The Chef's Kitchen
The Chef's Kitchen
Tips and techniques from the nation's top chefs, all done in a reality television format.
Chefs from Zinc Restaurant in Philadelphia make Turbot Roulade.
Chefs Olivier Desaintmartin and Laurent Leseur from Zinc Restaurant in Philadelphia make Turbot Roulade with Lobster and Vegetable Risotto.
Chef Chris Lee makes lamb loin.
Chef Chris Lee of New York City makes an Australian Lamb Loin with peas and fiddlehead ferns.
Chef David Banks makes small seafood dishes to share.
Chef David Banks, of Harry's Seafood Grill in Wilmington Delaware, makes small seafood dishes using shrimp and lobster.
Chef David Banks makes Seafood Barbeque.
Chef David Banks, of Harry's Seafood Grill in Wilmington Delaware, grills oysters for a tasty barbeque.
Chef David Banks makes several Sashimi dishes.
Chef David Banks, of Harry's Seafood Grill in Wilmington Delaware, makes several Sashimi using fresh caught seafood.
Wine expert Melissa Monosoff gives us tips on giving wine as gifts.
As part of Philadelphia Magazine's Guide to Holiday Entertaining, Sommelier Melissa Monosoff of the Pennsylvania Liquor Control Board gives ...
Chef Jason Ziglar makes Pork Medallions with Butternut Squash.
As part of Philadelphia Magazine's Guide to Holiday Entertaining, Executive Chef Jason Ziglar of the Whip Tavern in Coatesville, ...