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 Walter Staib of City Tavern in Philadelphia makes a turnover from Italian Sausage and Baby Swiss Cheese. He also makes a dessert turnover with apples and cheddar cheese.
Chef Walter Staib of City Tavern in Philadelphia makes a dinner salad with Angus Roast Beef made by Dietz and Watson.
Chef Walter Staib of City Tavern in Philadelphia makes a dinner salad from Black Forest Ham and Farfalle Pasta.
Chef Walter Staib of City Tavern in Philadelphia makes a dinner salad from Gourmet Lite Breast of Turkey and Orzo pasta.
Chefs Mark Gaier and Clark Frasier from Arrows Restaurant in Ogunquit Maine, make a main course of Roasted Duck. They also use fresh greens and herbs from their own garden.
Chef Michael Schlow from Boston makes grilled steak known as bistecca.
Chef Evan Deluty, from Stella in Boston, makes Grilled Salmon with Corn, Tomato, and Spinach Ragout.
Chef Walter Staib of City Tavern in Philadelphia makes mini paninis, Italian paninis and pastrami paninis with Dietz and Watson meats and cheeses.
Chef Walter Staib of City Tavern in Philadelphia makes reuben egg rolls using Dietz and Watson items.
Chef Walter Staib of City Tavern in Philadelphia makes Liverwurst Paté.
Chef Walter Staib of City Tavern in Philadelphia makes Sausage Napoleons with Dietz and Watson sausage.
Chef Walter Staib of City Tavern in Philadelphia makes grilled char sui kebabs using Dietz and Watson beef.
Chef Walter Staib of City Tavern in Philadelphia makes grilled kebabs using Dietz and Watson sausages and wursts.
Chef Dave Banks from Harry's Savoy Grill in Wilmington uses center cut filet mignon to make tornedos, which are a smaller, sliced portion of tenderloin.
Chef Dave Banks from Harry's Savoy Grill in Wilmington makes a selection of Hors d'oeuvres.
