Chef Robert Wiedmaier of the notable Marcel's in Washington, DC. prepares Live Maine Scallops in the Shell.
Read moreBeef Carbonnade
Chef Robert Wiedmaier from Brasserie Beck prepares Beef Carbonnade.
Read moreMussels Provencal
Chef Robert Wiedmaier cooks up Mussels Provencal.
Read moreLamb Tenderloins Wrapped in Phyllo
Chef Robert Wiedmaier, of Marcel's in Washington DC, uses phyllo pastry to wrap lamb tenderloins and serves it with baby carrots.
Read more