Joel strums his way into to Music City U.S.A--Nashville, Tennessee--and teams up with recent James Beard Best Chef Southwest winner, Tandy Wilson, to create a menu with food usually tossed in the trash. Our chefs venture outside the city to the lush pastures and rolling hills of the nearby farmland to try their hands as a chicken farmers, and source some slimy chicken hearts, livers, and gizzards--ingredients most home cooks throw away. With giblets in hand, Joel and Tandy tread on Southern holy ground--retooling the legendary Meat & Three in a scrappy way. Can they win over the heart and soul of Nashville--up-and-coming musicians--and get Music City to sing a different tune about food waste?
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