Plot Synopsis

Claire Robinson searches for fresh ingredients around New York City, works at each locale to truly understand how they're produced, and then creates culinary masterpieces with each item, using them when their flavors have reached their pinnacle. In each 30-minute episode, Robinson visits three or four different locales, including: Amagansett Sea Salt in Long Island, NY, where she harvests sea salt for her Fresh Fluke and Melon Crudo dish; the Science Barge, a sustainable urban farm and environmental education center anchored in the Hudson River off NYC's downtown pier, which grows tomatoes, cucumbers, and lettuce; the Waldorf Astoria, where she swipes honey from beehives on the roof of one of Midtown Manhattan's premier hotels; New Jersey's Mosefund Farm, where she uses lardo in her Peach Lardo Crostini; a Long Island clam farm, where she digs up fresh clams for her Clams Casino Linguini; and a local wild ostrich farm, a sheep dairy farm, and much more.