Season 3

23 :03x01 - Connecticut

G. Garvin heads to Connecticut and starts his road trip at The Corner, a breakfast spot in Milford, CT that has all the locals buzzing. This restaurant is serving up all kinds of southern flavors, like the spiced duck tortilla and French toast stuffed with peaches and cream. The next stop is Mama's Boy Southern Table & Refuge in Norwalk, where they're putting their own fresh spin on some traditional southern classics, including espresso rubbed short-ribs. The final stop on his tour is Sandra's Next Generation in New Haven where they're cooking up southern staples so authentic, you'd think you were in the deep south!

Source: The Cooking Channel

24 :03x02 - New York City

G. Garvin heads to New York in search of big southern flavors in the Big Apple. First it's Texas style BBQ at Mighty Quinn's Barbeque, where the Chef is serving up juicy slow cooked ribs, brisket and chicken. Then it's off to Bell Book & Candle where G. picks fresh vegetables from a roof-top garden to top off succulent pork belly and crispy buttermilk fried chicken. G. finishes his trip at Double Wide, and has double the fun mixing up their signature southern inspired cocktails like sweet tea bourbon lemonade and the Dirty South martini. It's a road trip you can't miss!

Source: The Cooking Channel

25 :03x03 - Miami

G. Garvin hits Miami, Fla., and heads to Crackers where he cooks up tender maple glazed pork chop with a side of buttery sweet potato mash. Then he heads downtown to Batch Gastropub, for some of the best pork belly in town and a taste of their special blended cocktails. G. wraps things up in Coral Gables at Swine to taste their famous dish, the Hoppin' Jack Rabbit, and gets a lesson in how to make a Miami favorite - key lime pie.

Source: The Cooking Channel

26 :03x04 - Ann Arbor

G. Garvin heads west for a taste of the south in Ann Arbor, MI. The first stop is Grange Kitchen & Bar, a local eatery that is serving up southern fried specialties like fried pig head and deep fried apple pie. Then it's off to Zingerman's Roadhouse, where they combine two southern classics in one with their fried chicken mac n' cheese. G. wraps things up at Ron's Road House to taste some of their deliciously smoked BBQ sandwiches and sides.

Source: The Cooking Channel

27 :03x05 - Best of New York

On this road trip, G. Garvin sets off to find some of the best southern-inspired food the Empire State has to offer. First we head to Harlem, where Chef Ayala Donchin serves up decadent desserts at Evelyn's Kitchen. Specialties include their Dangerously Delicious cupcakes, and signature Pudgies. Next we head to Peaches in Brooklyn where they take southern hospitality to a whole new level. Mouthwatering dishes like the black skillet chicken are seared and seasoned to perfection. G. wraps up his trip at the Rye Roadhouse for some authentic Cajun specialties including the popular blackened alligator.

Source: The Cooking Channel

28 :03x06 - Ft. Lauderdale

G. Garvin travels to Ft. Lauderdale on a mission that only he can accomplish. His first stop is Hot & Soul where husband-and-wife team Mike and Christy are serving up southern comfort specialties with a twist, like their Gnaughty Gnocchi with oxtail. Then at Southern Swank, G. heads into the kitchen and learns how to make their famous smoked beer can chicken. Later G. hits the high seas with Captain Jay and cooks up the catch of the day- tile fish over creamy cheesy grits.

Source: The Cooking Channel

29 :03x07 - Oahu

G. hits the streets in Hawaii and meets up with the owner of Dat Cajun Guy Food Truck, who prepares a New Orleans style jambalaya that brings Burbon Street straight to Oahu. Then he heads to Monkey Pod for a juicy pulled pork sandwich and classic down home kale salad, topped off with their take on strawberry cream pie. G ends his trip at Hughley's Southern Cuisine, where a military vet is serving up traditional soul food like smothered pork chops and gravy, mashed potatoes and sauteed green beans.

Source: The Cooking Channel

30 :03x08 - Best of the Midwest

G. starts out his Midwest tour in South Bend, IN at Corndance, where they're turning out unique dishes like pig face flatbread, ham hock cupcakes and fried gator. Then it's off to Carriage House in Chicago, IL for a modern take on Lowcountry cooking. Chef Mark Steuer brings "down south" up north with dishes like the country style sweet bread, Lowcountry oyster roast, and fried chicken with bread and butter pickles, sweet potato hot sauce and local honey. The trip ends in Ypsilanti, MI at Cuppies, where G. samples the best of southern comfort food-everything from catfish and collards, to meat loaf and fried okra.

Source: The Cooking Channel

31 :03x09 - The Big Island

G. Garvin heads to Hawaii and hooks up with the King of Kona's culinary scene, Sam Choy. Chef Sam takes G. to some of the most authentic southern-inspired spots on the island. Their first stop is Kaaloa's Super J's where they specialize in Lau Lau, a dish made with slow cooked pork and cabbage. It's a Hawaiian spin on a traditional southern classic. Next stop is Big Jake's Island B-B-Q, where the Texas-style BBQ has customers lining up to taste some of their famous ribs, brisket and chicken. Then it's onto Umeke's, for traditional Hawaiian poke served up with lots of love! G. ends the day at a traditional Hawaiian Luau, where he gets a hands on experience creating the perfect menu outdoors under the stars, complete with oxtails and pork butt for some southern flair. Aloha!

32 :03x10 - Chicago

G. Garvin heads to the Windy City and stops at Grandma J's Kitchen, where it's all about comfort food. They're putting their own spin on southern comfort food classics, with dishes like chicken and waffle fritters and "the works," an egg, bacon, kale, potato hash served with fried tomatoes. Then it's off to Honey Butter Fried Chicken, a restaurant whose name says it all! G. wraps things up at The Purple Pig, where He meets a father and son team that's bringing a unique southern flair to dishes like fried pig's ear with crispy kale, pickled cherry peppers and a fried egg.

Source: The Cooking Channel

33 :03x11 - Indiana

G. Garvin's trip to Indianapolis starts off at Wildflour, a bakery that's dishing up bread pudding so good, it would make any southern grandma proud. Then it's a visit to Jay's Table for a twist on some Lowcountry classics with dishes like grilled salmon with ham hock, red wine sauce and collard greens, and chicken liver with brown gravy and scrambled eggs. G. heads to Valley restaurant where they're using the freshest local ingredients to make dishes like their famous pork fries-french fries tossed in smoked paprika, topped off with pulled pork tenderloin, gravy and melted cheese.

Source: The Cooking Channel

34 :03x12 - Boston

G. heads to Boston where he finds southern comfort at Estelle's. He gets in the kitchen and cooks up chicken fried steak topped with sausage gravy. Then he heads to Highland Kitchen for a taste of their much talked about coconut curried goat stew. The combination of hot peppers and spices gives this dish a fiery kick. G. ends the evening at Darryl's Corner Bar and Kitchen for some catfish tacos, and jams to the house band.

Source: The Cooking Channel

35 :03x13 - Brooklyn

G heads straight to Brooklyn to see what makes this vibrant borough to visit a southern restaurant free of frills and pretension. Pies 'N' Thighs owners put their Carolina roots to the test and Sarah Buck makes the pies that have earned half the name. She gives G the scoop on how she makes her sour cherry pear pie pie. He also gets a taste of the fried chicken and all the fixings. He stops by the Burger Bistro to meet with chef and owner John. Together they make John's ossobucco burger and G makes his own Brooklyn-worthy creation. New York City loves a good drink, so much that some residents make it themselves.

Source: The Cooking Channel

36 :03x14 - Rhode Island

On this road trip, G. sets out to find southern specialties in Rhode Island. First stop is Bistro 22 for seared scallops over grit cakes, and "breakfast in jar"-a dish made with house smoked bacon, crispy potato, short rib, and a poached egg. Next it's onto Succotash for a brisket sandwich that's loaded with so much southern love, you need a knife and fork to eat it! G. brings it on home at Haven Brothers Diner, a Rhode Island institution that's serving up guilty pleasures like their "triple murder burger"- three juicy burger patties topped with bacon and a whole lot of fixin's. He washes it all down with their delicious homemade coffee milk shake.

Source: The Cooking Channel
Classification: Reality
Genre: Cooking/Food | Educational | Family | How To/Do It Yourself | Travel
Status: Returning Series
Network: Cooking Channel ( USA)
Airs: Tuesdays at 09:00 pm
Runtime: 30 Minutes
Premiere: May 29, 2012
Episode Order: 14
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