Chef David Banks of Harry's Savoy Grill in Wilmington, DE makes a Pan Roast & Chowder.
Read moreGrand Marnier Souffle
Chef Jonathan Cartwright makes Grand Marnier Souffle.
Read moreEnglish Fish & Chips
Chef James Taylor makes authentic English Fish and Chips.
Read moreSteamed Lobster over Homemade Fettuccine
Chef Jonathan Cartwright makes a Steamed Lobster on a bed of homemade Fettuccine.
Read moreNortheast Lobster Bake for Two
Chef Christopher Lee of Gilt in New York City makes a Northeast Lobster Bake.
Read moreLobster Stuffed Baked Eggplant
Chef John Mims of Carmines Creole Café makes a Lobster Stuffed Baked Eggplant.
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 morePanned Barramundi Fillet
Chef Shawn Doyle of Savory Grille makes barramundi with red beet foam. He also makes a locally raised bison filet with pave potato and mushrooms.
Read moreRubbed Prime NY Strip Steak with Roasted Bone Marrow, Charred Ramps and Salted Cherry Puree
Chef Anthony Bonett of the Moshulu makes Rubbed Prime NY Strip Steak with Roasted Bone Marrow, Charred Ramps and Salted Cherry Puree.
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Sous Vide Venison with Farro, Shiitakes and Pecans
Chef Michael Adams of Hotel Bethlehem makes Sous Vide Venison with Farro, Shiitakes and Pecans.
Read moreParisian Ricotta Gnocchi with Lobster and Truffles
Chef Nicholas Elmi of Laurel makes French inspired Gnocchi.
Read moreTonno Briaco alla Marchigiana
Tonno Briaco alla Marchigiana by Fabio Trabocchi.
Read moreScallop Ceviche
Scallop Ceviche by Chef Eric Ripert.
Read moreMackerel and Caviar Tartare; Scallop Ceviche; Roasted Monkfish with Chorizo, Tomatoes and Mushrooms
Mackerel and Caviar Tartare; Scallop Ceviche; Roasted Monkfish with Chorizo, Tomatoes and Mushrooms by Chef Eric Ripert.
Read moreCrique Stephanoise
Crique Stephanoise by Chef Daniel Boulud.
Read moreMaine Apple, Fingerling Potatoes and Peekytoe Crab Meat Salad
Maine apple, fingerling potatoes and peekytoe crab meat salad by Chef Jean-Marie Lacroix.
Read moreMaine Lobster with Sweet Pea Puree Lemon Sauce
Chefs Tony Clark and Jean Marie Lacroix make lobster along with a sweet pea puree. Brendan Ready from Catch a Piece of Maine tells us about lobsters and fresh Maine seafood.
Read moreBrunch Menu
Brunch Menu from Chef Jean-Marie Lacroix
Read morePan Roasted Quail with Sage Butter
Pan Roasted Quail with Sage Butter by Chef Jean-Marie Lacroix.
Read moreVeal Shank Glazed with Sherry Wine Sauce
Veal Shank by Chef Jean-Marie Lacroix.
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