Good Food America is an American television series taking you on a culinary adventure in search of the best and healthiest eateries in America.

Good Food America with healthy foods expert Chef Danny Boome explores the benefits of healthy eating and serves up some interesting alternatives - from vegan restaurants to local bistros to truck stops, even cantinas.

Good Food America is an American television series taking you on a culinary adventure in search of the best and healthiest eateries in America.  Good Food America with healthy foods expert Chef Danny Boome explores the benefits of healthy eating and serves up some interesting alternatives - from vegan restaurants to local bistros to truck stops, even cantinas.

Good Food America

Chef Danny Boome heads to Chianti in Saratoga Springs, New York followed by Portland, Maine to experience the coastline cuisine of Fore Street. Finally, Boome visits Cambridge, Massachusetts to savour fast and healthy Vietnamese to-go lunches that keep a line out the door.

Chianti il Ristorante Saratoga Springs, NY; Fore Street Portland, ME; and Bon Me of Cambridge, MA

Chef Danny Boome food journey begins in Philadelphia, Pennsylvania at Vedge. Then, Evanston, Illinois hosts Found, where dishes and wines are artfully paired. Finally, The Gleanery of Putney, Vermont whips up rabbit belly tacos with husked cherry salsa and cantaloupe hot sauce, followed by house-made mushroom raviolis.

Vedge, in Philadelphia, Pennsylvania; Found, in Evanston, Illinois; and The Gleanery of Putney, Vermont

Chef Danny Boome is in Philadelphia, PA at Cedar Point Bar and Kitchen. In Providence, Rhode Island, Nick’s on Broadway’s open kitchen shares their take on fresh mussels and squid. It ends at Oleana in Cambridge, Massachusetts with a black kale filled Armenian topik and a tomato and watermelon topped kisir.


Philly’s Cedar Point Bar and Kitchen; Nick’s on Broadway Providence, RI; and Oleana in Cambridge, MA

A farm to fork approach brings Chef Boome to Earth in Kennebunkport, Maine for grilled swordfish with tempura squash blossoms. In Philadelphia, PA, Strangelove cooks up vegan chorizo tostadas and a signature Eggplant Jawn, featuring toasted quinoa rolled in eggplant. Boome swings by Newport, RI at the Castle Hill Inn, for their native fluke tartar.

Earth, in Kennebunkport, ME; Strangelove’s in Philly; and Castle Hill Inn Newport, RI

Chef Danny Boome revisits Cambridge, Massachusetts to discover Henrietta’s Table at the Charles Hotel. The Mouzon House in Saratoga Springs brings Creole food to upstate New York with its tomato curry soup and fresh market salad with yogurt blue cheese dressing. To wrap it up, Asterisk in Newport, Rhode Island, puts tuna teriyaki on a grilled pineapple with cucumber salad and coconut rice.

Henrietta’s Table in Cambridge, Massachusetts; Mouzon House in Saratoga Springs; and Newport, Rhode Island’s Asterisk

Chicago, Illinois introduces Chef Danny Boome to Lula Café where Korean rice pancakes are made in the same kitchen as Moroccan-style vegetarian stew. Woodfire Grill in Atlanta, GA catches grouper from the outer banks of North Carolina to pair with smoked beet borscht. Not to be outdone, Fish, in Charleston, SC, hosts the youngest French master chef in the world, who cooks up a mean locally-sourced bouillabaisse.


Lula Café in Chicago; Atlanta’s Woodfire Grill; and Fish in Charleston, South Carolina

Chef Danny Boome continues to track down the best dishes America has to offer and finds his first at Table, in Washington D.C. Browntrout, in Chicago, cooks up healthy-style ricotta gnocchi with beets and pickled corn. Lehja, in Richmond, Virginia mixes it up with an Indian take on tofu kale salad and a fenugreek seasoned blue crab cake with seared scallop.


Table, in Washington D.C.; Browntrout, in Chicago; and Richmond, Virginia’s Lehja

Savannah, Georgia takes Chef Danny Boome to Local 11 Ten, an old bank-turned-restaurant. Next up is Slightly North of Broad in Charleston, South Carolina. Lastly, farm fresh kippered salmon salads and free range pesto chicken with zucchini noodles come out of the farm-to-street focused Happy Belly Food Truck in Atlanta, Georgia.

Alluette’s Cafe in Charleston, SC; Miller Union in Atlanta; and Ripple in Washington D.C.

Savannah, Georgia takes Chef Danny Boome to Local 11 Ten, an old bank-turned-restaurant. Next up is Slightly North of Broad in Charleston, South Carolina. Lastly, farm fresh kippered salmon salads and free range pesto chicken with zucchini noodles come out of the farm-to-street focused Happy Belly Food Truck in Atlanta, Georgia.


Local 11 Ten in Savannah; Slightly North of Broad in Charleston; & Atlanta’s Happy Belly Food Truck

Cha Bella in Savannah introduces Chef Danny Boome to sustainable Italian cuisine before heading up north to Saratoga Springs, New York. Finally, a stop in Asheville, North Carolina leads Chef Boome to Posana Café’s gluten-free menu. 


Cha Bella in Savannah; Max London’s, Saratoga Springs, NY; Posana Café in Asheville, NC

Chef Danny Boome pops into Mezzanine in Richmond, VA to see the slow food movement. In Washington D.C., Soupergirl is heating up as over 200 pounds of vegetables stew into a white bean pumpkin soup, and a curried sweet potato and apple soup. Back in Savannah, Blue Turtle Bistro has got some enticing vegan and gluten-free options, including a pork chop with ratatouille and red onion marmalade.


Mezzanine in Richmond; Soupergirl in Washington D.C.; and the Blue Turtle Bistro in Savannah

Chef Danny Boome finds a gala apple salad dressed with black pepper vinaigrette and local rockfish with a vegetable medley and sunchoke chips in Washington D.C. Nine Mile in Asheville, NC serves local trout with jerk sauce and a tempeh vegan chili. Finally, Chef Boome visits French-bred and Virginia-inspired Bistro Bobette’s in Richmond, for a tomato and watermelon salad and a Virginia-sourced fish ‘en papilotte.’


Washington D.C.’s Beuchert’s Saloon; Nine Mile in Asheville, NC; and Bistro Bobette in Richmond

Chef Danny Boome heads down south to San Antonio, Texas for Green Vegetarian’s cuisine, sourced straight from the backyard. Muzita Bistro, in San Diego, California, introduces the diverse tastes of Abyssinian cuisine with a chicken and timtino dish, followed by a lentil salad with flax seed. Finally, Freshmint, in Scottsdale, Arizona, has a modern Vietnamese twist on vegetarian fare.


San Antonio's Green Vegetarian Cuisine; Muzita Bistro, in San Diego; & Fresh Mint, in Scottsdale, AZ

Dr. Field Goods of Santa Fe, New Mexico introduces Chef Danny Boome to some exciting flavours. Beets Café in Austin, Texas maintains nutrients through their 100% raw food menu. The Lark, In Santa Barbara, California is all about communal eating and plates to share with a Hope Ranch mussel dish in coconut broth and lean hanger steak with broccoli.


Dr. Field Goods, in Santa Fe; Beets Café, in Austin; and The Lark, in Santa Barbara

Phoenix, AZ brings Chef Danny Boome to Public Market Café to taste quinoa with poached eggs and basil pesto and a banana, pecan and agave topped chickpea pancakes. San Antonio, Texas hosts The Cove, an organic family eatery, featuring tilapia tacos with cilantro cole slaw and a bun-less “naked” bison burger topped with roasted red peppers and goat cheese. The eclectically-decorated Dante’s Kitchen is the last stop in New Orleans.


Public Market Café in Phoenix; The Cove in San Antonio; and Dante’s Kitchen, in New Orleans

Chef Danny Boome is off to Austin, Texas to visit Olivia, a nationally ranked restaurant, serving beet carrot gnocchi and charred octopus with olives on arugula purée. The Kitchen, in Boulder, Colorado supports the community through food. Finally, the mother-daughter team of Pulse Café in Los Angeles, California cooks up organic boba with chia seeds in jasmine tea and homemade almond milk.


Olivia, in Austin; The Kitchen, in Boulder; and Pulse Café in Los Angeles

Annapurna’s, in Santa Fe, New Mexico, introduces Chef Danny Boome to the healing powers of Ayurvedic food. Peche, in New Orleans, uses open fire techniques to cook their Gold Coast seafood and feature a wood-fired, salsa verde-topped redfish and seared yellowfin tuna with grilled chard and olive salad. The artisan pizza joint, Lucky Penny, gives Santa Barbara an ever changing menu, and highlights a lamb meatball and roasted pepper sandwich and a thin-crusted, breakfast-style pizza.


Annapurna’s, in Santa Fe; Peche, in New Orleans; and Lucky Penny in Santa Barbara

Another trip down south leads Chef Danny Boome to Farm to Table, in Albuquerque, New Mexico, to try the food sourced from their backyard farm. La Jolla’s WisknLadle shares some rustic California cuisine. Lastly, Plant, in Asheville, North Carolina, does vegan differently.


Farm to Table in Albuquerque; La Jolla’s WisknLadle; and Plant, in Asheville, North Carolina

Chef Danny Boome goes to Real Food Daily in Los Angeles to taste the benefits of simple and local ingredients. In Austin, Texas, Wink’s menu changes daily. In Scottsdale, Arizona, Nourish’s unique menu accommodates those with almost any allergy. 


Real Food Daily, in Los Angeles; Wink in Austin; and Nourish in Scottsdale

Northern Italian cuisine inspires the menu at Panzano in Denver, Colorado, where Chef Danny Boome helps to prepare goat cheese tarragon and beet raviolis and a local mushroom pizza with farro wheat rosemary crust. Next, Persian Garden Café, in Phoenix, Arizona, introduces mirza farangee. Santa Monica’s food truck, the Wicked Kitchen, displays their gourmet new mashups of local flavour.


Panzano in Denver; Persian Garden Café in Phoenix; and Santa Monica food truck, the Wicked Kitchen

New Orleans hosts healthy Creole dishes at Cane and Table, where Chef Danny Boome tries a Louisiana vegetable plate. Mu Du Noodles, in Santa Fe, New Mexico, prepares a sautéed daikon rice batter cake with oyster sauce and chicken pad thai with homemade sauce. Pomegranate in Ahwatukee, Arizona, consistently makes the Best of Phoenix list with their raw twist on favourites.


Cane and Table’s in New Orleans; Mu Du Noodles in Santa Fe, NM; and Pomegranate Café in Phoenix

Chef Danny Boome visits Scarlett Begonia in coastal Santa Barbara, California to try a Fresno chili cauliflower dish and their Maple Leaf Farms duck breast with celery root purée and grilled grapes. Ace in Denver, Colorado serves it up fresh with ping pong and Southeast Asian cuisine. Finally, Pasion creates Latin fusion dishes in Albuquerque, New Mexico.


Scarlett Begonia in Santa Barbara; Ace in Denver; and Pasion Latin Fusion in Albuquerque

In Scottsdale, Arizona FnB introduces Chef Danny Boome to roasted butternut squash with almonds in miso broth and a green cauliflower with harissa yogurt sauce. San Antonio, Texas introduces The Clean Plate, where sustainable, GMO-free ingredients are the standard. An eclectic range of international street food comes out of Linger’s kitchen in Denver, Colorado.


FnB in Scottsdale; The Clean Plate in San Antonio; and Linger’s in Denver

Chef Danny Boome heads down south to New Orleans, to try the raw oyster bar at Superior Seafood. In Scottsdale, Arizona, True Food’s menu is designed around anti-inflammatory health benefits. Finally, the globally-inspired Root Down in Denver, Colorado whips up grass-fed bison meatballs with sage hazelnut pesto and pomegranate molasses as well as a sweet potato falafel dish.


New Orleans' Superior Seafood; True Food in Scottsdale; Root Down in Denver

Chef Danny Boome takes a trip to San Diego to visit Spread, for a unique menu using only local heirloom ingredients. Tonto Bar and Grill is a former dude ranch nearby Phoenix with a tremendous menu. Finally, The Kitchen Next Door in Boulder makes everything from scratch, including a grilled mushroom loaf on polenta with kale and a dry-aged, all natural fed burger.


Spread in San Diego; Tonto Bar and Grill in Phoenix; and the Kitchen Next Door in Boulder

Season 1

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Movie Released Date	18 Nov 2015
Genres	Cookery
Audio Languages:	English
Cast	Chef Danny Boome

Good Food America

Director & Cast

TV Show Details

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