From Scratch

David hits the Jersey shore for a meal by restaurant impresario David Burke. Forget the sharks- it’s the ostriches he is worried about.

Winter has come to Sitka, Alaska and food is scarce. Working with James Beard nominee Beak, David explores the edges of subsistence food gathering in a harsh land.

David harvests crab and prawns for Michelin star chef Paul Lee. Then he heads into the mountains to forage with the native peoples who have been making meals from scratch for 25,000. Things get tough when a Typhoon slams the island.

Portland is one of the best food cities in the world and Katchka is a foodie extravaganza. David stalks the pacific northwest woods for salmon and the most expensive mushroom in the world to recreate an amazing post-Soviet meal.

The swampy everglades and the warm blue water of south Florida call to David as he farms, fishes and hunts to recreate a Cuban American meal at Amelia 1931. But by far the scariest harvest on the menu is fishing for alligator.

It's raining pecans in Texas, but David faces challenges finding other key ingredients and is forced to hunt alone for the first time.

French cuisine is world renown and David is working with one of the best of the best this week, Mauro Colagreco. But things go sideways scalloping in the freezing north Atlantic, trying to harvest Caviar and turning the best butter in the world.

From cinnamon to cumin to chilies – David uncovers the bold flavors of Sri Lanka, but it’s stilt fishing where the adventure gets really spicy!

From making soy sauce to shrimp paste and harvesting Thai delicacies of purple rice, giant river prawn, and ant larvae, David has his hands full to recreate the meal of Asia’s top restaurant, Le Du!

David dives into the bedouin food culture in this futuristic metropolis. From milking camels to hunting with falcons things are looking like quite the adventure but when the storm of the century hit, David struggles to find enough to eat.