Gordon Elliott follows that fish - starting on a commercial boat in the water off Nova Scotia where he tags his hand-picked fish, hopping on board the refrigerated truck headed to the wholesaler outside Boston, then on to the grocery store in Pennsylvania.
Blue Lobsters are rare everywhere but Brittany, France, where they're commonplace! Gordon tracks the critters from the sea to local kitchens, taking them to the Rtiz in Paris. Finally, we're in NYC for the only American spot that serves the rare treat!
Gordon goes to Amalfi Italy to see why their lemons are so sweet. He visits a family grove and restaurant, which became a global business. Then he goes to NYC's Felidia for their take on the lemon,before ending with a citrus twist in the Bahamas.
Gordon's on the trail of this American favorite, starting at an NJ farm. The growers share their salad recipes, and take us to NYC's Rao's where the cooks makes their famous red sauce. Then we return to NJ for a tri-colored treat.
Fleur de Sel from Brittany is the most precious salt in the world, for its taste and texture. A local family and some experts show us how they harvest it and why it's so unique, before delivering it to NYC's Fleur de Sel, owned by a Breton native.
Join Gordon Elliott on a globe trotting tour following the most favored fast food on the planet: Pizza! From Pisa, Italy to the West End in London, to Tokyo, and of course Little Italy in New York City. Uncover all the details about the most craved food.
Intrepid host Gordon Elliot puts his own spin on Thanksgiving by following its favorite dishes. Cranberry sauce, pumpkin pie, stuffing -- he'll follow it all in this one hour special.
Italy is the birthplace of Balsamic, so Gordon visits the Barbieri family to see how it's done. They show us the press and some local chefs' recipes. The black gold then goes to NYC's Dean and Deluca before landing at Food Network's own Cooking Live!
Petaluma, CA is the Egg Basket of the World and Gordon's there for eggstravaganza! He learns how to pick the freshest eggs and takes the precious cargo from NY to Paris to top chefs, then returning to San Francisco's Mecca for hot new egg recipes.
Follow that Potato as we track it from its South American cousin, to the Catskill Mountains, to the warm dry air of Sonoma, CA. We track our French fried friend through the hands of this country's finest chefs.
The Champignon de Paris was the first cultivated mushroom, so Gordon goes to France to try them fresh! He tours their growing caves and tries a mushroom salad. In NYC, Gordon finds out how all sorts of mushrooms have become American faves.
Gordon visits the mustard capital Dijon France, to see what makes the Dijon cut. The Maille company gives us a peek at their secrets before giving us jars to deliver to local chef around France. Even Aureole's Charlie Palmer shows us how to use it!
Abruzzo is the home of the finest wheat, so Gordon visits an artisanal pastamaker who uses old bronze dies. Rome's Hassler Hotel makesfresh pasta and a real nonna cooks us fresh penne. It's back to NY for Lidia Bastianich's own buccatini!
From the wheat fields to the wood-fire ovens we're hot on the trail of every crusty crumb. First stop, France, then, set sail for Nebraska. From there, we're off Acme Bread, and finally to where loaves of high quality bread are hitting the streets of Manhattan, thanks to Amy's Bread.
Castroville, CA is the Artichoke Capital of the World! Pezzini Farms shows us how they've been growing them for years, and now ship them online! We go to San Fran to Sonoma Mission Inn and Whole Foods for their takes on the artichoke.
Camembert France is renowned for its namesake cheese, so Gordon visits local artisanal cheesemakers and their traditions. Cheesemongers tell us about French and American Camemberts, which we later try on the American Orient Express.
Gordon visits NY's organic Keith Farm which grows a rare Italian garlic that they have turned into a booming business. He shows us about the 200 different varieties of garlic before Gordon flies off to all the garlic capitals of the world!
California's Tierra Vegetables grows and preserves 50 varieties of organic chiles. John Ash gives Gordon some pepper pointers on the farm and at the Hotel del Coronado. Then we're off to NYC's Heartbeat for their own take on "hot stuff."
In NY's Hudson Valley is a corn farmer who uses volcanic soil for fertile fields, and tells Gordon what its benefits are for corn growing. Gordon's then off to find recipes coast to coast before landing in NY with chef Micheal Nischan for cooking tips.
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.
Napa Valley is known for wine, but also grows great honey. Marshall Farm makes over 20 varieties and stocks Union Pacific and French Laundry. Gordon learns how to harvest honey and jets around the world in search of golden sweet recipes!
Be begin our journey in Tequila, Mexico, and follow the special Herradura Tequila from its origins to Cafe des Artistes in Puerta Vallarta, to a cruise ship in Miami adn see why Tequila isn't just for Margaritas anymore.
Originating in Mexico, we follow that Key Lime to its claim to fame, the Florida Keys. Taste the many flavorful dishes key limes add a nice tang to throughtout southern Florida, and attend a key lime pie competition in Miami. End up in Brooklyn, NY.
We begin our journey with Florida Crystals, an organic sugar producer. Next its off to Coral Gables and Palm Beach where we get to taste some delectable desserts. We end up in NYC to view the 2001 Pastry Team Champs and their sugar sculptures.
We're off to Mexico for a scorching good time as we follow that Hot Sauce! In Chapala we'll learn what makes Cholula hot sauce a fiery taste sensation. Also learn why we call hot sauce Mexican Ketchup. Follow it to NYC and down South to a kickin' BBQ.
At Callery Judge Grove in Florida, we follow the orange from picking to packing. Then were off to Palm Beach and Miami to taste their zesty orange sensations. We end up in NYC at L'orange Bleue.