Flamboyant gastronome Keith Floyd hits America. He visits New Orleans and meets local chefs Chris Jessen at Munsons boat yard at Houma, Paul Prudhomme in the kitchen of his restaurant, Joe Cahn at his cookery school in New Orleans and Leah Chase.
Keith Floyd visits St Petersburg Beach in Florida. He arrives at Tampa airport, drives and cooks chicken with limes in a camper.
Keith takes his culinary expertise to Memphis, where he astounds the locals by spicing up traditional southern fried chicken, among other dishes.
Keith Floyd visits Santa Fe, where he cooks pork and beans, and challenges the mayor to compete in a chilli cooking competition.
Keith Floyd visits Texas, where he finds out more about the mysteries of Mexican cuisine and masters the art of mixing the perfect margarita.
Keith Floyd visits the Sanoma Valley and San Francisco in California, where the roles are reversed as producer David Pritchard cooks a chowder, while Keith directs.
