Being inspired by two new Southern themed cookbooks, Steve heads to Big Jones, in Chicago's Andersonville neighborhood to speak with chefs Hugh Acheson, author of The Broad Fork - Recipes for the Wide World of Vegetables and Fruits and Paul Fehribach, author of The Big Jones Cookbook about taking the flavors of the south to the next level.

The U.S. confections industry generates about $35 billion worth of business, and every year, the The National Confectioners Association (NCA) holds its annual Sweets and Snacks Expo at McCormick Place, in Chicago, adjacent to the National Restaurant Show. This week, Steve roamed the show floor to talk with attendees as well as some buyers, to learn about what’s new in sweet and salty snacking.

Steve travels to the 9th annual Terroir Symposium in Toronto, where a (mostly) Canadian group of chefs, business leaders, writers and food & beverage professionals talk about the state of the industry. Filled with motivational speeches, informational seminars, cooking demos and wine classes, the day-long event is typically sold out. Steve also had some time to explore a few of the newer restaurant gems in Toronto.

The James Beard Awards were just held in Chicago this past weekend and even though only 3 Chicagoans claimed awards, as Steve Dolinsky reports, the city is still a big winner.

We try to class up the joint and go a little Downton Abbey with some cognac.  James Bube, Director of Education at Heritage Wine Cellars joins Steve, Lindsey and Rick for some delicious sips.