S1 E1: Connecticut Crabbing with Brad Leone
Danielle Prewett and Brad Leone harvest blue crabs and clams in Connecticut, celebrating a timeless East Coast food tradition.
28 minutes
Wild and Whole Sourced
Wild + Whole Sourced seeks to understand the story of where our food comes from by harvesting ingredients directly from their source. Host, Danielle Prewett, lets her curiosity lead her to new discoveries about these ingredients so that they can truly shine in the kitchen the way they were meant to.
S1 E2: Turkey Hunting with Ryan Callaghan and Michael Hunter
Danielle joins chef Michael Hunter, a renowned restaurateur and author, and MeatEaterAos Ryan Callaghan for some Spring turkey hunting and foraging in Tennessee. Ever since cooking her first wild turkey, sheAos been fascinated by the distinctive characteristics that set them apart from the butterballs at the grocery store.
21 minutes
S1 E3: Quail Hunting with Kevin Gillespie and Durrell Smith
Danielle Prewett joins chef Kevin Gillespie in Atlanta for a wild quail hunting experience, followed by a Southern feast at Revival.
21 minutes
S1 E4: Dry Aging Fish with Liwei Liao
Danielle Prewett joins Liwei Liao of Joint Eatery for an offshore fishing adventure near Catalina Islands.
22 minutes
S1 E5: Spiny Lobster Diving with Bri Van Scotter
Danielle travels to the Florida Keys to meet with chef Bri Van Scotter. Bri has a deep love for the ocean and spearfishing, but the experience is totally new for Danielle. She takes on the challenge and joins Bri in free diving for spiny lobsters. They let regional influences inspire their meal and cook the lobsters a few different ways.
22 minutes