Episode Overview
Brad Miller travels to Portland, Oregon, to meet Chef Melissa McMillan at her food truck, Pastrami Zombie. She guides him in crafting their signature sandwich and introduces him to the Cubby Cubano, a unique take on the traditional Cubano. Brad then journeys to St. Louis to explore Guerrilla Street Food, where Chef Joel Crespo showcases Filipino cuisine with a twist. He samples the classic beef asado paired with crab roe fried rice, alongside a Filipino sweet bread sandwich filled with barbecue pork, pâté, and pickled vegetables. Lastly, Brad visits Nashville to experience comfort food at The Tennessee Cobbler Company, where Chef Jami Joe teaches him to whip up a Peach Cobbler Milkshake and her grandmother's Blueberry-Lemon Cobbler topped with fresh blueberries and ice cream.