Portland, Oregon, is the destination for host Pete Evans’ culinary adventure in this episode as he turns up the heat with two-time James Beard Award-winning chef Gabriel Rucker and Greg Denton, whose restaurant, Ox, is considered one of Portland’s finest. In a true foodie paradise, the chefs visit the abundant and beautiful Portland Farmers Market and Nicky USA for some amazing cuts of meat, including bison chops. At the Southeast Wine Collective in Portland, 20 food lovers gather on the roof deck to enjoy a savvy, seasonal feast that includes Spiced Bison Flank Steak with Chimichurri, Tomatoes, and Cucumbers; Charred Baby Leeks with Hazelnut Romesco; and Snap Pea and Strawberry Salad with Chevre. Portland, you have outdone yourself!