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Private Notes
Tom Papa heads to New York City to get a slice of the Big Apple's diverse food scene. At The Doughnut Project, he meets up with his friend, comedian Jim Gaffigan, to make the ultimate New York mashup: a glazed doughnut covered in everything bagel toppings.
Tom Papa takes a trip to Detroit to visit chefs and bakers helping to revitalize Motor City and its food scene.
Tom Papa visits the brash and brainy cities of Boston and Cambridge to find their best baked goods.
Tom Papa makes a Monte Cristo sandwich and tries unicorn poop in LA.
Tom Papa takes a trip to Philadelphia, where traditional roots run deep at local bakeries. At Termini Brothers, he learns the secret of their creamy, crunchy cannoli, and at Sarcone's, fourth- and fifth-generation bakers show him how to make savory, Sicilian-style tomato pie in a giant brick oven. Tom stops by Reading Terminal Market for a juicy roast pork sandwich and ooey-gooey sticky buns. Finally, the folks at Federal Donuts take Tom to sweet and savory heaven with funky doughnuts paired with perfectly crispy fried chicken.
Tom Papa bakes and eats his way through New Orleans, a city well-known for indulgence. He starts by making Doberge cake, a Big Easy cult-classic that's a tower of custard, cake, buttercream and chocolate. Then he heads to Gendusa Bakery to bake French bread for some of the city's best sandwiches, like the fried shrimp po' boy at Zimmer's Seafood. At Cochon Butcher, Tom tries a Cajun pork dog on a pretzel bun, and at SoBou, beignets get a sweet and savory makeover with sweet potato in the batter and coffee ganache glaze on top. Finally, Tom heads to Cafe Reconcile, where they help at-risk kids while serving up warm, gooey slices of bananas Foster bread pudding.
Tom bakes rye bread, pot pie and more comfort food in Cleveland.
Tom heads home to New Jersey to bake flatbread, Italian rum cake and more.
