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 Tony Clark makes a sample of seafood dishes that he serves at his restaurant in Cape May, New Jersey.
Boston Chef Marc Orfaly makes roasted sirloin along with braised short rib hash.
Chef Roberto Donna, from Galileo III in Washington DC, makes tagliolini pasta.
Mat Falco and Neil Harner talk about craft brewing and publishing Philly Beer Scene Magazine.
Chef Matt Levin, from Ad Sum in Philadelphia, makes a large Burger with Pancetta and Onion Fondue along with Portuguese Clam and Pig Stew.
Chef Chris Scarduzio, of Table 31 in Philadelphia, makes Steak Beurmaniere.
Chef Adam Delosso, from Garces Trading Company, makes Cote Du Boeuf with Bernaise sauce.
Chef Tony Clark, from Old Grange in Cape May New Jersey, shows off his Rastelli Passion as he makes chicken, sea bass, tuna, and salmon.
Chef Georges Perrier from Philadelphia makes filet with potatoes au Cru and sauce. Thanks to Rastelli Direct for providing the angus beef.
Chef Matt Hill, of Charlie Palmer Steak in Washington DC, makes soft shell crabs and tuna tartar, with mango vinaigrette and apple and frisee salad.
Chef Patrick Feury, from Nectar in Berwyn Pennsylvania, makes a poached ivory king salmon, with miso broth and dashi.
Chef Nicholas Elmi, from Le Bec-Fin in Philadelphia, makes poached rabbit saddle with English peas and hearts of palms.
Chef Matt Levin of Ad Sum in Philadelphia, makes wild Striped Bass with braised greens.
Chef Robert Wiedmaier of Washington, DC, makes Maine scallops and serves them in the shell.
Chef Adam Delosso, from Garces Trading Company in Philadelphia, makes a unique artichoke dish: Artichoke Antipasta, along with ricotta cheese gnudi.
