All Past Episodes
28:00 | #207
Chef Jeremy and Sylvia make a pit stop at the famous Jot-Em-Down Store for sandwiches and moon pies. Then Chef Jeremy makes the ultimate fried bologna sandwich with buffalo sauce and pimiento cheese.
28:00 | #206
Chef Jeremy and Sylvia belly up to the bar at the Alltech Craft Brews and Food Fest. Then Chef Jeremy makes a "hair of the dog" beer cheese soup to get over the hangover.
27:59 | #205
Chef Jeremy and Sylvia visit an after school program at William Wells Brown Elementary and teach the kids how to make healthy hot pockets.
27:58 | #204
Chef Jeremy and Sylvia pay a visit to the Kentucky State University Aquaculture Center and Chef Jeremy makes a buttermilk brined fried tilapia salad.
27:59 | #203
Chef Jeremy and Sylvia get a crash course in canning at the Jackson Co. Regional Food Center and find out how Lucky Clover Farm uses the center to make their jellies. Chef Jeremy makes fried pickles with pickle remoulade.
27:58 | #202
Chef Jeremy and Sylvia visit Bourbon Barrel Foods to see how they're infusing bourbon flavor into soy sauce and other condiments. Then Chef Jeremy uses Bourbon Barrel Foods products to make roasted duck.
27:59 | #201
Chef Jeremy and Sylvia visit Ruth Hunt Candies to see how chocolaty confections like bourbon balls are made and Chef Jeremy makes home made chocolate truffles with bourbon and mint.
27:59 | #112
Chef Jeremy and Sylvia explore heritage foods at the Incredible Food Show and see some heritage hogs at Cane Ridge Cattle Co. Chef Jeremy makes a coal miner's country ham carbonara.
27:58 | #111
Chef Jeremy and Sylvia meet David Cooke of Grow Appalachia and learn how high tunnels can increase food production. Chef Jeremy makes a three cheese stuffed eggplant with a vodka tomato sauce.
27:58 | #110
Chef Jeremy and Sylvia find out what all the "buzz" is about with local honey and beekeeping. Then Chef Jeremy makes a flatbread pizza with beer cheese, sausage, and honey.
27:59 | #109
Chef Jeremy and Sylvia get an inside look at The Kentucky Proud Incredible Food Show from Chef Brigitte Nguyen. Chef Jeremy and Chef Brigitte make chorizo and nachos.
27:59 | #108
Chef Jeremy and Sylvia travel to Moonshine University where people are learning how to make legal moonshine. Chef Jeremy makes sorghum marinated pork chops with moonshine chutney.
27:59 | #107
Chef Jeremy and Sylvia visit a high school where the kids are managing their own farm, talk to the co-chair of the ARC about food economy, and teach kids at a cooking camp how to make fresh fruit popsicles.
28:01 | #106
Chef Jeremy and Sylvia learn how flour and cornmeal are made at six generation-owned Weisenberger Mill. Chef Jeremy makes pimiento cheese grit cakes.
28:00 | #105
Inspired by Time's all-male "Gods of Food" list, Chef Jeremy and Sylvia talk to local female chefs. Then Sylvia makes a cauliflower steak with a curry tomato sauce.
28:00 | #104
Chef Jeremy and Sylvia discuss alternate and sustainable food sources and tour an algae production plant. Chef Jeremy makes an Omega-3 and DHA packed tilapia with spinach pesto, chickpeas, and squash.
28:00 | #103
A local hunter talks about the increasing popularity of hunting and gives a lesson in shooting. Chef Jeremy makes a venison, duck, and pork burgoo with dumplings.
28:00 | #102
Visit the historic Henry Clay Estate at Ashland and learn about Henry Clay's contributions to government and farming. Chef Jeremy prepares a steak with oyster sauce.
28:00 | #101
Learn about heirloom beans and seeds from the legendary seed saver Bill Best. Chef Jeremy makes creamy Southern style grits and leather britches.