The Chef's Kitchen
Summary: Tips and techniques from the nation's top chefs, all done in a reality television format.
- Visit Website
- RSS
- Artist: hype413 Inc
- Copyright: Copyright 2008 and 2009 and 2010 and 2011 and 2012 and 2013 and 2014 by hype413 Inc
Podcasts:
Chef Walter Staib from City Tavern in Philadelphia makes a lunchtime French Dip sandwich using Momma Dietz's Pot Roast of Beef.
Chef Walter Staib from City Tavern in Philadelphia makes dinner from Momma Dietz's Pot Roast of Beef.
Chef Georges Perrier, of Le Bec-Fin in Philadelphia, makes Steak au Poivre with Potato Saute au Cru.
Chef Michele Iovino from Girasole in Philadelphia and Atlantic City, makes crudo from blue fin tuna.
Chef Walter Staib, from City Tavern in Philadelphia, makes curry chicken salad with rice and fruit using Dietz and Watson Oven Roasted Chicken.
Chef Walter Staib, of City Tavern in Philadelphia, makes crepes using Dietz and Watson Oven Roasted Chicken.
Chef Walter Staib, of City Tavern in Philadelphia, makes dinner using Dietz and Watson Oven Roasted Chicken and his own dumpling dough.
Chef Walter Staib of City Tavern in Philadelphia makes varieties of summer sandwiches with Dietz and Watson Wieners, Brats, Knockwurst and Kielbasa on his outdoor grill.
Chef Walter Staib of City Tavern in Philadelphia grills a "New England Special" creation with Dietz and Watson Angus Beef franks.
Chef Walter Staib of City Tavern in Philadelphia grills Angus Beef franks in his garden.
Chef Walter Staib of City Tavern in Philadelphia makes a dinner from ham and turkey leftovers.
Chef Walter Staib of City Tavern in Philadelphia makes Braised Turkey using Dietz and Watson ingredients.
Chef Walter Staib of City Tavern in Philadelphia makes Ham en Croute with Dietz and Watson ingredients.
Boston chef Marc Orfaly makes crab cakes using Peekytoe Crab from Maine.
Chef Terence Feury, from Fork Restaurant in Philadelphia, makes Braised Calamari with Fava Beans.
