Chef Michael Giletto, owner of Cater 2U, makes two favorites: Grilled Breast of Duck over Radicchio, and Cioppino.
Read moreChicken Three Ways
Chef Joe Grisafi of Corked Wine Bar makes three easy-to-prepare chicken dishes in this fast-paced episode. These recipes are featured in the December issue of Lehigh Valley Style Magazine.
Read moreSeared Sea Scallops with Grilled Watermelon
Chef John Pukanecz of Grille 3501 makes a summer treat of seared sea scallops with grilled watermelon, potatoes, endive and mushrooms. This recipe is featured in the August issue of Lehigh Valley Style Magazine.
Read moreMushroom and Sweet Pea Arancini
Mike Joyce from Molinari's Restauant uses local mushrooms and fresh peas in his recipe for Italian Arancini stuffed with Buffalo Mozzarella cheese. This recipe is featured in the June issue of Lehigh Valley Style Magazine.
Read moreSteamed Line Cut Black Sea Bass
Chef Lee Chizmar, of Bolete in Bethlehem PA, makes a healthy meal from black sea bass, local baby vegetables, tofu, and a spicy dashi. Maria talks with Dr. Eric Mayer, Chief of Minimally-Invasive Urologic Surgery at St. Luke's University Health Network about maintaining your health.
Read moreTuna Tartare with Matsutake Mushroom Salad & Shrimp Siumai
Chef Patrick Feury of Nectar in Berwyn makes Tuna Tartare with Matsutake Mushroom Salad. Patrick teaches his technique for making Shrimp Siumai, an open faced dumpling. He uses Roasted Matsutake, Avocado, Natural Pickle Matsutake & Sushi Rice, and talks with Dr Bonnie Coyle, the Director of Community Health for St. Luke's University Health Network.
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 moreColletti's Smokehouse Burger with Beer Batter Vidalia Onion Rings and Toasted Marshmallow Shake
Chef Spike Mendelsohn from Good Stuff Eatery shares his Burger & Bacon secrets and a perfect Beer Batter.
Read moreArctic Char with Tomato Onion Confit, Sorrel Creme Fraiche and Braised Kale
Hotel Bethlehem's Executive Chef Michael Adams makes Arctic Char with tomato onion confit, sorrel crème fraiche, and braised kale.
Read moreRhode Island Fluke Ceviche
Chef Lee Chizmar of Bolete in Bethlehem, PA, uses a fresh line-caught fluke in this ceviche recipe. He also uses chipotle peppers and fresh local strawberries to make a gastrique that accompanies the ceviche.
Read moreOlive Oil Poached Salmon with Ginger Verjus
Philadelphia Chef Jennifer Carroll makes salmon poached in olive oil, along with a ginger verjus sauce, and uses Dorot herbs and oranges. She also talks about working with Eric Ripert and her time on the TV show "Top Chef".
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 moreLobster Tzatziki
Jose Andres shares his method of making this great seafood dish.
Read moreDanish Pastries
James Barrett, from Metropolitan Bakery in Philadelphia, makes a customer favorite.
Read moreMarvesta Shrimp with Romesco Sauce
Chef Terry Feury creates a unique shrimp presentation.
Read moreMussels Provencal
Chef Robert Wiedmaier cooks up Mussels Provencal.
Read moreSkatefish Meuniere with Parsleyed White Beans
Chef Olivier Desaintmartin, from the restaurants Zinc and Caribou Cafe on Philadelphia, makes Skatefish Meuniere with Parsleyed White Beans and a Tomato Provencal Tart with ingredients from Rosa Foods.
Read moreSpicy Maldon Sea Salt Crusted Prawn
Chef Patrick Feury, of Nectar in Berwyn PA, prepares a Spicy Maldon Sea Salt Crusted Prawn. Eileen Fabunan tells us about wines from the Rhone Valley region in France.
Read moreBeef Short Rib
Chef Patrick Feury, of Nectar in Berwyn PA, makes a beef short rib marinated in wine. He also talks about Rhone Valley Wines with Eileen Fabunan.
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