Chef Joel Gamoran is joined by local chef and restaurateur Brooks Reitz in Charleston, South Carolina as they craft together a dinner menu using out of the box ingredients and food scraps. The pair go oystering and prepare a delicious meal using shrimp shells, broccoli stems and canned pickle juice that is sure to wow their dinner party guests.

Chef Joel Gamoran heads to Asheville, North Carolina, where he visits local celebrity chef Katie Button to put together an outdoor dinner feast, using out-of-the-box local ingredients consisting of “scraps” — food that usually gets trashed. The pair gather discarded spent grain from a local craft brewery to make incredibly savory biscuits, as well as using caul fat, adding intense flavor to chorizo.

Chef Joel Gamoran escapes the hustle and bustle of New York City and heads to Hudson Valley, NY with chef, blogger, and health coach Jenn Claiborne. The two try their hands at bread making, and use stale bread, bruised apples and carrot tops to create a jaw-dropping, scrap filled feast.

Joel visits Atlanta to partner a local restaurateur and uses turnips; herb stems; country ham ends; and bruised strawberries to prepare a dinner meal.

Joel works in his hometown of Brooklyn and teams with a falafel expert to prepare an Israeli inspired dinner using cocoa husks; whey; cauliflower; and herb stems.

Joel visits Denver and visits a local butcher to prepare a meal with the scrappiest cut of meat as well beef cheeks; cucumber seeds; stale rice; and ginger peels.

Joel vists New Mexico and prepares bloe corn tortilla by using stale tortillas; rejected chiles; zucchini blossoms; and overripe avocados.

Chef Joel Gamoran heads to Portland, Oregon and teams with a local author and salt master to prepare a feast using such scraps as leek; mushroom stems; spent coffee; and rejected pears.

Chef Joel Gamoran heads home to Seattle, Washington and partners a local chef and "Supper Corps" creator to prepare a meal using fish collars; corn cobs; beet greens; and cherry pits.