Season 2
16 episodes · Sep 5, 2013
Season 2 features two culinary masters: Sean Brock and April Bloomfield. In the first eight episodes of season two, Chef Sean Brock of McCrady’s and Husk spotlights southern cooking with heritage varieties of rice, beans and grains. In the second half of the season, Chef April Bloomfield of The Spotted Pig follows up with an innovative, refreshingly straightforward take on food.
Season Videos
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S2E1Southerners
Sep 5, 201330mA spotlight on the regional variations of southern cuisine. Chef Steven Satterfield makes okra and grits. Chef John Currence makes tamales. Chef Ed Lee creates a dish using bourbon, sorghum and country ham. Pastry chef Lisa Donavan makes a buttermilk pie. New host Sean Brock is joined by the Lee Brothers to make deviled crab
S2E2Seeds
Sep 12, 201330mIt all began when Sean Brock went looking for Jimmy red corn. That simple journey turned into a lifetime of searching, archiving and reviving lost crops of the South. His partners in crime are legendary owner and operator of Anson Mills, Glen Roberts, and University of South Carolina professor David Shields — a trifecta of seed nerds hell-bent on preserving Southern food heritage.
S2E3Rice
Sep 19, 201330mThe resurrection of Carolina gold rice, which disappeared following the Civil War era, is examined. Included: making pilaf and Hoppin' John fritters. Also: Louisiana chef Donald Link makes jambalaya; and Senegalese chef Fati Ly makes pilau.
S2E4Louisiana
Sep 26, 201330mA look at Louisiana cuisine features a visit to Middendorf's Restaurant in Akers, La., with food writer John T. Edge; and a frogging excursion with chef Donald Link.
S2E5Preserve
Oct 3, 201330mPreservation techniques that play an important role in Southern culture are discussed, including drying, salt-curing, canning and fermentation.
S2E6Roots
Oct 10, 201330mHost Sean Brock prepares a typical Appalachian dinner; cooks chicken dumplings with his mother; visits with chef Joseph Lenn at Blackberry Farms in Tennessee; and learns how to make fried okra and country ham.
S2E7Low Country BBQ
Oct 17, 201330mHost Sean Brock prepares an outdoor feast on a friend's farm, where he's joined by barbecue pitmaster Rodney Scott, who roasts a whole pig; and Steven Satterfield, who makes Savannah red rice. Brock also prepares frogmore stew
S2E8Senegal
Oct 24, 201330mThe influence of West Africa on Southern cuisine is explored during a visit to Senegal. Historian and chef Fati Ly leads a tour of the markets in Dakar and M'Bour; and cooks theibou yapp, a traditional Sengalese dish.
S2E9London
Oct 31, 201330mChef April Bloomfield visits London, where she began her cooking career. Cooking walnut tagliatelle with chef Ruth Rogers. Making rabbit pie with chef Fergus Henderson, and enjoying a pint and scotch eggs with chef Rowley Leigh.
S2E10Sea/Salt
Nov 7, 201330mFocus on April’s love of the sea, which is deep and fully realized.
S2E11Curry
Nov 14, 201330mExplore the origins of curry and England’s versions of this historic cuisine.
S2E12Italian
Nov 21, 201330mExplore April Bloomfield’s deep love for Italian cuisine and its influence on her cooking.
S2E13British Classics
Nov 28, 201330mReview some of the signature dishes of UK cuisine: bangers and mash, fish-n-chips, and pies.
S2E14Farmer
Dec 5, 201330mApril travels four hours outside London to Cornwall to visit and cook with farmer and chef Tom Adams on his farm. Tom raises the cute, furry and delicious mangalitsa pigs. April and Tom butcher and cook the entire pig piece by piece: loin, shoulder, belly and head.
S2E15Leftovers
Dec 12, 201330mThis episode aims to prove that nasty bits have been given a bad rap and deserve to be on the kitchen table along with meatloaf and mashed potatoes. In the kitchen, April cooks faggots, bubble and squeak and pig parts; Fergus Henderson works his offal magic on kidneys.
S2E16Restauranteur
Dec 19, 201330mChef Bloomfield wrestles with the questions every aspiring new or expanding veteran chef has to confront. April and her business partner, Ken Friedman, explore the challenges of opening their first out-of-state venture in San Francisco: Tosca. April is inspired by a local morning bun, and she’s busy in the kitchen testing and tasting dishes for her new menu.