The Chef's Kitchen

As part of Philadelphia Magazine’s Guide to Holiday Entertaining, Chefs Holly Curry and Susan Jaslove from the Miele showroom in Princeton, New Jersey show us the easy way to make a Crown Roast of Pork.

As part of Philadelphia Magazine’s Guide to Holiday Entertaining, Sommelier Melissa Monosoff of the Pennsylvania Liquor Control Board gives us tips on Entertaining with Wine. 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 makes his own holiday favorite, Stollen. Stollen is traditional German bread made with fruit and crusted with cinnamon and sugar. This is part of a series of episodes recorded on location at the Miele showroom in Princeton, New Jersey.

Baker Sylvia Weinstock of New York City shows us how she makes and decorates her famous Chocolate Cake.

Chefs Tony Clark and Jean Marie Lacroix make a Lobster stir fry with mussels, clams, and pea puree while they talk with Lobsterman Brendan Ready, from Catch a Piece of Maine.

Chef Rob Evans of Hugo's in Portland Maine, makes Lobster ceviche-style and talks with Lobsterman John Ready, from Catch a Piece of Maine.

Chef Tony Clark makes grilled lobster and talks with Brendan and John Ready, lobstermen from Catch a Piece of Maine.

Chef James Taylor of Stripers Restaurant in Kennebunkport Maine makes Salmon with corn chorizo ragu.

Chef Jonathan Cartwright, from the White Barn Inn and Spa in Kennebunk Maine, grills a North Atlantic Yellow Fin Tuna Loin.

Chef Roberto Donna, from Bebo Trattoria in Washington, DC, makes Gnocchi alla Romana.

Pastry Chef David Charmichael, of Gilt in New York City, uses fresh blueberries and huckleberries in this spectacular creme brulee.

Watch as Chef Steve Corry of 555 in Portland Maine makes a "Knuckle Sandwich" using fried green tomatoes and lobster meat.

Watch as Chef Chris Scarduzio of Signature Restaurants in Philadelphia shows us how to stuff a chicken breast with cheese and combine that with pasta and a tomato-based sauce.

Watch as two world-class chefs use Rosa Foods items to make Pasta Puttanesca and Artichoke Salad.

Chef Georges Perrier of Le Bec-Fin in Philadelphia shows us how to make Sea Scallops with a Jicama Vinaigrette.