Chef Joel Gamoran heads to Asheville, North Carolina, where he visits local celebrity chef Katie Button to put together an outdoor dinner feast, using out-of-the-box local ingredients consisting of "scraps."

Chef Joel Gamoran is joined by local chef and restaurateur Brooks Reitz in Charleston, South Carolina as they craft together a dinner menu using out of the box ingredients and food scraps.

Chef Joel Gamoran heads to Atlanta, Georgia and partners up with local restaurateur and James Beard Award Winner Steven Satterfield.

Chef Joel Gamoran escapes the hustle and bustle of New York City and heads to Hudson Valley, NY with chef, blogger, and health coach Jenn Claiborne.

Chef Joel Gamoran stays local to cook in his hometown of Brooklyn, New York. He teams up with chef and falafel queen Einat Admony, who has always been a believer in cooking with scraps.

Chef Joel Gamoran travels to Denver, Colorado to cook with local chef and restaurateur Biju Thomas, who is quickly emerging in the Denver food scene. The pair head to a local butcher to find the scrappiest cut of meat, and use beef cheeks, cucumber seeds, stale rice, and ginger peels to create a mouthwatering meal for some Denver locals.