Wolfgang ventures to Miami, FL to spend time with cookbook author, pastry chef, and dear friend Maida Heatter. They prepare flourless chocolate cake and "chocolate cigarettes" as a unique cake topping. Wolfgang bakes a delicious coconut layer cake.
Wolfgang takes in the sights and sounds of Hawaii. He cooks Red Snapper with Macadamia Nut crust & Maui onion sauce and shows the audience how to make tuna sashimi at home.
Wolf explores the "jungles" of Maui. We learn that a root from the ground can become a delicious and versatile food. He creates taro pancakes with smoked salmon and light, crisp hearts of palm salad with proscuitto.
Wolf explores the tropical fruits that surround the beauty that is Hawaii. He takes you inside the process of dehydrating fruit. He prepares Pork Loin with Thai sauce and papaya salad and banana fritters.
Wolfgang spends the day teaching the skills of pizza making to a group of children from a chapter of the "Boys & Girls Club. He teaches them to make Chicken Caesar pizza and shrimp/goat cheese pizza.
While in Hawaii, Wolfgang follows the process of making sugar. Then he learns the process of making vanilla. He creates macadamia nut brittle and creme brulee tart.
You've never seen Dim Sum like this before. Wolfgang makes 3 types of dim sum to please every palate: pork, shrimp, and pot stickers. He then visits the legendary Mr. Chows of Beverly Hills.
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.
Wolfgang and 4 of America's most lauded chefs cook up a feast together for the "Meals on Wheels" charity. Wolfgang makes sauteed shrimp with Thai spiced eggplant and thai red curry sauce and banana chocolate chip souffle.
Wolfgang learns the process of making ice cream at the famous Fosselman's ice creamery. He tops his day off making boysenberry, peach and lemon meringue cobbler with two ladies who created a mouth- watering cobbler recipe. With Guest chef Sherry Yard.
Most people start their day with a fresh, hot cup of coffee, and today Wolf finds out where that rich taste comes from. To accompany his cup of 'joe', Wolfgang makes mocha macadamia nut chocolate chunk cookies, and Tiramisu with homemade lady fingers.
Wolfgang leaves behind his Beverly Hills kitchen to join some local artisan cheese makers. He then transforms the cheese using these magnificent recipes, onion soup with melted gouda crust, gouda panini with proscuitto and tomato sauce, and cheese fondue.
Wolfgang travels to San Diego to go aboard the USS Constellation. He learns how the Navy kitchen staff cooks- and then tries his hand at Navy cooking. Wolfgang also whips up an imaginative Thanksgiving meal.
Wolfgang visits Little India. He cooks up north and south Indian cuisine, sizzling with exotic spices. He makes a spicy Garam Masala, North Indian Chicken Curry and Mint Tea Sorbet.
In Aspen, CO Wolfgang will show us how to build a campfire and fire up his catch of the day. He prepares his trout in a puff pastry with pike mousse and chive butter sauce with a salad with berry honey vinaigrette.
Wolfgang finds out there are "other fish, in other seas." Wolfgang goes out off the coast of San Diego to learn the dangerous job of sea urchin harvesting. Wolfgang prepares mussels meuniere and broiled sea scallops with teriyaki glaze.
Wolfgang and some of his restauranteur friends unite at the annual charity event for "Meals on Wheels". Wolfgang whips up Potato and pea samosas with tamarind and date chutney and Lamb tandoori with cilantro mint chutney.
Acclaimed Japanese chef Nobu Matsuhisa and Wolfgang spend the day in Little Tokyo in LA. Together they create a tempura with two mustard dipping sauces and a ponzu sauce, as well as black cod with miso sauce.
Wolfgang ventures to Las Vegasto celebrate Halloween with Siegfried & Roy. W ith chef Sherry Yard, Wolfgang makes batty chocolate mousse with chocolate cookie wings, witch's finger cookies with raspberry coulis.
Join Wolfgang and his family as they celebrate the Jewish holiday of Passover at Spago Beverly Hills. Wolfgang applies his chef's imagination to some traditional dishes of this holiday to create an inspired feast.