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 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.