Season 15

Luke Zahm journeys along the Mississippi River to Chef Shack in Bay City, Wisconsin, where co-owners Carrie Summer and Lisa Carlson craft world-class cuisine with local ingredients. From food trucks to seasonal tasting menus, Luke discovers the passion, creativity and dedication that makes Chef Shack a culinary gem.

Luke Zahm visits Three Brothers Farm in Oconomowoc, Wisconsin, where Michael and Courtney Gutschenritter balance sustainable farming with family life. Luke follows the eggs to Uncle Wolfie’s Breakfast Tavern in Milwaukee, where owners Wolfgang Schaefer and Whitney McAllister explain how these exceptional ingredients elevate their dishes.

Luke Zahm explores the magic of Kwik Trip’s iconic Glazers, touring the La Crosse bakery where 47 million donuts are made annually. At the Owl Farm, Luke turns Glazers into a decadent bread pudding using only Kwik Trip ingredients, proving these beloved donuts are as versatile as they are delicious!

Host Luke Zahm visits Middleton, Wisconsin, for National Mustard Day at the National Mustard Museum, home to over 6,900 mustards! With founder Barry Levenson, Luke dives into mustard ice cream, glazed treats and cooks a juicy pork shoulder with Stormin' Gorman mustard sauce, showcasing mustard’s magic as the ultimate secret ingredient.

Explore Wisconsin's potato legacy with host Luke Zahm, from sustainable farming at Sterling Farms near Grand Marsh to innovations at Alsum Farms & Produce in Cambria. At the Milwaukee Chef Collaboration Dinner, he joins top chefs to craft a gourmet dish celebrating the humble potato’s versatility, local flavors and sustainability.

Uncover the link between dairy and spirits with host Luke Zahm in Knowlton, Wisconsin. At Mullins Cheese, learn about cheesemaking and the creative uses of whey, a cheesemaking byproduct. Then, travel to Knowlton House Distillery to see how whey is turned into vodka and gin.

Travel with host Luke Zahm to La Farge, Wisconsin, home to North America’s largest organic black garlic producer. Discover how Driftless Area garlic transforms into a sweet, savory umami delicacy through fermentation. Meet the farmers, explore its culinary versatility and taste bold creations like black garlic ice cream with blue cheese.

Join host Luke Zahm in the heart of Wisconsin’s northwoods with the lively Beef-A-Rama in Minocqua, where 31 beef roasters compete with flavors from Asian marinades to Midwest classics. Then, savor sizzling steaks and buttery scallops at the iconic McGregor’s Blink Bonnie Supper Club in Saint Germain.

Host Luke Zahm visits Flour Girl & Flame in West Allis, where Chef Dana Spandet crafts wood-fired pizzas with local ingredients. Celebrating their fourth anniversary at Alice’s Garden Urban Farm, the team introduce Luke to this hub of urban agriculture, sharing the garden’s role in food security, cultural preservation and community connection.

Host Luke Zahm explores heritage and flavors at Clario Farmstead Pasta in Sturgeon Bay, where organic, small-batch pasta is infused with local flavors. Then, he travels to Louie’s Finer Meats in Cumberland, famed for award-winning sausages. Luke brings it together with a dish featuring Italian sausage, wheat pasta and fresh vegetables.

Host Luke Zahm visits Marcus Landry, former Wisconsin Badger and NBA player turned farmer, at Beulah Family Homestead. Landry’s farm connects kids to sustainable food production through hands-on activities, teaching animal care, farming and meal prep.

Host Luke Zahm visits Ahan in Madison, where Chef Jamie Brown-Soukaseume blends her Laotian heritage and Chinese restaurant upbringing into a unique culinary experience. Using fresh, local ingredients, Jamie creates vibrant dishes like papaya salad and lemongrass chicken that showcase her passion for authentic Southeast Asian flavors.

Host Luke Zahm visits Chef Robin Brown at Osteria Tre Tassi in Ellison Bay. Brown crafts Mediterranean-inspired, farm-to-table dishes like buffalo mozzarella ravioli and seared fresh-caught whitefish, blending his Italian heritage with local ingredients.