Chef Driven

Visit some of the state's top cheesemakers, including Haystack Mountain Goat Dairy in Longmont, the Ugly Goat Dairy Co. in Keenesburg. Frank also visits his favorite cheese shop in Denver called Truffle Cheese Shop. The episode concludes with a party at Frank's house, where Bonanno shares tips for making a perfect cheese plate and sommelier Kelly Wooldridge offers his wine pairing knowledge.

To gain a grasp of the brewing styles around the city, Frank visits Great Divide Brewing Co. in downtown, Crooked Stave Artisan Beer Project in Sunnyside, Wild Goose Canning, and Dry Dock Brewing Company in Aurora. Afterwards, Frank invites Denver chef Mary Nguyen to join him in the kitchen at Bones to create some beer-friendly dishes, all paired by Bonanno Concepts beverage director Adam Hodak.

To answer the question, he enlists soul food scholar, Adrien Miller, who takes him to CoraFaye's Café, one of his favorite soul food restaurants. Frank visits his restaurant Lou's Food Bar, where chef Johnny DePierro is developing a recipe for one of Frank's favorite southern dishes - Nashville-stlye hot chicken. Inspired, Frank shows how the home chef can make a traditional soul food dinner.

In Denver's Ballpark and RiNO neighborhoods, Frank visits two chefs making names for themselves with the same style, but distinctly different operations and philosophies: chef Mark Dym at Marco's Coal-Fired Pizza and chef Kelly Whitaker at Cart-Driver. With pizza on his mind, Frank throws a pizza party at his home and demonstrates how to make great pizza using household appliances and resources.

Frank meets up with professional forager Wendy Petty, who takes him on a wild front range adventure on the hunt for wild porcini mushrooms. He then hits the mountains to tap into foraging with Shae Whitney of DRAM Apothecary, who has transformed an old town bakery into an herbal oasis stocked with handmade bitters, syrups and teas. Shae demonstrates the basics behind making homemade bitters.

Frank road trips to Canyon City, a place that's employing the state's incarcerated population to farm and raise water buffalo, goats and fish. Later, Frank travels to Clear Creek Canyon, where he learns to fly fish from master fisherman, Micah Emerson. They catch Colorado trout in preparation for a mountain grill out dinner with friends where Frank demos his techniques for the perfect fish fry.