01 Jan 1970 • Episode 17 : Annapurna’s, in Santa Fe; Peche, in New Orleans; and Lucky Penny in Santa Barbara

Annapurna’s, in Santa Fe, New Mexico, introduces Chef Danny Boome to the healing powers of Ayurvedic food. Peche, in New Orleans, uses open fire techniques to cook their Gold Coast seafood and feature a wood-fired, salsa verde-topped redfish and seared yellowfin tuna with grilled chard and olive salad. The artisan pizza joint, Lucky Penny, gives Santa Barbara an ever changing menu, and highlights a lamb meatball and roasted pepper sandwich and a thin-crusted, breakfast-style pizza.