Episode 10 A Wild Goose Chase In New York
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A Wild Goose Chase In New York

Aired on Apr 19, 2020

While home for the holidays, David Moscow drops in on Dan Kluger of Loring Place to make a Northeast fall meal from scratch. With Duck on the menu David heads north to the Canadian border but overlooks that it isn’t duck hunting season and scrambles to find an alternative. Afterwards he makes his way to harvest apples at the United States Agriculture Department’s apple collection in Geneva where they keep all the most important apple tree varieties. On his way back into the city, he fishes the long island sound for what used to be known as the beef of the sea–oysters! Then after hitting amazing farms from Long Island to Ithaca he heads back to NYC to finish what he started.

Episode 9 Something Fishy in Finland
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Something Fishy in Finland

Aired on Apr 12, 2020

David Moscow visits Michelin starred Olo in Helsinki and works with Chef Jari Vesivalo to craft a local sustainable Scandinavian feast from scratch. David tackles lake and river fishing, his least successful skill, with a multi-fish dish. He also explores the Finns relationship with the forest and how their mushroom hunting and berry foraging leads to a happier, healthier life. Once all the bushes are bare and he has his trout he heads back to try to emulate the skills of a master.

Episode 8 Ricing To The Occasion In The Philippines
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Ricing To The Occasion In The Philippines

Aired on Apr 05, 2020

David Moscow and family fly to his wife’s homeland to harvest coconuts, rice and seafood for a classic Filipino ceviche by 2019 James Beard nominee, Margarita Manzke of Republique fame. He will learn about the different rice varieties grown locally and for export, and then go into the rice paddies to harvest. David will harvest coconuts, ferment and distill, and try to make the alcohol Lambanog with the help of a small local distiller. He sources shrimp at the nearby Laguna Lake and travels to the distant island of Mindoro to make fish sauce. Finally, he heads back to Manilla to try to make the meal.

Episode 7 Flexing Mussels In Khayelitsha
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Flexing Mussels In Khayelitsha

Aired on Mar 29, 2020

David Moscow meets with chef Abigail Mbalo-Mokoena of 4Roomed EKasi, one of Food and Wines top 30 restaurants in the world. After learning the significance of how apartheid shaped what cooking and family means to her, David travels the western cape to source the ingredients of the dish. After a pit stop spent eating sheep head, a local delicacy, and exploring a lively block party, he makes olive oil from scratch, fishes for mussels and crayfish, milks cows for cream and hand churns butter.

Episode 6 Mas-Cow Is Texas
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Mas-Cow Is Texas

Aired on Mar 22, 2020

David Moscow will head to one of the most humane cattle processing plants and harvest a cow to prepare nose to tail at restaurants in the heart of beef country, South Central Texas. He starts with Texas beef ribs at legendary Louie Mueller Barbecue, next learns how to chop down a post oak tree to make the firewood that keep the BBQs hot. He then heads to Kreuz BBQ in Lockhart, Texas to make one of the best briskets around, makes beef cheeks in Austin, homemade jello and beef tallow candles.

Episode 5 Naples Took a Pizza My Heart
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Naples Took a Pizza My Heart

Aired on Mar 15, 2020

David Moscow goes to the original capital of pizza in Naples, Italy, where he learns the steps of making anchovy pizza with the head pizza chef at Da Michelle, home of one of the best pizzas in the world. David will harvest the wheat needed for the dough, milk a water buffalo for mozzarella, go night fishing for anchovies and harvest the basil and tomatoes with local farmers–to recreate the Neapolitan pizza from scratch.

Episode 4 A Braai Is A Braai In South Africa
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A Braai Is A Braai In South Africa

Aired on Mar 08, 2020
David Higgs, is the one of the best-known chefs in South Africa and in his Johannesburg restaurant Marble only cooks over wood fires. In the birthplace of cooking, David Moscow tries to reproduce a meal not that different from what the earliest human would have had. Hunting and gathering and brewing across South Africa he brings Sorghum beer, Warthog, nuts and herbs back to Marble to make a meal fit for the toughest of critics.
Episode 3 Keep Your Friends Close And Your Anemones Closer In Sardinia
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Keep Your Friends Close And Your Anemones Closer In Sardinia

Aired on Mar 01, 2020

David Moscow works with Michelin starred chef, Christiano Andreini, to recreate his coastal Sardinian dishes. David learns diving for octopus in open, rough waters is no easy feat, and must quickly find an alternative. He tries his luck above water going lobster fishing but learns fishing from a boat doesn’t make getting a catch any easier. David then heads inland to the mountainous terrain of Sardinia and learns to make ricotta cheese from scratch on a mountain-side goat farm. He returns to Chef Christiano with a few unexpected ingredients and reproduces his dishes with a new twist.

Episode 2 Lets Taco Bout Mexican Food
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Lets Taco Bout Mexican Food

Aired on Feb 23, 2020

Broken Spanish chef Ray Garcia and David Moscow hit the ground running trying reproduce Ray’s famous chicharron taco. At the same time David visits the iconic tequila brand Jose Cuervo to see just how hard it is to fit that worm in the bottle. His first step is to head to Texas to go on a wild boar hunt, then down to Jalisco to harvest corn, chilis and make a bottle of tequila from scratch. David returns with his bounty and tries to reproduce Chef Garcia’s taco.

Episode 1 Seasoning The Day In Iceland
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Seasoning The Day In Iceland

Aired on Feb 16, 2020

Chef Gunnar Karl of Dill in Reykjavik challenges David Moscow to source a traditional Icelandic cod dish with ingredients he can only get dry suit diving in the North Atlantic Sea. David heads to the West Fjords to learn how to make salt from the sea and a cocktail made out of birch. He prepares butter in a way that shows just how sustainable Icelandic people are – by smoking the butter with lamb dung.

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