Host Luke Zahm travels to Sheboygan — home to world-class brats and hard rolls. Luke visits Miesfeld’s Meat Market to try his hand at making — and eventually eating — their Grand Champion Bratwurst. He also meets third-generation owner Chuck Miesfeld.

Luke Zahm heads to Milwaukee to take part in a charity dinner to help fight Kennedy’s disease. Along the way, Luke picks up ingredients from The Conscious Carnivore in Madison. He also stops at the Fauntleroy in Milwaukee, where he talks with co-owner and chef Dan Jacobs.

Host Luke Zahm stops by the Cameron Park Farmers Market in La Crosse and chats with Bao Xiong, a Hmong immigrant whose family has been farming in the area for almost two decades. Next, chef Adrian Lipscombe invites Luke to the Uptowne Cafe & Bakery for a southern-style breakfast.

For more than 60 years, the Milwaukee restaurant Three Brothers has been serving up award-winning Serbian food. Co-owner and chef Milunka Radicevic invites host Luke Zahm to cook with her. Later, Luke continues his exploration of Serbian cuisine by stopping by Serbian Fest in Racine where a small, but devoted group of churchgoers proudly keep their heritage alive.

Join host Luke Zahm in Sheboygan to learn what makes Sheboygan’s hard rolls so special. First, visit City Bakery to meet with Owner Rick Navis and help with his daily bake. Then, head to West Side Bakery to explore the history of hard rolls. Finally, Luke puts the product to the test, using local Miesfeld’s brats!

Host Luke Zahm travels to Lombardino’s in Madison to catch up with an old friend, Chef Patrick O’Halloran. Luke and Patrick jump into the kitchen to work on a dish for an upcoming event at Frank Lloyd Wright’s Taliesin in Spring Green. Afterwards, Luke hits the road to visit Taliesin, where chef O’Halloran will be hosting a dinner on the property for 100 guests.

Meet Deer Creek Cheese owner Chris Gentine and learn how he collaborates with other cheese companies to create unique cheeses. Then, follow Chris to Henning’s Wisconsin Cheese and watch how the infamous Rattlesnake cheese is made. Then, head to 3 Sheeps Brewing Company in Sheboygan to get a tour and tasting from owners Grant Pauly and James Owen.

Sap-Sap, meaning "Delicious Delicious" in the Lao language, is both a pop-up dinner series and brand of food products created by Alex Hanesakda. Alex, who was born in a refugee camp, is now responsible for one of the hottest dinner tickets in town. Chef Luke Zahm travels to Racine to meet Alex and his family as they prepare for their annual Lao BBQ dinner.

Luke heads to a family farm in Hixton, south of Osseo, that grows green in multiple ways. At the state-of-the-art Superior Fresh facility, president Brandon Gottsacker introduces Luke to new farming methods that produce high-quality organic greens and top-of-the-line Atlantic salmon that are economically and ecologically sound. The day ends with an in-depth taste test.

Autumn in the Driftless hills offers vivid colors and flavors! After Luke samples tacos at a music venue in Spring Green, he checks out Enos Farms' pig farm and their Harvest Moon farm dinner. On his way to dinner, he makes a brief stop at Meadowlark Organics and The Cider Farm to learn more about some of the local ingredients featured alongside Enos pork.

Chef Luke Zahm stops at the Delta Diner in Delta, Wisconsin to find out why owner Todd Bucher decided to open an old-school diner in the middle of the north woods. From there, Luke visits the Ashland Baking Company and the Sixth Street Market: two local food producers that work collaboratively with the Delta Diner to create mouth-watering meals.

A beautiful autumn day starts at Bonnie’s Diner in Phillips, Wisconsin. Chef Luke Zahm meets local hunters Emily Lehl and Jacob Zueske for breakfast. Then, they take him hunting for grouse and woodcock. Luke ends the day with a special meal of hunter’s stew and deep fried game bird made especially for Jacob and Emily.

Chef Luke Zahm visits Zócalo, a new food-truck park located in the Walker’s Point neighborhood of Milwaukee, Wisconsin. Jesús González of Mazorca Tacos shows Luke how he and his mother use handmade tortillas and traditional fillings. Then, Luke travels to Milwaukee’s eastside to check out Crossroads Collective, a food hall filled with up-and-coming entrepreneurs.

Meet Jessica and Erika Jones of Giant Jones Brewery in Madison. This independent woman-owned brewery uses 100% organic methods to create “big” beers. Next, catch up with Chef Dave Heide, owner of Liliana’s Restaurant. During the pandemic, he repurposed his shuttered Madison space to create weekly Nom Nom Nom Boxes — meal kits utilizing ingredients from local farmers.

The Tandem in Milwaukee is known for world class fried chicken and its connection to community. Owner Caitlin Cullen handled COVID-19 closures by serving free meals to those in need. In Lancaster, Kevin Jahnke is a 4th generation dairy farmer. Taking over from his dad, he transitioned to 100% organic. The hard knocks dairy industry has him diversifying by growing organic hemp for CBD products.

The Tornado Room is one of the last standing classic supper clubs in the Madison area. Owner Henry Doane discusses his concept of the perfect supper club and shares their famous ribeye steak dinner. Next, head out west to Elmaro Winery in Trempealeau to visit owners Laura Roessler and her mother Lynita Docken to see first hand how they produce award winning wines with Wisconsin grown grapes.

Did you know that Sturgeon Caviar is one of the most sought after luxury food items in the world? We visit Fond du Lac, WI during sturgeon spearing season to see if we can get our hands on some caviar for ourselves. What makes this product so treasured is that the sale of it is illegal in Wisconsin and only a handful of people know how to take the Sturgeon eggs and turn them into caviar. We meet up with the owner of Wendt’s on the Lake Shawn Wendt as he tours us around and introduces us to Zach and Norb, a team of Caviar makers in Fond du Lac, maybe the last of their kind. Luke also prepares classic Wisconsin Deviled Eggs utilizing Sturgeon Caviar.

Decatur Dairy in Brodhead is home to Wisconsin’s only cheese curd Master Cheesemaker, Steve Stettler. He works in many styles, but his most storied is curds. Stettler takes Luke through the plant, showing how Decatur makes their curds. He enjoys product innovation, and he’s partnering with Pine River, maker of cheese spreads, to create a signature Wisconsin spread from his Colby Swiss.

Drive-in burger stands are a throwback to our foodie past, but in Kenosha they’re still going strong. We visit Big Star and The Spot to see first hand what the burgers are all about. Next, we visit Chef Dane Baldwin, owner of The Diplomat in Milwaukee, a recent James Beard Award semi-finalist. Try the Diplomac burger — a play on the Big Mac with quality ingredients and superior flavor.

Savory Accents in Verona specializes in growing unique peppers from around the world. The business’ success is due to their product innovation, using their peppers for vinaigrettes, sauces, flakes, etc. Host Luke Zahm stops by the farm to meet owners Ted and Joan Ballweg, who tour Luke around the farm and teach him how to make gazpacho.

Chef Daniel Bonanno of Pig in a Fur Coat, a Mediterranean comfort food restaurant in Madison, uses inspiration from his Italian roots and presents it in a classic yet modern and approachable way. Host Luke Zahm visits the restaurant to taste some of the chef’s cooking and learn more about his history, including his time at Tenuta's Deli in Kenosha.

Hotel Washington is the crown jewel of Door County’s Washington Island. Owner Jeannie Kokes attempts to rejuvenate the island by focusing on the local food. Hiring chefs Matt Poole and Amanda Ebenhoeh to reimagine dining to utilize the island’s food is one way she works towards her goal. She also invested in local farms Hoot Blossom and Folk Tree.

Visit two of Stevens Point’s up-and-coming foodie spots, Main Grain Bakery and Father Fats. First learn how Sarah Jo More’s passion for sourdough grew into her opening Main Grain Bakery. Then meet Chef Christian at Father Fats, which specializes in small plates from around the world containing the unique flavor and personality of their chef.

Discover Wisconsin island food and culture! First travel to Farmhouse Restaurant on Madeline Island to meet with owners Gip and Lauren who tell about island life and their cooking philosophy. Then visit Washington Island’s Island Cafe and Bread Company where owner Heidi Gilbertson guides host Luke Zahm in making and tasting some of their pizzas.

Immy Kaggwa, who moved from Uganda to Milwaukee 30 years ago, wanted to do something that came natural to her: cooking. So she opened Immy’s African Cuisine. Also, meet Tapped Maple Syrup owner Jeremy Solin, who focuses on infusing unique flavors into the highest quality maple syrup from sustainably managed forests in northern Wisconsin.

Seven Seeds Farm in Spring Green transitioned from conventional farming to certified organic, certified 100% grass-fed and Animal Welfare Approved. Meet Michael and Chloe Dolan to get a farm tour and learn more about the transition. Host Luke Zahm then uses Seven Seeds beef to make Steak au Poivre, sharing how to properly cook grass-fed meat.

Head to Stevens Point to visit Siren Shrub Company, home of the Door County Cherry Shrub. Siren gets ingredients for their shrubs — nonalcoholic drinks that incorporate apple cider vinegar, sugar and a fruit, root or herb — from local farms, like Whitefeather Organics. Tony and Laura Whitefeather invite everyone to their farm for a pizza night.

Travel to the “Swiss Cheese Capital of the USA,” – Monroe, Wisconsin – to meet Madeline Kuhn, a cheesemaker at Emmi Roth. There, host Luke Zahm tours one of the largest cheese caves in the state. Then head to Richland Center’s Anaway Place cabins where Zahm puts on a multi-course dinner influenced by the property and its natural surroundings.

In this special episode, host Luke Zahm is joined by his son Silas and executive producer Arthur Ircink’s son, Ilija. The trio zigzag across Wisconsin to find the best representation of gelato, ice cream and custard in the state. They stop at Baron’s Gelato in Sheboygan, Pearl Ice Cream in La Crosse and Leon’s Frozen Custard in Milwaukee.

Line up to get Pączki, a Polish donut! Every Fat Tuesday, hordes of people flock to Milwaukee’s National Bakery & Deli for one of these sweet treats. Host Luke Zahm tours the bakery and gets his hands sticky helping make donuts. Next, head to Door County to meet the Prince of Pierogi, Christoph Delonge, and make an item off his restaurant’s menu.

Host Luke Zahm heads to Wisconsin Dells’ Mirror Lake with his trusty canoe to try and pull some monster perch. Paddling down the Wisconsin River, Zahm lands at The Shack, a retreat of Aldo Leopold – one of Wisconsin’s most influential conservationists. Zahm cooks a Leopold family cornbread recipe, which he pairs with lake-caught perch.

Travel to the Eau Claire Downtown Farmers Market to meet cheesemaker Inga Witscher, host of PBS Wisconsin’s Around the Farm Table. Her micro-dairy, St. Isidore’s Dairy, uses its cows’ milk to produce small-batch aged cheddar. Host Luke Zahm learns about the process and makes a pasta dish using ingredients from the market and St. Isadore’s.

Meet upstart farmers Martice and Amy Kroll-Scales of Scales Family Farm, a two-acre farm plot within Fondy Farm at Mequon Nature Preserve. Follow Scales Farm to one of Milwaukee’s premier farmers markets, the Deer District Farmers Market. Host Luke Zahm stops by to meet Martice and Amy and taste his way through the offerings at the market.

Travel to the Green Bay area to meet Laura Manthe and Rebecca Webster, cousins and members of the Oneida Nation. They are working to revitalize White Corn, an ancient heirloom food, within the Oneida Nation. White Corn soup is a traditional dish that takes multiple days to prepare. Luke gets a personal tutorial on how to prepare White Corn Soup.

Head to Amherst Junction’s Ruby Coffee Roastery for a tasting of coffees from around the world! Co-founder Jared Linzmeier shares his philosophy on sourcing, roasting and brewing the perfect cup. Next, visit The Del-Bar, the legendary steakhouse or supper club, depending who you ask. Meet owner Amy Wimmer who shares her plans for the restaurant.

Travel to Ogdensburg to explore Wagyu beef cattle at Drath Family Farm. In 2013, the Drath family turned their third-generation dairy farm into a Wagyu beef operation. After spending time on the farm, host Luke Zahm meets chef Todd Leech of Rare Steakhouse for a lesson on the proper way to prepare Wagyu steak.

Visit Appleton to meet with The Cozzy Corner owners Phillip and Heidi Bennett. The Cozzy Corner is a Southern-inspired restaurant serving soul and comfort food. Host Luke Zahm joins Philip in the kitchen to prepare The Cozzy Corner’s famous chicken wings.

Journey to Big Bend to visit Two Girls and a Farm, run by Polly Muradas Harrington and Kris Harrington. Learn what inspired Polly, a Brazilian and graduate of Le Cordon Bleu cooking school, and her partner, Kris, to get back to the land. Host Luke Zahm invites Polly to the Driftless Region to prepare a Paella dish outdoors over an open flame.

Detour to Detroit, Michigan, in search of the best Detroit-style pizza, which is made with Wisconsin Brick cheese. Loui’s is famous for their pies, and watch as host Luke Zahm tries making Detroit-style pizza with Loui’s owner. Travel back to Wisconsin and tour Widmer’s, learning the Brick cheesemaking process and origin story.