Travel to Connecticut with host Alex Thomopoulos to meet three trailblazing female chefs: Chrissy Tracey, Ashley Flagg, and Renee Touponce. After gathering ingredients at a mushroom market and oyster farm, we travel to a repurposed 17th century mill where a waterfall serves as the backdrop for an adventurous feast with chicken with grits, oyster stew and a dessert of decadent hickory ice cream.