The Chef's Kitchen

Chefs Olivier Desaintmartin and Laurent Leseur from Zinc Restaurant in Philadelphia make Turbot Roulade with Lobster and Vegetable Risotto.

Chef Chris Lee of New York City makes an Australian Lamb Loin with peas and fiddlehead ferns.

Chef Chris Lee of New York City makes an Australian Lamb Loin with peas and fiddlehead ferns.

Chef David Banks, of Harry's Seafood Grill in Wilmington Delaware, makes small seafood dishes using shrimp and lobster.

Chef David Banks, of Harry's Seafood Grill in Wilmington Delaware, makes small seafood dishes using shrimp and lobster.

Chef David Banks, of Harry's Seafood Grill in Wilmington Delaware, grills oysters for a tasty barbeque.

Chef David Banks, of Harry's Seafood Grill in Wilmington Delaware, grills oysters for a tasty barbeque.

Chef David Banks, of Harry's Seafood Grill in Wilmington Delaware, makes several Sashimi using fresh caught seafood.

Chef David Banks, of Harry's Seafood Grill in Wilmington Delaware, makes several Sashimi using fresh caught seafood.

As part of Philadelphia Magazine's Guide to Holiday Entertaining, Sommelier Melissa Monosoff of the Pennsylvania Liquor Control Board gives us tips on giving wine as gifts. This is part of a series of episodes recorded on location at the Miele showroom ...

As part of Philadelphia Magazine's Guide to Holiday Entertaining, Executive Chef Jason Ziglar of the Whip Tavern in Coatesville, Pennsylvania makes Black Velvet Pork Medallions with Butternut Chips. This is part of a series of episodes recorded on ...

As part of Philadelphia Magazine's Guide to Holiday Entertaining, Sommelier Melissa Monosoff of the Pennsylvania Liquor Control Board gives us tips on giving wine as gifts. This is part of a series of episodes recorded on location at the Miele showroom ...

As part of Philadelphia Magazine's Guide to Holiday Entertaining, Executive Chef Jason Ziglar of the Whip Tavern in Coatesville, Pennsylvania makes Black Velvet Pork Medallions with Butternut Chips. This is part of a series of episodes recorded on ...

As part of the Philadelphia Magazine Guide to Holiday Entertaining, Stefanie Marco of Belvedere Vodka shows us how to make holiday cocktails. This is part of a series of episodes recorded on location at the Miele showroom in Princeton, New Jersey.

As part of the Philadelphia Magazine Guide to Holiday Entertaining, Chef Kevin Giunta of DiBruno Bros. in Philadelphia makes an oven-roasted stuffed branzino. This is part of a series of episodes recorded on location at the Miele showroom in Princeton, ...

As part of the Philadelphia Magazine Guide to Holiday Entertaining, Stefanie Marco of Belvedere Vodka shows us how to make holiday cocktails. This is part of a series of episodes recorded on location at the Miele showroom in Princeton, New Jersey.

As part of the Philadelphia Magazine Guide to Holiday Entertaining, Chef Kevin Giunta of DiBruno Bros. in Philadelphia makes an oven-roasted stuffed branzino. This is part of a series of episodes recorded on location at the Miele showroom in Princeton, ...

As part of Philadelphia Magazine’s Guide to Holiday Entertaining, Tommy George of Rouge restaurant in Philadelphia makes holiday martinis using Ketel One Vodka. This is part of a series of episodes recorded on location at the Miele showroom in ...

As part of the Philadelphia Magazine Guide to Holiday Entertaining, Sommelier Melissa Monosoff of the Pennsylvania Liquor Control Board gives us tips on pairing wines with food. This is part of a series of episodes recorded on location at the Miele ...