The Chef's Kitchen
Summary: Tips and techniques from the nation's top chefs, all done in a reality television format.
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- Artist: hype413 Inc
- Copyright: Copyright 2008 and 2009 and 2010 and 2011 and 2012 and 2013 and 2014 by hype413 Inc
Podcasts:
Chef Robert Fischer from Mabel's Lobster Claw in Kennebunkport Maine, makes Lobster Savannah.
Chef Walter Staib, from City Tavern in Philadelphia, makes easy sandwiches and grinders for a party.
Chef Walter Staib, from City Tavern in Philadelphia, uses cheese in a variety of party favorites.
Chef Walter Staib, from City Tavern in Philadelphia, makes party favorites like sliders, sausage pinwheels, and French-bread pizza.
Chef Tony Clark and his mother make family favorites using Rosa Foods products.
Chef Jonathan Cartwright, from the White Barn Inn, makes poached artichoke with grilled zucchini.
Chef Walter Staib, from City Tavern in Philadelphia, makes stir fry with Dietz and Watson Black Forest Smoked Ham.
Chef Walter Staib, from City Tavern in Philadelphia, makes chicken doree with vegetable risotto using Dietz and Watson Roast Chicken.
Chef Walter Staib, from City Tavern in Philadelphia, makes turkey roulade with Dietz and Watson Homestyle Turkey Breast.
Chef Evan Deluty from Stella in Boston makes ziti with slow roasted tomatoes.
Chef Marc Orfaly from Pigalle in Boston makes Vongole Pasta with squid ink pasta and clams.
Ron Boucher of the Chez Boucher Cooking School in Hampton New Hampshire makes lobster, corn and sweet red pepper cakes.
Chef Steve Corry, of Portland Maine, makes his own creation called Eggs in a Nest, with soft poached eggs and caviar.
Personal Chef Tony Clark makes Lobster Newberg and four other dishes using Bar Harbor Foods stocks and chowders.
Chef Walter Staib from City Tavern in Philadelphia makes wagon wheel pasta salad with Momma Dietz's Pot Roast of Beef.
