The Chef's Kitchen

Marianne Matt, from the PLCB, tells us about the discounted wine available through the PLCB's Chairman's Selection program

Chef Matthew Pressler from Matador in Wayne, PA makes Pipian Verde de Pollo

Patrick Feury from Nectar in Berwyn PA, makes an autumn-inspired dish using butternut squash

Elayne D shows us how to make an after-dinner cocktail

Chef Matt Zagorski, from Hickory Lane Bistro, makes a cold weather classic: pork chop with homemade compound butter

Diageo Mixologist Elayne D shows us how to make a holiday party favorite: punch

Philadelphia chef Olivier Desaintmartin serves quail both hot and cold

Robert Peters gives some tips for pairing champagne and sparkling wine with food. Rob is the wine specialist at the Ardmore PA Wine and Spirits Premium Collection Store.

Chef Matthew Pressler from Matador in Wayne, PA makes a Spanish tapas: Garbonzo con Espinaca

Elayne D shares tips and techniques for making fun holiday cocktails with Ciroc Vodka

Chef Patrick Feury from Nectar in Berwyn, PA makes Crispy Skuna Bay Salmon with Pickled Vegetable Herb Salad

Marianne Matt, of the PLCB, shows us how to make fun holiday cocktails

Chef Walter Staib, of City Tavern, makes cornmeal fried oysters with herb rémoulade. He also makes pork medallions with Thomas Jefferson Ale, as he serves at his historic restaurant in Philadelphia

Chef Darryl Harmon from Water Works Restaurant in Philadelphia makes this seafood favorite

Chef Walter Staib from the historic City Tavern in Philadelphia, makes seafood dishes using shrimp and trout