The Lost Kitchen is closed for the season, so Erin and Michael hit the road in search of culinary inspiration and adventure. They leave the snow behind and head south to New Orleans, where they discover the beauty and bounty of Louisiana cooking.

Bring on the barbecue! 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 the most delicious flavors.

Erin cooks over fire with foraged ingredients and unexpected treats as she discovers the bold, smoky and spicy flavors 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 a dreamlike orange grove where she and Michael immerse themselves in a culinary world of fresh citrus and spices.

Erin and Michael venture 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 honor both past and future generations.