Plot Synopsis

Chef Eric Greenspan -- owner of Los Angeles eateries The Foundry, The Roof on Wilshire and Greenspan's Grilled Cheese -- takes a carnivorous culinary trip across America with screenwriter Captain Mauzner, as they travel off road, over fences and into local shacks to find mouthwatering meaty dishes. ERIC GREENSPAN IS HUNGRY takes viewers on a cross-country, off-the-beaten-path adventure, looking for wild hog in Warren, Arkansas, for wild turkey in Tunica, Mississippi, and for buffalo in Jasper, Arkansas, just to mention a few of their stops. Traveling in the heartland, they go directly to the source of local recipes to meet the people who farm, raise, nurture, hunt and butcher animals that you can't get from just any purveyor. Plus, they break down the animal, butcher it, and prepare the recipe all on location to crank out the best dishes imaginable. In each half-hour episode, Eric and Mauzner head to a different locale, including: Warren, Arkansas, where they hunt for meals made with an animal that is considered both a pest and a local delicacy -- wild hog; South Texas, where they search of the best way to catch and cook a prehistoric fish that people seem to either love or hate -- alligator gar; Tunica, Mississippi, where they look meals made with the wild cousin of a bird that most people eat in sandwiches or on Thanksgiving -- the wild turkey; Louisiana, where they hunt for meals made with a critter that is associated with traditional Cajun cuisine -- crawfish; Jasper, Arkansas, where they hunt for meals made with an animal that is quintessentially American -- bison (aka the American buffalo); and Cajun country to experience the heart of Acadian culture and honor an animal that provides milk, cheese and meat -- the goat.