Bobby hooks up with avid tailgater, Bill Smith, at Veterans Stadium in Philadelphia for an Eagles game. While tailgating in the parking lot, Bobby and Bill cook up Barbecue Baby Back Ribs, Yogi Wings, Beer Can Chicken and Dickel-a Tennesee Sour Mash Cake.
Bobby's trip to San Antonio takes him to Salsa Mora's Restaurant for a Tex-Mex Breakfast; Tamale making with his friend Julian; A chile walk on the San Antonio riverwalk and a Tex-Mex Fiesta with Jim and Diane from Los Barrios Caterers.
In Austin, Bobby meets up with Eddie Wilson to learn about chicken fried steak. Next, Bobby learns about BBQ-ing wild game meats like Dove, Deer and Quail with Captain Sean Newsome. Lastly, Bobby learns how to make traditional BBQ sauce.
Bobby gets a rib lesson from Nick Vergo at Rendezvous and a trip to the Southern Meat Market. Also, a visit with the Tennessee Air National Guardsmen who BBQ in a plane replica. Bobby also visits restaurants Elvis Presley's Memphis and Willingham BBQ.
Bobby samples catfish at the Gumbo Fish Farm in Isola, MS; Shops at the Crown in Town located in Indianola, MS; Samples hand-rolled tamales at Doe's in Greenville, MS and attends a Missisipi Mud party with a local family.
Bobby visits the SF Bay area and goes crabbing for dungeness crabs with Peczelo's on the Wharf. He also checks out Larocca's Seafood Processing Plant, samples famous sourdough bread at Bodines, visits Chinatown, and tries regional dishes at the Black Cat Restaurant.
Bobby flay tours Sonoma and meets organic growers at the local farmers market, chats with Laurel Chenel, who brought goat cheese to America, meets an olive oil producer at the Olive Press, and goes on a mushroom hunt with Charmoon Richardson.
Bobby visits Tampa Bay and checks out the Columbia Restaurant to get a cigar rolling lesson. He also samples palmetto bread at La Segunda Bakery, cooks with Jeannie Pierola at Bern's Steakhouse, and goes fishing with Rodbenders.
Bobby Flay heads out to L.A. Bobby visits the 67 year old Farmer's Market, tries several fast-food places, including Tommy's Chili Burger, Pink's Chili Dogs, In-N-Out Burger, and the Apple Pan. He also cooks with Wolfgang Puck at Granita and tries the Mexican fare on Olivera St.
Bobby Flay tours San Diego, California, and stops at George's at the Cove, The Chesapeake Fish Company, Ingrid Croce's Restaurant, and Rubios Baja Grill to sample fish tacos.
Bobby Flay pays a visit to Boston with stops at: the fish processing labs at Legal Seafood in Allston, Kingfish Hall in Fanueil Hall, The Union Oyster House and Quincy Market.
Join Bobby in Boston as he visits Fenway Park, The Omni Parker House Hotel, home chef Lydia Shire and learns about beer at Harpoon Brewery
In Rhode Island, Bobby Sample Quahogs (RI Clams), takes a stroll through Federal Hill, tries Johnny Cakes at the Carpenters Grist Mill and visits the McGrath family for a Newport clambake.
Bobby visits Phoenix to sample authentic Sonoran Style dishes at Los Dos Molinos; grill with the guys at the Theta Chi fraternity house at ASU; attend the Arizona State Fair and meet with cookbook author Mari Meyers.
Bobby Flay samples the tastes of Scottsdale, AZ with stops at Mary Elaine's at the Phoenician, the Spa at Marriott's Camleback Inn, The Grill at the Fairmont Scottsdale Princess resort and the Boulders Resort.
Featuring stops at the Little Italy restaurants: Vaccaro's, Apicella's and Da Mimmo; Fells Point restaurants Kali's Court, Dudas and Bertha's; Nacho Mama's and the Claddagh Pub.
Bobby checks out Atlantic city to dine with the High Rollers at Tropicana Casino and resort, samples some boardwalk fare at James Candy Store, Steel Fudge & the White House Sub Shop, meets Ms. NJ, Jill Horner and visits Randall's Seafood.
Bobby explores the local eateries and food landmarks of Mystic including: Abbott?s Lobster In The Rough; Mystic Pizza; Bank Street Lobster House ; Randall?s Ordinary Inn & Restaurant and cooks with a Portuguese family.
Bobby explores the Windy City with visits to Ginp's East for Deep Dish Pizza; learnS about cuts of meat at the Stock Yards; A#1 Chicago Beef for a signature sandwich and Wiener's Circle for their specialty hot dogs.
Bobby Flay checks out the culinary landmarks of New Haven CT with visits to: Frank Pepe Pizzeria, cooking with Gloria Zimmerman after shopping the Asia Market, the Cedar Street Food Court and the Roomba Restaurant.
Bobby Flay checks out the food scene in Saratoga Springs, NY with visits to: Hattie's for Southern Fried Chicken; Siro's, whcih is only open for racing season; the Saratoga race course and learns why Saratoga is synonomous with water at its springs.
Bobby visits Milwaukee and visits with Sheila Bethia, blue ribbon winner from the State Fair; Tailgates with Green Bay Packer's Fans, samples local beer at Lakefront Brewery and learns about fish fry at the Brown Bottle.
Bobby dines in Indianapolis with Indy 500 driver Mark Dismore and his wife Donna and takes a trip around the track at the speedway. Bobby then goes to Average Joe's, a racer hangout, and learns racing tailgate recipes and last visits the Adrian Orchard.
Join Bobby in the Motor City for visits to The Caucus Club for an Oystes and Champagne recipe; Burgers and Dogs at American Coney Island, The Better Made Potato Chip Factory; The Oaza Bakery and the L&J Soul Food/Stay Clean Car Wash.
Bobby celebrates Thanksgiving in Harlem with a visit to the Spoonbread Catering Company for BBQ Turkey, a trip to a 121st street brownstone for a family dinner, a sampling of the baked goods at Wimp's Southern Style Bakery, and a potluck dinner with Vy Higginsen.
Bobby visits Cleveland and tailgates a fish recipe with Native and Melting Pot host Michael Symon. Bobby then catches a home cooked meal at Sokolowski's University Inn. Bobby then shops at the West Side Market for a trip to tailgate at the Browns Game.
In FoodNation USA Bobby Flay takes to the road to explore the greatness of America's food. Traveling the country by bus, Bobby goes coast to coast through the heartland of the nation, sampling the culinary diversity that is so unique to the United States.
Chef Bobby Flay, a member of the first graduating class of the French Culinary Institute, wants to give back to the business. Follow along as he establishes a culinary scholarship, and identifies a promising would-be chef from the NYC public school system.