[CLOSED CAPTIONING HAS BEEN PROVIDED BY CARDI'S FURNITURE AND MATTRESSES] >> IN THIS EPISODE, WE ARE EXPLORING SOME OF THE BEAUTY AND DIVERSITY THAT IS SOUTH COUNTY.

WE WILL START WITH WORLD-CLASS SEAFOOD AT GEORGE'’S IN THE PORT OF GALILEE WHERE TRADITION MEETS SUSTAINABILITY IN DELICIOUS WAYS.

NEXT, WE WILL HEAD OVER TO THE BEACH WAY GRILL IN CHARLESTOWN , WHERE THE MENU IS AS DIVERSE A SOUTH COUNTY ITSELF.

THEN WE WILL GET A LITTLE TASTE OF THE ANNUAL RHYTHM AND ROOTS FESTIVAL HELD IN CHARLESTOWN EACH YEAR, SERVING UP ONE OF THE BEST MUSIC AND FOOD EVENTS OF THE SUMMER.

SO JOIN US ON A TRIP THROUGH BEAUTIFUL LAID-BACK SOUTH COUNTY RIGHT HERE ON A "TASTE OF RHODE ISLAND."

>> LOOK AT THAT.

>> SO GOOD.

>> I LOVE THOSE SPICES.

>> RHODE ISLANDERS ARE INTENSELY PROUD OF HISTORY, THEIR CULTURE, AND ABOVE ALL, THEIR FOOD.

WITH OVER 400 MILES OF COASTLINE, DIVERSE CULTURAL INFLUENCES, AND A RICH TRADITION OF -- RHODE ISLAND IS A FOOD LOVER'’S MECCA.

WE ARE TAKING YOU ON A TRIP ACROSS THE OCEAN STATE TO TASTE THE FOOD AND MEET THE CHEFS, FARMERS, BREWERS, DISTILLERS, AND WINEMAKERS THAT MAKE RHODE ISLAND ONE OF AMERICA'’S MOST EXCITING AND DYNAMIC FOOD CULTURES.

FROM CLASSICS TO CUTTING-EDGE, THIS IS "A TASTE OF RHODE ISLAND."

"TASTE OF RHODE ISLAND" IS PRESENTED BY DAVE'’S FRESH MARKETPLACE.

SINCE 1969.

NOW WITH 10 LOCATIONS, DAVE'’S FRESH MARKET PLACE, BETTER FOOD, BETTER SERVICE.

>> THE SOUTH COUNTY TOURISM COUNCIL, A NONPROFIT ORGANIZATION DEDICATED TO PROMOTING SOUTHERN RHODE ISLAND AS A LEISURE AND TRAVEL DESTINATION.

AND RICH'’S SWEET HEAT, IT IS NOT A BARBECUE SAUCE, IT IS NOT A HOT SAUCE, IT IS RICH'’S SWEET HEAT.

AND NEWPORT VINEYARDS, BRINGING NAPA VALLEY TO NEWPORT WITH OVER 100 ACRES OF LAND, OVER 30 STATE -- ESTATE-GROWN WINES, FARM TO TABLE COOKING, AND FRESH BREWED CRAFT BEERS.

♪ >> GEORGE'’S OF GALILEE IS ONE OF THE MOST ICONIC SEAFOOD RESTAURANTS AND THE FAMILY WHO HAVE OWNED AND OPERATED THIS SPOT CAN TRACE THEIR LOCAL HISTORY AND SOME OF THEIR FAMILY RECIPES BACK TO THE 1600S.

>> WELCOME TO GEORGE'’S OF GALILEE SEAFOOD RESTAURANT.

WE ARE HERE IN THE HISTORIC FISHING VILLAGE OF GALILEE, WE HAVE BEEN SERVING SINCE 1948, WE HAVE A LOT GOING ON DOWN HERE TODAY.

JUST WANTED TO TAKE YOU AROUND AND SHOW YOU A FEW THINGS.

♪ >> ONE OF MY ANCESTORS CAME HERE IN 1660 FROM ESSEX, ENGLAND, LANDED IN PORTSMOUTH, STARTED ONE OF THE FIRST TAVERNS IN THE COUNTRY IN 1663.

OVER THE YEARS, OUR FAMILY HAS PERFECTED TRADITIONAL ENGLISH RECIPES LIKE CHOWDER.

WE MAKE A RHODE ISLAND CLEAR BROTH CHOWDER HERE WHICH WE FEEL AS THOUGH WE ARE ONE OF THE FIRST PLACES THAT EVER CREATED A CLEAR BROTH CLAM CHOWDER, CALLED RHODE ISLAND CLAM CHOWDER.

WE PUT THAT NAME ON THE MAP.

IT IS NOW CONSIDERED ITS OWN CLASS OF CHOWDER SIMILAR TO NEW ENGLAND CLAM CHOWDER, THE THICK WHITE KIND, OR MANHATTAN CHOWDER.

MY ANCESTORS, WHEN THEY CAME HERE, THEY HAD GREAT RELATIONSHIPS WITH THE NATIVE AMERICANS, THE NARRAGANSETT INDIANS, AND THEY TOOK THEIR ENGLISH CHOWDER RECIPE AND MIXED IT WITH A VALUABLE FOOD COMMODITY OF THE NATIVE AMERICANS, WHICH THEY CALLED QUAGS.

>> WHILE THEY HAVE DEEP ROOTS IN THE PAST, GEORGE'’S ARE ALSO MAKING A BOLD PUSH INTO THE FUTURE WITH A COMMITMENT TOWARD SUSTAINABILITY.

>> I TOOK OVER GEORGE'’S IN 1995 AND I HAVE BEEN PRIMARILY FOCUSING ON THE MORE SUSTAINABLE SOURCE OF SEAFOOD FOR OUR GUESTS.

WE BUY OUR SEAFOOD DIRECTLY FROM FISHERMEN HERE IN GALILEE.

LOBSTERS, CLAMS, AND FISH, WE TRY TO BE A SUSTAINABLE AS WE CAN.

ONE OF OUR SPECIALS TODAY, WE HAVE BLACK SEABASS AS WELL AS SKATE.

>> HELLO THERE.

WHO -- WE WILL BE MAKING SOME LOCAL PRIDE WINGS.

WE HAVE SOME SKATE WINGS THAT WERE HERE, IT IS ONE OF THE MOST UNDERAPPRECIATED FISH.

I FEEL LIKE PEOPLE DO NOT KNOW HOW TO HANDLE IT BASED ON IF YOU LOOK AT THE SKIN OF THE FISH, IT HAS SO MANY DIFFERENT SPIKES AND PRICKERS IT IS HARD TO WORK WITH.

PEOPLE THROW THEM BACK OFF THE FISHING BOATS ONCE WE DID CATCH THEM.

ME PERSONALLY, I LOVE THE FISH, IT IS A GREAT TASTE, GREAT FLAVOR, AND GREAT TEXTURE.

WE WILL DO SOME LESSONS TODAY, I WILL SHOW YOU HOW TO FILET THE FISH AND WE WILL DO A COOKING DEMONSTRATION WITH BASIC LOCAL INGREDIENTS, SOMETHING ANYONE CAN PREPARE AT HOME WITHIN 15 MINUTES.

WE HAVE ONE OF THE SKATE WINGS HERE SO YOU WOULD GET THE NICE FILLETS ONCE THE FISH IS DONE , WHICH WOULD LOOK THIS WAY.

WE WILL GET TO IT IN A MINUTE.

WE KIND OF WANT TO GO DOWN THE BONE AND GET THIS SEPARATED A LITTLE BIT BETTER SO WE CAN GET UNDERNEATH AND TRY TO REMOVE THE SKIN FIRST.

THEN WE CAN GET THE FILET OFF THE BONE.

JUST TO GET THE SKIN WHICH IS NOT EDIBLE AT ALL.

SOME OF THE FISH YOU CAN EAT THE SKIN, THIS IS NOT THE SKIN YOU WANT TO DEAL WITH.

YOU COULD GET THIS FISH FROM THE LOCAL FISHING PORTS IN GALILEE.

IT IS NOT EXPENSIVE.

FOR THE QUALITY AND THE TASTE YOU GET FROM THIS FISH, I FEEL LIKE THAT SHOULD BE PRETTY MUCH ON THE SAME LEVEL WITH THE BASS IT IS MILD, IT IS SWEET.

IT DOES HAVE THE STRINGY CONSISTENCY OF THE SCALLOP.

THAT IS WHY THE NAME THE POOR MAN'’S SCALLOPS CAME FROM.

NOW WE ARE DOWN TO A NICE FILET.

SO HERE WE ARE.

IT WAS NOT TOO TOUGH.

IT WILL TAKE SOME PRACTICE.

WE HAVE TWO NICE, BEAUTIFUL FILLETS.

WE WILL PAN FRY THEM WITH SIMPLE LOCAL INGREDIENTS.

BRANDON'’S FAMILY FARM.

AND CAPERS, APRICOT OR SAUCE AND A BROWN BUTTER.

WE ARE TRYING TO EDUCATE PEOPLE, A FISH PEOPLE ARE NOT FAMILIAR WITH.

THAT IS THE FISH WE HAVE PLENTY OF AROUND.

THIS IS THE FISH THAT COMES STRAIGHT OFF THE FISHERMEN'’S BOAT.

THEY CATCH THIS AMAZING FISH THAT IS LOCAL AND SUSTAINABLE.

WHO KNOWS, YEARS DOWN THE ROAD, WE MIGHT NOT HAVE TUNA.

WE MIGHT NOT HAVE SWORDFISH.

WE WANT TO MAKE SURE PEOPLE KNOW WHAT OTHER OPTIONS WE COULD USE .

JUST TRYING TO EDUCATE THE PEOPLE AND BRING THE NEW THINGS TO THE TABLE AND MAKE SURE EVERYONE IS ON THE SAME PAGE WITH ALL THIS MOVEMENT TO PROTECT THE OCEANS AND DO THE RIGHT THINGS.

♪ >> NOW WE ARE JUST GOING TO SHOW YOU HOW TO MAKE THIS NICE DELICIOUS TASTING FISH.

THE OIL GETS NICE AND HOT.

I'’M NOT GOING TO PUT TOO MUCH ON THE FISH.

DO NOT WANT TO COVER UP THE TASTE.

WE ARE JUST GOING TO DO SALT, PEPPER.

THE OIL LOOKS HOT ENOUGH.

IT DOES NOT SPLASH.

YOU WANT TO BROWN THE FISH ON EACH SIDE.

ONCE WE ARE DONE COOKING THE FISH, WE WILL MAKE THE SAUCE IN THE SAME PAN SO WE CAN GET THE FLAVOR ON THE FISH THAT GOES RIGHT INTO THE SAUCE.

ONIONS, LITTLE BIT OF THE GARLIC FIRST.

BUTTER.

YOU WANT THE BUTTER TO BROWN A LITTLE BIT.

WE WILL DO IF YOU CAPERS -- A FEW CAPERS.

A LITTLE BIT OF THE SHERRY.

NOW HERE WE ARE WITH OUR SAUCE.

A LITTLE BIT OVER THE FISH.

♪ >> GEORGE'’S IS ALSO A FAVORITE SPOT FOR OYSTERS SOURCED WITHIN WALKING DISTANCE FROM THE RESTAURANT.

>> THIS IS HARVEY.

HE HAS AN OYSTER FARM A STONES THROW FROM GEORGE'’S.

WE WANT HIM TO TALK ABOUT HIS FAMOUS OYSTERS, OUR HOUSE OYSTER.

>> GROWN HERE.

IT ALLOWS THEM TO BOUNCE AROUND A LOT.

IT KEEPS THEM ALL KIND OF UNIFORM.

>> ELECT TO HAVE THESE THINGS NAKED, NO COCKTAIL SAUCE.

>> REALLY NICE TEXTURE.

GORGEOUS.

TASTES LIKE THE OCEAN MORE THAN ANY OTHER OYSTER I HAVE HAD.

>> WHEN I SEE HARVEY'’S FACE COME THROUGH THE DOOR WHEN HE DELIVERS, I KNOW I AM GETTING THE FRESHEST OYSTER.

I AM NOT BUYING THESE FROM A DISTRIBUTOR.

I AM GETTING IT FROM A GUY STANDING IN THE WATER HARVESTING IS OYSTERS.

THAT IS SUCH A GOOD FEELING FOR ME AND MY GUESTS.

>> A LOT OF TIMES WE MIGHT COME HERE SEVERAL TIMES A DAY.

LITERALLY THEY ARE COMING OUT OF THE WATER, GETTING ICED DOWN.

THE MINUTE THEY REACHED TEMPERATURE, THEY ARE OVER HERE.

WITHIN AN HOUR, THEY ARE HERE.

>> THEY WILL GET SHOCKED -- SHUCKED AND ON SOMEONE'’S PLATE.

>> YOU ARE NOT GOING TO GET A FRESHER OYSTER.

>> NOT ONLY DOES GEORGE'’S HAVE AMAZING LOCAL SEAFOOD.

THEY TRY TO SOURCE FROM CRAFT BREWERS IN RHODE ISLAND.

>> WE CARRY A LOT OF CRAFT BREWS , ESPECIALLY FROM RHODE ISLAND.

VERY LOCAL.

NANTUCKET AS WELL.

THE NUMBER ONE IPA IN THE COUNTRY RIGHT NOW, 10 MAN'’S DOWN THE ROAD.

-- 10 MINUTES DOWN THE ROAD.

THEN YOU'’VE GOT BREWING IN BUCKET.

-- NANTUCKET.

THEY ARE ALL ASKING, WHAT IS LOCAL FROM RHODE ISLAND?

>> GEORGE'’S IS FUN.

GREAT FOOD, GREAT PEOPLE.

>> CHEERS.

♪ ♪ >> CHARLESTOWN HAS OFTEN BEEN CALLED RHODE ISLAND'’S HIDDEN GEM.

SPREAD OUT ALONG ROUTE ONE IN THE SOUTHWESTERN PART OF THE STATE, CHARLESTOWN IS MORE OF A REGION THAN A TOWN, BUT THERE IS SOMETHING FOR EVERYONE HERE.

ON THE SOUTH SIDE, IT IS HOME TO SOME OF THE MOST BEAUTIFUL BEACHES IN THE STATE, WHERE SALT PONDS AND OCEAN SURF ME TO, CREATING AQUATIC MECCAS RICH WITH OPPORTUNITIES.

TRAVEL A BIT NORTH FROM THE BEACH AREAS AND YOU WILL FIND A COMPLETELY DIFFERENT CHARLESTOWN.

FARMLAND AND FOREST, WINDING COUNTRY ROADS, AND SPARKLING FRESHWATER PONDS.

DURING THE SUMMER MONTHS, CHARLESTOWN BECOMES A CULTURAL HUB PUMP TO SOME OF THE BEST FOOD AND MUSIC FESTIVALS IN ALL OF NEW ENGLAND.

HIDDEN AMONG ALL OF THIS BEAUTY IS A HANDFUL OF WONDERFUL RESTAURANTS.

ONE OF THESE IS ON THE CHARLESTOWN BEACH.

IT FEATURES EVERYTHING FROM SEAFOOD TO PASTA TO BURGERS AND SOME OF THE BEST PIZZA IN THE COUNTY.

THE INSPIRATION WAS ANOTHER ITEM THE OWNER COULD NOT FIND IN HIS NEW HOMETOWN.

A GOOD FISH TACO.

♪ >> WE ARE HERE AT THE BREACH WAY GRILL IN CHARLESTOWN, RHODE ISLAND.

EIGHT YEARS AGO, I CAME UP WITH AN IDEA WONDERING WHY NOBODY IN THE AREA WAS SERVING FISH TACOS.

I THOUGHT, WHY NOT A NICE FRESH FISH TACO?

I FOUND THIS LOCATION.

FISH TACOS WERE BORN HERE.

SINCE THEN, OUR MENU HAS EXPANDED.

WE HAVE EVERYTHING FROM FRESH GROUND BURGERS TO PIZZA AND PLENTY OF SEAFOOD IN BETWEEN.

WE TRY TO MAKE THE SOMETHING FOR EVERYBODY.

WE HAVE BEGUN -- BECOME THE LOCAL COMMUNITY HUB WHERE PEOPLE GATHER.

THAT IS WHAT WE DO PRETTY MUCH EVERY DAY OF THE WEEK HERE AT THE BREACHWAY GRILL.

>> A BIG PART OF THE SUCCESS IS THE METICULOUS COMMITMENT TO SOURCING ONLY THE FINEST INGREDIENTS FOR EACH AND EVERY DISH.

>> ONE OF MY OVERWRITING PHILOSOPHIES IF IT TAKES AS MUCH WORK TO MAKE BAD FOOD AS GOOD FOOD.

SO WHY NOT MAKE IT GOOD?

WE REALLY GET DOWN AND LOOK AT THE INGREDIENTS, THE FRESHNESS, THE RIGHT PAIRINGS.

I DO NOT A HAMBURGER THAT IS JUST -- WHEN YOU ARE IN -- WE HAVE A CUSTOM GROUND.

IT IS NEVER FROZEN.

WE COOKED IT ON A FLAT TOP SO IT DOES NOT CHARBROIL.

YOU HAVE THAT NICE CRUST.

THE FINAL STAGE IS WHEN WE ARE MELTING THE CHEESE, WE PUT SOME BEER THAT STEAMS INTO THE BURGER.

IT TOOK A LONG TIME TO FIND THE RIGHT ROLE.

WE WENT BACK AND FORTH.

THEY RECENTLY CAME OUT WITH A NICE BIG FOUR-INCH ROLE.

IT IS BIG ENOUGH TO HOLD THE BURGER BUT DOES NOT GET IN THE WAY.

IT GIVES A LITTLE SWEETNESS TO THE BURGER.

THE OTHER THING THAT IS GREAT, WE ARE 15 MILES FROM POINT JUDITH, WHERE THE FISHERMEN COME INTO PORT.

WHEN WE HAVE FISH BROUGHT IN, IT IS COMING OFF THE BOAT THAT DAY.

WE HAVE THE SCALLOPS, THE SWORDFISH, THE TUNA.

YOU CANNOT GET IT FRESHER.

THAT IS ONE OF THE ADVANTAGES OF BEING RIGHT ON THE OCEAN.

WE HAVE CLAIMS IN THE SUMMERTIME.

WE USUALLY RUN A SPECIAL WITH TUNA OR SWORDFISH ON THE WEEKENDS.

WE HAVE A DIVERSE MENU AS WELL.

♪ >> CHEF JUSTIN SHOWS US HOW TO MAKE ONE OF THE BREACHWAY'’S SIGNATURE DISHES.

>> WE ARE MAKING CHICKEN.

WE START WITH SAUTEED CHICKEN BREAST, ADD OLIVE OIL, LITTLE BUTTER, LITTLE GARLIC.

THAT IS WHERE THE FLAVOR COMES IN.

WE ARE GOING TO ADD SOME CHERRY PEPPERS.

A LITTLE SPICE.

A LITTLE BIT OF PARSLEY.

WE ARE GOING TO HIT THAT WITH WHITE WINE.

ADD A LITTLE HOMEMADE CHICKEN STOCK, A LITTLE MORE SAUCE.

SOME PARMESAN CHEESE TO THICKEN IT UP.

WE HAD PASTA, LET THE NOODLES ABSORB THE FLAVOR.

THIS IS CHICKEN WITH CHERRY PEPPERS, FRESH SAUSAGE, WHITE WINE, AND GARLIC.

♪ >> OUR FISH TACOS ARE ANOTHER THING WE WANTED TO DO SPECIFICALLY.

I SEARCHED FAR AND WIDE TO GET THE RIGHT SHELL.

WE FOUND THESE CORN TORTILLAS MADE BY A FAMILY IN MASSACHUSETTS.

THEY ARE THE PERFECT SHELL FOR OUR TACOS.

WE TAKE THE COD, WE GRILL CAUGHT ON THE FLAT TOP, SEASON IT WITH OLD BAY, THEN SIMILAR TO THE BURGERS, WE FINISH WITH STEAMED BEER AT THE END.

WE FIRST LAY DOWN OUR FISH, THEN WE HAVE OUR FLAMINGO SLAW, WHICH IS CABBAGE MARINATED IN VINAIGRETTE JALAPENOS.

THEN A LITTLE OF OUR HOUSE MADE PICO DE GALLO, THEN OUR FISH, ONCE IT IS COOKED, AND WE FINISH OFF WITH SOUR CREAM, CILANTRO, AND JALAPENOS.

THAT IS SERVED WITH A SIDE DISH OF RICE AND BLACK BEANS.

>> FRESH FISH.

BURSTING WITH FLAVOR.

THE FISH IS SO FRESH.

I LOVE THIS SAUCE.

A LITTLE BIT OF JALAPENO KICK.

SOUR CREAM.

FANTASTIC FRESH SALSA.

DELICIOUS TORTILLAS.

THESE ARE REALLY GOOD FISH TACOS.

♪ >> ANOTHER ITEM THE BREACHWAY HAS BECOME FAMOUS FOR IS THERE AUTHENTIC NEW YORK STYLE THIN CRUST PIZZA.

>> I DID NOT SET OUT TO HAVE PIZZA, BUT WHEN I FIRST OPENED THIS, IT IS ONLY A SEASONABLE -- SEASONAL PLACE.

I THOUGHT, I WILL MAKE PIZZA.

THE BEST PIZZA AROUND.

I SOURCED OUT A THOUGH -- DOUGH BECAUSE I DID NOT THINK THE WATER WAS CONDUCIVE TO PIZZA DOUGH.

I FOUND A GUY IN PROVIDENCE.

HE MAKES THE DOUGH FOR US.

WHATEVER TOPPING YOU PUT ON IT JUST SINGS.

THIS IS A THIN CRUST ALMOST NEAPOLITAN STYLE.

IT HOLDS UP WELL.

IT DOES NOT GET SOGGY.

IT IS THE BEST PIZZA ANYWHERE AROUND.

>> THE BREACHWAY IS NOT JUST A RESTAURANT AND BAR.

DURING THE SUMMER, THE BREACHWAY DELI IS A FAVORITE SPOT FOR BEACHGOERS.

>> ON A SEMI--- SUNNY DAY, A LOT OF PEOPLE WANTED TO BE AT THE BEACH.

WE DECIDED TO CLOSE FOR LUNCH AND ONLY OPEN FOR DINNER MONDAY THROUGH FRIDAY.

WE ADDED THIS DELI.

NOW PEOPLE CAN GRAB A NICE SANDWICH AND WE BRING RED FRESH FROM THE BRONX EVERY DAY.

WE HAVE A NICE BIG, CRUSTY BAGUETTE, GRINDERS AS THEY CALL THEM HERE.

PEOPLE CAN TAKE THEM TO THE BEACH WITH FRESH SALADS AND SANDWICHES AND DRINKS AND SODA AND CHIPS.

ON THEIR WAY HOME, THEY CAN PICK UP PREPARED FOOD IF THEY WANT TO TRY LASAGNA OR SAUSAGE AND PEPPERS.

WE HAVE IT ALL READY TO GO.

THEY JUST POP IT IN THE OVEN.

WE ACTUALLY PUT IN A GRILL.

WE EXPANDED AND WE HAVE BREAKFAST SANDWICHES.

BACON AND EGG.

WHERE I GROW UP, WE USED TO EAT CHILI ON OUR SANDWICHES.

NICE, SPICY CHILI.

IT IS ONE OF THE BEST BREAKFAST SANDWICHES YOU WILL EVER HAVE.

I WAS MAKING THE CHILI ANYWAY, SO I SAID WHY NOT CHILI DOGS?

WE HAVE FRESH CHILI ON, PUT IT ON THE GRILL, A NICE CRUST, WHATEVER PEOPLE WANT, I RECOMMEND CHILI AND RAW ONION.

THAT IS SOME OF THE BEST CHILI DOG YOU WILL EVER HAVE.

♪ >> I LOVE THIS PLACE.

WE ARE HERE ALL-TIME.

THE FOOD IS FANTASTIC.

THE PEOPLE ARE FRIENDLY.

IT IS JUST A GREAT LOCAL PLACE.

>> YOU WALK IN, IT IS A FANTASTIC PLACE.

THE BARTENDER MARIANNE, PAT, IT IS NOT ANY BETTER THAN THIS.

-- DOES NOT GET ANY BETTER THAN THIS.

♪ >> SOUTH COUNTY IS ALSO HOME TO SOME OF THE BEST SUMMER FESTIVALS IN RHODE ISLAND.

A SPRAWLING VENUE THAT USED TO BE AN OLD NAVAL AIR BASE IN WORLD WAR II.

IF YOU ARE LOOKING FOR AUTHENTIC ROOTS MUSIC, YOU CANNOT DO BETTER THEN THE RHYTHM AND ROOTS FESTIVAL HELD EVERY LABOR DAY.

♪ >> WE HAVE BEEN HERE ALMOST A DECADE.

WE ARE REALLY HAPPY TO BE HERE.

>> AWESOME PEOPLE.

THE MUSIC IS THE BEST.

I LOVE IT.

♪ >> THERE IS A HUGE VARIETY OF FOOD AT THE FESTIVAL.

THERE IS GREEK AND INDIAN, THAI, AND OF COURSE, LOCAL SEAFOOD.

ONE OF THE MOST POPULAR GROUPS IN TUNE WITH THE NEW ORLEANS FIVE IS THE CHILI BROTHERS -- VIBE IS THE CHILI BROTHERS.

>> I'’M AMBER AND THIS IS THE CHILI BROTHERS FOOD COMPANY.

THIS IS OUR 21ST YEAR AT RHYTHM AND ROOTS.

OUR 26TH YEAR OF BUSINESS.

WE DO JAMBALAYA, BLACKENED SHRIMP, BLACKENED SCALLOPS.

>> THAT IS THE GOOD STUFF.

>> WE DO RED BEANS AND RICE, BLACKENED ALLIGATOR.

AND THESE BEAUTIFUL BABIES.

HAVE YOU EVER HAD CRAWFISH?

SNAP THAT TAIL OFF.

WE DONATE 75% OF OUR PROCEEDS TO OUR LOCAL SOUP KITCHEN.

AND ANY FAMILIES THAT MAY NEED ASSISTANCE, WE DONATED MONEY TO A FAMILY WHOSE DAUGHTER HAD CANCER LAST YEAR.

WE ARE HERE FOR FUN AND TO FEED THE PEOPLE.

>> THIS IS THE GATOR.

>> GETTING MY GATOR ON.

>> SO GOOD.

>> ANOTHER CROWD FAVORITE IS SUNSET FORM.

THEY SERVED US SOME OF THE BEST BARBECUE WE HAVE EVER HAD.

>> MY FAMILY AND I RUN SUNSET FARM.

WE GROW 15,000 TOMATO PLANTS.

WE MARKET THEM LOCALLY.

FARM TO TABLE AS GOOD AS IT CAN GET.

>> WHAT ARE YOU SERVING THIS WEEKEND?

>> PULLED PORK, SHORT RIB, GRILLED CHEESE ON ITALIAN FAT LOAF.

BURGERS, HOT DOGS, QUESADILLAS, TACOS.

FISH CAUGHT LOCALLY FOR FISH TACOS.

WE TRY TO DO EVERYTHING LOCALLY.

IT IS THE WAY TO GO.

>> SUNSET FARMS, HAVING SOME SMOKED WINGS AND CORN.

THEY TOOK IT RIGHT OFF THE SMOKER.

THEY HAVE AMAZING FOOD HERE.

THIS IS LITERALLY FARM TO TABLE.

WE ARE GOING TO HAVE A BITE OF THEIR AWESOME CHICKEN WINGS WITHOUT THE SAUCE, BECAUSE I DON'’T THINK IT NEEDS IT.

THERE WE GO.

PERFECTLY SMOKED.

LOOK AT THAT.

MOIST, DELICIOUS.

OH MY GOSH.

THAT CHICKEN IS DELICIOUS.

LOCAL CORN, LOCAL MEAT.

HE DOES A BONE BROTH HE SOAKS THE BURGERS IN.

THESE PEOPLE ARE AMAZING.

IT DOES NOT NEED ANYTHING.

SWEET, SMOKY.

PERFECTLY COOKED.

OH YEAH.

>> I LOVE THE FESTIVAL, I LOVE THE VIBE.

I FEEL CLOSE TO THE OCEAN.

IT IS KIND OF LIKE -- IT'’S LABOR DAY.

IT IS LIKE THAT HOLDING ONTO SUMMER FEELING, JUST A GREAT VIBE HERE.

EVERYONE IS REALLY FRIENDLY.

THE AUDIENCE IS REALLY RECEPTIVE.

MUSIC LOVERS HERE.

WE REALLY ENJOY THE MUSIC AND DANCE AND PARTICIPATE.

CERTAIN FESTIVALS HAVE A FEELING WHERE YOU FEEL LIKE YOU BELONG TO A FAMILY.

THAT IS HOW THIS FEELS TO US.

>> SEAFOOD CHOWDER.

SCALLOPS.

I JUST HAD A PIECE OF LOBSTER.

THIS IS DEFINITELY A SEAFOOD CHOWDER.

GREAT BROTH.

A LITTLE RED POTATO.

THAT IS GOOD.

♪ >> YOU HAVE BEEN WORKING HARD.

YOU DESERVE A BREAK.

♪ >> THERE IS NO BETTER WAY TO END THE SUMMER THEN A FEW DAYS AT RHYTHM AND ROOTS.

BUT THE BEST THING ABOUT SOUTH COUNTY AS THE SEASON WINDS DOWN AND THE CROWDS THEN OUT AS YOU CAN ALWAYS FIND A CORNER ALL TO YOURSELF.

-- THIN OUT IS YOU CAN ALWAYS FIND A CORNER ALL TO YOURSELF.

♪ [CAPTIONIN