The Chef's Kitchen

Chef Scott Lee, from Bandaloop in Kennebunkport Maine, makes Lobster Tails with Sweet Pea Ravioli at the Arts in the Inns Festival.

Erik Lindblom, from Captain Jefferds Inn of Kennebunkport Maine, makes Maine Blueberry Pancakes at the Arts in the Inns Festival.

Chef Leonora Palaima from Grissini in Kennebunkport Maine, makes Lobster Risotto at the Arts in the Inns Festival. Mollie Sanders-Laster from Seaport Fish talks about new uses for lobster.

Chef Traci Anello from Anello's Gluten Free Cafe makes a Gluten Free Italian Breakfast Sandwich at the Arts in the Inns Festival.

Chef Jonathan Cartwright from The White Barn Inn makes a Pan Seared Scallop with Vanilla Confit Apples at the Arts in the Inns Festival.

Chef Gary Caron from Stripers Restaurant in Kennebunkport Maine makes Green Chile Sorbet with Lobster and Watermelon Salad at the Arts in the Inns Festival.

Christian Gordon, from Shipyard Brewery in Peaks Island Maine, makes Down East Seafood Paella at the Arts in the Inns Festival.

Jason Leighton, of Hurricane Restaurant in Kennebunkport Maine, makes Pillows of Lobster and Champagne at the Arts in the Inns Festival.

Loryn Kipp from the Captain Fairfield Inn makes a pancake breakfast and talks with Bruce Jackson of Historic Inns in Kennebunkport.

Pastry Chef David Carmichael, from Gilt in New York City, makes Strawberry Pavlova with Passion Fruit Spuma. Lee Ann Erlbaum of Under the Icing in Lafayette Hill, Pennsylvania joins host Tinamarie to learn his techniques.

Chef Tony Clark of Philadelphia makes a Red Snapper Salad in a kitchen designed by IKEA.

Chef Jonathan Cartwright, of the White Barn Inn, makes Maine Wild Blueberry Granola French Toast. This is a special edition podcast from the Arts in the Inns festival in Kennebunkport, Maine.

Chef Anthony Bonett, from Alison at Blue Bell, makes a whole Spanish Octopus. He gets help from host Tinamarie and Comcast SportsNet's Derrick Gunn.

Chef Walter Staib, from City Tavern in Philadelphia, makes a Turkey Pot Pie. He also talks about the rich history of the ingredients, their importance in colonial times, and his newest cookbook, Recipes from The Birthplace of American Cuisine.

Chef Jonathan Cartwright, from the White Barn Inn in Kennebunk Beach Maine, makes Lobster Hash at the New England Culinary Arts Forum.

Chefs Tony Clark and Jean Marie Lacroix from Philadelphia make exciting dishes using only ingredients from Maine, including an omelet with lobster.

Chef Arthur Cavalier of Parc in Philadelphia makes a bistro favorite, Braised Short Ribs.

Chef Walter Staib from City Tavern in Philadelphia makes shrimp wrapped with chicken and lobster fritters.

Pastry Chef Traci Anello, from Anello's Pastries in Maine, makes chicken pot pie using gluten-free dough.