Good Food America
Season 2
A chef who is passionate about the benefits of fresh food travels across the U.S. on a culinary adventure in search of cuisine that's both tasty and healthy.
Where to Watch Good Food America • Season 2
11 Episodes
- Chianti il Ristorante, Fore Street, Bon MeE1
Chianti il Ristorante, Fore Street, Bon MeKicking off the second season, Chef Danny Boome heads to Chianti in Saratoga Springs, New York to sample the tastiest ingredients this historical area has to offer. Here, local rabbit packs traditional flavors of Northern Italy into a delicious lean protein. Next, Boome travels to Portland, Maine to experience the coastline cuisine of Fore Street. Firewood roasted quail and a nutritious twist on blueberry crisp is just a sample of daily menu changes inspired by nearby produce. Finally, Bon Me in Cambridge, Massachusetts serves up fast and healthy Vietnamese to-go lunches that keep a line out the door. - Cedar Point Bar and Kitchen, Nick's on Broadway, OleanaE2
Cedar Point Bar and Kitchen, Nick's on Broadway, OleanaChef Danny Boome finds some of the best in Philadelphia, Pennsylvania at Cedar Point Bar and Kitchen. A locally-based craft beer list complements vibrant green kale burgers and a caper walnut mini cabbage salad. In Providence, Rhode Island, Nick's on Broadway's open kitchen shares their take on fresh mussels and squid. A light seafood dish of heirloom corn-breaded scup and ratatouille features their network of local food suppliers. Oleana represents local Eastern Mediterranean cuisine in Cambridge, Massachusetts with a black kale filled Armenian topik and a tomato and watermelon topped kisir. - Scarlett Begonia, Ace, PasionE3
Scarlett Begonia, Ace, PasionChef Danny Boome visits Scarlett Begonia in coastal Santa Barbara, California to try a Fresno chili cauliflower dish and their Maple Leaf Farms duck breast with celery root purée and grilled grapes. Ace in Denver, Colorado serves it up fresh with ping pong and Southeast Asian cuisine. Tumeric grilled chicken with Chinese broccoli and a spiced tofu bao bun with Southeast Asian vegetable salad highlight the menu. Finally, Pasion creates Latin fusion dishes in Albuquerque, New Mexico. Featured, are their grilled gluten-free Brazilian cheese bread and Mexican meatballs with a chipotle tomato sauce. - Earth, Strangelove's, Castle Hill InnE4
Earth, Strangelove's, Castle Hill InnA farm to fork approach brings Chef Danny Boome to Earth in Kennebunkport, Maine for grilled swordfish with tempura squash blossoms. A summer tomato salad with opal basil vinegar follows to balance out the menu. In Philadelphia, Pennsylvania, the vegan, Louisiana-inspired gastro pub, Strangelove's, cooks up vegan chorizo tostadas and a signature Eggplant Jawn, featuring toasted quinoa rolled in eggplant. Chef Boome swings by Newport, Rhode Island at the Castle Hill Inn, for their native fluke tartar with avocado mousse stuffed air bread and local diver sea scallops with toasted tabouleh couscous. - Beuchert's Saloon, Nine Mile, Bistro Bobette'sE5
Beuchert's Saloon, Nine Mile, Bistro Bobette'sWelcome to Washington D.C. where a former speakeasy serves locally-inspired dishes at Beuchert's Saloon. Here, Chef Danny Boome finds a gala apple salad dressed with black pepper vinaigrette and local rockfish with a vegetable medley and sunchoke chips. Nine Mile in Asheville, North Carolina is a Caribbean-inspired hotspot and local trout with jerk sauce and a tempeh vegan chili are just a sample of what this eatery has to offer. Finally, Chef Boome visits French-bred and Virginia-inspired Bistro Bobette's in Richmond, for a tomato and watermelon salad and a Virginia-sourced fish 'en papilotte.' - Henrietta's Table, Mouzon House, AsteriskE6
Henrietta's Table, Mouzon House, AsteriskChef Danny Boome revisits Cambridge, Massachusetts to discover Henrietta's Table at the Charles Hotel. Here, a fruity twist on coastal cuisine introduces a strawberry rhubarb grilled salmon as well as an organic spinach salad. The Mouzon House in Saratoga Springs brings Creole food to upstate New York with its tomato curry soup and fresh market salad with yogurt blue cheese dressing. To wrap it up, Asterisk in Newport, Rhode Island, puts tuna teriyaki on a grilled pineapple with cucumber salad and coconut rice. Their Colorado lamb chop with ratatouille concludes the day's culinary adventures. - Annapurna's, Peche, Lucky PennyE7
Annapurna's, Peche, Lucky PennyAnnapurna's, in Santa Fe, New Mexico, introduces Chef Danny Boome to the healing powers of Ayurvedic food. Here, he tastes a sweet potato-topped vegetarian Shepherd's pie and vegetable samosas with sautéed seasoning. Peche, in New Orleans, uses open fire techniques to cook their Gold Coast seafood and feature a wood-fired, salsa verde-topped redfish and seared yellowfin tuna with grilled chard and olive salad. The artisan pizza joint, Lucky Penny, gives Santa Barbara an ever changing menu, and highlights a lamb meatball and roasted pepper sandwich and a thin-crusted, breakfast-style pizza. - Vedge, Found, the GleaneryE8
Vedge, Found, the GleaneryChef Danny Boome begins in Philadelphia, Pennsylvania at Vedge, which brings veggies back to the center of the plate. He discovers a fresh take on broccolini with dashi and parmesan and a smoked eggplant dish with Italian salsa verde. Evanston, Illinois hosts Found, where dishes are plated to be shared and wines are artfully paired. Local trout with sweet corn succotash and a lean pork dish with grilled savoy cabbage highlight the day's menu. Finally, The Gleanery of Putney, Vermont whips up rabbit belly tacos with husked cherry salsa and cantaloupe hot sauce, followed by house-made mushroom raviolis. - Cane and Table's, Mu Du Noodles, Pomegranate'sE9
Cane and Table's, Mu Du Noodles, Pomegranate'sNew Orleans hosts healthy Creole dishes at Cane and Table, where Chef Danny Boome tries a Louisiana vegetable plate with hoppin' John and a Haitian sweet potato bread pudding. Mu Du Noodles, in Santa Fe, New Mexico, prepares a sautéed daikon rice batter cake with oyster sauce and chicken pad thai with homemade sauce. Pomegranate in Ahwatukee, Arizona, consistently makes the Best of Phoenix list with their raw twist on favorites. Their walnut 'meat' Tacos Vivos in cabbage taco shells and a rainbow collard green wrap with almond cheese and flax crackers make it easy to understand their popularity. - Olivia, The Kitchen, Pulse CaféE10
Olivia, The Kitchen, Pulse CaféChef Danny Boome is off to Austin, Texas to visit Olivia, a nationally ranked restaurant, serving beet carrot gnocchi and charred octopus with olives on arugula purée. The Kitchen, in Boulder, Colorado supports the community through food, with locally-sourced steelhead trout, lentils and sautéed greens and a vegetarian wheatberry risotto with roasted heirloom squash and cumin yogurt. Finally, the mother-daughter team of Pulse Café in Los Angeles, California cooks up organic boba with chia seeds in jasmine tea and homemade almond milk. A California wild rice bowl and green tea egg complete the meal. - Green Vegetarian, Muzita Bistro, FreshmintE11
Green Vegetarian, Muzita Bistro, FreshmintChef Danny Boome heads down south to San Antonio, Texas for Green Vegetarian's cuisine, sourced straight from the backyard. A raw collard green wrap with pecan hummus and a vegan breakfast bowl with organic tofu highlight local ingredients. Muzita Bistro, in San Diego, California, introduces the diverse tastes of Abyssinian cuisine with a chicken and timtino dish, followed by a lentil salad with flax seed. Finally, Freshmint, in Scottsdale, Arizona, has a modern Vietnamese twist on vegetarian with rice noodle and mung bean stuffed tomatoes and lemongrass tofu in a nori soybean rollup.