Garrett hops a boat to popular eco-friendly restaurant, Crown Jewel, then tries his hand at making lobster rolls at Luke's Lobster before enjoying a locally-sourced meal at The Well at Jordan's Farm.
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Host Garrett Bess rolls through San Diego visiting local favorite Café 222, then bikes to Bluewater Seafood at the water's edge and satisfies his sweet tooth at the renowned Extraordinary Desserts.
Garret Bess samples the rustic heirloom grains at Moxie Bread Company and organic hamburgers from Wild Pastures; next, he chats with River and Woods' award-winning chef, Daniel Asher.
Burgers and baked goods at Sour Duck Market followed by the locally-sourced creations of Chef Bryce Gilmore at Barley Swine and a taste of traditional Southwest cuisine at popular Verbena.
Garrett explores tastes from the Southern Squeeze vegan kitchen along with elevated home cooking at Public House and a stop at historic Frazier 5 & Dime.
Garrett sweeps through the Windy City with a stop at Mr. Beef-the inspiration for the series, The Bear, then makes a Pequod's Pizza and ends at Top Chef winner, Joe Flamm's, Rose Mary.
Nothing says Vermont better than Ben & Jerry's ice cream and the exemplary taste of Heady Topper beer. Additional stops include beloved August First Bakery and maple BBQ at Deep City Restaurant & Bar.
Garrett hops a boat to popular eco-friendly restaurant, Crown Jewel, then tries his hand at making lobster rolls at Luke's Lobster before enjoying a locally-sourced meal at The Well at Jordan's Farm.
Garrett Bess makes Philadelphia cheesesteaks at Pat's King of Steaks and then visits James Beard Award-winning Chef, Michael Solomonov, at Zahav. Other stops include Chef Marc Vetri's Pizzeria Salvy.
Garrett hits the streets of St. Louis, Mo., to sample some of the Midwest's most innovative tastes; locally sourced hot salami sandwiches, gourmet toast, barbecue and sustainable seafood.
Garrett hops a boat to popular eco-friendly restaurant, Crown Jewel, then tries his hand at making lobster rolls at Luke's Lobster before enjoying a locally-sourced meal at The Well at Jordan's Farm.
Burgers and baked goods at Sour Duck Market followed by the locally-sourced creations of Chef Bryce Gilmore at Barley Swine and a taste of traditional Southwest cuisine at popular Verbena.
Returning to where he attended college, Garrett cycles through the North End for the town's best cannoli, tries a new twist on a Southie favorite and revisits his old 'hood for a great breakfast.
Nothing says Vermont better than Ben & Jerry's ice cream and the exemplary taste of Heady Topper beer. Additional stops include beloved August First Bakery and maple BBQ at Deep City Restaurant & Bar.
Garrett tours Minneapolis, Minn., and explores the sites, sounds and flavors of the city; locally sourced and sustainable pastries, egg dishes, sandwiches, ice cream and pasta are on the menu, as is a ride on the Grand Rounds Scenic Byway.
Garrett Bess makes Philadelphia cheesesteaks at Pat's King of Steaks and then visits James Beard Award-winning Chef, Michael Solomonov, at Zahav. Other stops include Chef Marc Vetri's Pizzeria Salvy.
Host Garrett Bess rolls through San Diego visiting local favorite Café 222, then bikes to Bluewater Seafood at the water's edge and satisfies his sweet tooth at the renowned Extraordinary Desserts.
Arriving on an empty stomach, the inhabitants of this Danish village located on California's central coastline fill Garrett with stories of their town's beginnings, authentic Danish food and wine that rivals the world's best.
Garrett bikes thru Savannah, Ga., and explores the history, mystery, and flavors of the city; locally sourced ribs, gourmet pizza, dishes made with sustainably sourced alligator, crab and shrimp -- and a bike ride around town.
Garrett gets a taste of Bozeman, Mont.; in addition to a bike ride amongst fresh air and snowcapped mountains, Garrett experiences farm-to-table cuisine, locally sourced food, gourmet pizza and a visit to an organic permaculture farm.
Garrett cycles through the college town of Eugene, Ore., and discovers dining inside a retro Airstream trailer and then meets a former student who started work as a Duck and eventually transformed himself into his restaurant's head chef.
