Sheri creates a country ham salad and a peach and lemony ricotta salad. She heads to Madisonville, Tennessee, to meet Allan Benton, the King of Country Ham, who shares secrets about his legendary Smoky Mountain hams and bacon. Allan and his wife, Sharon, make two-ingredient biscuits and red-eye gravy, and Sheri gives a tip on using all the parts of a country ham.
Chef Missy & hubby wine expert Thomas visit River Mountain Farms to learn all about heirloom Piedmontese cow. Then they learn how to process beef at Double L Processing. Back in kitchen, Chef Missy teaches gourmet compound butter, mushroom twice baked potatoes & French skillet filet mignon. Thomas joins in with a unique and tender story about Madame Veuve Cliquot and shares a Margaux from Bordeaux.