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:
Tinamarie tells us what we need to know when choosing a diamond
Chef Patrick Feury of Nectar makes an interesting dish with pork
Chef Patrick Feury of Nectar makes an interesting dish with pork
Tinamarie visits a Philadelphia fashion icon: Knit Wit
Chris Scarduzio, from Table 31 in Philadelphia, makes seafood risotto
Chef Walter Staib from historic City Tavern in Philadelphia makes mushroom toast along with Benjamin Franklin Tofu.
Chef Tony Clark makes fresh desserts with fruit and ALO Drink.
Tim McCormick and Jenn Anderson mix cocktails using ALO Drink beverage.
Chef Patrick Feury, from the restaurant Nectar, prepares spicy maldon sea salt crusted prawn.
Chef Patrick Feury makes a beef short rib marinated in wine.
Chef Chris Scarduzio, from Table 31 in Philadelphia, makes seafood bouillabaisse. He also pairs his dish with wines from the Rhone Valley in France.
Chef Chris Scarduzio, from Table 31 in Philadelphia, makes a hearty gnocchi dish. He also pairs the food with Rhone Valley Wines and learns more about that region in France from Daphne Payon.
As part of Philadelphia Magazine's Guide to Holiday Entertaining, Chef Jeffery Power, from Dettera in Ambler PA, makes Scottish salmon with parsnip puree, cipolini onions, celery root and apple cider emulsion.
For Philadelphia Magazine's Guide to Holiday Entertaining, Chef Carlo DeMarco, from 333 Belrose in Radnor PA, makes bisque from roasted butternut squash. Along with the squash he uses apple cider and onions and tops the dish with with sour cream.
Edward Murray talks about and tastes a new wine now available at Pennsylvania Wine and Spirits stores: Dialed In.
