Dave's got a few friends coming over for dinner tonight and boy, is he behind schedule. With great ideas for how to get a home cooked dinner ready to eat and on the table in less than 20 minutes.
In Pantelleria, Wolfgang prepares a unique Couscous de Pesce in a local restaurant. Back at home, he infuses those flavors with fresh Sea Bass with Lemon and Caper Sauce and Roast Chicken Breast with Sweet Wine Sauce served with Pearl Couscous.
Wolfgang visits a tortilla factory in downtown LA and learns how to make extravagant tortillas and tamales. He brings the fresh flavors and robust spices of Mexican food home by making barbeque chicken quesadillas and scallops and shrimp ceviche.
The markets, or mercados, of Guadalajara are Keith's goals, for some authentic Mexican food. Keith tries his hand at glassblowing in Tlaquepaque, before setting off for the home of Jose Cuervo, where he learns about the town and drink Tequila.
Arriba, arriba! The Thirsty Traveler takes you to the heart of the Mexican Desert, home of the world's best tequila. Join the Thirsty Traveler as he explores the haciendas and their burro-riding Jimadors who cultivate this sun-aged spirit.
Emeril kicks it up with do-ahead recipes you prep at home and shows you how to properly transport and reheat your dishes. And to kick it up even more, he'll be joined by soccer stars Pablo Mastroeni and Jimmy Conrad.
Go inside Dr. Frazier Crane's Malibu estate for a special Wolfgang Puck cooking class. From home-made pizza to a lesson in wok cooking, Wolfgang teaches Kelsey how to use all the fancy appliances in his kitchen and prepare the perfect dinner for his wife Camille.
The Caribbean clime is perfect for avocados so Gordon's on their trail! He samples local recipes before heading to NY and San Fran for more avocado dishes. Then a Hudson Valley hotelier shares avocado secrets before we're out to sea on a cruise.