Keith Floyd, one of Britain's most fun and irreverent chefs, checks out some of the USA's best national
dishes and some to the country's best wines.
Keith Floyd visits New Orleans - home of spicy Creole and Cajun cooking - and samples the culinary delights, including crawfish pie and gumbo. Keith Floyd is in Louisiana, hoping to prove his worth as a chef. His host Big Paul asks him to make him some Cajun Style Okra. Big Paul, his pin badge on his hat reads "Totally Hot!", remains seated by the stove throughout, watching Floyd like a hawk. What will he make of this British bow-tied chef's efforts? Keith Floyd concludes his visit to New Orleans by making the classic dish of the deep south, a seafood gumbo. Keith's dining partner risks being left on editing room floor if he doesn't hurry up and compliment the gumbo.
The chef visits Florida where he hires a small fishing boat to catch a grouper, otherwise known as a rock cod, which is adept at using its camouflage to hide. Keith also meets a jeweler and chef who cooks up an array of local dishes. Keith cooks fish with caviar with chef Jean Louise Chaley. Keith Floyd is faced with a feast in Florida. Some of it made from what Keith thinks may be considered rare, or endangered animals, some made from squirrels! He also sets off the fire alarm in his motorhome.
Keith Floyd is in Memphis, making deep fried Chitlins for the Reverend Cutter and his wife Porsche. More culinary chaos from the original TV chef. The flamboyant chef spices up traditional southern fried chicken. Keith ends his time in Memphis making Whiskey and Sweet Corn Sauce. Before stopping to observe the strange daily tradition that takes place in the foyer of the famous Peabody Hotel.
Keith visits Santa Fe, where he cooks pork and black beans over a fire for the local cowboys in a wild west town film set, before dining at a tapas restaurant where the waiters sing opera.
The chef travels to Austin, Texas, where he visits the ranch of Larry and Shelly Beard to cook a steak with hot sauce and makes the perfect margarita. He also goes to the Big Wheel restaurant, where breakfast is prepared for truckers, and cooks chicken fajitas.
The chef visits the Sonoma Valley and San Francisco in California, for a rendezvous at Alioto's Restaurant in the fisherman's wharf to cook a Cioppino and meet owner Nuncio Alioto. He heads on to the Ironhouse vineyard for a display of local produce, and serves up a meal for one of the owners, Forrect Tancer, On a barbecue Keith cooks Lamb Medallions, while Keith's friend from the pub Barry, reads a short piece about Californian wine. In Chinatown, Keith visits Star's Restaurant, where the owner cooks a dish with prawns.