Katie Lee is on a mission to find the best beach food along the Gulf Coast of Mississippi. The Biloxi Bay Bridge connects historic beach town Biloxi to Ocean Springs, an artistic community that's becoming a hot spot for eclectic, diverse restaurants, and Katie finds that there's great food waiting to be discovered from one end of the bridge to the other. She starts with seafood gumbo made with crab straight out of the local waters, fishes for one of her meals, and samples some soul food that's not your typical beach cuisine. Down-home barbecue is a must-have for food lovers in the South, so Katie digs into the best ribs below the Mason-Dixon Line. Chicory coffee, homemade buttery biscuits and refreshing ice pops round out a perfect culinary tour of the Mississippi coast.
Katie Lee jaunts just off the coast of Florida to the most accessible, populated and food-centric island in the Bahamas, New Providence, and the city of Nassau. Conch is a staple here, so Katie can't turn down the freshest conch salad, and local specialties like hog snapper, chicken patties and a Bahama Mama cocktail also represent the island culture. Local spices give barbecue a uniquely Bahamian twist, and a Louisiana family is bringing N'awlins Creole to these majestic isles. Katie wraps things up with a true island classic, the Guava Duff, for dessert.
Katie Lee is hitting California's famed Pacific Coast Highway to find delicious, international beach food in a beautiful coastal setting. In Monterey, she discovers rich Italian influences in cioppino with local Dungeness crab. Then she finds an almond croissant in Carmel that makes her think she's been transported to France. Mexican fare in California is always authentic and unbeatable, and Katie samples a perfect pork mole, smooth Mezcal and a Mexican specialty snack, grasshoppers! She can't leave wine country without pairing some vino with local seafood, and sweet treats like fudge and candy apples are always in order.
Katie Lee heads to Tybee Island, Georgia, a barrier island just 18 miles southeast of culinary mecca Savannah. The small island is full of big flavors, and Katie starts her exploration with perfectly sweet local shrimp and a spicy blackened fish hoagie at a restaurant so beloved that the locals rallied to keep it open. She's introduced to "hog wings," a local version of hot wings that trade the chicken for pork, and she dives into the local specialty, oysters, that are so nice, she tries them twice -- roasted and baked with collards and bacon. Katie finishes off her visit with ice cream cookie sandwiches and deep-fried strawberries that represent what the South is all about.
An hour off the coast of Southern California, Catalina Island may be small, but it offers a microcosm of classic California cuisine. Katie Lee lands on Catalina and heads to historic Mt. Ada for a juicy lamb burger with a view. Local vegetables rule in California, and when they're paired with wine, Katie discovers they're even better. California's Mexican influence is present in a plate of perfect nachos right on the water, and Katie tries the sweet flavor of Pacific spiny lobsters that differ from Maine lobsters in one major way -- no claws! Katie rounds out her visit with bacon muffins, chocolate turtles and Buffalo Milk, a cocktail only available on Catalina.
Nothing goes better with beachin' than a little grillin' and que'in'!The dishes are diverse but they all boast that amazing flavor and char that fire brings to the table. In Arizona, Katie Lee joins a local chef to grill up a striper. In Florida, Katie finds Grilled Mango Jerk Chicken. Then she heads to San Diego for the best Grilled Fish Tacos. On the 'Que'd end, Katie goes to Charleston for Burnt Ends before heading down to Alabama for the Nasty G pork and chicken sandwich. Finally, Katie's quest for the best takes her to Maui for Kalua Pork, Hawaiian barbeque cooked low and slow in an imu, a traditional underground oven!
A number of quaint beach towns along the South Carolina coast are leading a revolution in Lowcountry cuisine, and Katie Lee finds the best beach bites in Sullivan's Island, Mt. Pleasant, Isle of Palms and Folly Beach. She starts at a hot spot that's elevating the classic Lowcountry boil by turning it into chowder. She also discovers a restaurant that lures skeptics in with typical beach fare and flips the script with perfect Korean cuisine. A breakfast pit stop converts Katie into a devotee after she samples crab cakes eggs Benedict and banana bread French toast. And it's not a visit to the Lowcountry without fresh shrimp, fried chicken, a cocktail and some gelato!
Two of Katie Lee's favorite things are coming together, the beach and Sweets, and she is ready to share the best of the best! Decadent donuts in Arizona and Sticky Buns in South Carolina represent the best of pastries. California is representing with the Cococarma, a coconut, caramel, ice cream skillet cookie. Katie delivers the two hottest sweets in Hawaii with a classic Shave Ice on the North Shore of Oahu and a beachside Flourless Chocolate Cake in Maui. A decadent, rich cake with Maui Vanilla Creme Anglaise and Kona Espresso Ice Cream is definitely worth the trip for a Hawaiian-tinged, gooey dessert. In Florida, nachos get amped up and become Dessert Nachos.
Katie Lee's ready to crank it up a notch and that means it's time to bring the heat! Katie scours the beach searching for the spiciest dishes and isn't disappointed in San Diego where her heat index is tested after trying thirty-seven different levels of hot wings and a Spicy Grilled Rib Eye. Next, Katie has Chef Kardea Brown take her to a Cajun hot spot in Charleston to learn about the Gullah-inspired blackened trout called The Islander. Katie digs into a staple of Hawaii, the Spicy Poke Bowl. In Gulf Shores, Ala. Katie quenches her thirst with a Loaded Bloody Mary. And what's breakfast without a kick to it? In Arizona, Katie savors a bit of the Southwest with Sweet Daddy Hotcakes. Because there's nothing hotter than a spicy beach bite!
Join Katie Lee on her mission to find the best golden-fried goodness the beach has to offer! First up, South Carolina for local fish, shrimp and crab cakes that are battered and crisped for the perfect Fried Seafood Platter. Next, Katie finds a twist on a Southern staple with Chicken Fried Wagyu in Alabama. Katie carves her way through a Chicken Chimichanga in Arizona. In Hawaii, Katie mans the wok to create an amazing whole fried fish. In Florida, Katie finds a heavenly A Frita de Desavuna- a fried egg and deepfried avocado, open-faced sandwich. Katie can't leave the Sunshine State without dessert and that means fried Cheesecake!