Ep 2. Local Legends

In this episode of Man's Greatest Food, host Roger Mooking is on a quest to find the best local legends across America. From coast to coast, he tastes the most iconic dishes that are staples of these regions and seeks out the stories behind these classics.

First up, Roger heads to the Pacific Northwest to try some of the legendary seafood that Seattle is known for. He samples salmon, Dungeness crab, and geoduck, a large saltwater clam that is only found in the Pacific Northwest. Along the way, he meets with local fishermen and learns about sustainable fishing practices in the region.

Next, Roger travels to Texas to indulge in some of the state's most famous BBQ. He visits a small town pitmaster who has been smoking meat for over 60 years, and tries brisket and sausage that are slow-cooked over mesquite wood. He also checks out a popular Austin food truck that serves up BBQ tacos with homemade tortillas.

In New York City, Roger explores the history behind the city's most iconic sandwich, the pastrami on rye. He visits a Jewish deli that has been serving this classic for over 100 years, and discovers the secret to their perfectly cured and smoked pastrami. He also visits a modern Jewish deli that puts a new spin on the classic sandwich by serving it on a bagel with lox and cream cheese.

Heading to the Midwest, Roger tries some classic Chicago-style deep dish pizza. He visits a pizza joint that has been serving up the cheesy, saucy pie since 1943, and meets with the owner who shares the secret to their famous crust. He also tries a newer take on the Chicago-style pizza, a thin crust version that is cut into squares.

In the South, Roger explores the origins of the Po' Boy sandwich in New Orleans. He visits a classic Po' Boy shop that serves up the famous sandwich on fresh-baked French bread, and tries versions filled with everything from fried shrimp to roast beef. He also checks out a modern restaurant that puts a new spin on the classic dish by serving it with crispy catfish and remoulade sauce.

Lastly, Roger travels to California to try some of the state's most iconic dishes. He visits a Mexican restaurant that serves up huge burritos filled with everything from carnitas to shrimp, and learns about the history behind the burrito's popularity in California. He also checks out a Korean BBQ spot that puts a California twist on the traditional Korean dish of bulgogi by serving it in taco form.

Throughout the episode, Roger showcases the diversity and richness of America's culinary landscape and honors the local legends who have perfected their craft over generations. With each dish, he savors the flavors and stories that make these classics so special.