Flavor, NC

The bison (commonly called buffalo), an icon of the great American west, is finding a new home in North Carolina. In this episode we Carolina Bison, a ranch nestled in the mountains outside of Asheville. We explore how bison are making a major comeback and learn how their meat is being used in some amazing dishes at Isa's Bistro in downtown Asheville.

We visit Raleigh's legendary Irregardless Café, where founder and chef Arthur Gordon has become his restaurant's own "farmer". Gordon has created an urban mini-farm that supplies a large variety of fresh-grown fruit and produce that graces the tables of his famous eatery. We spend the day with Arthur, from farm row to his kitchen, cooking up some of his creative and tasty favorites.

Crisp, cool lettuce isn't just for salads. We visit Mark Lyon, a sixth generation North Carolina farmer who's growing tons of interesting lettuce varieties. Then we move on to the kitchen of Chef Kevin Callaghan of Carrboro's Acme Food and Beverage restaurant where he crafts some lettuce-based dishes you probably never dreamed of.

Mushrooms--those delicacies that bring unique flavor to so many dishes--take a lot of science and TLC to produce. In this episode, we go "behind the curtain" to learn how one couple took the plunge to create a mushroom "farm" and grow gourmet favorites. Then we visit the Boro Cafe and Restaurant in Swansboro, where Chef Edward Aiken includes mushrooms for interesting twists in his dishes.

The uniquely American winter squash takes center stage at The Produce Box, a creative enterprise that puts fresh North Carolina vegetables directly on the doorsteps of its many customers. We meet some of the farmers behind it all and get an inside look at this amazing operation. The Produce Box's own chef, Kevin O'Connell, cooks up phenomenal dishes that keep winter squash in the spotlight.

Farm-raised hybrid striped bass is one of the fastest growing products in aquaculture. We explore Pungo Fish Farms, where they produce these tasty fish by the thousands. Chefs love these fish because of their amazing adaptability in a wide range of dishes. Chef Tom Armstrong of Vinnie's Steakhouse and Tavern in Raleigh shares some of his secrets in using the fish in his delicious creations.

From the vine to the table, native North Carolina grapes offer a long history and a delicious story, from pepper jellies to tasty desserts. We visit the farm of Ervin Lineberger, who is known as one of the preeminent growers and promoters of muscadine grapes, and then learn about cooking with the delicious grapes from Wendy Perry in her unique outdoor kitchen.

With a name like “Spiny Dogfish” you might be surprised to find out that this fish is full of tasty, flaky white meat. That’s something North Carolina commercial fishermen have known for a while. In this episode, we’re off to Wanchese and Nags Head, where Chef Bud Grunniger of Basnight’s Lonestar Cedar Cafe shows us there are many recipes to which this fish kindly adapts.

There aren't many "growing season" issues when the farm is in a greenhouse. We visit Whitaker Farms in Climax, NC where they grow amazing vegetables year 'round. Chef Don McMillan of the Stocked Pot in Winston-Salem shares his vast experience in the kitchen as we cook up a lot of goodness with delicious greenhouse tomatoes.

The memorable star of a holiday meal can be a heritage turkey, a rare bird that's bred from old lines to preserve the original and rich traditional flavor that's hard to beat. The folks at Ray's Family Farms in Louisburg, NC show us how they raise them, and talented Triangle Chef Scott Crawford shares his secrets to tip top turkey flavor.