The Lost Kitchen is closed for the season, Erin French and Michael Dutton hit the road in search of culinary inspiration and adventure; they leave the snow behind and head south to New Orleans.

Erin and Michael fill up their hearts, stomachs and pantry as they stop down in Texas to discover how cooking with simple ingredients can result in delicious flavours.

Erin cooks over fire with foraged ingredients and unexpected treats as she discovers the bold, smoky, and spicy flavours of the desert. Chefs share indigenous ingredients and generational food including chili peppers, mesquite, and wild juniper.

Three thousand miles from Maine, Erin visits with a chef in Los Angeles before heading up to Ojai to set-up camp in an orange grove where she and Michael immerse themselves in a culinary world of fresh citrus and spices.

Venturing into Oregon's famous Willamette Valley where Erin finally learns the art of rolling out handmade pasta; back in Maine, the restaurant is preparing for the new season and Erin's staff joins her in wine country to taste new wines.

Erin and Michael explore Idaho, finding unexpected tastes from around the world; from Idaho-grown foods to French pastries and Basque traditions, they are welcomed by tight-knit communities whose foods honour both past and future generations.