BORDERS
Every place has a flavor. Borders goes and finds it.
In every episode, chef and creator Davon Moseley crosses into somewhere new: a lake town, a reservation, high desert, rodeo country. He starts where food always starts, with people. Markets, docks, kitchens, pastures. He learns the local plate from the ones who cook it.
Then the show leaves the pavement. A full camp goes up, a field kitchen comes out, and everything Davon learned gets cooked his way, over fire and under open sky, with ingredients pulled from the water and the land around him.
Cultural immersion on the way in. A cooking show on the way out. The border between the two is where the show lives.
The Pilot
Borders began as a two-week proof of concept: a small crew, no announcements, and one question. Does this show work in the field? It worked. The photography below came out of that run, and so did the trailer.
The internet's favorite home cook leaves home.
Davon Moseley, the chef behind Royale Eats, taught millions of people that anyone can cook. Raised in Washington D.C. with family roots in North Carolina, he built a community of 2.5 million on one belief: food is how people hold themselves together.
His work has been featured by The Washington Post, Consumer Reports, and morning shows across the country. His cookbook, Let's Get Into It, is out now with DK.
Next, the show heads for big sky country.
Two states. Ten stops. Lake towns, native nations, rodeo country, and the highest camp kitchen the show has ever set.
Follow the road.
Dispatches from production, and the premiere date before anyone else.