Summary: Host Luke Zahm visits Bootleggers Lodge in Tomahawk, which has a long culinary history in Wisconsin dating back to prohibition. During Luke’s visit, Bootleggers owner Brian Hollnagel and chef Maja Holcomb have invited Michelin-Starred Swedish chef Håkan Thörnström to cook a dinner incorporating Wisconsin ingredients with a Swedish twist.

Summary: Host Luke Zahm heads to Lone Rock to meet up with Heidi and Julian Zepeda of Tortilleria Zepeda, purveyors of authentic Mexican corn tortillas. Julian walks Luke through the process called “nixtamalization,” from dried kernel to steaming fresh tortilla. Back at The Owl Farm, Luke prepares carne asada with fresh tortillas from Tortilleria Zepeda.

Summary: Host Luke Zahm visits ZimKnives in Milwaukee to meet knife maker Nate Zimmerman, who specializes in hand forging knives for some of the best chefs in the Midwest. Together, Luke and Nate craft a custom chef’s knife for Luke, which is later used to create the ultimate seasonal recipe, beef bourguignon.

Summary: Host Luke Zahm meets Orphee Paillotin and Paula Heimerl, of Alpinage Cheese in Oak Creek. Alpinage Cheese produces raclette, a Swiss-style melting cheese. Paula and Orphee demonstrate the cheesemaking process. Then, Luke visits Birch Restaurant in Milwaukee for insights on how chef Kyle Knall prepares the Alpinage raclette at his restaurant.

Summary: Host Luke Zahm visits one of his chef mentors, Eric Rupert of Fortune Favors in Madison, makers of special candied pecans. Fortune Favors also partners with Mayana Chocolate to produce the Magic Bar, a decadent candy bar with layers of pecans, caramel and nougat. Luke then travels to Spooner to meet Mayana Chocolate co-owner Daniel Herskovic.

Summary: Host Luke Zahm sets out to find some of the best bagels in Wisconsin. His first stop is to Allie Boys in Milwaukee to meet chef and co-owner Ben Nerenhausen for an inside view on their process and philosophy. Next, Luke goes to Madison to meet with bagel legend Mr. Joey Bagels, of Gotham Bagels.