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Ahi tuna nachos and Caribbean stewed chicken are among the food highlights, when Katie Lee goes island hopping in this series. The premiere also includes a kayak trip for a burger with a unique twist; and Katie harvests ingredients for oyster escabeche.
Caribbean squash and a popular Mexican liquor are among the hometown favorites Katie Lee discovers in her travels.
Hostess Katie Lee discovers authentic beach cuisine that stays true to its local origins. Included: a Georgia barbecue; chile rellenos in Mexico.
Hostess Katie Lee is hitting the beaches for tried-and-true family recipes. Included: classic Mexican dishes with personal family flair; and a Cuban-influenced ice cream shop.
Highlighting new and inventive ways that meals are prepared around the world. Included: a Florida created Reuben sandwich made with snapper; an ice cream sandwich pressed like a panini in Georgia.
Coastal canteens are on the agenda when Katie Lee goes to Mexico for sepes and St. Barbs for chicken skewers with a hint of rum.
Season 1 ends with Katie Lee being enticed by spring rolls in Puerto Rico and a delectable Napolean in Georgia's Gideon Isles.
