Flavor, NC

In this episode we head to Beaufort and Harkers Island to learn the finer points of flounder gigging with fisherman Lin Chestnut. We stop off at Fishtowne Seafood market to see how the local fishing community is working together to save their livelihoods, then meet up with Chef James Clarkson of Clawson's 1905 and Aqua to whip up some tasty flounder recipes.

We're celebrating the bounty of the farmers market in Flavor, NC. Host Lisa Prince visits with a farm family sharing the fruits of their labor at the State Farmers Market in Raleigh and learns the secrets of shopping a farmers market with Chef Joseph Fasy. Then Lisa and Joe put on a show, cooking up a storm at the Growers Market of Fuquay-Varina.

We head for the hills of Wilkes County and Apple Brandy Beef. Host Lisa Prince learns the story of this farm family and how they care for gheir herd and their land - including their scenic pastures on the Blue Ridge Parkway. Then it's on to Blowing Rock and in to the kitchen with Chef Andrew Long of Storie Street Grille.

In this episode we're off to Race City USA - Mooresville for a quick trip to Carrigan Farms strawberry fields. It's a beautiful strawberry operation keeping the good times rolling all year long by turning the natural beauty of the land into a special events destination. Then Chef Tim Groody of Charlotte's FS Food Group fires up the grill to share some great al fresco recipes.

Carolina Distillery is the realization of a dream for friends Chris Hollifield, Keith Nordan and Kenneth Greene. Armed with a family recipe, a history of moonshining and a dose of determination the friends began the distillery in 2009. The distillery produces a premium, hand-crafted single-barrel apple brandy from North Carolina grown apples. The Wine Cellar and Bistro offers bistro style dining in the heart of downtown Lenoir. The extensive wine cellar complements the menu filled with healthy, eclectic fare.

In Good Heart Farm was started by Ben Shields and Patricia Parker in 2009. The farm offers vegetables, strawberries and flowers through a CSA and at farmers markets throughout the Triangle. Market Restaurant is committed to serving whole, all-natural, unprocessed foods from local sources. The restaurant makes every effort to support organic and sustainable farming practices while providing guests with the best experience possible. Healthy food, prepared fresh, from local seasonal ingredients. RECIPES: Potato Latkes with Blueberry Crème Fraiche Light Summer Potato Salad Perfect Pommes Frites

Braswell Foods is a fourth generation family owned, vertically integrated company producing and marketing quality, value added feed and egg products for American families and businesses for over 45 years. Braswell Foods is one of the largest organic feed and egg producers in the United States and is American Humane Certified by the American Humane Association. Brigs Restaurants have been serving breakfast creations, salads and hot sandwiches for breakfast, lunch and dinner since 1988. There are six Brigs locations throughout the triangle and in Charlotte. RECIPES: Brigs Omelet Club Benedict Royal Skillet: The Prince Basted Eggs

The Johnson family has been growing peaches in the North Carolina Sandhills since 1934. The Johnson family grows peaches, nectarines, plums apples and pears in their fifty acre orchard. The fruit is sold at the family’s market and gift shop, which is open year round. Carolina Crossroads is the AAA Four Diamond rated fine dining restaurant located in the historic Carolina Inn in downtown Chapel Hill. The hotel is listed on the National Register of Historic Places. Executive Chef James Clark has received numerous awards and been recognized in national publications including Bon Appetit and The Washington Times. RECIPES: Grilled Flatbread & Peaches with Preserved Duck, Caramelized Onion, Goat Cheese Ricotta, Arugula Fried Peach Pies Carolina Inn Peach Sangria

The Wright family has been farming in Currituck County for seven generations. Sanctuary Vineyard is their latest venture. The vineyard is nestled among the family’s corn and soybean crops. The vineyard has its own tasting room and gift shop. BJ’s Carolina Café has been serving up home cooked favorites and Eastern North Carolina style barbecue on the Outer Banks for more than fifteen years. A true family-run operation, BJ’s is staffed by the entire Beasley family. The restaurant is open for lunch and dinner Wednesday through Friday; breakfast, lunch and dinner on Saturday and breakfast and lunch on Sunday. RECIPES: BJ’s Crab cakes with Lemon Butter White Wine Sauce Rosemary Duck with Orange Red Wine Sauce Ice Wine Peach Sorbet

Cedar Island native Jay Styron and his wife Jennifer began oyster farming in Cedar Island Bay in 2006. Their Carolina Mariculture Oyster Company currently produces about forty thousand oysters a year, with plans to quadruple production in the coming months. Their oysters are available direct to the public and in restaurants in the Beaufort area and the triangle. The 42nd Street Oyster Bar and Seafood Grill in Raleigh has been serving seafood lovers fresh seafood since 1931. The restaurant opened in its current location in 1987 and since then has served more than 80 million oysters and shrimp and more than 21 million hush puppies. The restaurant is open for dinner seven days a week. RECIPES: Pimiento Cheese Oysters Oysters Bienville Mignonette Sauce Cajun Cornmeal Crusted Fried Oysters with 42nd ST Remoulade