When the sun's out and the warm breeze kicks in, it's theperfect time to fire up an outdoor feast. Roger's in SouthernCalifornia for two unbelievable backyard blowouts. Roger meetsChef Ben Ford in Tarzana for a unique New England meetsCalifornia-style clambake. Instead of burying their seafoodfeast in the ground, they use an old wine barrel as thecooking vessel for clams, mussels, Dungeness crabs,artichokes, corn, potatoes and onions. Hot rocks provide theheat source while fresh seaweed helps creates steam. In ChulaVista, Roger meets Francisco "Paco" Perez for traditionalMexican barbacoa which is whole lamb cooked in the ground, lowand slow.
