Chef Ramsay heads to Cranbury, N.J., to help two friends who bought a French Bistro they used to work in a disgusting discovery in a kitchen cooler forces Ramsay to shut the restaurant down on the busiest night of the year.
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Sammy, the owner of a restaurant in Stamford, Conn., is over $1 million in debt when he asks for chef Gordon Ramsay's help when Gordon criticizes the food, Sammy's temper flares out of control.
Chef Ramsay heads to Cranbury, N.J., to help two friends who bought a French Bistro they used to work in a disgusting discovery in a kitchen cooler forces Ramsay to shut the restaurant down on the busiest night of the year.
Chef Ramsay tries to help a family-run Mexican eatery get back in business, but he encounters obstacles like unsanitary conditions, spoiled food and cockroaches.
Aguas and a lime pie with pear sauce, tostadas with black beans, radishes and lettuce with tomatillo salsa.
Chorizo stuffed with chilies.
Pork tortas on telera bread, tortas de lenteja.
Cocktail party jalapeños plantains pork tostadas Mexican music margaritas.
Spicy mushroom tamales in corn husks, tamale, baked tamale.
Throwing a dinner party mole pork loin potatoes pudding wine.
Coconuts chocolate pecan pie coffee plantation.
Vegetable stew called tinga de calabacitas a tomato-based sopa ranchero with squash blossoms.
Salsa verde cruda with roasted tomatillos, guacamole, pizza and huarache.
Josh cooks Gordon Ramsay's last meal.
Chef Ramsay heads to Redondo Beach, Calif., to try and save Zayna Flaming Grill, a Mediterranean restaurant plagued by substandard food and owners playing the blame game.
Chef Ramsay heads to Redondo Beach, Calif., to try and save Zayna Flaming Grill, a Mediterranean restaurant plagued by substandard food and owners playing the blame game.
Ramsay travels to The Prohibition Grille in Everett, Wash., to help its inexperienced owner.
Chef Ramsay travels to Queens, N.Y., to help the inexperienced owners of a steakhouse.
David attends a humane cattle processing plant to harvest a cow he visits Kreuz Market in Lockhart, Texas he makes beef cheeks in Austin.
John heads to a BBQ spot in Phoenix, Ariz., followed by a culinary party in Miami, Fla. he then dives into the heart of soul food in Savannah, Ga., where he discovers how they make peach cobbler in the Peach State.
John travels back in time to the ultimate retro Las Vegas steakhouse he gets a sneak peek into Vancouver's coolest Italian joint.
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