Welcome to The Chef's Kitchen! Joining us in the kitchen today is Chef Patrick Feury. The Common, is Chef Patrick Feury's newest restaurant, but there is nothing common about this spectacular tempura shrimp sandwich! He will be making a Crispy Shrimp Ciabatta Sandwich with a Little Gem Salad.
Read moreCrispy Eggplant and Mushrooms, Nori Rice and Ponzu
Chef Patrick Feury’s Crispy Eggplant and Mushrooms, Nori Rice and Ponzu recipe.
Read moreOutdoor Cooking Sausages & Seafood
Outdoor cooking with a gourmet flare from Chef Patrick Feury and Jason Umbenhauer at Cabela's.
Read moreSeared Scallops, Shrimp Wontons with Vegetable Basmati Rice & Danlu's Bubble Tea
Chef Patrick Feury makes his Seared Scallops, Shrimp Wontons with Vegetable Basmati Rice and Danlu's Bubble Tea.
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 moreTuna Tartare with Matsutake Mushroom Salad & Shrimp Siumai
Chef Patrick Feury of Nectar in Berwyn makes Tuna Tartare with Matsutake Mushroom Salad. Patrick teaches his technique for making Shrimp Siumai, an open faced dumpling. He uses Roasted Matsutake, Avocado, Natural Pickle Matsutake & Sushi Rice, and talks with Dr Bonnie Coyle, the Director of Community Health for St. Luke's University Health Network.
Read moreSpicy Maldon Sea Salt Crusted Prawn
Chef Patrick Feury, of Nectar in Berwyn PA, prepares a Spicy Maldon Sea Salt Crusted Prawn. Eileen Fabunan tells us about wines from the Rhone Valley region in France.
Read moreBeef Short Rib
Chef Patrick Feury, of Nectar in Berwyn PA, makes a beef short rib marinated in wine. He also talks about Rhone Valley Wines with Eileen Fabunan.
Read moreTea Smoked Venison
Chef Patrick Feury mixes marinated venison with a Chinese influence to create this unique dish. He also makes lemon aioli and roasted fingerling potatoes.
Read moreCrispy Scallop Ceviche with Meyer Lemon Risotto
"Food & Wine" acclaimed Chef Patrick Feury prepares a perfect Buerre Blanc as a base for the Meyer Lemon Thyme Risotto he serves with Crispy Scallop Ceviche at Nectar.
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