Previews + Extras
Seth visits the South on the flavor train, enjoying wood-smoked barbeque, Louisiana spices and culinary innovation applied to classic meals. He tastes duck jambalaya at Dauphine’s in downtown D.C., smoky brisket and bone marrow mac & cheese at Pennyroyal Station in Mt. Rainier, MD and BBQ spare ribs at Ruthie’s All Day in Arlington, VA.
Seth makes his way to Midtown in Washington, DC to try the New Orleans-inspired Duck Jambalaya with Chef Kristin Essig at her popular restaurant "Dauphine's". Kristin shows Seth how to cook her signature jambalaya, showcasing the creole spices, highlighting the importance of Louisiana rice, and explaining why you have to keep the dutch oven closed while cooking this quintessential Louisiana dish.
Seth visits Ruthie's All Day in Arlington to learn the secrets behind their Sticky Spare Ribs and sample some of DC's best barbecue. Chef Matt Hill explains how to trim and season ribs for maximum flavor. With his house blend of salt, pepper, garlic, and other spices, Chef Matt gives his ribs an aerodynamic shape for the smoker before adding a potent combination of spices and seasoning.
Seth Tillman heads to Pennyroyal Station in Mount Rainier, MD for their unique take on a Southern-style mac and cheese. Chef and co-owner Jesse Miller walks Seth through the recipe, demonstrating how to make their smoked brisket and bone marrow mac and cheese, which takes comfort food to a whole new level with its rich flavors and unique ingredients.
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