Chef Tony Clark makes Four Fish.
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 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 moreJamming With Bacon from TBJ Gourmet
Chef Tony Clark proves that bacon goes with any recipe. Checkout his Bacon Pancakes, Bacon Beignets, and Chocolate Bacon Soup.
Read moreClassic Roast Turkey
Chef Tony Clark makes Classic Roast Turkey.
Read moreVegetarian Bouillabaisse with Fried Tofu
Chef Tony Clark makes a healthy and delicious Vegetarian Bouillabaisse with Fried Tofu. Dr. Dwithiya Thomas joins Tony and Maria to talk about women's heart health.
Read moreSteak on Steak
Chef Tony Clark cooks a New York Strip Steak and a Cowgirl steak at Rastelli Market Fresh. Later, Ray Rastelli and Master Roaster John Knightly show us how they roast fresh coffee daily at the market.
Read moreMonkfish and Crab Soup
Chef Tony Clark, from Valley Forge Casino Resort, demonstrates two great seafood dishes: Monkfish and Crab Soup.
Read moreWhole Fish and Whole Stuffed Lobster
Chef Tony Clark roasts vegetables, red snapper and a three pound lobster. Nordon Corporate Chef Mark Seyboth assists Tony and Nicole.
Read moreGourmet Pizzas
Chef Tony Clark shows gets creative with his choice of ingredients on these five pizzas.
Read more