The Cooking Channel show, “Hook, Line, Dinner,” premiered its Charleston episode last night. This is the first season of the series hosted by Ben Sargent. The show’s premise is simple: take viewers on a “sea to table” adventure while showing off seafood and regional specialities.

Looking for oysters in Charleston, via cookingchanneltv.com

Sargent, aka Brooklyn Chowder Surfer, is a celebrity chef best known for his lobster rolls at  the company, Underground Lobster Pound.

The Cooking Channel website describes the episode:

Ben discovers the foundations for Charleston’s current culinary renaissance is the region’s rustic Lowcountry cuisine, and its seemingly timeless union with all things fresh and aquatic. The host of Hook, Line & Dinner experiences first-hand the essence of that union in rustic institutions like Bowens Island Restaurant, a local marsh-side oyster house where it’s a monumental understatement to say the amenities are sparse. Whether pan-searing sheepshead fish at Husk in historic downtown Charleston, or preparing stuffed blue crab at T.W. Graham & Company in nearby McClellanville, Ben’s ingredients are nothing if not local.

If you missed the premiere episode, catch the Charleston episode on June 26 at 6:30 p.m, June 29 at 8:30 p.m. or June 29 12:30 a.m. The show’s website also has recipes from the show, including Pete Kornack’s Crab stuffed poblanos with Jamaican mayonnaise and Sean Brock’s Sheepshead fillet with cornbread puree and butterbean chow chow.