David heads to one of the most humane cattle processing plants and harvests a cow to prepare nose to tail at restaurants in the heart of beef country, South Central Texas.
David visits Olo, one of the 50 best restaurants in the world, in Helsinki and works with Chef Jari Vesivalo to craft a local sustainable Scandinavian feast from scratch.
While home for the holidays, David Moscow drops in on Dan Kluger of Loring Place to make a meal from scratch; with Duck on the menu David heads to the Canadian border.
David meets with chef Abigail Mbalo-Mokoena of 4Roomed EKasi, one of Food and Wines top 30 restaurants in the world, and travels the western cape to source the ingredients of a dish.
David goes to Utah, where he learns the steps of making Trout Piscatore with James Beard award winner Galen Zamorra. First, David must harvest the Four Corners Potato, but as the clock ticks, he desperately tries to catch a fish.
David travels to Kenya, where humanity all began to make a meal with Chef Ariel Moscardi. The tent pole ingredients were plants gathered from the African plains and jungles topped off with goat.
David Moscow
Actor
