Garrett explores tastes from the Southern Squeeze vegan kitchen along with elevated home cooking at Public House and a stop at historic Frazier 5 & Dime.
Burgers and baked goods at Sour Duck Market followed by the locally-sourced creations of Chef Bryce Gilmore at Barley Swine and a taste of traditional Southwest cuisine at popular Verbena.
Burgers and baked goods at Sour Duck Market followed by the locally-sourced creations of Chef Bryce Gilmore at Barley Swine and a taste of traditional Southwest cuisine at popular Verbena.
Garret Bess samples the rustic heirloom grains at Moxie Bread Company and organic hamburgers from Wild Pastures. Next, he chats with River and Woods' award-winning chef, Daniel Asher.