Chef Joe Grisafi, from Corked Wine Bar and Steak House, makes beautiful fresh made pastas; Spinach & Broccoli Ravioli with Basil Butter Sauce, and Pappardelle with Tomato, Olive, Shallots, Garlic Olive Oil.
Read moreAsian Inspired Dishes
Chef Joe Grisafi from Corked Wine Bar and Steak House, prepares Wasabi Pea Encrusted Salmon over Soba Noodle Salad with Pickled Ginger and Marinated Sweet Cucumbers, and Ahi Tuna Napa Cabbage Salad with Sesame Soy Dressing.
Read moreSeafood Spiedino
Chef Joe Grisafi, from Corked Wine Bar and Steak House makes shrimp and scallop spiedino and a whole Branzino in a lemon-Butter caper sauce.
Read moreSpaghetti al Nero with Soft Shell Crabs
Chef Luke Palladino makes soft shell crabs with black pasta made from cuttlefish ink.
Read moreTuna Crudo with Smoked Jalapeno Dashi
Chef Chip Roman from The Treemont and Yianni Arhontoulis, Chef de Cuisine at Mica, make Tuna Crudo, along with Cured Heirloom Carrots, and Smoked Jalapeño Dashi.
Read moreCrispy Black Bass
Chef Francesco Martorella, from Star Career Academy, makes a dish from his Italian heritage, Sea Bass and Brodetto.
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 moreBeef Carpaccio & Beausoleil Oysters
Hotel Bethlehem's Executive Chef Michael Adams' raw interpretation of "Surf n'Turf", Beef Carpaccio with Beausoleil Oysters, Potato Watercress Puree & American Sturgeon Caviar.
Read moreSeared Sea Scallops with Rhubarb Mostarda
Hotel Bethlehem's Executive Chef Michael Adams makes fresh sea scallops and tops them with mostarda made with rhubarb.
Read moreMussels & Chicken Quinoa
Chef Walter Staib, of City Tavern in Philadelphia, makes a Superfoods dish using fresh mussels and quinoa in three colors.
Read moreFish Market
Foulkeways at Gwynedd Executive Chef Ryan Pomeroy makes cashew crusted local Blue Catfish and pan seared Halibut with a red quinoa cake.
Read moreChilean Sea Bass and Potato Lyonnaise
Chef Steve Kershner of Twisted Olive prepares sea bass with fall vegeatables. This recipe is featured in the October issue of Lehigh Valley Style Magazine.
Read moreClassic French Bistro - Crème Brûlée
Chefs Georges Perrier and Chip Roman make Salad Lyonnaise, French Onion Soup and Crème Brûlée.
Read moreClassic French Bistro - Salad Lyonnaise
Chefs Georges Perrier and Chip Roman make Salad Lyonnaise, French Onion Soup and Crème Brûlée.
Read moreShrimp and Halibut Ceviche
Hotel Bethlehem's Executive Chef Michael Adam makes ceviche with shrimp and halibut along with fresh winter and spring vegetables.
Read moreSpanish Specialities
Spanish Specialties by Chef Esther Marin.
Read moreHalibut with Radish
Executive Chef Michael Adams breaks down a whole East Coast halibut and serves it with a fresh Spring salad.
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.
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