Hook, Line & Dinner Episodes	Season 1
Back To Pazsaz Entertainment Network's Hook, Line & Dinner Page Bayou Country Ben and his bike roll into the heart of the Bayou, Breaux Bridge - a place that bills itself as the 'Crawfish Capital of the World'. Our host joins the local debate as to which is best - farm raised or wild caught crawfish. But Ben's 'seafood' adventures extend beyond freshwater crustaceans, to include another staple of the bayou - catfish. Post catch, Ben and local mayor Sherbin Collette drop in on Cafe des Amis - a culinary institution - for some Zydeco music and Cajun catfish with crawfish au gratin sauce. Miami & The Everglades Straddling his trusty motorcycle, Ben travels back in time from cosmopolitan Miami to rustic Everglades City. Whether harvesting spiny lobster in the Atlantic, stone crabs in the Gulf of Mexico, or 'gigging' for frogs in the Everglades, the host of Hook, Line & Dinner discovers that the state's largest city and the country's largest subtropical wilderness have more in common that you might think. Charleston, South Carolina Ben discovers the foundations for Charleston's current culinary renaissance is the region's rustic Lowcountry cuisine, and its seemingly timeless union with all things fresh and aquatic. The host of Hook, Line & Dinner experiences first-hand the essence of that union in rustic institutions like Bowens Island Restaurant, a local marsh-side oyster house where it's a monumental understatement to say the amenities are sparse. Whether pan-searing sheepshead fish at Husk in historic downtown Charleston, or preparing stuffed blue crab at T.W. Graham & Company in nearby McClellanville, Ben's ingredients are nothing if not local. New Orleans Ben travels to New Orleans during Mardi Gras and joins shrimper Brian Drury for the catch before whisking the crustaceans into the kitchen with Leah Chase of Dooky Chase's Restaurant, where they specialize in creole gumbo. Then, Ben travels south of The Big Easy to meet Jacques Leonardi of Jack-Imo's to blacken fish fillets New Orlean's style. Finally, Ben journeys to the Mississippi Delta to get a first-hand look at oyster beds nearly a year after the oil spill before heading to Castnet Seafood to make a giant oyster po-boy. Oregon Ben visits the coastal town of Newport where he helps with the winter harvest by re-baiting traps. He then visits The Saffron Salmon to cook crab cakes before teaming up with Chef Eric Bechard to catch ling cod in Depoe Bay. He then heads to Gilmore Fish Smokehouse after the annual sturgeon catch before meeting ???Sockeye Suzy' on the banks of the Columbia for a fish fry. San Francisco Ben heads up to Drakes Bay for an oyster farming lesson and then rides Swan Oyster to try oysters on the half shell before heading to Tadich Grill for farmed Scottish salmon. Ben then heads out for halibut on the Lovely Martha before ending his day with cioppino, a fish stew made from the catch of the day. Santa Barbara Ben experiences life on a trawler dragging for halibut and marches his catch straight to Brophy Brothers Restaurant where they saute his fish. Ben takes his pile of rockfish to The Hungry Cat before heading to Santa Barbara Shellfish Company. He finishes his trip with a sunset dinner with restaurant owner, Adam White. San Diego Ben brings sea urchins to Baci Ristorante to feast on Pasta con Ricci. He then joins Elena Rivellino on a sardine boat as Elena watches as he learns to grill sardines on a stick. Ben finishes his trip at Bull Taco Cafe.
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