Food

Food Town

In Food Town USA, a day in Durham is sliced, fried, and diced into a fast-paced countdown of 24 hours inside the Bull City’s hip and happening restaurant scene. Viewers meet the eccentrics, gastro-nerds and entrepreneurs who helped create the South’s recently-crowned “Tastiest Town.” Packed with flavorful explorations from sunup to sundown, Food Town takes viewers inside kitchens and dining rooms.

Durham

26m 10s

A day in Durham is sliced, fried, and diced into a fast-paced countdown of 24 hours inside the Bull City’s hip and happening restaurant scene. Viewers meet the eccentrics, gastro-nerds and entrepreneurs who helped create the South’s recently-crowned “Tastiest Town.” Packed with flavorful explorations from sunup to sundown, go inside kitchens and dining rooms.

Episodes

  • Durham: asset-mezzanine-16x9

    Durham

    26m 10s

    A day in Durham is sliced, fried, and diced into a fast-paced countdown of 24 hours inside the Bull City’s hip and happening restaurant scene. Viewers meet the eccentrics, gastro-nerds and entrepreneurs who helped create the South’s recently-crowned “Tastiest Town.” Packed with flavorful explorations from sunup to sundown, go inside kitchens and dining rooms.

Extras + Features

  • 3 a.m. | Wake and Bake: asset-mezzanine-16x9

    3 a.m. | Wake and Bake

    5m 36s

    Setting an alarm for 3 a.m. is never fun. But Durham chefs Phoebe Lawless of Scratch and Ricky Moore of Saltbox Seafood Joint are up at the crack of dawn prepping for service.

  • 10 p.m. | Nightcap: asset-mezzanine-16x9

    10 p.m. | Nightcap

    3m 56s

    As the moon rises over baseball stadium fireworks, veteran chef Scott Howell stands outside one of his restaurants and reflects on what makes Durham such a special food town. Gray and Cara Brooks, newbies to the scene, talk about why they’re in it for the long haul.

  • 6 p.m. | In Full Swing: asset-mezzanine-16x9

    6 p.m. | In Full Swing

    3m 51s

    Caught in a flurry of plates and a tipsy cloud of cocktails, night out can be an escape from the doldrums of real life, if you need it. Dinner and drinks with three chefs at their newest Durham restaurants — Nanasteak, Littler, M Sushi — give a taste of the behind-the-scenes action of Southern restaurant hospitality.

  • 3 p.m. | It’s a Setup: asset-mezzanine-16x9

    3 p.m. | It’s a Setup

    3m 55s

    Immediately after lunch rush, the early-riser chefs call it day. For other restaurant owners, the day is just beginning. During that afternoon golden hour when everything seems shut down downtown, chefs are behind the scenes either cleaning and closing up shop, like Ricky Moore at Saltbox Seafood Joint, or hustling in the kitchen to square away dinner service, like longtime chef Scott Howell.

  • 12 p.m. | Love on the Line: asset-mezzanine-16x9

    12 p.m. | Love on the Line

    3m 18s

    Chef says, “I don’t want to talk to all those people.” Front-of-house replies, “I don’t want to make all that food.” A perfect combination — for business and marriage. Get to know Billy and Kelli Cotter of Durham’s Toast Paninoteca, a couple who has worked together in restaurants through dating, married bliss and business partnership.

  • 10:30 a.m. | Mind Behind the Menu: asset-mezzanine-16x9

    10:30 a.m. | Mind Behind the Menu

    4m 18s

    For Gray Brooks, opening a modern yet rustic pizzeria meant driving across country with a very pregnant wife and two cats. Next is building a team who can help realize your vision in an ever-changing food town.

  • 8 a.m. | Rise and Grind: asset-mezzanine-16x9

    8 a.m. | Rise and Grind

    3m 15s

    Fresh seafood comes at a high price and a painstaking preparation before it gets to the plate. Chefs Ricky Moore (Saltbox Seafood Joint) and Michael Lee (M Sushi, M Kokko) guide us through the beautiful process.

WETA Passport

Stream tens of thousands of hours of your PBS and local favorites with WETA Passport whenever and wherever you want. Catch up on a single episode or binge-watch full seasons before they air on TV.