A visit to Graze restaurant in Madison, Wisconsin, serves up tips for making tasty veggie burgers. Also: making a grilled chicken wrap; a Middle Eastern-spiced mini burger; and crunchy kale chips.
Jeff visits a chef who is known for his tacos al pastor. Later, a Mexican-inspired menu is prepared, including roasted salsa with lime tortilla chips, and a steak-cutlet sandwich topped with jalapeños and avocado slices.
Jeff travels to Milwaukee to learn how chef Andy Schneider of "Le Reve" makes his macaroons, which are later used in recipes, including a sweet sandwich stuffed with coconut-lime cheesecake filling. Also: a sweet-and-savory crepe.
Treats for Halloween are prepared, including a Panini made with caramel apple and bacon. Also: a ham sandwich shaped like an eyeball; and mummy-inspired chicken fingers.
His menu is inspired by a visit with chef Tami Lax at the "Old Fashioned" in Madison, Wis., where he samples a walleye sandwich. Later, he prepares tartar sauce for his own fish dish, and makes a macaroni-and-cheese sandwich with bacon.
A blackened-catfish po'boy is sampled at "Poor Phil's Bar and Grill" in Chicago. Later, Jeff whips up a shrimp po'boy, which he serves with cheesy grits, and a spicy-chicken sandwich with Cajun-ranch dressing.
A trip to Milwaukee inspires Jeff to make a Cuban-style party sub using slow-cooked pork and a 6-foot roll. He also prepares mortadella-and-salami sliders, along with a spicy nut mix.
A recipe for sausage bread from Jeff's grandmother inspires him to make a sausage bread brunch sandwich. He also makes a classic roast beef sandwich; spaghetti and broccoli.