Erin cooks over fire with foraged ingredients and unexpected treats as she discovers the bold, smoky, and spicy flavors of the desert; chefs share indigenous ingredients and generational food including chili peppers, mesquite, and wild juniper.

Three thousand miles from Maine, Erin visits with a chef in Los Angeles before heading up to Ojai to set-up camp in an orange grove where she and Michael immerse themselves in a culinary world of fresh citrus and spices.

Erin and Michael venture into Oregon's famous Willamette Valley where Erin finally learns the art of rolling out handmade pasta. Back in Maine, the restaurant is preparing for the new season and Erin's staff joins her in wine country to taste new wines.