The Foodie

Chef Liz Bramwell, an egg farmer herself, travels out to The Country Hen in Hubbardston, Massachusetts to meet 80,000 happy hens. She learns how Rhode Island Red Hens are humanely raised to produce eggs with the highest amount of Omega 3 on the market using organic feed and other techniques. Then, she heads back to The Studio Kitchen to prepare Deviled Eggs.

Chef Liz Bramwell travels to Ghent, New York to visit Angus Beef farmer Phil Trowbridge, who provides insight on raising top quality cattle. Liz then heads west to explore the Meat Lab at the Certified Angus Beef Culinary Center in Wooster, Ohio. Back in The Studio Kitchen, butcher Jeff Vinacco breaks down beef cuts, and Liz demonstrates how to cook the perfect steak.

Chef Liz Bramwell heads out into Duxbury Harbor to dredge oysters before culling them at her floating house. She then heads into Boston to meet her friend Chef Rico DiFronzo at the iconic Union Oyster House. Later, she returns to The Studio Kitchen to serve up some of her favorite oyster recipes.