The Chef's Kitchen

Chef Olivier Desaintmartin makes poached halibut with a red beet and herb walnut vinaigrette.

Chef Jonathan Cartwright makes pan roasted breast of pheasant with a red wine braised leg ragout.

Robert Peters from Wine and Spirit Store in Ardmore, PA discusses pairing wines with dinners for this upcoming holiday season.

Chef Shawn Sollberger from Capital Grill in Philadelphia, PA prepares a Citrus Glazed Salmon Fillet.

Chef Michael Dorris from MPD Dining in Philadelphia, PA prepares Hors d'Oeuvres.

Chef Larry Thum from The Dining Car in Philadelphia, PA prepares his famous dish: Mamma's Chicken.

Chef Walter Staib, from City Tavern in Philadelphia, makes three exciting salads.

Chad Merriweather and Robin Casper from Diageo in Malvern, PA prepare four different Holiday Party Cocktails with NUVO Sparkling Liqueur, Cîroc Vodka, Captain Morgan Original Spiced Rum.

Chef Walter Staib from City Tavern in Philadelphia, PA prepares Forced Cabbage.

Chef John Gallagher from The Restaurant School in Philadelphia, PA prepares Pfeffenuse, a traditional German Cookie.

Robert Peters from Wine and Spirit Store in Ardmore, PA discusses Holiday Entertaining with Wine.

Susan Jaslove from Miele prepares Festive Potato Pancake Wedges and Holly Curry from Miele makes Lobster with Champagne Sauce.

Chef Walter Staib from City Tavern prepares Ale Braised Sausage.

Chef John Gallagher from The Restaurant School makes a Gingerbread house.

Robert Peters from Wine and Spirit Store in Ardmore, PA discusses Wine Gift Giving for this upcoming Holiday Season.

Chef Tony Clark makes Roasted Suckling Pig with Duck and Bronzino.

Chef Jonathan Cartwright makes grilled lobster and braised lentils.

Chef Walter Staib makes mini paninis, egg rolls, pate, and other entertaining party items.

Chef Olivier Desaintmartin makes lamb loin roasted with garlic au jus Ratatouille and potato rosace.