Chef David Banks prepares Pan Seared Scallops with Butternut Squash Carpaccio.
Read moreRaw Bar Tunas
Chef David Banks prepares a Raw Bar Tunas.
Read moreSeared Scallops over a Parsnip Purée & Egg White Frittata
Chef Blake Morgan prepares Seared Scallops over a Parsnip Puree & Egg White Fritatta.
Read moreEgg Yolk Filled Ravioli & Frankie's Cheesecake
Chef Frank Olivieri prepares his Egg Yolk Filled Ravioli & Frankie's Cheesecake.
Read morePan-Seared Scallops, Salsify Soubise, Sunflower Sprouts & a Lemon Vinaigrette
Chef Michael Adams prepares his Pan Seared Sea Scallops, Salsify Soubise, Crispy Sunchoke, Sunflower Sprouts & a Lemon Vinaigrette.
Read morePoached Egg, Chorizo Potato Pancakes, Avocado, Lime Cilantro Crème Fraîche & Grape Tomato
Chef Michael Adam prepares his Poached Egg Chorizo Pancakes Avocado, Lime Cilantro, Creme Fraiche, and Grape Tomato.
Read moreMaine Lobster with Beech Mushrooms, Leeks, Perigord Truffle and Black Pepper Cream
Chef Michael Adam prepares his Maine Lobster with Beech Mushrooms, Leeks, Perigord Truffle and Black Pepper Cream.
Read moreSeared Scallops, Shrimp Wontons with Vegetable Basmati Rice & Danlu's Bubble Tea
Chef Patrick Feury makes his Seared Scallops, Shrimp Wontons with Vegetable Basmati Rice and Danlu's Bubble Tea.
Read moreCornmeal Crusted Rainbow Trout with Bacon & Brie
Chef David Banks cooks his Cornmeal Crusted Rainbow Trout with Bacon & Brie.
Read moreCast Iron Beef Brisket, Shiitake Mushroom Gravy & Mom’s Biscuits
The Chef's Kitchen cooks for THE SUPER BOWL featuring Chef Jack McDavid's dish representing the Eagles at "Taste of the NFL" event.
Read moreRoasted Halibut with Couscous, Roasted Grape Tomatoes and Arugula Salad
Chef Ryan Kor of Ocean 235 makes Roasted Halibut with Couscous, Roasted Grape Tomatoes and Arugula Salad.
Read morePan Seared Cobia with Smoked Paprika Grilled Tofu in a Sweet Chili Sauce
Chef Ricky Heinrichs makes Pan Seared Cobia with Smoked Paprika and Grilled Tofu.
Read moreMr. Lee's Mushroom Ramen
Lee Chizmar of Mr. Lee's Noodles makes Mr. Lee's Mushroom Ramen.
Read moreSeared King Salmon over Gnocchi Puttanesca
Chef Mike PIchetto makes Seared King Salmon over Gnocchi Puttanesca.
Read moreLemon Chiffon with Lemon Curd & Sour Cherries
When dining at the Hotel Bethlehem this dessert must be included in your dinner!
Read moreSweet Ricotta Chocolate Ravioli and Flourless Chocolate Cake with Dulce de Leche
Chefs Francesco Martorella and Angela Ferri-Irwin make Sweet Ricotta Chocolate Ravioli and Flourless Chocolate Cake.
Read moreTogarashi Spiced Pork Belly with Ponzu Sauce & Apple Fennel Scallop Crudo
Chef Seth Arnold makes Farm Togarashi Spiced Pork Belly.
Read moreBlue Crab Salad & Seared Duck Breast
This chef removes all the duck fat and renders it light and tasty combined with the crab salad gives us healthy fine dining.
Read moreCast Iron Bison Loin over Roasted Vegetables, Celery Root Puree & Red Wine Mignonette
Chef Ricky Heinrichs of Spinnerstown Hotel makes Cast Iron Grilled Buffalo Steak over Roasted Vegetables.
Read moreTournedos of Beef Au Cognac, Garlic Mashed Potatoes & Fresh Seasonal Vegetable
Classic French styled beef, the chef cooks perfectly.
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