Ep 2. Connecticut

Alex Thomopoulos meets trailblazing chefs Chrissy Tracey, Ashley Flagg and Renee Touponce, each with their own unique culinary palettes. After gathering ingredients at a mushroom market and oyster farm, visit a repurposed 17th century mill for an adventurous feast. Here, the table is set with a course of chicken with grits, a savory oyster stew and a dessert of decadent hickory ice cream.