Restaurants at the End of the World

Kristen Kish travels to the Brazilian coast, where Chef Gisela runs a world class restaurant on her 50-foot trawler, the Sem Pressa. Creating experimental menus from unique local ingredients is Gisela's signature, but pulling it off is quite the challenge. From muddy mangroves to the depths of the rainforest, Kristen learns what it takes to get the freshest products onto Sem Pressa's floating table.

Kristen Kish travels 12 miles offshore to Maine's North Haven Island where new chef Carolynn is looking to put her Southern twist on Turner Farm's classic barn supper menu. Kristen pulls lobsters and oysters from the cold waters and discovers what makes the island's goat milk so special as she helps Carolynn try to win the locals over with a spicier take on their venerated favorites.

Located on the Arctic archipelago of Svalbard, Norway's Isfjord Radio Restaurant has a mission to create meals that are as adventurous as the journey to get there. But with limited resources and ingredients, Chef Rogier and Kristen must push the limits of their imagination to create dishes that will appease the restaurant's formidable founder, Brita, who expects a "touch of madness" on her plates.

At Panama's Hacienda Mamecillo, a remote family farm and restaurant nestled in a cloud forest, Kristen Kish learns the secrets of trek-to-table cuisine. She rappels down a waterfall for fresh watercress, helps process the farm's chickens, and chops the wood needed to fuel the meat smoker. But the pressure is on when Chef Rolando asks her to lend a hand in the kitchen as they cook a meal for Panama's top chef, Charlie Collins.