Description

Follow along as chef Joel Gamoran travels across the United States creating incredible feasts in unexpected places, using the most out-of-the-box ingredients – food waste and scraps. Each episode takes Chef Gamoran to a new city where he partners with food waste champions to celebrate the local cuisine and create a delicious meal with items like banana peels, chicken bones and carrot stems.

    • $19.99

Description

Follow along as chef Joel Gamoran travels across the United States creating incredible feasts in unexpected places, using the most out-of-the-box ingredients – food waste and scraps. Each episode takes Chef Gamoran to a new city where he partners with food waste champions to celebrate the local cuisine and create a delicious meal with items like banana peels, chicken bones and carrot stems.

    • EPISODE 1

    Charleston, SC

    Chef Joel Gamoran is joined by local chef and restaurateur Brooks Reitz in Charleston, South Carolina as they craft together a dinner menu using out of the box ingredients and food scraps. The pair go oystering and prepare a delicious meal using shrimp shells, broccoli stems and canned pickle juice that is sure to wow their dinner party guests.

    • HD
    • CC
    • 20 Minutes

    Chef Joel Gamoran is joined by local chef and restaurateur Brooks Reitz in Charleston, South Carolina as they craft together a dinner menu using out of the box ingredients and food scraps. The pair go oystering and prepare a delicious meal using shrimp shells, broccoli stems and canned pickle juice that is sure to wow their dinner party guests.

    • HD
    • CC
    • 20 Minutes
    • EPISODE 2

    Asheville, NC

    Chef Joel Gamoran heads to Asheville, North Carolina, where he visits local celebrity chef Katie Button to put together an outdoor dinner feast, using out-of-the-box local ingredients consisting of "scraps."

    • HD
    • CC
    • 20 Minutes

    Chef Joel Gamoran heads to Asheville, North Carolina, where he visits local celebrity chef Katie Button to put together an outdoor dinner feast, using out-of-the-box local ingredients consisting of "scraps."

    • HD
    • CC
    • 20 Minutes
    • EPISODE 3

    Hudson Valley, New York

    Chef Joel Gamoran escapes the hustle and bustle of New York City and heads to Hudson Valley, NY with chef, blogger, and health coach Jenn Claiborne.

    • HD
    • CC
    • 20 Minutes

    Chef Joel Gamoran escapes the hustle and bustle of New York City and heads to Hudson Valley, NY with chef, blogger, and health coach Jenn Claiborne.

    • HD
    • CC
    • 20 Minutes
    • EPISODE 4

    Atlanta, Ga

    Chef Joel Gamoran heads to Atlanta, Georgia and partners up with local restaurateur and James Beard Award Winner Steven Satterfield.

    • HD
    • CC
    • 20 Minutes

    Chef Joel Gamoran heads to Atlanta, Georgia and partners up with local restaurateur and James Beard Award Winner Steven Satterfield.

    • HD
    • CC
    • 20 Minutes
    • EPISODE 5

    Brooklyn, New York (#105)

    Chef Joel Gamoran stays local to cook in his hometown of Brooklyn, New York. He teams up with chef and falafel queen Einat Admony, who has always been a believer in cooking with scraps.

    • HD
    • CC
    • 20 Minutes

    Chef Joel Gamoran stays local to cook in his hometown of Brooklyn, New York. He teams up with chef and falafel queen Einat Admony, who has always been a believer in cooking with scraps.

    • HD
    • CC
    • 20 Minutes
    • EPISODE 6

    Denver, Co

    Chef Joel Gamoran travels to Denver, Colorado to cook with local chef and restaurateur Biju Thomas, who is quickly emerging in the Denver food scene. The pair head to a local butcher to find the scrappiest cut of meat, and use beef cheeks, cucumber seeds, stale rice, and ginger peels to create a mouthwatering meal for some Denver locals.

    • HD
    • CC
    • 20 Minutes

    Chef Joel Gamoran travels to Denver, Colorado to cook with local chef and restaurateur Biju Thomas, who is quickly emerging in the Denver food scene. The pair head to a local butcher to find the scrappiest cut of meat, and use beef cheeks, cucumber seeds, stale rice, and ginger peels to create a mouthwatering meal for some Denver locals.

    • HD
    • CC
    • 20 Minutes
    • EPISODE 7

    Santa Fe, Nm

    Chef Joel Gamoran heads to Santa Fe, New Mexico and partners up with local chef Jonathan Perno, a native son and strong advocate of fresh, farm to table cooking. The two learn how to make the traditional blue corn tortilla, and give local scraps a makeover by using stale tortillas, rejected chiles, zucchini blossoms, and overripe avocados to create a delicious dinner menu.

    • HD
    • CC
    • 20 Minutes

    Chef Joel Gamoran heads to Santa Fe, New Mexico and partners up with local chef Jonathan Perno, a native son and strong advocate of fresh, farm to table cooking. The two learn how to make the traditional blue corn tortilla, and give local scraps a makeover by using stale tortillas, rejected chiles, zucchini blossoms, and overripe avocados to create a delicious dinner menu.

    • HD
    • CC
    • 20 Minutes
    • EPISODE 8

    Sonoma, CA

    Chef Joel Gamoran travels across the country to Sonoma, California to team up with old friend and long-time scraps advocate, Sally Hiebert. The pair forages for edible ingredients along the roadside, and use all of their gathered greens.

    • HD
    • CC
    • 20 Minutes

    Chef Joel Gamoran travels across the country to Sonoma, California to team up with old friend and long-time scraps advocate, Sally Hiebert. The pair forages for edible ingredients along the roadside, and use all of their gathered greens.

    • HD
    • CC
    • 20 Minutes
    • EPISODE 9

    Portland, OR

    Chef Joel Gamoran heads to Portland, Oregon and partners up with local author and salt master, Mark Bitterman. They travel to a nearby farm to source fresh vegetables, and cook up a delectable and inventive feast using a variety of scraps such as an entire leek, mushroom stems, spent coffee, and rejected pears.

    • HD
    • CC
    • 20 Minutes

    Chef Joel Gamoran heads to Portland, Oregon and partners up with local author and salt master, Mark Bitterman. They travel to a nearby farm to source fresh vegetables, and cook up a delectable and inventive feast using a variety of scraps such as an entire leek, mushroom stems, spent coffee, and rejected pears.

    • HD
    • CC
    • 20 Minutes
    • EPISODE 10

    Seattle, WA

    Chef Joel Gamoran heads back to where he was born and raised, Seattle, Washington, to meet up with local chef and Supper Corps creator Ryan Ross. The pair attempt to catch wild salmon, and then use the fish collars, corn cobs, beet greens, and cherry pits to create a mouth-watering supper for some Seattle locals.

    • HD
    • CC
    • 20 Minutes

    Chef Joel Gamoran heads back to where he was born and raised, Seattle, Washington, to meet up with local chef and Supper Corps creator Ryan Ross. The pair attempt to catch wild salmon, and then use the fish collars, corn cobs, beet greens, and cherry pits to create a mouth-watering supper for some Seattle locals.

    • HD
    • CC
    • 20 Minutes
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