Good Food America

Fresh foods expert Chef Nathan Lyon criss-crosses the country and takes viewers on a culinary adventure in search of the tastiest and healthiest eats across America. From vegan restaurants to locavore bistros, to truck stops and cantinas, Nathan serves up the ultimate guide while bringing to life the benefits of healthy eating.

Chef Nathan Lyon is known for his simple, innovative cuisine featuring fresh, seasonal, local ingredients. In addition to his schooling at Le Cordon Bleu and cooking in restaurants, Nathan attributes his culinary education to the 10 years that he worked with California farmers at farmers markets.

Nathan is the chef and co-host of Growing A Greener World (PBS), creator and host of A Lyon in the Kitchen (Discovery Health and Fit TV), among the final four on the second season of The Next Food Network Star, and is a Sustainable Seafood Ambassador with the Monterey Bay Aquarium.

He recently came out with his very first cookbook, Great Food Starts Fresh, which has been quoted by Alice Waters and Graham Kerr, in addition to other esteemed chefs. Great Food Starts Fresh is a seasonal cookbook featuring 135 recipes broken down into the 5 seasons: spring, summer, autumn, winter, and… chocolate!

Episode Guide:

Dallas, TX & Seattle, WA
Chef Nathan Lyon explores the natural and healthy cuisine of Suthpaw’s Organic Grill in Dallas, Texas, along with the raw, gluten-free, vegan snacks that Hail Merry provides in the restaurant. From there, he travels to the west coast to try out Kurtwood Farm’s famous Dinah’s cheese, that is served for dessert at Lark, a restaurant that uses local produce and has an ever-changing seasonal menu.

Portland OR & Santa Rosa, CA
The Tin Shed Cafe is all about presentation and delivery. Not only are their meat and eggs all free-range, but their coffee is organic. The fact that this restaurant is so community-driven only highlights the friendly, homey atmosphere.

San Francisco, CA & Austin, TX
Chef Nathan Lyon makes his way down to the city of Austin to take a peek inside of Snack Bar Austin, a restaurant that uses pasture-raised ingredients, including eggs from Vital Farms. Afterwards, it’s off to San Francisco to try out some of the freshest, hand-raised oysters at Hog Island Oyster Company, and to watch Nathan shuck his own oysters at their farm in Marshall, California.

Chicago, IL & Austin, TX
Chef Karyn Green has set up a vegan utopia in the middle of Chicago’s Greektown neighbourhood, through her delicious restaurant, Karyn’s on Green. Guests can enjoy both wheat grass shots along with their favourite alcohol, as Karyn’s has truly succeeded in making vegan “sexy” with its vibrant bar scene and conscious menu.

Seattle, WA & Chicago, IL
A delicious oyster bar located in Seattle’s Ballard neighbourhood gathers their ingredients right from their backyard. While elegant in its dish presentations, it still holds the feel of a local fishing pub. Whether it’s fried oysters that the customer desires, or a crisp tangerine salad, the experience is always fresh, local and delicious.

Berkeley, CA & Milwaukee, WI
Chef Nathan Lyon dives into the kitchen of Saturn Cafe in Berkeley, California, a restaurant with a vegetarian diner food spin that offers healthy meals and locally brewed Kombucha tea. Then it’s off to Roots Restaurant and Cellar in Milwaukee, Wisconsin, which happens to be the state’s only farmer-chef-owned restaurant. Nathan will get to see where Roots gets their pasture-raised Black Galloway tenderloin at Kay’s HomeFarm.

New York City, NY & Shrewsbury, NJ
Chef Nathan Lyon makes his first stop to the east coast at David Burke Kitchen in the heart of downtown Manhattan, where true sustainability really comes into play. He’ll help out in the kitchen, and take a trip to the restaurant’s fishmonger for some fresh, local seafood. Pop’s Garage, a sustainable Mexican “cocina”, in Shrewsbury, New Jersey is the next stop on Nathan’s journey.

San Francisco, CA & Kingston, NJ
Once an old warehouse, Greens is now the home a bayside, vegetarian and eco-friendly restaurant. Not only does it have some of the freshest ingredients, but it also helped pave the way of healthy, fine dining cuisine. Customers enjoy their meals with breathtaking views of the Golden Gate Bridge, Marina, and Marin headlands.

Brookfield, WI & New York City, NY
Fly over to Brookfield, WI as Chef Nathan Lyon discovers Cafe Manna, which is one of the first 100 per cent vegetarian restaurants in the Southeast part of the state.

Portland, OR & New York, NY
Portland, Oregon, home to the food pods, invites Nathan with open arms as he visits two sustainable food carts, Native Bowl and Artigiano. Nathan will help with everything from scratch as both places use the freshest local ingredients.

Orlando, FL & New Haven, CT
A healthy, unique restaurant opens up its kitchen to Nathan after he visits Sundew Gardens, a place where they source a multitude of fruits and vegetables, such as Japanese white radishes, grapefruits and dinosaur kale.

St. Augustine, FL & Middltown, CT
The Floridian proudly offers a clever synthesis of southern comfort foods with lighter, healthier dishes including several vegetarian options. Patrons are offered delicious dishes that include locally sustainable meats, produce, artisanal breads, cheeses, and seafood.

Los Angeles, CA & Ojai, CA
Cafe Gratitude’s philosophy is making the customers feel good about themselves and what they’re eating. Nathan gets a chance to dig deeper and find out exactly what they do as he helps out in the kitchen and visits Olea Farm, where the cafe sources their fresh, local olive oil.