Local chef and restaurateur Brooks Reitz in Charleston, South Carolina joins Chef Joel Gamoran as they create together a dinner menu using out of the box ingredients and food scraps. The two go oystering and prepare a delicious meal, where shrimp shells, broccoli stems and canned pickle juice are used. That is sure to wow their dinner party guests.

Chef Joel Gamoran heads to Asheville, North Carolina, where he visits local celebrity chef Katie Button to put together an outdoor dinner feast, using out-of-the-box local ingredients consisting of "scraps" — food that usually gets trashed. The pair gather discarded spent grain from a local craft brewery to make incredibly savory biscuits, as well as using caul fat, adding intense flavor to chorizo.

Chef Joel Gamoran escapes the hustle and bustle of New York City and heads to Hudson Valley, NY with chef, blogger, and health coach Jenn Claiborne. The two try their hands at bread making, and use stale bread, bruised apples and carrot tops to create a jaw dropping, scrap filled feast.