Steve reports from Lima, Peru, on the burgeoning food scene there, then heads to The Whistler in Chicago’s Logan Square neighborhood, to taste some cocktails made from the Italian herbal liqueur, Cynar.  Rick challenges chef Todd Stein to make something with that ubiquitous winter citrus, blood oranges.  Then, Steve and Rick check in with Chris Nuttall-Smith in Toronto and Jonathan Gold in Los Angeles to hear about some of their favorite restaurants to check out.  Steve stops by Shaw's Crab House in the River North neighborhood of Chicago, to take a Final Bite of New England Clam Chowder.

Steve stops by Shaw's Crab House in the River North neighborhood of Chicago for a popular winter staple, New England Clam Chowder. 

Steve visits Spoon and Stable in the Twin Cities to speak with Gavin Kaysen about his work with this year's Bocuse d'Or, helping the U.S win a silver medal. Then he'll explain how he ended up leaving Cafe Boulud in New York City after eight years and moved home to Minneapolis.

Rick challenges chef Todd Stein to make something with the winter citrus, the blood orange

Steve and Rick check in with Chris Nuttall-Smith in Toronto and Jonathan Gold in Los Angeles for great restaurants to check out