Synopsis

In Florence, Oregon, a previously unseen seafood shack is crafting a celebrated crab chowder, alongside a signature crab toast. Meanwhile, a Cuban eatery in Chicago prepares pollo and vaca frita with authentic flair. Across the country, a Jamaican restaurant continues to infuse its wet jerk seasoning into nearly every dish. The culinary journey continues with Guy Fieri's exploration of diverse flavors. He discovers a wealth of chicken preparations and an irresistible chowder. From Florence t