Adam Richman heeds the advice of seasoned traveler (and Portsmouth, NH, native) Samantha Brown, and pays a visit to her hometown for a sandwich at Jumpin' Jay's Fish Café. Here, Adam strikes a pose with executive chef Marty Rumley and his crab grilled cheese sandwich.
The crab grilled cheese is assembled by filling 2 pieces of locally-sourced ciabatta bread with lump crab meat and sharp cheddar cheese.
Jumpin Jay’s is the place in Portsmouth to find all of your seafood favorites, whether it’s the fresh daily catch or exotic fish from locations like New Zealand.
Picturesque Portsmouth Harbor.
Adam picks the lobster that will be sacrificed to make his Zesty Lemon Lobster Roll at The Galley in Naples, ME.
Lemon-pepper seasoning adds a zesty twist to the lobster roll at The Galley Restaurant & Pub, where 1/3 lb. of fresh Maine lobster meat comes on a grilled, toasted, New England-style hot dog bun.
The seaside town of Naples, ME.
Adam Richman with The Galley's owners Matt and Meghann Sullivan and their Zesty Lemon Lobster Roll.
Next, Adam ventures to The Book Trader Café in New Haven, CT, in the heart of Yale University’s campus.
Adam Richman and chef Jennifer Lift share a “Tale of Two Turkeys” sandwich.
The Tale of Two Turkeys is made with oven-roasted turkey, Swiss cheese, homemade coleslaw and Russian dressing on onion rye bread.
Located in New Haven, CT, the Book Trader Café is a favorite of Yale University students.
Adam Richman with The Tale of Two Turkeys sandwich at The Book Trader Café in New Haven, CT.
Adam Richman with The Book Trader Café owner David Duda and his daughters, Brooke and Skiller Duda.