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 Wyatt Lash from the Whip Tavern makes roasted short ribs with Black Currant demi-glace and served with parsnip puree.
Lori Arango, Ashley Cini, Colin Shearn, from Diageo, demonstrate drinks we can make for the holidays.
Chef Instructor Corbin Evans, of the Restaurant School at Walnut Hill College in Philadelphia makes Sea Scallops and serves them with a Bloody Mary sauce.
Melissa Monosoff, Consulting Sommelier with the PA LCB, gives tips on choosing wines for holiday entertaining.
Chef Brian Wilson, from Le Castagne in Philadelphia, makes gnocchi with butternut squash.
Wine expert Steve Pollack from the PA LCB, talks about the Chairman's Select wine program.
Chef Instructor Corbin Evans, of the Restaurant School at Walnut Hill College in Philadelphia makes cornmeal griddlecakes and serves them with smoked salmon.
Chef Holly Curry, from Miele in Princeton NJ, makes a holiday roast, along with mascarpone mashed potatoes.
Chef Scott Dalesandro, from Harry's Seafood Grill in Wilmington, DE prepares four seafood dishes using different cooking methods.
Chef Dave Banks makes selections from the Seafood Tapas bar at Harry's Seafood Grill.
We sample several beers from Shipyard Brewing Company with Brewmaster Alan Pugsley
Boston chefs Evan Deluty and Marc Orfaly combine talents to make paella and chipino.
Gary Caron from Striper's Restaurant creates the Stripers' Maine Shrimp Ceviche.
Chef Nathan Nadeau of Fore Street in Portland makes a fresh spring salad at the Fine Living Festival.
Chef Jason Casey of Portland Maine makes Paella and NY strip steak.
