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 Chris Scarduzio from Table 31 in Philadelphia makes wild Striped Bass, along with mussel and scallop cream sauce and corn, potatoes and mushroom fricassee.
Chefs Shawn Sollberger and Francisco Martorella, of the Capital Grille, make oscar filet, prosciutto wrapped mozzarella, and sesame seared tuna.
Chef Darryl Harmon, from Water Works Restaurant in Philadelphia, makes a baby Spanish rock octopus.
Chef Olivier Desaintmartin makes a Normandy duck in the traditional French method, as can be found at his restaurant, Zinc, in Philadelphia.
Chef Alex Capasso, from the restaurants Blackbird and West Side Gravy in Collingswood New Jersey, makes polenta crusted shrimp.
Chef James Barrett, from Metropolitan Bakery in Philadelphia, makes his famous chocolate cherry bread.
Chef Patrick Feury, of Nectar, makes a citrus cured Hamachi, along with fresh salad.
Chef Matt Zagorski, from Rouge in Philadelphia, makes cauliflower soup with glazed Granny Smith apples.
Chef Chris Scarduzio, of Table 31 in Philadelphia, makes veal chop Milanese.
Chef Tony Clark of Philadelphia makes many salads using provisions from Rosa Foods.
Chefs Jose Garces, and Adam Delosso, from Garces Trading Company, show us how to prepare a cheese plate for entertaining. They also make marmalade and fresh mozzarella.
Chef Wyatt Lash from the Whip Tavern makes Beef Wellington and serves it with pecan-crusted brie.
Rob Peters, Wine Specialist with the PA LCB, tells us how to choose and serve a sparkling wine for the holidays.
Chef Brian Wilson, from Le Castagne in Philadelphia makes soup from sweet potato, apple, and rutabaga.
Lori Arango, Ashley Cini, Colin Shearn, from Diageo, demonstrate drinks we can make for the holidays.
