Chef Adam Delosso, from Garces Catering, makes Spanish Paella and uses a smoker to make Skuna Bay Salmon.
Read moreNantucket Bay Scallops
Chef Evan Deluty of Stella in Boston makes Nantucket Bay Scallops in a Brown Butter Thyme Sauce over Wilted Ramps and crispy Potato Pancake. Served with a Celery Leaf and Pea Shoot Salad dressed with a handmade Vinaigrette.
Read moreSeared Day Boat Scallops with "Reezy Peezy" Risotto
Chef Lee Chizmar makes Seared Day Boat Scallops with Carolina “Reezy Peezy” Risotto.
Read moreGourmet Pizzas
Chef Tony Clark shows gets creative with his choice of ingredients on these five pizzas.
Read moreTea Smoked Venison
Chef Patrick Feury mixes marinated venison with a Chinese influence to create this unique dish. He also makes lemon aioli and roasted fingerling potatoes.
Read moreHalibut Al Pastor
Chef Matt Levin puts his spin on Halibut Al Pastor. He uses pineapple, avocado, and peppers in this unique preparation of a Mexican classic.
Read moreAlaskan Halibut with Ratatouille
Chef Lee Chizmar, from Bolete, makes colorful Ratatouille with Alaskan Halibut seared in a cast iron pan. Stephen A. Olenchock, DO, Chief of Cardiac Surgery at St. Luke's University Health Network, talks about heart health and diet.
Read moreA Taste of Emeril's Fish House
Chef Victor Bock of The Sands showcases International Seafood flavors with three Crudos: Royal Red Shrimp with Pink Grapefruit & Basil; Ahi Tuna with Pickled Ginger over English Cucumbers; and Grouper with Watermelon & a Vietnamese Fish Sauce. He continues the tour with Asian Octopus Carpaccio, Mediterranean Poached Octopus Salad and a Puff Pastry Seafood Pot Pie with Lobster Tail.
Read moreCast Iron Seared Pennsylvania Trout
Chef Lee Chizmar of Bolete makes Pennsylvania Trout with shiitake mushrooms, potatos, mustard greens and quail eggs. This recipe is featured in the March issue of Lehigh Valley Style Magazine.
Read moreCrispy Scallop Ceviche with Meyer Lemon Risotto
"Food & Wine" acclaimed Chef Patrick Feury prepares a perfect Buerre Blanc as a base for the Meyer Lemon Thyme Risotto he serves with Crispy Scallop Ceviche at Nectar.
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.
Read moreGrilled Gulf Red Snapper with Heirloom Tomato Salsa
Renowned "Relais & Chateaux" Chef Jonathan Cartwright showcases his impressive European techniques with a Texas flair. The Grilled Gulf Red Snapper with Heirloom Tomato Salsa features the freshest herbs from the extensive organic gardens at The Inn at Dos Brisas. He adds Pea Flowers, Rosemary Flowers & the tiniest of Fennel Herb to garnish.
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.
Read moreMoussaka, Kashkaval & Feta
Michael Solomonov of Zahav restaurant in Philadelphia makes a traditional Middle Eastern meal using eggplant, lentils, and cheese
Read moreEggplant, Beets with Feta Bourekas
Chef Michael Solomonov of Zahav restaurant in Philadelphia makes his grandmother's recipe for eggplant, beets and traditional feta bourekas.
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