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.

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 Soiree. 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 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 Soiree. 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 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.

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."

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."

This episode celebrates pairings - a core value at Jeff and Jamie's restaurants. Food with beer, wine, and cocktails. Jeff is Charlotte's first certified cicerone. The team includes a top sommelier and arguably the nation's best mixologist. Pairings go further: Jamie and her identical twin, plus multiple couples working in the organization.

This episode celebrates pairings - a core value at Jeff and Jamie's restaurants. Food with beer, wine, and cocktails. Jeff is Charlotte's first certified cicerone. The team includes a top sommelier and arguably the nation's best mixologist. Pairings go further: Jamie and her identical twin, plus multiple couples working in the organization.

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 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.

Jeff and Jamie face one of the toughest calls 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, see those insights come to life across their five very different restaurants.

Jeff and Jamie face one of the toughest calls 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, see those insights come to life across their five very different restaurants.

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.

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.

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.

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 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.

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 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.

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 Soiree. 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 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 Soiree. 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 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.

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."

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."

This episode celebrates pairings - a core value at Jeff and Jamie's restaurants. Food with beer, wine, and cocktails. Jeff is Charlotte's first certified cicerone. The team includes a top sommelier and arguably the nation's best mixologist. Pairings go further: Jamie and her identical twin, plus multiple couples working in the organization.

This episode celebrates pairings - a core value at Jeff and Jamie's restaurants. Food with beer, wine, and cocktails. Jeff is Charlotte's first certified cicerone. The team includes a top sommelier and arguably the nation's best mixologist. Pairings go further: Jamie and her identical twin, plus multiple couples working in the organization.

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 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.

Jeff and Jamie face one of the toughest calls 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, see those insights come to life across their five very different restaurants.

Jeff and Jamie face one of the toughest calls 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, see those insights come to life across their five very different restaurants.

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.

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.

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.

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.

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 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.

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 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.

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 Soiree. 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!