G. Garvin heads to his hometown of Atlanta sampling some of its culinary delights starting with shrimp and grits at Local Three before satisfying his sweet tooth with red velvet cake at A Piece of Cake. He tops off the day with some inventive cocktails and fried chicken from JCT Kitchen.
G. Garvin's hitting the best of Georgia stopping at Atlanta's Yeah! Burger for a bison burger, Decatur's Brick Store Pub for fish, chips and craft beer then Roswell's Fickle Pickle for a fried green tomato sandwich.
G. Garvin is checking out the eats in San Francisco starting with a fried catfish po' boy at Brenda's Soul Food. Next, he cracks crabs for customers at the legendary Alioto's before trying a unique duck dish at Hops and Hominy.
G. Garvin is in Oakland visiting the Chop Bar sampling their meatloaf before heading to the Pietisserie for an Apple Pie. On a walking tour, G. tries everything from chicken and waffles to ceviche and ends with a wine sampling.
G. Garvin is trying Nashville's best meals including pork loin, greens and mac and cheese from Lockeland Table, hot chicken from 400 Degrees Hot Chicken and caps off the trip with fried chicken livers from John A's Restaurant.
G. Garvin is in Louisville, KY, sampling some local favorite restaurant fare like slow-cooked black bean oxtail with lima beans, pork belly BLT sandwiches, classic diner fare and classic Louisville burgoo stew.
G. Garvin gets a taste of the south when he works on a goat farm in Franklin, TN, heads to a restaurant where tea is the star in Louisville, KY, and gets a tour of the bourbon process with a cooking lesson in Bardstown, KY.
G. Garvin visits the Original Farmers Market in Las Angeles and enjoys the local eats with Southern flare including New Orleans cuisine, hot dogs, ice cream and pizza before getting a lesson in what makes great barbecue.
G. Garvin travels to Southern California and meets up with Chef David Lefevre of MB Post to pick farm fresh items for their mixed greens veggie salad and then whips up their signature bacon cheddar biscuits. Across town in Inglewood is The Serving Spoon, where a husband and wife team is keeping Southern traditions alive out west. They put G. to work in the kitchen to whip up their top breakfast picks, salmon croquettes, and one of G.'s favorites, fish and grits.
G. Garvin heads to Las Vegas where his favorite places hit the jackpot. The first stop is Hash House A Go Go where the chef lays out the biggest crispy hand-hammered pork tenderloin you've ever seen, fried and topped with a barbecue cream sauce. At Sandy Valley Ranch, G. gets to be a cowboy for the day, complete with gear, lassoing and riding horses. After working up an appetite, G. and Cowboy Dan make steaks, baked beans and cornbread cooked to perfection in the outdoors. The last stop is Pink Box Doughnuts where Chef Rodney has merged sweet and savory flavors for an unbelievable doughnut-making lesson and tasting for G.
G. Garvin samples the unique eats of Philadelphia starting with red velvet waffles and pineapple upside-down bread pudding. Next, he has the best oxtail and gravy in town before trying the famous Philly Cheesesteak Cookie.
G. Garvin visits the nation's capital and starts his culinary adventure at Sixth Engine, a firehouse turned restaurant, where they merge the tastes of the north and south in a Grilled Shrimp and Black-Eyed Pea dish and feed some hungry local firefighters. Then it's a stop at Birch and Barley where a husband and wife team is bringing innovative flavors to the city with their Honey Glazed Duck and an artisanal French toast dessert that G. helps to make. G.'s last stop is Boundary Road, an American bistro cooking up unique meals like Brick Chicken and collard greens.
G. Garvin heads west for a culinary adventure that begins in Vegas. First stop is Eat, where Chef Natalie Young adds a little Southern comfort to her menu and serves up a chicken-fried steak meal that will satisfy even the hungriest patron. Then it's off to Los Angeles to Grub to meet two fun and spunky female chefs who've taken breakfast to a new level with their Big Flippin' Pancake and Ooh La La Egg Sandwich. G. wraps up this road trip with a stop at Feed Body and Soul in Venice where he samples an amazing Sweet Potato Spread and a rotisserie pork loin, then washes it down with an organic cocktail called The Bee's Knees.
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