In Portsmouth, NH, meet chefs David Vargas and Will Myska. Stop at Maine Meat Butcher Shop for organic, grass-fed meat, Big Scott's Local Grown for heritage corn, and Vernon Family Farm for pasture-raised chicken. Dinner is grilled chicken; corn and fire-roasted pumpkin and apple stew; smoked lamb with root vegetable salsa and mezcal gastrique; and an Italian riff on Mexican street corn salad.

In Boston, a vibrant immigrant community is making a mark on the food scene. Chefs Irene Li and Tamika Francis source fresh cranberries and honey, then visit the Food Project--an organization that grows produce in the city. They also cook a feast of scallion pancakes with cranberry chutney; braised spiced goat with celery root puree; roasted beet salad with herbs, and cranberry-tequila cocktails.

Meet Mark Gaier and Clark Frasier, whose restaurant helped solidify Ogunquit, ME, as a culinary destination. The chefs go out on a lobster boat and pay a visit to a local brewery. Then it's back home for an intimate feast of chilled lobster salad with tarragon vinaigrette; Maine mahogany clams with dark beer and fermented black beans; Thai-style grilled lobsters; and a wild blueberry tart.

Visit Martha’s Vineyard--a culinary gem with a thriving farming community. Chefs Jan Buhrman and Jessica Harris sample cheeses and tour a shiitake mushroom farm that combines ancient growing techniques with modern sustainable practices. At the Beach Plum Inn, the chefs prepare lamb with lavender and red wine; mushroom consommé with cheesy popovers; winter squash risotto; and a pear tart.

Join chefs Chris Fischer and Daniel Eddy on Martha’s Vineyard for visits to Cottage City Oysters and the legendary Larsen’s Fish Market and to cook up a seafood feast in a custom-made wood-fired oven at North Tabor Farm. On the menu: fluke with brown butter and oysters; a classic green salad with shallot vinaigrette; and potato and fennel gratin with green tomatoes and cilantro.

In Boston, Chef Akunowicz visits One Mighty Mill to source the secret to her award-winning pasta--local, fresh-milled wheat. At Gibbet Hill farm, she and chef Douglass Williams cook farro pappardelle with rabbit, figs, prosciutto and mushrooms; roasted duck with farm vegetables and golden raisin-poppy seed sauce; focaccia garlic bread; and blueberry-concord grape shortcakes with mascarpone cream.