Season 2, Episode 4 of 8
Curtis starts his adventure in California high above the vineyards of Sonoma in a hot air balloon while tasting wine with his team from Maude. On the ground, he takes a visit to Littorai where he and his sommelier, Ben, assist at the sorting table during harvest. Next Curtis heads out to sea with an all-female crew who fishes for salmon where they filet the wild-caught fish. And later, Curtis discovers the secrets of the three-star Michelin restaurant, SingleThread with Chef Kyle Connaughton before visiting the father-daughter team at the Liberty Duck Farm.
