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September 21, 2023, the first episode of The Road Less Eaten will be available on �����ԹϺ��� Watch. In this five-episode series, recreational cyclist and chef Biju Thomas visits his friends – athletes and celebrities alike – in cities across America to learn about their outdoor passions and enjoy hometown flavors.

“I wanted to go to middle-America cities that people don’t often think of as outdoor destinations,” Thomas says. “Greenville, SC is a perfect example. For years, it seemed like no one went downtown to hang out. But when they started cleaning up bike paths and trails, it became a hotspot for families walking and cycling.”

In the series, Thomas visits Vail, CO, Nashville, TN, Greenville, SC, Bentonville, AR, and Wimberley, TX. At each destination, he’s met by an old friend who shows him the ropes, leading him through their favorite activities (like cycling, HIIT, and drumming), and dining at hidden gem restaurants.

“We’re showing off these destinations, peeling back a couple of layers,” Thomas says. “And showcase what everyday Americans are doing to elevate their quality of life.”

Beyond highlighting these cities, The Road Less Eaten hopes to show those living athlete-inspired, healthy lifestyles that they have permission to enjoy good, delicious food. Thomas founded Base Camp Canteen, which supplies food for outdoor recreation and endurance sports, so he’s a firm believer that nutritious food can still be flavorful and fun.

“These friends I visit on the show are famous athletes and high performers,” Thomas says. “We show that they’re just normal people who try to enjoy food when they can. Even high achievers are willing to be silly, enjoy good food, and try out something different.”

Thomas hopes The Road Less Eaten encourages people to get out and explore not only the cities featured in the show, but to examine their own hometown behind a new lens.

“You can carve out a little bit of time everyday and enjoy something right in your own community,” he says. “You don’t have to go on these big cruises or expensive vacations, because you can find something amazing and fulfilling in your own neighborhood.”

Biju’s Favorite Bites From The Road Less Eaten

Key Lime “Pie”

| Edwards, CO

This deconstructed pie is made with key lime filling with coconut and pineapple jam, topped with toasted meringue, a ginger crumble, and lime zest.

“We’ve all at some point had that clawingly tart and over-sweetened version of key lime pie with the bright notes of fake lime juice and entirely too much of everything else,” Thomas says. “This, by comparison, is light and rich, with just the notes of crumble you want with each bite, an airy key lime creme. The pineapple jam with toasted notes of coconut and meringue ties it all nicely back to the tropical and sunny roots of South Florida and the Keys.. a lovely surprise in the heart of the rockies!”

24 Hours Beef Short Rib

| Vail, CO

A tender short rib simmered in a sherry black garlic glaze and served with Colorado grits, ancho mole, avocado puree, and charred scallions. How it’s prepared rotates, so sometimes you might get short rib with celery root, roasted carrot, and gremolata.

“This dish captures all the things for me. The notes of really long, slow braised meats that are just a bit ‘sticky’ from the hours it takes to render down the fat and collagen, to meld in marrow and wine for that perfect bite that is rich but flavorful and.. craveable,” Thomas says. “The combination of textures and flavors from the grits, scallions and ancho chile’s wraps the dish up nicely with a few surprising, yet very CO flavors.”

The Sasquash

| Greenville, SC

A fan-favorite at Swamp Rabbit Cafe is this roasted squash sandwich, stacked with a mushroom medley, pepper jack cheese, pesto, and a roasted red pepper hummus on toasted french bread.

“Traveling through the southeast, you get used to seeing squash on menus everywhere –  squash soup, squash casserole, roasted and baked squash, all the many variations of last minute sautés and grills,” Thomas says. “But this was the first time I’d ever had it on a sandwich, and I was blown away. The texture and dense flavors of summer squash mellowed and softened from roasting, layered onto fresh baked bread crusty on the edges, soft and pillowy everywhere else, the mushroom medley and red pepper hummus that perfectly accented it all.”

Smoked Fish Toast

| Nashville TN

This unexpected dish is made with grouper that’s been cured and smoked, drizzled with sunflower puree and lemon, and topped with kalamata olives, parsley, dill, fennel, and braised radicchio.

“The chef found a way to focus in on the highlights of a recipe her father made when she was growing up – simple ‘sardines on toast – on make this wonderfully balanced, light, flavorful, and delicious grouper with layers of flavor from sunflower, lemon, fresh herbs, and just a touch of kalamata olives,” Thomas says. “It’s a nod to a far away time and place, and is a beautiful fish I could eat everyday.”