Brad Leone

Brad visits Tim Adams of Oxbow Brewing Co., a legendary beer garden in the Maine woods. They talk beer, fermentation, and delicious wood-fired pizza.

Brad heads to New Orleans to meet the Purple Knights of St. Aug, an all-boys Catholic high school with a stellar rep for their world-renowned marching band and find out what makes them the best. Then, Brad goes to Cape Cod to fish for Sea Run Brook Trout with Geoff Klane.

Brad heads to Portland, ME to learn about seaweed farming for a better future from Bri Warner, the CEO of Atlantic Sea Farms.

Brad heads to Trenton, NJ where he meets Cast Iron Kyle, a cast iron cooking enthusiast. They hunt for some vintage cast iron pans and restore them.

Brad heads to New London, CT to meet Michelin-Starred restaurant chef, Dan Giusti and learn why he left his job to start cooking school lunches for kids.

Brad heads to Buffalo, NY to meet the Bills Mafia and experience legendary Red Pinto tailgate. Brad also cooks up clams and shrimp, passes around Maine oysters, and takes a shot from a bowling ball.

Brad heads for Union City, NJ to meet the man behind the dinnerware at some of the best Michelin-starred restaurants in the world, Jono Pandolfi, and learn about his craftsmanship.

Brad heads to New Orleans to meet Jeanie Blair, the founder and owner of New Orleans Glassworks and Printmaking Studio, and to learn the ways of the glass.

Brad heads to New York City to meet Nick Heller a.k.a. New York Nico. Everybody knows him, and he never seems to have any trouble chatting with just about anybody, so Brad and Nico go on a city tour meeting other NYC local legends.

Brad makes one of his favorites easy lacto-fermented sauerkrauts: a cucumber sauerkraut!

Brad takes the show down the road to New Orleans and makes a Smokey Hurricane cocktail during Mardi Gras. Then, Brad makes shrimp & olive skewers over an outdoor fire.

Brad and the CEO of Atlantic Sea Farms, Bri Warner, make kelp-cured Cod and Swordfish with freshly harvested kelp.

Brad makes a quality pork steak using a cast iron with the same royal treatment you’d give a filet mignon.

Brad makes lunch boxes with smoked chicken and jam sandwiches for back-to-school season.

Brad makes smash burgers with a secret sauce, a perfect grilling recipe for the fall. Then, he cooks squids and tomatoes in a pizza oven.

Brad makes a hot, tasty, pickly, tangy, crunchy fried chicken sandwich with fermented Kimchi pickles

Brad makes a fermented wineberry cocktail with with some Japanese Wineberries he grew in his yard. Then, Brad makes a P.L.T. (pork roll, lettuce, and tomato sandwich) with roasted garlic mayo.

Brad makes brined Wild Hog Coppa Steaks on the grill with James Beard Award winning author, talented butcher, and renowned chef, Jesse Griffiths.