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.
Read moreDuck Confit Spring Rolls with Arugula, Pistachio, Goat Cheese & Sherry Vinaigrette
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.
Read moreDuck Confit Wontons with Arugula
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.
Read morePan-Seared Scallops, Salsify Soubise, Sunflower Sprouts & a Lemon Vinaigrette
Chef Michael Adams prepares his Pan Seared Sea Scallops, Salsify Soubise, Crispy Sunchoke, Sunflower Sprouts & a Lemon Vinaigrette.
Read morePoached Egg, Chorizo Potato Pancakes, Avocado, Lime Cilantro Crème Fraîche & Grape Tomato
Chef Michael Adam prepares his Poached Egg Chorizo Pancakes Avocado, Lime Cilantro, Creme Fraiche, and Grape Tomato.
Read moreMaine Lobster with Beech Mushrooms, Leeks, Perigord Truffle and Black Pepper Cream
Chef Michael Adam prepares his Maine Lobster with Beech Mushrooms, Leeks, Perigord Truffle and Black Pepper Cream.
Read moreLemon Chiffon with Lemon Curd & Sour Cherries
When dining at the Hotel Bethlehem this dessert must be included in your dinner!
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 moreRainbow Trout with Shiitakes, Sweet Corn, Tarragon and Vanilla Bean Shrimp Vinaigrette
Chef Michael Adams from Hotel Bethlehem prepares Rainbow Trout with Shiitakes, Sweet Corn, Tarragon and Vanilla Bean Shrimp Vinaigrette.
Read moreSous Vide Venison with Farro, Shiitakes and Pecans
Chef Michael Adams of Hotel Bethlehem makes Sous Vide Venison with Farro, Shiitakes and Pecans.
Read moreBeef Carpaccio & Beausoleil Oysters
Hotel Bethlehem's Executive Chef Michael Adams' raw interpretation of "Surf n'Turf", Beef Carpaccio with Beausoleil Oysters, Potato Watercress Puree & American Sturgeon Caviar.
Read moreSeared Sea Scallops with Rhubarb Mostarda
Hotel Bethlehem's Executive Chef Michael Adams makes fresh sea scallops and tops them with mostarda made with rhubarb.
Read moreShrimp and Halibut Ceviche
Hotel Bethlehem's Executive Chef Michael Adam makes ceviche with shrimp and halibut along with fresh winter and spring vegetables.
Read moreHalibut with Radish
Executive Chef Michael Adams breaks down a whole East Coast halibut and serves it with a fresh Spring salad.
Read moreArctic Char with Tomato Onion Confit, Sorrel Creme Fraiche and Braised Kale
Hotel Bethlehem's Executive Chef Michael Adams makes Arctic Char with tomato onion confit, sorrel crème fraiche, and braised kale.
Read moreSurf & Turf Sous Vide with Spring Fennel Salad
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.
Read moreDuck Confit Spring Rolls
Hotel Bethlehem Executive Chef Michael Adams makes duck confit spring rolls with strawberry, apricot & grain mustard.
Read moreRoasted Duck Breast with Pear Chutney and Caramelized Star Anise Sauce
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.
Read moreBlack Bass with Salsify Puree, Brussel Sprout Petals
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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