The Chef's Kitchen

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.

Chef Patrick Feury makes Beef Salad with Peekytoe Crab Rillettes.

Chef Walter Staib makes Sausage Kebabs and Skewers, Char Sui Beef Kebabs, and other party items on his outdoor grill.

Chef Tony Clark makes a meal with pork, chicken, and catfish.

Chef Dave Banks makes Broiled Maine Hake with Barnegat Sea Scallops.

Chef Earl Anthony Morse makes Pan Roasted Scottish Wood Pigeon.

Chef Steve Latona makes Black Sea Bass wrapped in Banana Leaves and Peruvian Potatoes.

Chef Mitchell Kaldrovich makes Pan Seared Scallops with Parsnip Puree and Shaved Fennel.

Chef Nate Legere shares the secrets of making Congdon's Biscuits.

Chefs Mark Gaier and Clark Frasier make a main course of Roasted Duck along with oysters and fresh greens.

Chefs Frank McClelland and James Hackney make Poached Maine Lobster and Roasted Duck. They also prepare salads and an ice cream dessert.

Chef Michael Schlow makes a three course meal.

Chef Rob Evans makes Farm Fresh Scrambled Eggs and Homemade Ricotta.

Maine Chefs create dishes inspired by art and the artists. We also have a fashion segment that highlights summer styles.

Maine Chefs create dishes inspired by art and the artists.