Once again top chefs and great friends Paul Rankin and Nick Nairn journey across the sea to the U.S. to follow in the trail of the first Ulster-Scots who travelled and settled in the New World. In this series the chefs visit Virginia, North and South Carolina, East Tennessee and Washington D.C. They’ll be meeting fantastic food producers, learning more about the history of the Ulster-Scots settlers and they’ll be cooking a special 3-course meal for some Ulster-Scots descendants.
Episode 1- WASHINGTON D.C. Paul and Nick are in Washington D.C. - the capital city and political stronghold of the United States. This week they’re cooking for former White House Press Secretary and Ulster-Scot - Mike McCurry and his friends and family. The chefs also find out about the Ulster-Scots heritage of Woodrow Wilson, the 28th President of the United States. They pick up local seafood at Maine Avenue Fish Market, and discover some fabulous seasonal veg at the FreshFarm Market at Dupont Circle all to prepare a 3-course presidential meal at the Deputy Ambassador’s Residence.
Episode 2 - LEXINGTON, VIRGINIA Chefs Paul Rankin and Nick Nairn are in Lexington, Virginia to cook for descendants of the Ulster-Scots Lewis family who settled in the area in the 18th century. Along the way they visit a heritage pig farmer, taste some sparkling cider and they discover some delicious goat’s cheese in the heart of Virginia’s Piedmont region where Paul has a close encounter with a friendly goat…
Episode 3 - MADISON COUNTY, NORTH CAROLINA Paul and Nick are in Madison County, North Carolina in the heart of Southern Appalachia. The roots of Appalachian music and dance can be traced to the 18th century Ulster-Scots settlers. The chefs meet 7th generation ballad singer Sheila Kay Adams and Appalachian dancer and musician Phil Jamison – both of Ulster-Scots descent - to find out more about these traditions. They fish for trout in a mountain river, visit a bison farm and delve into the folklore of moonshine and with these fabulous ingredients they prepare and cook a 3-course meal for Sheila and Phil and their friends and family.
Episode 4 - KNOXVILLE, EAST TENNESSEE The chefs head to the city of Knoxville, East Tennessee to meet and cook for descendants of the first Ulster-Scots settlers in the area – the Ramseys and the Whites. They hit the Market Square Farmers’ Market in downtown Knoxville and visit a 6th generation farmer to find some great beef and they take a trip to a dairy farm to taste some local buttermilk…
Episode 5 - WILLIAMSBURG, VRIGINIA On today’s show Paul and Nick visit Colonial Williamsburg, a living history exhibition to find out about one of the United States of America’s founding fathers – Patrick Henry - and his role in the American Revolution. They take a trip out to Chesapeake Bay and discover some amazing oysters and sample Virginian Ham and the Virginia peanut. Using these ingredients they prepare a 3-course meal for descendants of Patrick Henry.
Episode 6 - YORK COUNTY, SOUTH CAROLINA The chefs head for York County in the central region of the South Carolina Piedmont or ‘foothills’ to cook for descendants of the influential Bratton family. They visit the producer of one of the hottest chilli peppers in the world, get a taste of the Carolina peach and find out about the State’s tradition of ‘slow and low’ barbecue.
Episode 7 - WEARS VALLEY, SMOKY MOUNTAINS The chefs head to the Smoky Mountains to meet descendants of Samuel Wear who played a key role in Tennessee history. They visit an exotic vegetable farmer, taste some fruit pies at a farmers’ market and go deep into the mountains to get some smoky bacon.
Episode 8 - STAUNTON, VIRGINIA Paul and Nick make their way down the Shenandoah Valley to Staunton, Virginia. Here the chefs forage for wild edibles and visit famed alternative farmer Joel Salatin at Polyface Farms to check out his chickens. They also pay a visit to the Frontier Culture Museum to find out about the impact and influence the Ulster-Scots settlers had in the valley.