Rusty's Rockfeast: Backstage with Zac Brown Band - Season 1

Chef Rusty and his staff scramble to deliver another over-the-top Eat & Great. And things get heated as they rock out one-of-a-kind dishes like an amazing Southwestern Berkshire Pork Sausage with jalapenos and "Not Your Mama's Monkeybread" with apples and dark rum caramel.

The tastiest Cold Water Oyster Soup and Seattle King River Salmon via the infamous Pike Place Market make this week's Eat & Greet a seafood lover's paradise. But a last minute snafu in the kitchen forces Chef Rusty to change course with just minutes to spare.

Chef Rusty heads to a fishing dock where he procures some very unique and unusual ocean dwellers for this week's featured recipes: Box Crab Lime Bisque and Pecan Crusted Sheephead. These sea creatures inspire him to take this week's menu to new and challenging heights, but is he in too deep?

Desert bound in the Valley of the Sun, Chef Rusty happens upon some untraditional proteins for this week's Eat & Greet. Committed to the culinary adventure, Chef relies on his southern roots to take recipes like Cajun Gringo Rabbit Tamales and Fall Squash Gratin to the next level.

At this central California locale, Chef Rusty procures pasture-raised chickens for his featured dish, "Motherclucker Chicken Roulade". Inspired by a culinary technique by his idol, Jacques Pepin, Chef feels like it's his lucky day, but is it?

Zac Brown's dream of creating the world's most epic food and music experience for his fans comes to fruition for the third year. As expectations for this Charleston festival run high, Chef Rusty hits a roadblock with his Corned Beef Brisket that could quickly transform Zac's dream into a nightmare.

After returning home and getting a little rest, Chef Rusty and his crew get together to break bread and reflect on all the amazing Eat & Greets as they count down the 10 best bites on tour from Season 1.