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 Evan Deluty, from Stella in Boston, makes Pan Seared Salmon with Belgian endive, tomato and basil.
Chef Walter Staib of City Tavern in Philadelphia makes dinner with Dietz and Watson ingredients. He makes an Asian-themed Pork Lo Mein stir fry.
Chef Walter Staib of City Tavern in Philadelphia makes turkey puttanesca using Dietz and Watson ingredients.
Chef Walter Staib of City Tavern in Philadelphia makes beef stroganov using Dietz and Watson ingredients.
Chef Walter Staib of City Tavern in Philadelphia makes breakfast with Dietz and Watson: He makes a “Philadelphia” Burrito and a Chicken Florentine Omelet.
Chef Walter Staib of City Tavern in Philadelphia makes breakfast with Dietz and Watson: He makes an English Muffin Monte Cristo.
Chef Walter Staib of City Tavern in Philadelphia makes breakfast with Dietz and Watson: He makes an a frittata from turkey, sausage and spinach.
Chef Earl Anthony Morse of the Portland Harbor Hotel in Portland, Maine, makes pan roasted Scottish Wood Pigeon. He also makes sweet potato gnocchi.
Chef Mitchell Kaldrovich from the Inn by the Sea makes Pan Seared Scallops with Parsnip Puree and Shaved Fennel.
Nate Legere, from Congdon's in Wells Maine, shares the secrets of making Congdon's Biscuits.
Chefs Frank McClelland and James Hackney from L'Espalier in Boston make a Roasted Duck with Ginger and Plums.
Chef Robert Wiedmaier, from Brasserie Beck in Washington DC, makes Beef Carbonnade.
Chef Rob Evans, from Hugo's in Portland Maine Homemade Ricotta.
Chef Walter Staib of City Tavern in Philadelphia makes Farfalle pasta with turkey and smoked gouda cheese.
Chef Walter Staib of City Tavern in Philadelphia makes a hash two ways. He makes a corned beef hash and a turkey hash.
