This trip Guy’s rolling in for farm-to-table cooking. In Boulder, Colorado, a college town favorite since the 1920’s, where they’re flipping grass-fed beef burgers. In Chicago, a family-run restaurant putting a twist on biscuits and gravy – with free-range duck. And in Norfolk, Virginia, a bunch of Triple D fans take us to a spot at a farmer’s market, where everything in the meatloaf comes market fresh.