Pilot Episode: The bounty of the Chesapeake Bay holds countless treasures for a young chef of international acclaim. Chef Jeremiah Langhorne grew up fishing, foraging, and living off the bounty of the Chesapeake region. Today, his Michelin-starred restaurant, The Dabney, in Washington D. C., is a showcase for the recipes and ingredients of the Mid-Atlantic. Today, our Chef gets his feet wet at White Stone Oysters, where his favorite watermen are growing oysters in floating cages atop the most tumultuous strip of the Chesapeake Bay, nurturing and growing what Langhorne says is "the best oyster in the region, hand's-down."
—MPT (Maryland Public Television)