Fork & Hammer

Jeff and Jamie work on their 6th restaurant. Tastings, staffing, design choices and massive restoration unfold beneath an aging roof on the verge of collapse. There is also mounting pressure of anticipation that comes when your last restaurant earns national recognition. As the teams works years past deadline, the couple reflects on where it all began...with a street crepe in Paris 16 years ago. Jeff and Jamie race to open their 6th restaurant in a 100-year-old church - years behind schedule, pressure mounting, the couple remembers where it all began...with a Parisian Street crepe 16 years ago. A crumbling church, big dreams, and a crepe in Paris spark Jeff and Jamie's next chapter.

Supperland restaurant is Jeff and Jamie's boldest restaurant: grand, acclaimed, a huge breakthrough. But its creation was pure chaos: Covid closures, firings, and a menu built on a backyard patio. At the center of the storm were two unlikely heroes, an executive chef and sous chef, who share nothing in common but a deep love of food and a drive to make something unforgettable. Supperland is Jeff and Jamie's grandest leap. Born of chaos, Covid, and two chefs with nothing in common but a passion for food and a dream to turn a backyard vision into something unforgettable. Born in chaos, Supperland rose from a backyard dream and two chefs with one passion.

The idea: bring the restaurant group's top chefs together to create an event that celebrates the summer harvest and pushes the team's creative abilities in food, wine and cocktails. It will be called the Summer Soirée. What could possibly go wrong? Well... Multiple chefs, working in new restaurants, serving several courses, to a large group of people at the same time. It is a massive challenge. The group's top chefs unite for a Summer Soirée, a one-night celebration of new flavors, drinks and experiences. Will they all be able to pull it off in an unfamiliar kitchens with tight timing? The Summer Soiree brings top chefs together for a celebration of the summer harvest.

The family heads to Spain and meets Jamie's sister Tracy. They seek inspiration for appetizers, entrees, wines and desserts. The journey begins in the Rioja region with stops in cities, hill towns, and a winery that houses its barrels and bottles in a cave. Then it's over to the spectacular coastal town of San Sebastian, a culinary mecca with the world's most Michelin star restaurants per capita. In Spain, the family meets Jamie's sister and explores the Rioja region and the city of San Sebastian, tasting bold wines and world-class foods in search of new flavors for their restaurants. In Spain, the family seeks bold flavors in food and wine, from Rioja to San Sebastian.

The first restaurant that hits big for Jeff and Jamie is Haberdish. It's their fourth place in Charlotte's funky NoDa neighborhood. The concept: southern kitchen and craft cocktail bar. Its calling card: fried chicken. The team decides to celebrate its specialty by hosting an event called, "Fried Chicken Around the World." Haberdish's chef boasts, "You think you know fried chicken? You don't." Haberdish restaurant hosts, "Fried Chicken Around the World." Who knew such a thing was even possible? Haberdish's executive chef declares: "You think you know fried chicken. You don't." He's right. The Haberdish team hosts, "Fried Chicken Around the World." Who knew that was possible?

This episode is a celebration of pairings - a foundational belief for Jeff and Jamie's restaurants. Food with beer, with wine, with cocktails. Jeff is Charlotte's first certified cicerone. The group has an accomplished sommelier, and arguably the top mixologist in the country. And pairings extend beyond. Jamie and her identical twin. Plus, multiple couples working within the organization. Jeff and Jamie celebrate the art of pairing: food with beer, wine, and cocktails. Plus, Jamie and her identical twin, and couples working within the organization. A celebration of pairings: food and drink, identical twins and couples on the team.

A new high-rise threatens a 120-year-old grocery store - one of South End's oldest. Jeff and Jamie step in to save it, planning to move the entire building next to their sixth restaurant, still under construction. If it survives the journey, it will become their seventh. But moving a fragile, historic structure? That's a whole new kind of risk. A 120-year-old former grocery store faces demolition. Jeff and Jamie decide to try and move it beside their next restaurant. Will it survive the journey and becomes their seventh? Jeff and Jamie try and save a 120-year-old former grocery by literally moving it up the street.

Jeff and Jamie face one of the toughest call in the business - knowing when to let go. The story of closing their first restaurant and starting fresh unfolds as they head to Atlanta to help Jamie's brother open his own. As they share hard-won lessons, we see those insights come to life across their five very different restaurants. Jeff and Jamie revisit their first restaurant's closing and reopening while helping Jamie's brother launch his own - sharing lessons that echo across their growing restaurant business. A restaurant closes, another opens, and lessons are passed from family to family.

Leluia Hall nears completion and opening day looms. The kitchen isn't finished, chefs haven't cooked in the space, and the menu's so in flux, Jeff and Jamie head to Charleston for inspiration. Painting, furnishing, and last-minute decisions keep things hectic - but just as progress picks up, unexpected news hits that shakes the entire restaurant group. As Leluia Hall nears opening, building continues, the kitchen's not ready, the menu's unfinished, and just as things gain momentum, shocking news rocks the entire restaurant group. Just as Leluia Hall nears opening, unexpected news hits that rocks the restaurant group.

It's grand opening week at Leluia Hall. After nearly 3 years, the doors swing open with fanfare, final touches, a media blitz, and a private celebration for all the staff. But just before the big day, key staff - including an executive chef - take jobs elsewhere. Now Jeff and Jamie must rally, celebrate, and somehow keep all their restaurants running. Just before Leluia Hall's grand opening, a key staff member departs. Can Jeff and Jamie still pull off the new opening and keep their other restaurants running? Leluia Hall opens with joy, pressure, media buzz and a team stretched to the limit.