A stop in Dallas featuring a Southwestern twist on Berkshire pork sausage and a dish called Not Your Mama's Monkeybread.
Chef Rusty cooks with seafood from Pike Place Market during a stop in Quincy, Wash. On the menu: oyster soup and salmon.
Chef Rusty procures ingredients from a fishing dock to prepare recipes for lime-crab bisque and pecan-crusted sheephead.
Untraditional proteins are prepared for an Eat and Greet in Phoenix. Included: Chef Rusty relies on his Southern roots when taking recipes for rabbit tamales and squash gratin to the next level.
Pasture-raised chickens are the star of Rusty's menu during a stop in Concord, Cal., where the chef attempts to replicate a culinary technique perfected by his idol Jacques Pepin.
Chef Rusty plans to serve corned beef brisket at the Southern Ground Music and Food Festival in Charleston.
Season 1 ends with Rusty and his crew returning home and reflecting on the best bites from their recent travels.