region for centuries. In a wood fired oven the Chef shows us how to roast a whole fish and stuff it with sumptuous Maryland Blue Crab.
As the sun rises on New York City, our boat pulls out from the Sherman Zwicker, a historic schooner and restaurant docked in New York harbor, with Chef Kerry Heffernan whose love of
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As the sun rises on New York City, our boat pulls out from the Sherman Zwicker, a historic schooner and restaurant docked in New York harbor, with Chef Kerry Heffernan whose love of cooking is surpassed only by his love of fishing. We motor past the Statue of Liberty and happen upon a rare and raucous display of tuna in a feeding frenzy. Then the chef prepares several unique but simple recipes.
From hunting invasive species in the dead of night, to netting striped bass in a former brewery, our top chefs have toured the country to get a better glimpse into the people and
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From hunting invasive species in the dead of night, to netting striped bass in a former brewery, our top chefs have toured the country to get a better glimpse into the people and places that embody sustainable seafood. Now they take the catch of the day into the kitchen where they offer up an array of secret recipes and pro cooking tips.
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