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 moreClassic Filet Oscar with Potatoes Dauphinoise
Classic Filet Oscar with Potatoes Dauphinoise | Welcome to The Chef's Kitchen, joining us is Chef Michael Heaps of Harry's Hospitality Group and we will be making Classic Filet Oscar with Potatoes Dauphinoise. Also in the kitchen is GM Kelly O'Hanlon of Harry's Hospitality Group.
Read moreSteak au Poivre
Chef Michael Heaps of Harry’s Savoy Grill makes his Steak au Poivre.
Read moreSirloin Roast & Roasted Garlic Onion Soup
Chef John Mims makes his Roasted Garlic Onion Soup and Overnight Slow and Low Sirloin Roast.
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 moreChicken Chili with White Beans, Peppers & Sweet Corn
Chef Matthew Bickart makes Chicken Chili with White Beans, Peppers & Sweet Corn.
Read moreChicken Roulade with Jalapeño Whipped Sweet
Easy to prepare and a delicious way to present chicken!
Read moreOutdoor Cooking Sausages & Seafood
Outdoor cooking with a gourmet flare from Chef Patrick Feury and Jason Umbenhauer at Cabela's.
Read moreLamb Shawarma
The Chef's Kitchen has the distinct privilege of launching Chef Michael Solomonov's THIRD cookbook. This show features his recipe for Lamb Shwarma out of his newest cookbook "Israeli Soul" coming out October 2018.
Read moreSous Vide Elk Loin over Steel Cut Oat Risotto
Chef Ryan Zellner of Slopeside Pub & Grill makes Elk Loin over Steel Cut Oat Risotto.
Read moreThe Chicken and The Snail
Chef Michael Glatz cooks The Chicken and The Snail.
Read moreCast Iron Beef Brisket, Shiitake Mushroom Gravy & Mom’s Biscuits
The Chef's Kitchen cooks for THE SUPER BOWL featuring Chef Jack McDavid's dish representing the Eagles at "Taste of the NFL" event.
Read moreTogarashi Spiced Pork Belly with Ponzu Sauce & Apple Fennel Scallop Crudo
Chef Seth Arnold makes Farm Togarashi Spiced Pork Belly.
Read moreBlue Crab Salad & Seared Duck Breast
This chef removes all the duck fat and renders it light and tasty combined with the crab salad gives us healthy fine dining.
Read moreCast Iron Bison Loin over Roasted Vegetables, Celery Root Puree & Red Wine Mignonette
Chef Ricky Heinrichs of Spinnerstown Hotel makes Cast Iron Grilled Buffalo Steak over Roasted Vegetables.
Read moreTournedos of Beef Au Cognac, Garlic Mashed Potatoes & Fresh Seasonal Vegetable
Classic French styled beef, the chef cooks perfectly.
Read moreBeef Spectacular
If you've never eaten steak after watching this show I guarantee you'll be headed to your favorite steakhouse that day.
Read moreRoasted Duck Breast with Scallion Sesame Yaki in a Beet Dashi Broth with Dill Creme Fraiche
Chef Chizmar prepares duck breast perfectly and with his creative talent, add scallion sesame yaki which is a delicious pancake type dumpling.
Read moreHam Extravaganza
Chef Adam Delosso of Jose Garces Restaurants, prepares a traditional Holiday Ham with Apple Glaze, and Sweet Potatoes with Vanilla Butter and Smoked Pecans. For the leftovers he prepares traditional breakfasts of Spain, A Torta with Sweet Potato Galette, White Corn Grits & Sassafras Pork Jus; and of France, a Croque Monsieur.
Read moreBistro Cooking - Steaks and Risotto
Chef David Banks of Harry's Hospitality Group prepares classic Escargot and Ribeye that he tops with Compound Butters, Pan Seared Duck Breast in a Cabernet Reduction and Rainbow Cauliflower Risotto. An HHG Old Fashioned, made exclusively from their own barrel, complete this Bistro offering.
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