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 moreHummus-Tehina & Bulgarian Peppers
Chef Michael Solomonov from Zahav in Philadelphia makes his famous Hummus-Tehina with Bulgarian Peppers in this episode of The Chef's Kitchen.
Read moreTasting of Duck
Chef Victor Bock of Sands Casino Resort Bethlehem expands the flavor profile of duck with Duck Confit Spring Rolls with Thai Chili Sauce; Hudson Valley Duck Foie Gras Torchon with Apple Compote; Autumn Duck Salad with Dijon Vinaigrette and Duck Fat Fries.
Read moreEmeril's Italian Table
Chef Mace Makowe from Emeril's Italian Table at Sands Casino Resort Bethlehem makes tortellini with ricotta along with chicken, brussels sprouts and parmesan risotto.
Read moreChop House Charcutiere
Chef Stacy Calles from Emeril's Chop House at Sands Casino Resort Bethlehem makes two kinds of sausage: Andouille and Boudin Noir.
Read moreJoli Bakery at Home
Chef Joel Perez and Sous Chef Alexia De Souza from Sands Casino Resort Bethlehem make a Normandy Tart, French Bread, and a Riviera Sandwich.
Read moreMonkfish and Crab Soup
Chef Tony Clark, from Valley Forge Casino Resort, demonstrates two great seafood dishes: Monkfish and Crab Soup.
Read moreStella Homemade Gnocchi
Chef Evan Deluty makes Handmade Gnocchi with an authentic Italian Melted Tomato Sauce and shares presentation tips for his Red & Chioggia Beet Salad with Lemon Vinaigrette as served at Stella, his award-winning restaurant in Boston.
Read moreBolete's Mushroom Soup
Chef Lee Chizmar, from Bolete Restaurant and Inn, makes one of his favorites: mushroom soup using locally sourced mushrooms. He also makes a salad using greens from Liberty Gardens.
Read moreTour de Corked
Chef Joe Grisafi of Corked Wine Bar & Steakhouse gives you a tour of his restaurant with some amazing dishes. A 24oz. Tomahawk Steak with Rosemary & Thyme; Smoked Gouda Lobster Mac n' Cheese; and a Salt Roasted Beet Salad.
Read moreOcean's Lobster Thermidor
Chef Pierre Gignac, from Ocean at The Cape Arundel Inn in Kennebunkport Maine, puts a modern twist on a classic lobster recipe.
Read moreSugo di Carne Toscano
Chef Michael Joyce from Molinari's Mangia in Bethlehem PA, makes a dish he learned while visiting Italy: Sugo di Carne Toscano.
Read moreIsraeli Beef Specialties
Chef Michael Solomonov makes Slow Roasted Short Ribs, Dry Aged Beef & Jasmine Rice Grape Leaves, and Tehina Sauce from Zahav, his modern Israeli restaurant and his James Beard Awarded cookbook by the same name.
Read moreMetropolitan Bakery Sweets
Pastry Chef James Barrett, from the Metropolitan Bakery in Philadelphia, shows us how to make two of his favorite French sweet creations: Chocolate Mousse and Brown Butter Madeleines.
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 moreWhite House Favorites
White House Guest Chef Guy Mitchell makes Chicken Kennebunkport and other favorite menu items from The White House in Washington, DC.
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 moreSurf & Turf Sous Vide with Spring Fennel Salad
Chef Michael Adams, Executive Chef of the historic Hotel Bethlehem, makes steak and lobster with a fennel salad. Sous Vide is a method of cooking in which food is sealed in airtight plastic bags then placed in a water bath.
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