FoodNation With Bobby Flay Season 5 Episode 5 Hudson Valley

Bobby Flay spends the fifth episode of the fifth season of FoodNation travelling to the stunning Hudson Valley, a foodie’s paradise that boasts some of the freshest produce, finest meats, and most delectable cheeses in the country. As always, Flay is on a mission to discover the very best dishes that this gorgeous region has to offer, and to meet the passionate chefs, farmers and producers who create them.

Beginning at the renowned Hyde Park Farmers’ Market, Flay takes in the sights, sounds, and smells of the bustling market as he tries his hand at selecting the ultimate ingredients to create his perfect Hudson Valley dish. From crisp apples to vibrant berries, farm-fresh eggs to artisanal jams and honeys, Flay samples a dizzying array of goods as he searches for the perfect inspiration.

Next, Flay heads to the beautifully restored CIA (Culinary Institute of America) campus in Hyde Park to meet up with his old friend and culinary mentor, Chef Waldy Malouf. Together, they explore the campus’s impressive farm and greenhouse, where students learn to cultivate a wide variety of fruits, vegetables, and herbs - many of which end up in the dishes served in the Institute’s top-notch restaurants.

But FoodNation isn’t just about the high-end culinary offerings of elite chefs and institutions - Flay’s next stop proves to be a more rustic affair at The Grainery, a family-run farm in the heart of the rolling Hudson Valley hills. Here, Flay gets his hands dirty as he helps farmer Casey Lewis and her family pick fresh corn, juicy tomatoes, and delicate herbs from the bountiful fields.

From there, Flay heads to another family-owned enterprise: The Village Tea Room in the picturesque town of New Paltz. Here, he meets with pastry chef Bonnie Saran, who shares her signature recipe for delectable zucchini bread - a dish that showcases the region’s incredible produce in a sweet, simple form.

Flay’s culinary journey through Hudson Valley continues with a trip to the much-lauded farm-to-table restaurant Blue Hill at Stone Barns, where he tours the sprawling farm and gets a taste of the restaurant’s inventive, hyper-local approach to cooking. He then heads to nearby Rockland County to explore the vibrant selection of artisanal cheeses on offer at The Cheesemakers' Society, where he learns about the intricate processes involved in creating some of the region’s most sought-after dairy products.

Finally, Flay makes his way to the charming town of Rhinebeck to visit the legendary Gigi Trattoria, which has been serving up some of the Hudson Valley’s most delicious Italian cuisine for over twenty years. Here, Flay is treated to a taste of their seasonal and locally-sourced fare, finishing off his journey through Hudson Valley on the perfect note.

Throughout the episode, Flay’s enthusiasm for the Hudson Valley’s bounty is infectious, and his appreciation for the region’s passionate food producers is clear. Whether he’s sampling the latest culinary trends or getting his hands dirty on the farm, Flay’s latest FoodNation adventure is a love letter to the incredible people and foods of Hudson Valley.