- Picking Peaches for Delicious Dishes
- Chef Ryan Scott gets inspired to visit the famous Frog Hollow Farm in Brentwood, where he learns how to pick the ripest peaches from Farmer Al. Back in the kitchen, Chef Becky cooks up peaches with pancetta and portabella mushrooms.
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- Pizza with a Fun Twist
- It's the grand opening day of Ryan's second "Market & Rye" restaurant, but how smoothly will everything go? Later, Ryan visits some friends at Salon Baobao and decides to surprise them with his savory homemade pizzas.
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- Opening a New Restaurant and Finding Great Items for the Menu
- There's only a week to go until opening day for Ryan Scott's second restaurant called Market & Rye. Ryan tests out ideas for his menu, including a recipe for one of his signature dishes -- corn flake crusted fried chicken sandwich. He also shows us where he gets a key ingredient, pickles, for the sandwich. Will the food and the decor be ready for his opening night party?
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