Chef Linton Hopkins guides us through creating the perfect Pasta and Pesto. We travel to the Peachtree Road Farmers Market to gather the best ingredients, and return home with the culinary legend to cook up this simple dish.

Chef Linton Hopkins returns to guide us through the perfect way to Grill Summer Vegetables. We journey to the Peachtree Road Farmers Market to gather the our ingredients. Then return home where Chef Hopkins teaches us how to cut, season, and enjoy the freshest vegetables the city has to offer.

Chef Linton Hopkins creates a Bacon and Mustard and Herbs Potato Salad. He travels to the Peachtree Road Farmers Market to grab Purple Majesty and Austrian Crescent Potatoes from Indian Ridge Farm. Then returns home to teach us how to prepare the dish you'll want to make enough of to be sure to have leftovers. The difficulty level increases in this episode as we introduce French Potato Steamers and Skillet cookery into the series.

Chef Linton Hopkins slows things down a bit as he takes us through the process of Braised Romano Beans. Slow and steady with great ingredients creates a dish that is almost impossible to stop eating. Be sure to make enough for tomorrow as these flavors get even better the next day.

Chef Linton Hopkins cooks up a delicious combination of textures with this Buttery Polenta and a Crispy Skillet Fried Okra.

Learn to prepare Pork Kafka in under 90 seconds with Chef Linton Hopkins as we present our first minisode.

Chef Linton Hopkins creates "The Quilted Feast". We start at The Peachtree Road Farmers Market to gather Chef's favorite ingredients. Then, we return home to cook a variety of dishes that create for one incredible meal. This is our Chef Hopkins Series finale and reviews the entire day spent with the James Beard Award Winner.