Exploring Cascadia in the Pacific Northwest; visit Penn Cove, where mussels grow; Willowood Farm; a regional feast includes steamed mussels, spiced mussel and saffron soup and grilled salmon with walla walla onions and fava leaves.
Alex Thomopoulos travels to the smallest state for some big flavor. In the heart of Jamestown, Rhode Island, acclaimed local chefs Eli Dunn and Andrew McQuesten introduce their innovative styles of sustainable cuisine. From land to sea, Alex pays a visit to an eco-friendly oyster hatchery and a couple-owned produce farm to set the table for a breathtaking cliff-side feast including grilled oysters, clam chowder, and a New England blueberry pie