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Charlotte A. Jenkins

TALENT

Charlotte A. Jenkins grew up in Awendaw, South Carolina. She started cooking at the age of 9. Charlotte attended Johnson & Wales University’s School of Culinary Arts and after graduating in 1988, she started her own catering business. In 1995, Charlotte opened her restaurant, Gullah Cuisine; it later closed in 2014. In 2010, she published her cookbook, Gullah Cuisine: By Land and by Sea.

Sean Brock

PROFILES

Chef Sean Brock attended Johnson & Wales University and worked in acclaimed restaurants throughout the South before accepting a position with the Neighborhood Dining Group (NDG) as executive chef at McCrady's in Charleston in 2006. In 2010 Brock opened Husk, also in Charleston and named "Best New Restaurant in America" by Bon Appetit in 2011, followed by Husk Nashville in 2013. Husk is a celebration of Southern ingredients, only serving food that is indigenous to the South, with an emphasis on the ingredients and the people who grow them. Brock has been nominated for several James Beard Awards, winning "Best Chef Southeast" in 2010, and was nominated for the "Outstanding Chef" award in 2013. Brock is featured in season two of "The Mind of a Chef" on PBS. In 2014, Brock authored "Heritage," a cookbook focused on Southern cuisine.Sean's Restaurants:Husk Charleston (Charleston, SC) Husk Nashville (Nashville, TN) Sean's Book:Heritage (2014)

South Beach Bash

Episode | From: Behind the Bash

Giada heads to South Beach for an over-the-top anniversary party to celebrate the 5th anniversary of the World Famous South Beach Wine & Food Festival. It’s being held at the legendary Casa Casuarina, once home to fashion icon Gianni Versace. Catering the exclusive bash is fearless party visionary, Barton G, who will create the most outrageous designs and innovative dishes like Smoking "Voodoo" Shrimp, Mini Sashimi "Snow Cones" and Mini Lobster Hotdogs!

From Bunny Chow to Chicken Oysters

Episode | From: Diners, Drive-Ins and Dives

This trip, Guy Fieri's diggin' into the unexpected! In Black Mountain, N.C., a one-of-a-kind South African spot is puttin' out a funky farmhouse sausage platter and lights-out lamb curry. There's real-deal Mexican street food in San Jose, Calif., bringin' big flavor to beef barbacoa and top-notch chili relleno burritos. And a Boynton Beach, Fla., joint is servin' cheffed-up eats, like their pork jowl fried rice and chicken oysters.

Cheese and Meat

Episode | From: Diners, Drive-Ins and Dives

This trip, Guy Fieri's gettin' cheesy and meaty, starting in South Bound Brook, N.J., where a meat market with an unforgettable chef is stacking up their spin on the sloppy joe and baking a fully stuffed bread. In Nashville, a taco joint is pilin' up a carne asada bowl and nachos with hot local flavor. Plus, there's a down-home spot serving craft beer, a dynamite dip and the bomb barbecue pork mac.

Home And Away

Episode | From: Diners, Drive-Ins and Dives

Guy Fieri tries out favorites from around the corner and around the globe. In Chicago, a Peruvian joint serving classic lomo saltado (sauteed rib eye with French fries mixed right in) and beef heart; in Oklahoma City, a local institution where the bread's baked fresh daily and the schnitzel's done like back in Germany; and in South Buffalo, N.Y., a pub making the home town favorite, a sandwich called "beef on weck."

Triple D Nation: Chili Three Ways

Episode | From: Diners, Drive-Ins and Dives

Guy Fieri crosses the border to Vancouver, British Columbia, to check in on an authentic Chinese place and see if their Thousand Chili Chicken is as spicy as it sounds. Then he heads south to Atlanta, where a couple of Texan twins are makin' out-of-bounds brisket chili and expanding all over the ATL. Finally, a sibling-run taqueria in Phoenix is churning out Mom's famous green chili and taking over the town.

Country

Episode | From: Roker On The Road

One foot in the door of this Connecticut restaurant and you’re immediately transported to the south. This woman’s southern cakes may be tiny, but her sweet confections are the center of a local legend. Al’s making a visit to a Cincinnati restaurant to learn the art of frying the perfect piece of chicken. Sweet buttermilk pie is being served at this "shabby chic" Virginia tea room

Back Nine Barbecue

Episode | From: The Great Food Truck Race

Eight food truck teams arrive at the prestigious Harbour Town Golf Links on Hilton Head Island, S.C., where Tyler Florence awaits on the 18th hole with a putting challenge and a mandate to sell classic Carolina barbecue. Then the teams head to Shelter Cove for two days of selling to hungry locals and tourists alike. Tyler throws a wrench in their plans when he devises a challenge with a South Carolina treat: boiled peanuts.

Taking on Tex Mex

Episode | From: Ten Dollar Dinners

Melissa d'Arabian shares easy, affordable recipes for serving Tex-Mex favorites at home. Her Pork Carnitas are the star of the Burrito Bowl bar: the caramelized morsels of shredded pork are served over seasoned rice with black beans, Melissa's Simple Pico de Gallo, and all the fixin's like cheddar cheese, green onions, and sour cream. Chocolate-Cinnamon nachos satisfy your sweet tooth, completing this south of the border menu that the whole family will love.