G. Garvin heads to Houston for a reminder of what true Texas barbecue is. At Tin Roof, a family-friendly spot with live entertainment and a father/son team working the smokers, G., tastes a unique sandwich called the Texas Cheese Steak and tons of fixin's. The Original Kolache Shoppe makes these Czech pastries like no other. And a new spin on barbecue, provided by the custom-made smokers at Pitmaker, where G. and owner Victor make a perfect surf-n-turf.
G. Garvin explores Charleston, SC, a lovely busy city with a passion for quality and tradition. G. and Chef Chris Stewart of the Glass Onion cook a fresh and sophisticated pork belly dish. Tammy Karsada opens up her shop, Cakes by Kasarda, to G. when they make a fun cake from scratch. G. is then taken on a Lowcountry adventure with Shane Ziegler where they round up the seafood they'll need for a classic boil.
With a saying like "Keep Austin Weird," G. Garvin dives headfirst into the young and hip local food scene in Austin, TX, to see just what makes it special. Since you can't visit Austin without going to a food truck, G. gets to work at Tenderland, where he helps to make their fried pork tenderloin sandwich. He then makes a pit stop at Hoover's Soular Food Trailer where he tastes raw and healthy versions of Southern favorites. Lastly, G. heads to Frank where first bartender Tara shares The Red-Headed Stranger, the restaurant's take on a Bloody Mary before he works with head chef Jody on the jackalope sausage, a mix of jack rabbit and antelope.
In the mountains of North Carolina is the gorgeous hidden gem Asheville. G. Garvin takes in the sights by ziplining through Appalachia before landing in the sophisticated kitchen at Cucina 24 where Chef and owner Brian Canipeli teaches him how to make ravioli from scratch. G. then explores the local scene gathering fresh ingredients at Chop Shop Butchery, Blue Water Seafood, the local farmers' market and a local brewery. He makes a great meal for all the shop owners he met along the way.
G. Garvin gets a taste of the South in Brooklyn. At Pies 'n' Thighs, the owners put their Carolina roots to the test, showcasing their sour cherry pear pie and fried chicken with all the fixings. At Burger Bistro, Chef and owner John shows G. how to make his ossobucco burger. And no trip to New York would be complete without a good drink, and Brad of the Breukelen Distillery shows G. how they make delicious gin starting from fresh grain.
G. Garvin is touring Hoboken, N.J., with a food scene that rivals neighbor New York's. Chef Wally Weaver of 3Forty Grill shares his special recipe for braised short rib. At Cava Winery owners Deneah and Anthony give G. a tasting before he and Chef Michael use the Cava wine to cook a flavorful fish entree. Last, G. visits Jersey institution Dickie Dee's where he sees how they make their famous Italian Hot Dog.
In Breaux Bridge, La., G. Garvin sees how Glenda's Creole Kitchen makes their etouffee. In Houston, G. gets a lesson on how to make fall-off-the-bone ribs at Pizzitola's. He ends his trip with a pit stop at the Three Muses in New Orleans to catch some great food, drinks and music.
In Lafayette, La., G. Garvin gets a taste of this up-and-coming food city. First, he enjoys the sophisticated and luscious brunch spread at The French Press. Then, G. learns what goes into making a great boudin at Johnson's Boucaniere. Finally, G. makes a quick jambalaya dish at The Accidental Chef Cooking School.
G. Garvin discovers the hard work and versatility from farm-to-table cooking. At Royal Oak Peanuts, G. goes through the farm before sharing a peanut-inspired breakfast with owner Stephanie Pope. Coon Rock Farm supplies restaurants throughout Raleigh with organic produce and G. helps pick greens to prepare later at Chef Sarig's restaurant, Zely and Ritz.
In Richmond, G. Garvin meets with Chef Walter of Lemaire at the Jefferson Hotel for his take on the fried green tomato and Comfort restaurant, where Chef Jason shares his techniques on prepairing braised pork and sides. In nearby Glen Allen, Va., G. experiences a day in the life at Lavender Fields farm with owner Nicole before preparing a simple and summery skirt steak salad.
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