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A Taste of The Bahamas
Hadley and Delaney travel to The Bahamas to learn about traditional Bahamian dishes with Chef Lester Dean including Boiled Fish with Johnny Cake, Conch Salad, Sauteed Grouper, and Guava Bread Pudding. The episode includes a lesson in Bahamian music with Christian Justilien from the University of The Bahamas, an overview of the Junkanoo parade with Colours Junkanoo, and an exploration of Nassau’s pirating past with Captain King of the Pirates of Nassau Museum. In the episode, Hadley and Delaney swim with the pigs of Pig Beach, visit the sharks of Compass Cay, and snorkel through the beautiful limestone caves of Thunderball Grotto.
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A Taste of Scotland
Hadley and Delaney travel to Scotland where St. Andrews Links’ culinary team shares several of their favorite Scottish dishes — Haggis Timbale, Gigha Halibut, and Cranachan. “A Taste of Scotland” also includes a visit to the Highland Games to learn about Scotland’s ancient sporting traditions, a trip to the Lochcarran Kilt Center for a firsthand look at the making of traditional Scottish tartan kilts, a stopover at Edinburgh’s Writers’ Museum to explore Scottish literary masterpieces, and an excursion to Loch Lomond Bird of Prey Center to observe Scotland’s majestic birds. The episode features a trek through Johnston Terrace Garden to learn about Scotland’s wildlife and wildflowers, monster hunting at Loch Ness, and a step back in time at Stirling Castle. Hadley and Delaney learn how bagpipes and Scottish dance contribute to Scotland’s rich musical traditions and travel to the birthplace of golf.
