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Season 1
George prepares family-inspired comfort foods, including mac-and-cheese, grilled pork sliders with crisp quick slaw, and double-chocolate brownies for dessert. George stops by a
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George prepares family-inspired comfort foods, including mac-and-cheese, grilled pork sliders with crisp quick slaw, and double-chocolate brownies for dessert. George stops by a community-operated organic farm in Amagansett Long Island, where families support growing seasonal produce. Later, he visits the chef from Town Line BBQ who shares the secret of low-and-slow cooking.
George makes garlic scape pesto and puts a new spin on cooking fondue. He shares a few quick favorites, including Welsh rarebit with creamy mousseline potatoes, and creates cheese boards
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George makes garlic scape pesto and puts a new spin on cooking fondue. He shares a few quick favorites, including Welsh rarebit with creamy mousseline potatoes, and creates cheese boards with savory and sweet garnishes to serve as an appetizer and dessert. George visits with his local artisanal cheese shop for tips on selecting and storing gourmet cheese.
George prepares a selection of simple comfort recipes, including fried chicken and waffles and his favorite creamy rice pudding. George visits Shady Lady Root Beer, a small-batch brewer
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George prepares a selection of simple comfort recipes, including fried chicken and waffles and his favorite creamy rice pudding. George visits Shady Lady Root Beer, a small-batch brewer of handcrafted soda, and then stops in at an artisanal producer of pastries in Sag Harbor.
George shares his expert tips while preparing seafood chowder, his spin on the classic shrimp salad, and his signature apple berry rhubarb pie. Then, George goes surf casting in Montauk,
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George shares his expert tips while preparing seafood chowder, his spin on the classic shrimp salad, and his signature apple berry rhubarb pie. Then, George goes surf casting in Montauk, and shares the beauty of the East End waters for picturesque fishing. He concludes the episode with a pit-stop at a traditional clam bar.
George visits Mecox Bay Dairy, a producer of 360-degree farming. Then, he stops at a Hamptons' micro brew for inspiration on keeping it local. Back in his indoor and outdoor kitchens, he
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George visits Mecox Bay Dairy, a producer of 360-degree farming. Then, he stops at a Hamptons' micro brew for inspiration on keeping it local. Back in his indoor and outdoor kitchens, he prepeares farm-inspired dishes, including white bean casserole, bacon-wrapped meatloaf with mushroom gravy, honey grilled squash and grilled stuffed potatoes.
In this episode, George samples a restaurant's five-star dishes featuring ingredients from its organic gardens.He stops at a local farmers' market where East End farmers and food
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In this episode, George samples a restaurant's five-star dishes featuring ingredients from its organic gardens.He stops at a local farmers' market where East End farmers and food producers provide sustainable fresh ingredients. George prepares savory vegetable dishes, including field greens and tomato, vinaigrette eggplant and squash gratin, and zabaglione with chocolate cake and berries.
George plans the perfect outdoor cookout, complete with flavor-packed tasting plates, grilled steak and spice-rubbed salmon, and a decadent chocolate mousse. George visits Captain Pete who shares tips on making the perfect smoked salmon.
George plans the perfect outdoor cookout, complete with flavor-packed tasting plates, grilled steak and spice-rubbed salmon, and a decadent chocolate mousse. George visits Captain Pete who shares tips on making the perfect smoked salmon.
An inspired George creates a traditional Italian menu of herb frittata, pasta with quick marinara, a time-honored meatballs recipe, and biscotti. An artist shares how art and food go
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An inspired George creates a traditional Italian menu of herb frittata, pasta with quick marinara, a time-honored meatballs recipe, and biscotti. An artist shares how art and food go hand-in-hand, and a local chef chats with George about finding new sources for inspiration for creating art in his kitchen.
George cooks a regal brunch, featuring fresh-squeezed mimosa, fried egg crab salad, Johnny cakes, and savory lamb sausage. Then, he visits a historic inn for inspiration and learns about the art of hospitality.
George cooks a regal brunch, featuring fresh-squeezed mimosa, fried egg crab salad, Johnny cakes, and savory lamb sausage. Then, he visits a historic inn for inspiration and learns about the art of hospitality.
In the kitchen, George shares tips on clams, then prepares steamers in white wine, pan-roasted fluke white wine sauce and strawberry mascarpone crrepes. Just in time for the harvest,
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In the kitchen, George shares tips on clams, then prepares steamers in white wine, pan-roasted fluke white wine sauce and strawberry mascarpone crrepes. Just in time for the harvest, George joins up with an award-winning winemaker who shares the 40-year history of Long Island wines. Later, a French-trained wine expert offers his insights on choosing wines.
George prepares some classics: Tomato soup and grilled cheese sandwich, Brownie cookies.
George prepares some classics: Tomato soup and grilled cheese sandwich, Brownie cookies.
At his home kitchen, George whips up his sausage campagnola, herb flatbread pizza, and finishes off the meal with his chocolate torta. He visits the local Italian market to see made-from-scratch sausage preparation and fresh mozzarella being made.
At his home kitchen, George whips up his sausage campagnola, herb flatbread pizza, and finishes off the meal with his chocolate torta. He visits the local Italian market to see made-from-scratch sausage preparation and fresh mozzarella being made.
George concludes the season with several tasty and quick dishes plucked from the pantry, including gazpacho and Panzanella. He tours an apple orchid with a 12th-generation farming family
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George concludes the season with several tasty and quick dishes plucked from the pantry, including gazpacho and Panzanella. He tours an apple orchid with a 12th-generation farming family and then prepares his classic tarte tartin using some of the fruit. He also receives a master class in pairing condiments with cheese and wine from an award-winning sommelier.
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