Chef Ming Tsai tracks wild boar with guide, Bobby Caires, while trekking up an 8,000 foot volcano in Maui, Hawaii. Ming also meets up with chef, Sam Choy, for a lesson in Hawaiian Spam cooking, and later Ming prepares a Tea Smoked Braised Boar.
Ming Tsai goes spear fishing the traditional Hawaiian way--free diving without oxygen in the deep blue oceans surrounding the Big Island, HI. Ming uses his catch to make a spicy Hawaiian fish stew with creamy 'poi'.
Ming hops on an ATV and blazes through one of the oldest roads in Kona, Hawaii, in search of the perfect cup of Joe and visits Mother Goose farms. Ming uses the coffee and macadamia nuts to make a Crispy Macadamian-Crusted Ahi Tuna with Kona BBQ Sauce.
Ming horsebacks through a valley and goes net fishing in Big Island, HI, in search of the perfect ingredients for his luau with his guide, valley native Maile Hannum. Ming prepares Crispy Fish and Taro Chips with a Guava Dipping Sauce.
Ming visits a fish hatchery and ventures out to the Pacific Northwest coastal waters to find the mighty Chinook Salmon or "King Salmon." Ming prepares: New Style Salmon Sashimi Encrue Flashed with Hot Virgin Olive Oil and a Salmon Tempura Roll.
Ming Tsai searches for Ringneck pheasant in Oregon with hunting guide, Bruce Meredith, and his trusty companions, birddogs Molly and Candy. After bagging a few birds Ming creates Asian Pheasant Au Vin with Scallion Country Mash.
Ming adventures to the jagged coastline of Port Orford, Oregon, in search of Red Sea Urchin. Ming joins two local fisherman and dives deep into the icy waters to find his delicacy. Ming ends the day preparing an Urchin Bisque and Crab Salad.
Ming Tsai dives into shark-infested Bahamian waters to get a closer look at Caribbean Reef sharks and their favorite dish: Yellowtail snapper. Ming makes Grilled Ponzu Jerk Yellowtail Snapper with Ginger Slaw and Shoestring potatoes.
Ming jets off on a chartered seaplane to Harbor Island, in the Bahamas, in search of conch. After his dive for conch, Ming prepares Conch Tempura Roll with Dirty Fried Rice and Goat Pepper Aioli.
Ming spends a day with dive master, Brendal Stephens, in Abaco Islands located in the Bahamas to dive for pacific lobster. Ming brings the days catch to his outdoor kitchen to create Lobster-Mango Stir-fry with Coconut-butter Johnnycake.
Ming meets up with 10th Mountain Division guide, Dick Over, and some expert mountain guides to ski some steep slopes and take a ride in Snowcat. Ming makes Shiitake Fondue, Ginger-lime Snow Cone and a Surf & Turf Noodle Hot Pot.
Ming heads to Southeast Wisconsin in search of fresh caught lake fish, bratwurst, and a delicious secret recipe for sauerkraut. After a 70 mph ride in an Ice Sailboat, Ming makes Steamed Fish with Spicy Black Bean Sauce and Three Onion Noodle Cake.
Ming sets out on an ice climbing and snowshoeing adventure to find elk high up in the Rocky Mountains. Deep in the Colorado forests, Ming gets a glimpse at some wild elk and creates a hearty dish called: Grilled Mongolian Elk on Vegetable Mountain.