Frutos del Guacabo; Tommy Forte Seafood Market; using fresh fruit in various courses, from appetizer to dessert; preparing seafood.
Mercato di Mezzo in Bologna, Italy; regional dishes include lasagna Bolognese, tortelloni and tiramisu.
Foraging for seaweed along 17-Mile Drive; a Carmel Valley vineyard specializes in pinot noir; foraged seaweed and vegetables; rack of lamb; Monterey Bay abalone.
Sourcing rice at a risotto farm with chefs Christian and Manuel Costardi; classic tomato risotto; hazelnut ice cream.
The Rooted Leaf and The Celestial Bee; how chimayo chili peppers are dried and ground; rosemary-roasted turnips; sopapilla with honey.
Harvesting fleur de sel; artichokes Provencal; gluten-free focaccia; lamb stew.
Prosciutto di Parma; touring Venetian-style canals and the 19th-century style Mercato Centrale; recipes include a tomato-based seafood stew and polenta and bean crostini.
Raw oysters with chili and ginger granita; a dessert of caramelized fennel and fruit strudel a la mode; grilled yellowtail tuna and fennel; roasted oysters.
Stuffed squash blossoms; millefoglie of quinoa; gnocchi with blue goat cheese, rabbit and culatello powder; roasted guinea hen.
Sampling cheese in Quatrehomme; a French feast includes a salad tossed 32 times, steak frites, asparagus, wine and cheese.
Ancient heirloom blue corn; Matt Romero Farms grows everything from oats to heirloom varietal chilies; blue corn cakes; lamb tacos; green chili stew.
Penn Cove's mussels; Willowood Farm; a regional feast includes steamed mussels, a spiced mussel and saffron soup, grilled whole salmon with Walla Walla onions and fava leaves and Washington state rhubarb cake.
Chateau d'Ancy-le-Franc in Burgundy, France; mustard flower fields in Dijon, France; escargot bonbons and Burgundy roast chicken; classic escargots and quinoa with mustard vinaigrette.
Mixed smoked fish platter; smoked salmon and blue catfish with marinated spring vegetables.
Chapel Hill Creamery; Eco-Farm; grilled country pork ribs with rhubarb relish; warm kale salad with radishes, eggs and a bacon dressing; grilled Bibb lettuce with mozzarella and preserved lemon and spring onion dressing.
A classic Montana barbecue; harvesting honey; raising real Angus beef; chuck wagon dinner featuring Montana beef.
Outstanding in the Field, a visiting chef-based farm to table dinner experience; guest chef Oliver Ridgeway.
Sub Rosa Bakery specializes in traditional bread making; harvesting oysters; barbecue oyster fest; lamb and oyster stew.
South Carolina plantation produces vegetables and rye; sustainable foods; short rib and conch stew with southern grits; roast pig with heritage greens and vegetables.
Joe and Katy Kindred, owners of Kindred restaurant in Davidson, N.C.; NoDa Brewing Co.; Newtown Farm; North Carolina oysters and shrimp roll; pasta and clams; strawberry shortcake.
Searching for ingredients at a Californian coffee roaster and Catalina Offshore; salad with grilled local sardines; chicken mole.
Thai-style deviled eggs with crab mayo and sauerkraut; Maryland blue crab feast; Smith Island cake.
Foraging for seaweed near Bodega Bay, Calif.; steamed halibut and bone marrow and aged cheddar cheese with crudite.
Charcoal oysters; fish stew served over rice and vegetables.
Trout fly-fishing; whole roasted lamb on a spit.
Peach mustard for fennel-rubbed pig; mixed charcuterie and raw vegetables; duck rillettes.
Goat carnitas; Brazos Valley cheesy grits; honey-glazed carrots; chicken fried goat; beet hummus with farm vegetables.
A tour of Love Apple Farm in Santa Cruz, Calif.; apricot farm; grilled lamb shoulder with apricots; eggplant caviar; panna cotta.
Fruit & Spice Park, a 37-acre botanical garden with exotic fruits and produce; grilled snapper in banana leaf; farro risotto with squash blossoms and pesto; toasted curried jackfruit pilau with salted cashews; maduros and coconut cream.
Baby collards and Swiss chard salad; grilled suckling pig stuffed with green onions and green garlic; fire-grilled vegetables with sorrel salsa verde and eggs; wood-fired roasted duck; chamomile ice cream.
Wood-grilled abalone with celery and fennel salad; pipikaula beef jerky poke; pan-seared kampachi with lilykoi brown butter sauce; lamb curry served with coconut-raisin-cashew chutney; strawberry pie.
Fishing for king salmon in Alaska; Copper River Seafoods; grilled king salmon with tomato-anchovy vinaigrette; pan-seared halibut with cucumber-radish slaw; salmon belly with raisins and ginger-tamari dressing; salmon tartar.
Offshore fishing in Hawaii; a modern take on a traditional Maui feast at the Noho'ana Farm.
Sanitary Tortilla Company; Bending Branch Winery; roasted chili salsa; puffy chicken tacos with classic rice and beans; beef fajitas with tomatillo-walnut mole and pickled pepperonata; wood-fired strawberry crostata with ice cream.
Mushroom terrine with pickled onions and charred bread; crab fritters; mixed seafood fideua; peaches on the grill with honey, crema, coconut and Greek yogurt.
Classic caponata with prosciutto; grilled octopus salad; sun-dried tomato gnocchi; pizza.
Grilled buffalo skirt steak with ramp chimichurri; smoked barbecue beef brisket; short ribs with bourbon and cider.
Smoking mai tai cocktail; hibachi-style Kauai shrimp; Kahaluu roast pork belly; opah and vegetable side dishes; ahi poke.
Salad with foraged ingredients; Tutka Bay sling cocktail; fisherman's stew with mussels, crab, scallops and tomato broth.
Stuffed eggs with prosciutto; charred fritters; roasted beets with whipped goat ricotta; spicy chicken with fruit; Creole cream cheese.
Clambake; whelk and potatoes with celery salsa verde and ramp mayo; roasted carrot and beets with fermented black beans; sesame-smoked crescent duck with grits and pickled unripe strawberries; grilled black bass with celery salsa verde.
Chorizo and lobster queso fundido; ceviche with bay scallops and jicama; carnitas with rice and beans; coffee kahlua trifle.
Stone fruit salsa made with apricots and nectarines; pork tenderloin; using California raisins in a raisin and carrot salad; grilled rainbow trout with charred dandelion greens.
A traditional New Orleans seafood feast includes a crawfish boil, grilled oysters, jalapeno crab salad and grilled redfish.
Seafood paella with lobster, scallops and shrimp; Brooklyn grange salad; roasted coppa spring greens with scapes, favas and herbs; duck confit salad with raisins, fennel and apple.
Breakfast radishes with butter and sea salt; kale salad with pickled beets, lardon, blue cheese and honey-clove vinaigrette; ramp-stuffed sirloin roll with hazelnuts and Michigan cherry sauce; cornmeal spaetzle with grape tomatoes and asparagus.
Beer-steamed mussels; rainbow chard; Russian kale with king oyster mushrooms and pork belly; foraged salad with deviled duck eggs; coppa and casarecce with goat ragu.
Spiced bison flank steak with chimichurri, tomatoes and cucumbers; charred baby leeks with hazelnut romesco; snap pea and goat cheese salad.
Heirloom bean tostada with herbs and crispy avocados; lamb paddy with avocado relish.
Negroni cocktail; pork chop Minanese with endive and Treviso salad; bagna cauda with seasonal vegetables.
Grilled spring onion kimchi with radishes; spring onion pancakes; Korean-style slow-roasted American guinea hog; chilled pork loin with rhubarb; pork skin noodles with mustard greens; rhubarb-ginger cocktail.
A New Orleans fete includes okra, andouille, Mardi Gras Indian fire water cocktails and cafe brolo brulee.
An al fresco urban feast for 50 people features herbs and spices from Wards Island and Chinatown in New York.
Goat cheese and milk from Redwood Hill Farm; coffee barbecue duck and smoked cheddar polenta.
Foraging for oysters.
Breakfast casserole; fig salad; apple balsamic and cheese blintzes.
Fresh ingredients from Harlem Farmers Market; pickles from Brooklyn Brine Co.
Collecting fresh seafood and meat at Oxbow Farm and Loki Fish Co. in Washington.
A beachfront feast for more than 150 guests.
Green asparagus with black truffle vinaigrette and morels; sassafras panna cotta; grilled pork belly with razor clams.
Grilling Atlantic hard clams.
Using cornmeal to make polenta; strawberries roasted with dark chocolate; smoked chili.
Eggs in lettuce wraps, slow-roasted pork shoulder; baby turnips, greens and fennel fritter salad.
Cooking an international, spice-themed meal in San Francisco; TCHO chocolate factory and Spice Ace.
Catching dungeness crab in Puget Sound; Pike Place Market; squid on garlic toast with arugula; dungeness crab and pasta ricotta salata; sand dabs with garlic flowers and morels.