Diners, Drive-Ins and Dives Season 2010 Episode 19 Farm to Table

In this episode of Diners, Drive-Ins and Dives, host Guy Fieri takes a journey through farms and markets to explore the freshest ingredients and farm-to-table cooking styles. Fieri showcases various restaurants throughout the country which are dedicated to using locally grown produce, locally raised meats and dairy products in their menu preparation.

The first restaurant featured in the episode is the Heartland Café in Chicago. The Heartland Café, founded in 1976, has always been committed to serving healthy, sustainable and locally-sourced cuisine. Fieri gets to explore the café's rooftop garden and its fresh yet neglected urban agriculture, featuring nutritious and hearty fare such as brown rice and vegetable stir fry, made with organic brown rice and locally-grown vegetables.

Next up, Fieri travels to the Willow Creek Farm in Penngrove, California, where he meets farmer Chris Kerston who boasts an impressive operation in hands-on-raising of pasture-raised animals. Fieri gets a chance to experience the farm-to-table concept direct from the source, witnessing Kerston at work while seeing, hearing and tasting the differences in the fresh, natural foods being produced on his land. Here, Fieri samples deliciously grilled chicken skewers accompanied with honey dijon glaze, and a fresh salad with crispy chicharrones and buttermilk dressing.

The episode also features farm-to-table eatery named FOUND:RE Phoenix, which is located in the heart of downtown Phoenix, Arizona. The restaurant creates artisanal dishes at any time of the day, all the time utilizing locally sourced food. Chef Brian Ford showcases his signature farm-to-table flavors paired with craft cocktails and innovative specials like the fried catfish po'boy.

Later on, Fieri heads over to Blue Plate Oysterette in Santa Monica, California, where seafood is sourced from the best farm-to-table purveyors on the West Coast. Fieri samples a mouth-watering lobster roll, which is made up a combination of lusciously buttered lobster meat, dolloped into a toasted bun layered with mouthwatering shaved lettuce, and drizzled with tarragon aioli. Fieri also gets to sample crispy buttered fried calamari and sip champagne.

The final restaurant featured in this episode is the farm-to-table restaurant, called the Little Eater in Columbus, Ohio. This restaurant feature innovative dishes made with locally-sourced produce, but every dish is vegetable-centric - proving to customers that vegetables can be just as satisfying as meat. Fieri gets to try out roasted root vegetables, and also spinach feta sarde rolled made with smoky tomato sauce enveloping rich spinach cheese stuffing.

Overall, this episode of Diners, Drive-Ins and Dives is ideal for food lovers who want to enjoy fresh, healthy and flavorful fares from the farm, straight to the dinning table. It showcases farm-to-table eateries that are doing remarkable work promoting local produce, sustainability and healthy living through delicious and well-thought-out meals.