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The Chef's Kitchen

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Chefs Tony Clark and Jean Marie Lacroix make exciting dishes using ingredients from Maine.
Chefs Tony Clark and Jean Marie Lacroix from Philadelphia make exciting dishes using only ingredients from Maine, including an omelet with lobster....

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[ Mon, 04 May 2009 07:20:00 EDT ]


Chef Arthur Cavalier makes Alsatian Beer Braised Short Ribs.
Chef Arthur Cavalier of Parc in Philadelphia makes a bistro favorite, Braised Short Ribs....

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[ Mon, 27 Apr 2009 07:40:00 EDT ]


Chef Chef Walter Staib makes a shrimp and chicken dish along with lobster fritters.
Chef Walter Staib from City Tavern in Philadelphia makes shrimp wrapped with chicken and lobster fritters....

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[ Mon, 20 Apr 2009 07:20:00 EDT ]


Baker James Barrett makes a Flourless Chocolate Cake.
James Barrett, from Metropolitan Bakery in Philadelphia, makes a chocolate cake recipe from his cookbook....

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[ Mon, 06 Apr 2009 07:15:00 EDT ]


Chef Tony Clark makes Mozzarella Polenta with ingredients from Rosa Foods.
Chef Tony Clark of Philadelphia makes an Italian favorite: Mozzarella Polenta....

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[ Mon, 30 Mar 2009 07:20:00 EDT ]


Iron Chef Morimoto makes Beef Tartare.
Chef Morimoto uses his exceptional knife skills while creating beef tartare. He also uses sugar cane in a unique way....

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[ Mon, 23 Mar 2009 07:15:00 EDT ]


Chris Scarduzio makes sauteed bronzino fillet.
Chef Chris Scarduzio, of Table 31 in Philadelphia, makes sauteed bronzino. Using many products from Rosa Foods, Chris also prepares a chick pea puree and an olive oil emulsion....

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[ Mon, 16 Mar 2009 07:20:00 EDT ]


Jose Garces makes a Mexican favorite: Crab Ceviche.
Chef Jose Garces of Philadelphia makes Crab Ceviche....

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[ Mon, 09 Mar 2009 11:55:00 EDT ]


Baker David Carmichael makes Gluten-Free Bread.
Baker David Carmichael, from Gilt in New York City, shows us how to make Gluten-Free Bread....

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[ Tue, 03 Mar 2009 07:00:00 EDT ]


Chef Stephen Hopkins makes Lobster Bisque, New England style.
Chef Stephen Hopkins, from the Fish House Grill in Bar Harbor Maine, makes Lobster Bisque, New England style....

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[ Mon, 23 FEB 2009 07:30:00 EDT ]


Chef Matt Levin makes Japanese Pumpkin Squab.
Chef Matt Levin of Philadelphia makes Japanese Pumpkin Squab, with a rich vegetable and wine sauce....

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[ Mon, 16 FEB 2009 07:15:00 EDT ]


Chef Steve Corry makes a stuffed chicken in a new way...with the chicken outside of the stuffing.
Chef Steve Corry, restaurant 555 in Portland Maine, makes stuffed chicken in an unusual way. He puts the chicken outside of the stuffing....

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[ Mon, 09 FEB 2009 07:20:00 EDT ]


Chef Steve Corry makes a stuffed chicken in a new way...with the chicken outside of the stuffing.
Chef Steve Corry, restaurant 555 in Portland Maine, makes stuffed chicken in an unusual way. He puts the chicken outside of the stuffing....

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[ Mon, 09 FEB 2009 07:20:00 EDT ]


Chef Roberto Donna makes swordfish based on traditions from his native Italy.
Chef Roberto Donna, of Washington, DC, makes swordfish based on traditional Italian cuisine. He incorporates the flavors of both northern and southern Italy....

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[ Mon, 02 FEB 2009 07:30:00 EDT ]


Chef Roberto Donna makes swordfish based on traditions from his native Italy.
Chef Roberto Donna, of Washington, DC, makes swordfish based on traditional Italian cuisine. He incorporates the flavors of both northern and southern Italy....

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[ Mon, 02 FEB 2009 07:30:00 EDT ]


Chef Brant Dadaleares makes Panna Cotta.
Chef Brant Dadaleares, from Fore Street restaurant in Portland Maine, makes a Dark Chocolate, Caramel and Goat Cheese Panna Cotta....

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[ Mon, 26 Jan 2009 07:20:00 EDT ]


Chef Brant Dadaleares makes Panna Cotta.
Chef Brant Dadaleares, from Fore Street restaurant in Portland Maine, makes a Dark Chocolate, Caramel and Goat Cheese Panna Cotta....

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[ Mon, 26 Jan 2009 07:20:00 EDT ]


Chef Ellen Yin makes a black bass wrapped in a grape leaf and a tropical fruit gazpacho.
Chef Ellen Yin, author of the cookbook Forklore, makes a black bass wrapped with whole grape leaves. She also makes a fresh gazpacho from tropical fruit....

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[ Mon, 19 Jan 2009 07:20:00 EDT ]


Chef Ellen Yin makes tropical fruit gazpacho.
Chef Ellen Yin, author of the cookbook Forklore, makes a black bass wrapped with whole grape leaves. She also makes a fresh gazpacho from tropical fruit....

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[ Mon, 19 Jan 2009 07:20:00 EDT ]


Chefs from Zinc Restaurant in Philadelphia make Turbot Roulade.
Chefs Olivier Desaintmartin and Laurent Leseur from Zinc Restaurant in Philadelphia make Turbot Roulade with Lobster and Vegetable Risotto....

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[ Mon, 12 Jan 2009 07:00:00 EDT ]


Chefs from Zinc Restaurant in Philadelphia make Turbot Roulade.
Chefs Olivier Desaintmartin and Laurent Leseur from Zinc Restaurant in Philadelphia make Turbot Roulade with Lobster and Vegetable Risotto....

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[ Mon, 12 Jan 2009 07:00:00 EDT ]


Chef Chris Lee makes lamb loin.
Chef Chris Lee of New York City makes an Australian Lamb Loin with peas and fiddlehead ferns....

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[ Tue, 06 Jan 2009 12:00:00 EDT ]


Chef Chris Lee makes lamb loin.
Chef Chris Lee of New York City makes an Australian Lamb Loin with peas and fiddlehead ferns....

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[ Tue, 06 Jan 2009 12:00:00 EDT ]


Chef David Banks makes small seafood dishes to share.
Chef David Banks, of Harry's Seafood Grill in Wilmington Delaware, makes small seafood dishes using shrimp and lobster....

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[ Mon, 29 Dec 2008 07:00:00 EDT ]


Chef David Banks makes small seafood dishes to share.
Chef David Banks, of Harry's Seafood Grill in Wilmington Delaware, makes small seafood dishes using shrimp and lobster....

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[ Mon, 29 Dec 2008 07:00:00 EDT ]


Chef David Banks makes Seafood Barbeque.
Chef David Banks, of Harry's Seafood Grill in Wilmington Delaware, grills oysters for a tasty barbeque....

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[ Mon, 22 Dec 2008 06:30:00 EDT ]


Chef David Banks makes Seafood Barbeque.
Chef David Banks, of Harry's Seafood Grill in Wilmington Delaware, grills oysters for a tasty barbeque....

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[ Mon, 22 Dec 2008 06:30:00 EDT ]


Chef David Banks makes several Sashimi dishes.
Chef David Banks, of Harry's Seafood Grill in Wilmington Delaware, makes several Sashimi using fresh caught seafood....

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[ Mon, 15 Dec 2008 11:00:00 EDT ]


Chef David Banks makes several Sashimi dishes.
Chef David Banks, of Harry's Seafood Grill in Wilmington Delaware, makes several Sashimi using fresh caught seafood....

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[ Mon, 15 Dec 2008 11:00:00 EDT ]


Maia Lystad makes holiday martinis using Baileys.
As part of Philadelphia Magazine’s Guide to Holiday Entertaining, Maia Lystad of Diageo makes holiday martinis using Baileys. This is part of a series of episodes recorded on location at the Miele showroom in Princeton, New Jersey....

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[ Mon, 01 Dec 2008 07:00:00 EDT ]

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