Chef Lee Styer of Fond adds a chiffonade of Kaffir Lime Leaves in Coconut Milk for a Thai inspired Tuna Ceviche. Classic French techniques are showcased in his Sea Scallops and Truffle Mushroom Risotto topped with Spinach.
Read moreWhole Roasted Carrots with Black Lentils and Green Harissa
Chef Richard Landau of Vedge makes Whole Roasted Carrots with Black Lentils and Green Harissa.
Read moreSeafood and Butter Sauce Variations
Seafood and butter is a perfect combination; Chef Banks takes it to another level.
Read moreBrunch Features and Hollandaise Sauce
Chef David Banks makes Brunch Features and Hollandaise Sauce.
Read moreBistro Cooking - Steaks and Risotto
Chef David Banks of Harry's Hospitality Group prepares classic Escargot and Ribeye that he tops with Compound Butters, Pan Seared Duck Breast in a Cabernet Reduction and Rainbow Cauliflower Risotto. An HHG Old Fashioned, made exclusively from their own barrel, complete this Bistro offering.
Read morePoached European Turbot Fillet with Sweet Pea Ravioli, Morel Mushrooms
Chefs David Jansen and Francesco Martorella of Jansen showcase tenderly poached Turbot in Morel Mushrooms and Meyer Lemon Fumet paired with freshly shucked Sweet Pea Ravioli draped in Lemon Beurre Nage.
Read moreFour Fish
Chef Tony Clark makes Four Fish.
Read moreTruffle Stuffed Dover Sole
Critically-acclaimed "Top Chef" Winner Nicholas Elmi of Laurel creates an innovative Dover Sole presentation stuffed with French Black Winter Perigord Truffles, served with Salsify Mushroom Ragu adding Quinces poached in simple syrup for a dellghtfully sweet note.
Read moreRisotto Two Ways
Chef Joe Grisafi of Corked Wine Bar and Steak House makes rustic Italian Frutti du Mare Risotto and a decadent Filet Risotto.
Read morePasta & Seafood with Coppola Wine
Chef Patrick Feury makes his favorite combination of pasta and seafood. Chef uses freshly made fettuccine, chanterelle mushrooms, and scallops all from Rastelli Market Fresh. They pair the dish with wine from Francis Ford Coppola Winery. Later, Chris Mentzer appears with Ray Rastelli and Stephanie Krout to make tacos and burritos from the Taqueria.
Read morePan Roasted Quail
Chef David Banks of Harry's Hospitality Group shares his interpretation of game, a Deconstructed Quail with Red Pepper Jelly, Sweet Soy Sauce and Thai Slaw; and Seared Foie Gras & Duck Leg Confit with Persimmon & Gooseberries.
Read moreBouillabaisse
Chef Tony Clark serves a family-style Bouillabaisse with Lobster, Colossal Shrimp, Monkfish, Mussels and more; over a traditional Provencal Rouille garnish. Freshly cut Fennel Seeds and zested Oranges deepen and complement the anise notes provided by the Pernod and fresh Fennel.
Read moreTea Smoked Duck Breast with Ginger Banyuls Vinaigrette
Hotel Bethlehem's Executive Chef Michael Adams cures farm raised White Peking Duck with Star Anise and Fennel Seed before smoking with an inspired blend of Applewood, Jasmine Rice and Chamomile Tea. A wilted Watercress salad provides peppery bite to complement the Banyuls Vinaigrette made with fresh minced Ginger Root, Shallot and Vanilla Bean Seeds.
Read moreGrilled Hanger Steak
Chef Tony Clark shows us how to use a unique cut of beef: the hanger steak. He also makes Dirty Rice Risotto in a poached garlic sauce with glazed asparagus and fried leeks.
Read moreReal Italian Pizzas
Chef Joe Grisafi of Joey G's Italian Kitchen makes fresh, healthy pizzas; Red Seafood, Bruschetta Tomato, Spinach & Artichoke, and a Potato, Onion, Rosemary one inspired by pizza served in Rome.
Read moreIberico Wellington with Saffron Bearnaise
Although Volver's menu is globally inspired, its Spanish roots shine through in this updated classic. Chef David Conn uses the famed Pata Negra Presa for the Iberico Wellington. He serves with a bright Saffron Bearnaise and finishes with Piquillo Puree, Charred Eggplant Puree with Squid Ink, Chorizo Powder and Pork Jus with Toasted Pine Nuts.
Read moreDessert Specialties
Chef Katie Gaffney of Sands Bethlehem Casino Resort also makes Espresso Cake Pops, Red Velvet Cake and Samoa Cookie Sushi.
Read moreCuban Red Snapper
Executive Chef Victor Bock of Sands Bethlehem Casino Resort makes Crisp Cuban Red Snapper with Lobster and Plantain Mufongo with a Poblano-Coconut sauce and a Mango-Pickled Red Onion Salad.
Read moreHarry's Hospitality Group, Savoy, Seafood and Kid Shelleen's
Chef Banks out does himself with a creative selection from each of his restaurants.
Read moreBrown Rice Fettuccine with Spicy Clams and Winter Salad
Chef Jon Nodler from High Street Hospitality makes Brown Rice Fettuccine with Spicy Clams and a Winter Salad.
Read more