Chef David Banks of Harry's Hospitality Group shares his interpretation of game, a Deconstructed Quail with Red Pepper Jelly, Sweet Soy Sauce and Thai Slaw; and Seared Foie Gras & Duck Leg Confit with Persimmon & Gooseberries.
Read moreHarry's Hospitality Group, Savoy, Seafood and Kid Shelleen's
Chef Banks out does himself with a creative selection from each of his restaurants.
Read moreGrilled Filet & Butter Poached Maine Lobster
Chef David Banks makes Grilled Filet & Butter Poached Maine Lobster.
Seared Onglet with Madagascar Salt Prawns & Wine Flight
Chef David Banks makes Seared Onglet with Madagascar Salt Prawns.
Read moreDamariscotta Oysters and Maine Scallop Sashimi Drizzles with Pan Roasted Monkfish
Chef David Banks makes Damariscotta Oysters and Maine Scallop Sashimi Drizzles with Pan Roasted Monkfish.
Read moreOyster Pan Roast & Chowder
Chef David Banks of Harry's Savoy Grill in Wilmington, DE makes a Pan Roast & Chowder.
Read morePan Seared Meats
Chef David Banks prepares delicious Harry's Savoy Grill creations; Braised Pork Cheeks with Prosciutto, Tuscan Kale, Filet de Tomato, Fettuccine & Sheep's Milk Ricotta, and Filet with Mirliton Hash and a Marsala Demi-Glace topped with Maine Blueberry Compote & Crispy Shallots. At the bar, we join Dave Champion for Harry's interpretation of an Old Fashioned, a Cucumber Mint Gimlet and Surf 'n Turf Carpaccios.
Read moreRaw Bar
Chef David Banks prepares an International Raw Bar from Harry's Seafood Grill: Hawaiian Nairagi Sashimi with Kaffir Lime, Yuzu, Crystallized Ginger & Asian Pear; Diver Sea Scallop Three Pepper Ceviche; Hamachi Crudo with Compressed Celery, Watermelon Radish, Basil & Morels. Kelly O'Hanlon makes a Yuzu Ginger Martini, achieving the perfect complement.
Read moreLobster with a Twist & Wine Pairings
Chef David Banks, Executive Chef of Harry's Hospitality Group makes sabayon to go with his unique lobster presentation.
Read moreFavorites From New Orleans & Beer Pairings
Chef David Banks prepares New Orleans inspired dishes served at the bar at Harry's Seafood Grill. A Creole Crawfish Dip, Pork Belly with Little Neck Clams and his take on "Bacon & Eggs"; Pork Belly with Hard Boiled Eggs and Green Tomato “Trinity".
Read moreUltimate Burgers
Chef David Banks showcases Kid Shelleen's award-winning Burgers. Specifically cut local farm-raised ground Brisket, Short Rib and Sirloin make one of the best burgers you'll ever eat. Chef de Cuisine Ivan Torres makes a traditional Steak Taco and a Tartare Taco of Tuna that is paired a Margarita and a Pineapple Jalapeno Lemonade created by Joe Pope.
Read moreSeafood & Dorot Spices
Chef David Banks from Harry's Hospitality Group in Wilmington prepares a simple dish with large shrimp and scallops from Ippolito's and herbs from Dorot. He also uses fresh vegetables like butternut squash and brussels sprouts.
Read morePasta Mista
Chef David Banks makes fried Italian meatballs with two different kinds of pasta.
Read moreSignature Seafood
Chef David Banks demonstrates three innovative seafood dishes featured at Harry's Seafood Grill. A Flash Scallop Ceviche Cured with Lime, Orange & Jalapeño; Scallop Crudo with Meyer Lemon, Oregano. Sherry Gastrique with Truffle Oil & Royal Trumpet Mushrooms; and Golden Ecuadorian Corvina over Chanterelles, Shiitakes & Shallots paired with Blanched Brussel Sprout Leaves and Garlic Aioli.
Read moreBreakfast Extravaganza
Chef David Banks demonstrates an array of dishes that are featured at the notable Kid Shelleen's Brunch, including his version of "Bacon & Eggs" a Bourbon Glazed Pork Belly with Pickled Eggs; Eggs Chesapeake with Hollandaise Choron; Vermont Cheddar, Tomato and Asparagus Omelette and Shrimp & Grits.
Read moreMaine Lobster & Pasta
Chef David Banks, Executive Chef and Partner at Harry's Seafood Grill in Wilmington Delaware makes ravioli, farfalle, and linguini with lobster, mushrooms, and fresh vegetables. Kate Applebaum and Pat Paski make cocktails and taste seafood tapas.
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