Synopsis

A shared passion for hearth and harvest binds a growing number of establishments, blending culinary artistry with the craft of brewing. In Chicago, Illinois, a humble eatery refines familiar Mexican fare with inventive touches—shiitake mushroom empanadas, flautas graced with homemade queso fresco. Elsewhere, in Mooresville, Indiana, a chef hailing from New Orleans meticulously prepares beloved regional dishes like jambalaya and blackened catfish. And down in Tampa Bay, Florida, the spirit of bre