The Chef's Kitchen

Chef Ellen Yin, author of the cookbook Forklore, makes a black bass wrapped with whole grape leaves. She also makes a fresh gazpacho from tropical fruit.

Chefs Olivier Desaintmartin and Laurent Leseur from Zinc Restaurant in Philadelphia make Turbot Roulade with Lobster and Vegetable Risotto.

Chef Chris Lee of New York City makes an Australian Lamb Loin with peas and fiddlehead ferns.

Chef David Banks, of Harry's Seafood Grill in Wilmington Delaware, makes small seafood dishes using shrimp and lobster.

Chef David Banks, of Harry's Seafood Grill in Wilmington Delaware, grills oysters for a tasty barbeque.

Chef David Banks, of Harry's Seafood Grill in Wilmington Delaware, makes several Sashimi using fresh caught seafood.

As part of Philadelphia Magazine's Guide to Holiday Entertaining, Sommelier Melissa Monosoff of the Pennsylvania Liquor Control Board gives us tips on giving wine as gifts. This is part of a series of episodes recorded on location at the Miele showroom in Princeton, New Jersey.

As part of Philadelphia Magazine's Guide to Holiday Entertaining, Sommelier Melissa Monosoff of the Pennsylvania Liquor Control Board gives us tips on giving wine as gifts. This is part of a series of episodes recorded on location at the Miele showroom in Princeton, New Jersey.

As part of the Philadelphia Magazine Guide to Holiday Entertaining, Stefanie Marco of Belvedere Vodka shows us how to make holiday cocktails. This is part of a series of episodes recorded on location at the Miele showroom in Princeton, New Jersey.

As part of the Philadelphia Magazine Guide to Holiday Entertaining, Chef Kevin Giunta of DiBruno Bros. in Philadelphia makes an oven-roasted stuffed branzino. This is part of a series of episodes recorded on location at the Miele showroom in Princeton, New Jersey.

As part of Philadelphia Magazine’s Guide to Holiday Entertaining, Tommy George of Rouge restaurant in Philadelphia makes holiday martinis using Ketel One Vodka. This is part of a series of episodes recorded on location at the Miele showroom in Princeton, New Jersey.

As part of Philadelphia Magazine’s Guide to Holiday Entertaining, Chef Walter Staib of City Tavern in Philadelphia makes Escoveitch Salmon as featured in his newest cookbook, Birthplace of American Cuisine. This is part of a series of episodes recorded on location at the Miele showroom in Princeton, New Jersey.

As part of the Philadelphia Magazine Guide to Holiday Entertaining, Sommelier Melissa Monosoff of the Pennsylvania Liquor Control Board gives us tips on pairing wines with food. This is part of a series of episodes recorded on location at the Miele showroom in Princeton, New Jersey.

As part of Philadelphia Magazine’s Guide to Holiday Entertaining, Chef John Gallagher of the Restaurant School at Walnut Hill College shows us how to make a traditional Holiday Cookie Tree. This is part of a series of episodes recorded on location at the Miele showroom in Princeton, New Jersey.

As part of Philadelphia Magazine’s Guide to Holiday Entertaining, Maia Lystad of Diageo makes holiday martinis using Baileys. This is part of a series of episodes recorded on location at the Miele showroom in Princeton, New Jersey.