Recipe: Sautéed Day Boat Scallops with Carrots Three-ways

Journey to Nablus in The West Bank and the streets of Tel Aviv in search of food that brings people together. Tim Hollingsworth, former chef de cuisine for Thomas Keller’s Michelin-starred restaurant The French Laundry and now Executive Chef at downtown L.A. restaurant Otium, cooks up a “Middle-Eastern Beef Tartare with Bulgur, Yogurt, Mint & Walnut Muhammara” inspired by his wife of Palestinian and Iraqi descent.

Meet the scientists and chefs working to ensure the health and well-being of our nation’s finest, even as they are challenged by the toughest terrains and harshest conditions in the world. Watch host August Dannehl and fellow veteran Mike Williams, currently the Executive Chef of West Hollywood restaurant Norah, transform the military’s utilitarian ration MRE into a mouthwatering “Jambalaya Risotto with Duo of Duck.”

Visit Former Army Ranger Battalion member Jon Darling’s farm and 10th Mountain Whiskey, a craft distillery that honors the legacy of the daring World War II Army division. West Hollywood's The Nice Guy Mixologist Matt Seigel and host August Dannehl toast the military’s valor by making a “Lamb-Infused Whiskey Cocktail” and a “Braised Lamb Belly with Sour Cherry Compote.”

Walk the halls of the Culinary Institute of America (CIA) located just across the Hudson River from West Point. Spend time with Chef Ludo Lefebvres’ lieutenant, Will Marquardt, Army veteran and Chef de Cuisine at celebrated French bistro Petit Trois in Hollywood. Host August Dannehl joins Top Chef Master and CIA veteran Neal Fraser, currently the owner of downtown L.A. restaurant Redbird, to demonstrate a simple yet refined technique that can result in a gastronomic work of art.