To Amy Thielen's Grandma Addie, butter was the essential lifeblood of every dish. The Midwestern double-crust fruit pies rely solely on quality butter to achieve the perfect crust, gathered from creameries across the Midwest.

Bologna Days has been occurring weekly in Amy Thielen's parents' Minnesota hometown since the 1960s. It's a celebration of hot ring bologna coming fresh from the smoker at Thielen Meats.

In the tradition of her grandmother, Amy Thielen roasts a local chicken "granny style" with a natural gravy and bread stuffing with Swiss chard, caramelized onions, cooked mashed giblets with sherry and lots of parsley and chives.

Amy Thielen visits the town of Fargo, ND, and meets up with friend and fellow-chef Andrea Baumgartner. The two prepare Icelandic pancakes to celebrate Fargo's first generation of immigrants.

Amy Thielen prepares a crispy Skinned Trout with Butter Sauce. Amy's garden inspires a Green Salad with Brown Butter Balsamic Walnut Vinaigrette and Sheep's Milk Cheese. Amy grills skewers of tomatoes, onion, bacon and bread.

Amy Theilen heads to Madison, WI, where she meets with local butcher, who gives her delectable beef spare ribs from Fountain Prairie Farm. At her favorite cheese shop, Fromagination, Amy picks some of Wisconsin's best cheeses.