Season 1

Guy visits an organic orchard in Sonoma County to learn the basics of apple farming and samples the hard cider they make on site. He finishes the day by taking freshly picked fruit and makes delicious toffee apples served with decadent vanilla bean custard. How about them apples!

Our host gets a guided tour of a forest in the Pacific Northwest to learn about the local mushrooms and how to find them. Guy then uses the wild porcinis to make the most epic mushroom risotto you have ever tasted!

Guy gets an exclusive tour of a farm that provides the famous 3 michelin star restaurant, Saison, with all of their fresh vegetables. He then takes some of these fine ingredients and makes a small herb salad, sweet and sour grilled radicchio, and a creamy herb polenta. No one will be walking away from this meal hungry!

Guy gets his hands dirty and learns how to make fresh goat cheese all the way from milking and pasteurizing to aging and eating. He then heads to the farmhouse to make a delicious spanish tortilla with chorizo and fresh goat cheese made on site. Don't be confused though; Spanish tortillas are more like a potato frittata than the dish of the same name from Mexico.

Kirk Lombard of Sea Forager Seafood takes Guy onto the beaches of Northern California to discover the bountiful harvests that are growing at the edge of the sea. Guy takes the clams and mussels they harvested and creates a beachside clambake that is perfect to warm you up.

Guy travels to a rainy forest in the Pacific Northwest to find out how to hunt wild truffles with nothing more than a dog. With his decadent ingredient in hand, Guy then makes a veggie medley slaw with a poached egg, hollandaise sauce, and topped with shaved truffle.

Guy gets a taste of oysters harvested directly out of the ocean and shows you how to shuck them safely. He then takes the seafood harvest and makes three tasty dishes: oysters served with a mignonette dressing; oysters served with chili and ginger pickles; and a Kilpatrick recipe where cooked oysters are served with bacon, Worcestershire, and Tabasco.

Dave McCoy teaches Guy the basics of fly-fishing including casting, lure basics, and some of the common species someone might encounter. Using some fish Dave caught the day before, Guy barbecues a couple of trout and prepares a chargrilled pepper salad on the side.