Iron and steel put Birmingham, Alabama on the map, but these days, it's known for great cooking, especially in the historic neighborhood of Five Points South. Chuck starts his foray into southern cooking at Highlands Bar and Grill, where the chef/owner, cookbook writer, and James Beard award winner, Frank Stitt, treats Chuck to his signature dish of baked grits with baked grits with parmesan-thyme sauce, wild mushrooms, and country ham. Next, chef Jan Moon shows Chuck how to make ice cream sandwiches with oatmeal cookies at her delectable food truck called Dreamcakes. At the French-inspired Chef Fon Fon, chef Adam Grusin prepares a kale and egg salad tartine after playing the quick game of boule. Chef James Boyce showcases Gulf seafood at Veranda on Highland, where he and Chuck prepare a crab, avocado, and blood orange salad. Last, Chuck stops at Melt, a food truck where Paget Pizitz and Joey Dickerson make over 25 different grilled cheese sandwiches, including the Black & Blue featuring steak and blue cheese.
