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The Chef's Kitchen

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Arctic Char with Fennel Gremolata and Roasted Lemon Vinaigrette

June 29, 2022 Steven Horn

Welcome to The Chef's Kitchen Healthy Fine Dining Series. We are in the kitchen with Chef Michael Adams of Historic Hotel Bethlehem where we will be making Arctic Char with Fennel Gremolata and Roasted Lemon Vinaigrette. Also in the kitchen is Dr. Gregory Carolan, of St. Luke’s University Health Network.

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In Michael Adams Tags Fish & Seafood
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Duck Confit Spring Rolls with Arugula, Pistachio, Goat Cheese & Sherry Vinaigrette

March 25, 2022 Steven Horn

Chef Michael Adams is in The Chef's Kitchen, making Duck Confit Wontons with Arugula. Chef Michael Adams of Historic Hotel Bethlehem will take us through the steps of the curing process of the duck.

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In Michael Adams Tags Meat & Poultry
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Duck Confit Wontons with Arugula

November 13, 2019 Steven Horn

Chef Michael Adams is in The Chef's Kitchen, making Duck Confit Wontons with Arugula. Chef Michael Adams of Historic Hotel Bethlehem will take us through the steps of the curing process of the duck.

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In Michael Adams Tags Meat & Poultry
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Pan-Seared Scallops, Salsify Soubise, Sunflower Sprouts & a Lemon Vinaigrette

March 20, 2018 Steven Horn

Chef Michael Adams prepares his Pan Seared Sea Scallops, Salsify Soubise, Crispy Sunchoke, Sunflower Sprouts & a Lemon Vinaigrette. 

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In Michael Adams Tags Fish & Seafood
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Poached Egg, Chorizo Potato Pancakes, Avocado, Lime Cilantro Crème Fraîche & Grape Tomato

March 20, 2018 Steven Horn

Chef Michael Adam prepares his Poached Egg Chorizo Pancakes  Avocado, Lime Cilantro, Creme Fraiche, and Grape Tomato.

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In Michael Adams Tags Breakfast
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Maine Lobster with Beech Mushrooms, Leeks, Perigord Truffle and Black Pepper Cream

March 20, 2018 Steven Horn

Chef Michael Adam prepares his Maine Lobster with Beech Mushrooms, Leeks, Perigord Truffle and Black Pepper Cream. 

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In Michael Adams Tags Fish & Seafood
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Lemon Chiffon with Lemon Curd & Sour Cherries

December 14, 2017 Steven Horn

When dining at the Hotel Bethlehem this dessert must be included in your dinner!

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In Michael Adams Tags Desserts
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Tea Smoked Duck Breast with Ginger Banyuls Vinaigrette

February 28, 2017 Steven Horn

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.

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In Michael Adams Tags Meat & Poultry
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Rainbow Trout with Shiitakes, Sweet Corn, Tarragon and Vanilla Bean Shrimp Vinaigrette

September 14, 2016 Steven Horn

Chef Michael Adams from Hotel Bethlehem prepares Rainbow Trout with Shiitakes, Sweet Corn, Tarragon and Vanilla Bean Shrimp Vinaigrette.

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In Michael Adams Tags Fish & Seafood
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Sous Vide Venison with Farro, Shiitakes and Pecans

August 17, 2016 Steven Horn

Chef Michael Adams of Hotel Bethlehem makes Sous Vide Venison with Farro, Shiitakes and Pecans.

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In Michael Adams Tags Meat & Poultry
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Beef Carpaccio & Beausoleil Oysters

July 25, 2016 Steven Horn

Hotel Bethlehem's Executive Chef Michael Adams' raw interpretation of "Surf n'Turf", Beef Carpaccio with Beausoleil Oysters, Potato Watercress Puree & American Sturgeon Caviar.

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In Michael Adams Tags Meat & Poultry, Fish & Seafood
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Seared Sea Scallops with Rhubarb Mostarda

July 25, 2016 Steven Horn

Hotel Bethlehem's Executive Chef Michael Adams makes fresh sea scallops and tops them with mostarda made with rhubarb.

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In Michael Adams Tags Fish & Seafood
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Shrimp and Halibut Ceviche

July 22, 2016 Steven Horn

Hotel Bethlehem's Executive Chef Michael Adam makes ceviche with shrimp and halibut along with fresh winter and spring vegetables.

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In Michael Adams Tags Fish & Seafood
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Halibut with Radish

July 22, 2016 Steven Horn

Executive Chef Michael Adams breaks down a whole East Coast halibut and serves it with a fresh Spring salad.

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In Michael Adams Tags Fish & Seafood
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Arctic Char with Tomato Onion Confit, Sorrel Creme Fraiche and Braised Kale

July 22, 2016 Steven Horn

Hotel Bethlehem's Executive Chef Michael Adams makes Arctic Char with tomato onion confit, sorrel crème fraiche, and braised kale.

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In Michael Adams Tags Fish & Seafood
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Surf & Turf Sous Vide with Spring Fennel Salad

July 20, 2016 Steven Horn

Chef Michael Adams, Executive Chef of the historic Hotel Bethlehem, makes steak and lobster with a fennel salad. Sous Vide is a method of cooking in which food is sealed in airtight plastic bags then placed in a water bath.

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In Michael Adams Tags Fish & Seafood, Meat & Poultry
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Duck Confit Spring Rolls

July 20, 2016 Steven Horn

Hotel Bethlehem Executive Chef Michael Adams makes duck confit spring rolls with strawberry, apricot & grain mustard.

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In Michael Adams Tags Meat & Poultry
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Roasted Duck Breast with Pear Chutney and Caramelized Star Anise Sauce

July 20, 2016 Steven Horn

Hotel Bethlehem's Executive Chef Michael Adams of Hotel Bethlehem makes roasted duck breast with a ginger pear chutney and a star anise sauce, using a Bartlett pear, ginger root, onion, golden raisins, and apple cider vinegar, shallots, and black peppercorns.

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In Michael Adams Tags Meat & Poultry
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Black Bass with Salsify Puree, Brussel Sprout Petals

July 20, 2016 Steven Horn

Hotel Bethlehem's Executive Chef Michael Adams makes Black Bass with Salsify Puree and Brussel Sprout Petals using a combi oven, salt and pepper, butter and hot heavy cream.

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In Michael Adams Tags Fish & Seafood
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