The Chef's Kitchen

Seared Scottish Salmon

Fri, 16 Dec 2011 07:15:00 EDT

As part of Philadelphia Magazine's Guide to Holiday Entertaining, Chef Jeffery Power, from Dettera in Ambler PA, makes Scottish salmon with parsnip puree, cipolini onions, celery root and apple cider emulsion.

Roasted Butternut Squash Bisque

Fri, 16 Dec 2011 07:15:00 EDT

For Philadelphia Magazine's Guide to Holiday Entertaining, Chef Carlo DeMarco, from 333 Belrose in Radnor PA, makes bisque from roasted butternut squash. Along with the squash he uses apple cider and onions and tops the dish with with sour cream.

Dialed in and La Merika Wines

Tue, 13 Dec 2011 07:15:00 EDT

Edward Murray talks about and tastes a new wine now available at Pennsylvania Wine and Spirits stores: Dialed In.

Cinnamony Pumpkin Smoothie

Tue, 13 Dec 2011 07:15:00 EDT

For Philadelphia Magazine's Guide to Holiday Entertaining, registered dietitian Jennifer Shea makes a fall-themed smoothie using cinnamon, Greek yogurt, and pumpkin.

Turkey and Apple Romaine Salad

Mon, 05 Dec 2011 07:15:00 EDT

As part of Philadelphia Magazine's Guide to Holiday Entertaining, registered dietitian Jennifer Shea shows us how to use leftover turkey in a salad. She also gives us a simple recipe for home made vinaigrette.

Host and Hostess Gifts

Mon, 05 Dec 2011 07:15:00 EDT

For Philadelphia Magazine's Guide to Holiday Entertaining, Eric Schellack, of Robertson's Flowers, shows us how to use objects from nature to make party gifts.

Turkey Spring Rolls

Wed, 30 Nov 2011 08:30:00 EDT

As part of Philadelphia Magazine's Guide to Holiday Entertaining, Chef Andrew Finch, from 333 Belrose in Radnor PA, shows us how make turkey, stuffing and cranberry jelly spring rolls.

Chairman's Selection Wines

Wed, 30 Nov 2011 08:30:00 EDT

As part of Philadelphia Magazine's Guide to Holiday Entertaining, Steve Pollack talks about and tastes wines from the Chairman's Selection program, which is available at Pennsylvania Wine and Spirits stores.

Dressing Your Table for the Holidays

Tue, 22 Nov 2011 07:00:00 EDT

As part of Philadelphia Magazine's Guide to Holiday Entertaining, Eric Schellack, of Robertson's Flowers, shows us how to make unique table decor.

Roast Guinea Fowl

Tue, 22 Nov 2011 07:00:00 EDT

As part of Philadelphia Magazine's Guide to Holiday Entertaining, Chef Jeffery Power, from Dettera in Ambler PA, roasts a guinea hen. Chef also prepares seasonal items to accompany the dish.

Sparkling Wines for the Holidays

Fri, 18 Nov 2011 12:30:00 EDT

As part of Philadelphia Magazine's Guide to Holiday Entertaining, Rob Peters, Wine Specialist at the Pennsylvania Wine and Spirits store, talks about matching sparkling wines with food.

Jennifer Shea makes a healthy dessert with apples

Fri, 18 Nov 2011 12:30:00 EDT

As part of Philadelphia Magazine's Guide to Holiday Entertaining, registered dietitian Jennifer Shea makes a healthy apple crisp for dessert.

Chef RJ Cooper, from Rogue 24 in Washington, DC, makes two dishes from his tasting menu.

Mon, 10 Oct 2011 07:00:00 EDT

Washington DC Chef RJ Cooper, makes two dishes from his tasting menu that use sea urchins, artichokes, and popcorn.

Chef Nicholas Elmi makes sous vide Salmon.

Mon, 03 Oct 2011 09:15:00 EDT

Chef Nicholas Elmi, from Le Bec-Fin in Philadelphia, makes Salmon along with vegetables and crispy rice chips.

Chef Tony Clark makes four steak and veal favorites from the menu of his restaurant.

Mon, 26 Sep 2011 08:00:00 EDT

Chef Tony Clark, of Old Grange by Tony Clark, in Cape May New Jersey, makes several of his favorite steak items from the menu of his restaurant. Chef Victor Orsini talks about the convenience of getting quality meat and seafood delivered to your home. Sommelier Eugene Engel picks a wine to go with the beef and veal dishes.

Chef Patrick Feury makes braised short ribs along with a pickled beet salad.

Mon, 12 Sep 2011 11:00:00 EDT

Chef Patrick Feury from Nectar in Berwyn PA, makes braised short ribs with a pickled beet salad. Tony Rastelli talks about the importance of quality ingredients in home cooking. Sommelier Eugene Engel pairs a wine to go with the dish.

Chef Michael Solomonov uses lamb in three unique dishes.

Mon, 15 Aug 2011 07:40:00 EDT

Philadelphia Chef Michael Solomonov, from Zahav, uses lamb in three unique dishes. Tony Rastelli explains how the Rastelli Direct products are packaged for superior taste and ease of use. Sommelier Eugene Engel chooses a great wine to go with the lamb.

Chef Evan Deluty makes roasted ribeye steak with cauliflower puree and a reduction of truffle and red wine.

Mon, 08 Aug 2011 06:35:00 EDT

Boston Chef Evan Deluty makes roasted ribeye steak with cauliflower puree and a reduction of truffle and red wine. Ray Rastelli III tells us how quick and simple it is to order gift boxes from Rastelli Direct. Sommelier Eugene Engel pairs a great wine with the meal.

Chef Tony Clark makes a sample of seafood dishes that he serves at his restaurant in Cape May, New Jersey.

Mon, 01 Aug 2011 08:10:00 EDT

Chef Tony Clark makes four seafood dishes that can also be found at his restaurant in Cape May, New Jersey. Chef Victor Orsini comes on to talk about the quality and variety of seafood available for home delivery from Rastelli Direct, and Eugene Engel brings a great wine.

Chef Marc Orfaly makes Roasted Sirloin along with Braised Short Rib Hash.

Mon, 25 Jul 2011 09:20:00 EDT

Boston Chef Marc Orfaly makes roasted sirloin along with braised short rib hash. Ray Rastelli, Jr. of Rastelli Direct joins him to talk about the quality of the meat and seafood available for home delivery. Eugene Engel talks about the wines available from Rastelli Direct.

Chef Roberto Donna, from Galileo III in Washington DC, makes pasta.

Wed, 29 Jun 2011 10:20:00 EDT

Chef Roberto Donna, from Galileo III in Washington DC, makes tagliolini pasta.

Mat Falco and Neil Harner talk about the craft brewing industry in Philadelphia.

Mon, 20 Jun 2011 07:20:00 EDT

Mat Falco and Neil Harner talk about craft brewing and publishing Philly Beer Scene Magazine.

Chef Matt Levin makes a family-size Burger with Pancetta and Onion Fondue in addition to Portuguese Clam and Pig Stew.

Mon, 13 Jun 2011 08:00:00 EDT

Chef Matt Levin, from Ad Sum in Philadelphia, makes a large Burger with Pancetta and Onion Fondue along with Portuguese Clam and Pig Stew.

Chef Chris Scarduzio makes Steak Beurmaniere.

Mon, 06 Jun 2011 07:30:00 EDT

Chef Chris Scarduzio, of Table 31 in Philadelphia, makes Steak Beurmaniere.

Chef Adam Delosso makes Cote Du Boeuf with Bernaise sauce.

Tue, 31 May 2011 07:30:00 EDT

Chef Adam Delosso, from Garces Trading Company, makes Cote Du Boeuf with Bernaise sauce.

Chef Tony Clark shows off his passion as he makes chicken and seafood.

Tue, 24 May 2011 10:30:00 EDT

Chef Tony Clark, from Old Grange in Cape May New Jersey, shows off his Rastelli Passion as he makes chicken, sea bass, tuna, and salmon.

Chef Georges Perrier makes Angus Beef Filet with potatoes au Cru.

Tue, 26 Apr 2011 07:30:00 EDT

Chef Georges Perrier from Philadelphia makes filet with potatoes au Cru and sauce. Thanks to Rastelli Direct for providing the angus beef.

Chef Matt Hill, from Charlie Palmer Steak, makes soft shell crabs and tuna tartar.

Mon, 18 Apr 2011 09:00:00 EDT

Chef Matt Hill, of Charlie Palmer Steak in Washington DC, makes soft shell crabs and tuna tartar, with mango vinaigrette and apple and frisee salad.

Chef Patrick Feury poaches Ivory King Salmon.

Mon, 11 Apr 2011 07:20:00 EDT

Chef Patrick Feury, from Nectar in Berwyn Pennsylvania, makes a poached ivory king salmon, with miso broth and dashi.

Chef Nicholas Elmi makes poached rabbit saddle.

Mon, 04 Apr 2011 08:00:00 EDT

Chef Nicholas Elmi, from Le Bec-Fin in Philadelphia, makes poached rabbit saddle with English peas and hearts of palms.

Chef Matt Levin makes wild Striped Bass.

Mon, 28 Mar 2011 07:00:00 EDT

Chef Matt Levin of Ad Sum in Philadelphia, makes wild Striped Bass with braised greens.

Chef Robert Wiedmaier makes Maine scallops in the shell.

Mon, 21 Mar 2011 08:00:00 EDT

Chef Robert Wiedmaier of Washington, DC, makes Maine scallops and serves them in the shell.

Chef Adam Delosso makes a unique artichoke dish.

Tue, 15 Mar 2011 08:20:00 EDT

Chef Adam Delosso, from Garces Trading Company in Philadelphia, makes a unique artichoke dish: Artichoke Antipasta, along with ricotta cheese gnudi.

Chef Chris Scarduzio makes wild Striped Bass.

Mon, 07 Mar 2011 09:35:00 EST

Chef Chris Scarduzio from Table 31 in Philadelphia makes wild Striped Bass, along with mussel and scallop cream sauce and corn, potatoes and mushroom fricassee.

Shawn Sollberger and Francisco Martorella make oscar filet, prosciutto wrapped mozzarella, and seared tuna.

Mon, 21 Feb 2011 10:35:00 EST

Chefs Shawn Sollberger and Francisco Martorella, of the Capital Grille, make oscar filet, prosciutto wrapped mozzarella, and sesame seared tuna.

Chef Darryl Harmon makes grilled octopus.

Mon, 14 Feb 2011 07:30:00 EST

Chef Darryl Harmon, from Water Works Restaurant in Philadelphia, makes a baby Spanish rock octopus.

Chef Olivier Desaintmartin makes duck with a traditional French preparation.

Mon, 07 Feb 2011 08:00:00 EST

Chef Olivier Desaintmartin makes a Normandy duck in the traditional French method, as can be found at his restaurant, Zinc, in Philadelphia.

Chef Alex Capasso makes Polenta Crusted Shrimp.

Mon, 31 Jan 2011 07:10:00 EST

Chef Alex Capasso, from the restaurants Blackbird and West Side Gravy in Collingswood New Jersey, makes polenta crusted shrimp.

Chef James Barrett makes chocolate cherry bread.

Mon, 24 Jan 2011 07:30:00 EST

Chef James Barrett, from Metropolitan Bakery in Philadelphia, makes his famous chocolate cherry bread.

Chef Patrick Feury makes a seafood specialty: Grilled Hamachi.

Mon, 17 Jan 2011 07:40:00 EST

Chef Patrick Feury, of Nectar, makes a citrus cured Hamachi, along with fresh salad.

Chef Matt Zagorski makes Cauliflower Soup.

Mon, 10 Jan 2011 09:10:00 EST

Chef Matt Zagorski, from Rouge in Philadelphia, makes cauliflower soup with glazed Granny Smith apples.

Chef Chris Scarduzio makes veal chop Milanese.

Mon, 03 Jan 2011 07:00:00 EST

Chef Chris Scarduzio, of Table 31 in Philadelphia, makes veal chop Milanese.

Chef Tony Clark makes salads using provisions from Rosa Foods.

Wed, 29 Dec 2010 10:15:00 EST

Chef Tony Clark of Philadelphia makes many salads using provisions from Rosa Foods.

Chef Jose Garces shows us how to prepare a cheese plate for entertaining.

Tue, 07 Dec 2010 07:00:00 EST

Chefs Jose Garces, and Adam Delosso, from Garces Trading Company, show us how to prepare a cheese plate for entertaining. They also make marmalade and fresh mozzarella.

Chef Wyatt Lash makes Beef Wellington.

Mon, 22 Nov 2010 07:00:00 EST

Chef Wyatt Lash from the Whip Tavern makes Beef Wellington and serves it with pecan-crusted brie.

Rob Peters tells us how to choose and serve a sparkling wine for the holidays.

Mon, 22 Nov 2010 07:00:00 EST

Rob Peters, Wine Specialist with the PA LCB, tells us how to choose and serve a sparkling wine for the holidays.

Chef Brian Wilson, makes a root vegetable bisque.

Fri, 19 Nov 2010 07:00:00 EST

Chef Brian Wilson, from Le Castagne in Philadelphia makes soup from sweet potato, apple, and rutabaga.

Lori Arango, Ashley Cini, Colin Shearn demonstrate drinks we can make for the holidays.

Fri, 19 Nov 2010 07:00:00 EST

Lori Arango, Ashley Cini, Colin Shearn, from Diageo, demonstrate drinks we can make for the holidays.

Chef Wyatt Lash makes short ribs with black currant demi-glace and served with parsnip puree.

Wed, 17 Nov 2010 07:00:00 EST

Chef Wyatt Lash from the Whip Tavern makes roasted short ribs with black currant demi-glace and served with parsnip puree.

Lori Arango, Ashley Cini, Colin Shearn demonstrate drinks we can make for the holidays.

Wed, 17 Nov 2010 07:00:00 EST

Lori Arango, Ashley Cini, Colin Shearn, from Diageo, demonstrate drinks we can make for the holidays.

Chef Corbin Evans makes Sea Scallops and serves them with a Bloody Mary sauce.

Mon, 15 Nov 2010 07:00:00 EST

Chef Instructor Corbin Evans, of the Restaurant School at Walnut Hill College in Philadelphia makes Sea Scallops and serves them with a Bloody Mary sauce.

Sommelier Melissa Monosoff gives tips on holiday entertaining with wine.

Mon, 15 Nov 2010 07:00:00 EST

Melissa Monosoff, Consulting Sommelier with the PA LCB, gives tips on choosing wines for holiday entertaining.

Chef Brian Wilson makes gnocchi using butternut squash.

Fri, 12 Nov 2010 07:00:00 EST

Chef Brian Wilson, from Le Castagne in Philadelphia, makes gnocchi with butternut squash.

Wine expert Steve Pollack talks about the PA LCB's select wine program.

Fri, 12 Nov 2010 07:00:00 EST

Wine expert Steve Pollack from the PA LCB, talks about the Chairman's Select wine program.

Chef Corbin Evans makes griddlecakes and serves them with smoked salmon.

Wed, 10 Nov 2010 09:25:00 EST

Chef Instructor Corbin Evans, of the Restaurant School at Walnut Hill College in Philadelphia makes cornmeal griddlecakes and serves them with smoked salmon.

Chef Holly Curry makes a holiday roast.

Wed, 10 Nov 2010 09:20:00 EST

Chef Holly Curry, from Miele in Princeton NJ, makes a holiday roast, along with mascarpone mashed potatoes.

Chef Scott Dalesandro prepares four seafood dishes using different cooking methods.

Mon, 08 Nov 2010 07:40:00 EST

Chef Scott Dalesandro, from Harry's Seafood Grill in Wilmington, DE prepares four seafood dishes using different cooking methods.

Chef Dave Banks makes Seafood Tapas.

Mon, 01 Nov 2010 07:20:00 EDT

Chef Dave Banks makes selections from the Seafood Tapas bar at Harry's Seafood Grill.

We sample several of the brews from Shipyard Brewing Company of Portland Maine.

Tue, 26 Oct 2010 07:00:00 EDT

We sample several beers from Shipyard Brewing Company with Brewmaster Alan Pugsley.

Evan Deluty and Marc Orfaly combine talents to make paella and chipino.

Mon, 18 Oct 2010 07:15:00 EDT

Boston chefs Evan Deluty, from Stella, and Marc Orfaly, from Pigalle, combine talents to make paella and chipino.

Gary Caron makes the Stripers' Maine Shrimp Ceviche.

Mon, 11 Oct 2010 07:00:00 EDT

Gary Caron from Striper's Restaurant creates the Stripers' Maine Shrimp Ceviche.

Chef Nathan Nadeau makes a fresh spring salad at the Fine Living Festival.

Mon, 04 Oct 2010 07:10:00 EDT

Chef Nathan Nadeau of Fore Street in Portland makes a spring salad.

Chef Jason Casey makes Paella and NY strip steak.

Mon, 27 Sep 2010 07:20:00 EDT

Chef Jason Casey of Portland Maine makes Paella and NY strip steak.

Chef Robert Fischer makes Lobster Savannah.

Wed, 22 Sep 2010 07:40:00 EDT

Chef Robert Fischer from Mabel's Lobster Claw in Kennebunkport Maine, makes Lobster Savannah.

Chef Walter Staib makes sandwiches and grinders for a party.

Fri, 17 Sep 2010 07:40:00 EDT

Chef Walter Staib, from City Tavern in Philadelphia, makes easy sandwiches and grinders for a party.

Chef Walter Staib uses cheese in a variety of party favorites.

Wed, 15 Sep 2010 07:10:00 EDT

Chef Walter Staib, from City Tavern in Philadelphia, uses cheese in a variety of party favorites.

Chef Walter Staib makes party favorites fit for a "Guys' Night In".

Mon, 13 Sep 2010 07:10:00 EDT

Chef Walter Staib, from City Tavern in Philadelphia, makes party favorites like sliders, sausage pinwheels, and French-bread pizza.

Chef Tony Clark makes Antipasto and other family favorites.

Tue, 07 Sep 2010 07:30:00 EDT

Chef Tony Clark makes Antipasto and more with Rosa Foods.

Chef Jonathan Cartwright makes poached artichoke with grilled zucchini.

Mon, 30 Aug 2010 07:00:00 EDT

Chef Jonathan Cartwright, from the White Barn Inn in Kennebunk Beach Maine, makes poached artichoke with grilled zucchini.

Chef Walter Staib makes Ham Stir Fry.

Mon, 23 Aug 2010 06:00:00 EDT

Chef Walter Staib, from City Tavern in Philadelphia, makes stir fry with Dietz and Watson Black Forest Smoked Ham.

Chef Walter Staib makes Chicken Doree with Vegetable Risotto.

Thu, 19 Aug 2010 07:00:00 EDT

Chef Walter Staib, from City Tavern in Philadelphia, makes chicken doree with vegetable risotto using Dietz and Watson Roast Chicken.

Chef Walter Staib makes turkey roulade.

Tue, 17 Aug 2010 07:00:00 EDT

Chef Walter Staib, from City Tavern in Philadelphia, makes turkey roulade with Dietz and Watson Homestyle Turkey Breast.

Chef Evan Deluty makes ziti.

Mon, 09 Aug 2010 08:00:00 EDT

Chef Evan Deluty from Stella in Boston makes ziti with slow roasted tomatoes.

Chef Marc Orfaly makes Vongole Pasta.

Mon, 02 Aug 2010 08:00:00 EDT

Chef Marc Orfaly from Pigalle in Boston makes Vongole Pasta with squid ink pasta and clams.

Chef Ron Boucher makes lobster cakes.

Tue, 27 Jul 2010 08:00:00 EDT

Ron Boucher of the Chez Boucher Cooking School in Hampton New Hampshire makes lobster, corn and sweet red pepper cakes.

Chef Steve Corry makes Eggs in a Nest.

Mon, 19 Jul 2010 14:30:00 EDT

Steve Corry, of Portland Maine, makes his own creation called Eggs in a Nest, with soft poached eggs and caviar.

Chef Tony Clark makes five seafood dishes.

Tue, 13 Jul 2010 11:00:00 EDT

Personal Chef Tony Clark makes Lobster Newberg and four other dishes using Bar Harbor Foods stocks and chowders.

Chef Walter Staib makes Pasta Salad.

Tue, 06 Jul 2010 07:00:00 EDT

Chef Walter Staib from City Tavern in Philadelphia makes wagon wheel pasta salad with Momma Dietz's Pot Roast of Beef.

Chef Walter Staib makes a French Dip sandwich for lunch.

Thu, 01 Jul 2010 08:00:00 EDT

Chef Walter Staib from City Tavern in Philadelphia makes a lunchtime French Dip sandwich using Momma Dietz's Pot Roast of Beef.

Chef Walter Staib makes dinner from Pot Roast.

Tue, 29 Jun 2010 07:00:00 EDT

Chef Walter Staib from City Tavern in Philadelphia makes dinner from Momma Dietz's Pot Roast of Beef.

Chef Georges Perrier makes Steak au Poivre.

Mon, 21 Jun 2010 07:00:00 EDT

Chef Georges Perrier, of Le Bec-Fin in Philadelphia, makes Steak au Poivre with Potato Saute au Cru.

Chef Michele Iovino makes crudo.

Mon, 14 Jun 2010 07:00:00 EDT

Chef Michele Iovino from Girasole in Philadelphia and Atlantic City, makes crudo from blue fin tuna.

Chef Walter Staib makes curry chicken salad with rice and fruit.

Tue, 08 Jun 2010 08:00:00 EDT

Chef Walter Staib, from City Tavern in Philadelphia, makes curry chicken salad with rice and fruit using Dietz and Watson Oven Roasted Chicken.

Chef Walter Staib makes crepes for lunch.

Fri, 04 Jun 2010 07:00:00 EDT

Chef Walter Staib, of City Tavern in Philadelphia, makes crepes using Dietz and Watson Oven Roasted Chicken.

Chef Walter Staib makes dinner with roasted chicken and his own dumpling dough.

Wed, 02 Jun 2010 07:00:00 EDT

Chef Walter Staib, of City Tavern in Philadelphia, makes dinner using Dietz and Watson Oven Roasted Chicken and his own dumpling dough.

Chef Walter Staib makes Wieners, Brats, Knockwurst and Kielbasa on his outdoor grill.

Fri, 28 May 2010 09:15:00 EDT

Chef Walter Staib of City Tavern in Philadelphia makes varieties of summer sandwiches with Dietz and Watson Wieners, Brats, Knockwurst and Kielbasa on his outdoor grill.

Chef Walter Staib makes his "New England Special" Angus Beef franks.

Wed, 26 May 2010 07:15:00 EDT

Chef Walter Staib of City Tavern in Philadelphia grills a "New England Special" creation with Dietz and Watson Angus Beef Franks.

Chef Walter Staib cooks Angus Beef franks topped with everything but the kitchen sink.

Mon, 24 May 2010 07:00:00 EDT

Chef Walter Staib of City Tavern in Philadelphia grills Angus Beef franks in his garden.

Chef Walter Staib shows us how to use ham and turkey leftovers.

Fri, 21 May 2010 07:15:00 EDT

Chef Walter Staib of City Tavern in Philadelphia makes a dinner from ham and turkey leftovers.

Chef Walter Staib makes Turkey, Braised with Carrots and Peas.

Wed, 19 May 2010 07:00:00 EDT

Chef Walter Staib of City Tavern in Philadelphia makes Braised Turkey using Dietz and Watson ingredients.

Chef Walter Staib makes Ham en Croute.

Mon, 17 May 2010 08:15:00 EDT

Chef Walter Staib of City Tavern in Philadelphia makes Ham en Croute with Dietz and Watson ingredients.

Chef Marc Orfaly makes crab cakes.

Mon, 10 May 2010 07:15:00 EDT

Boston chef Marc Orfaly makes crab cakes using Peekytoe Crab from Maine.

Chef Terence Feury makes Braised Calamari with Fava Beans.

Mon, 03 May 2010 07:10:00 EDT

Chef Terence Feury, from Fork Restaurant in Philadelphia, makes Braised Calamari with Fava Beans.

Chef Evan Deluty makes pan seared salmon.

Mon, 26 Apr 2010 07:30:00 EDT

Chef Evan Deluty, from Stella in Boston, makes Pan Seared Salmon with Belgian endive, tomato and basil.

Chef Walter Staib makes an Asian-themed Pork Lo Mein stir fry.

Fri, 16 Apr 2010 07:30:00 EDT

Chef Walter Staib of City Tavern in Philadelphia makes dinner with Dietz and Watson ingredients. He makes an Asian-themed Pork Lo Mein stir fry.

Chef Walter Staib makes turkey puttanesca.

Fri, 16 Apr 2010 07:30:00 EDT

Chef Walter Staib of City Tavern in Philadelphia makes turkey puttanesca using Dietz and Watson ingredients.

Chef Walter Staib makes beef stroganov.

Fri, 16 Apr 2010 07:30:00 EDT

Chef Walter Staib of City Tavern in Philadelphia makes beef stroganov using Dietz and Watson ingredients.

Chef Walter Staib makes a “Philadelphia” Burrito and a Chicken Florentine Omelet.

Wed, 14 Apr 2010 07:30:00 EDT

Chef Walter Staib of City Tavern in Philadelphia makes breakfast with Dietz and Watson: He makes a “Philadelphia” Burrito and a Chicken Florentine Omelet.

Chef Walter Staib makes an English Muffin Monte Cristo.

Wed, 14 Apr 2010 07:30:00 EDT

Chef Walter Staib of City Tavern in Philadelphia makes breakfast with Dietz and Watson: He makes an English Muffin Monte Cristo.

Chef Walter Staib makes a frittata from turkey, sausage and spinach.

Wed, 14 Apr 2010 07:30:00 EDT

Chef Walter Staib of City Tavern in Philadelphia makes breakfast with Dietz and Watson: He makes an a frittata from turkey, sausage and spinach.

Chef Earl Anthony Morse makes pan roasted Scottish Wood Pigeon.

Mon, 12 Apr 2010 07:10:00 EDT

Chef Earl Anthony Morse of the Portland Harbor Hotel in Portland, Maine, makes pan roasted Scottish Wood Pigeon. He also makes sweet potato gnocchi.

Chef Mitchell Kaldrovich makes Pan Seared Scallops.

Mon, 05 Apr 2010 07:20:00 EDT

Chef Mitchell Kaldrovich from the Inn by the Sea makes Pan Seared Scallops with Parsnip Puree and Shaved Fennel.

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

Mon, 29 Mar 2010 07:40:00 EDT

Nate Legere, from Congdon's in Wells Maine, shares the secrets of making Congdon's Biscuits.

Chefs Frank McClelland and James Hackney make Roasted Duck.

Mon, 22 Mar 2010 08:30:00 EDT

Chefs Frank McClelland and James Hackney from L'Espalier in Boston make a Roasted Duck with Ginger and Plums.

Chef Robert Wiedmaier makes Beef Carbonnade.

Mon, 15 Mar 2010 07:00:00 EDT

Chef Robert Wiedmaier, from Brasserie Beck in Washington DC, makes Beef Carbonnade.

Chef Rob Evans makes Homemade Ricotta.

Tue, 09 Mar 2010 07:00:00 EDT

Chef Rob Evans, from Hugo's in Portland Maine Homemade Ricotta.

Chef Walter Staib makes Farfalle pasta with turkey and smoked gouda cheese.

Wed, 03 Mar 2010 07:15:00 EDT

Chef Walter Staib of City Tavern in Philadelphia makes Farfalle pasta with turkey and smoked gouda cheese.

Chef Walter Staib makes hash two ways.

Wed, 03 Mar 2010 07:15:00 EDT

Chef Walter Staib of City Tavern in Philadelphia makes a hash two ways. He makes a corned beef hash and a turkey hash.

Chef Walter Staib makes a turnover from Italian Sausage and Baby Swiss Cheese.

Wed, 03 Mar 2010 07:15:00 EDT

Chef Walter Staib of City Tavern in Philadelphia makes a turnover from Italian Sausage and Baby Swiss Cheese. He also makes a dessert turnover with apples and cheddar cheese.

Chef Walter Staib makes a dinner salad with Angus Roast Beef.

Mon, 01 Mar 2010 07:30:00 EDT

Chef Walter Staib of City Tavern in Philadelphia makes a dinner salad with Angus Roast Beef made by Dietz and Watson.

Chef Walter Staib makes a dinner salad from Ham and Farfalle Pasta.

Mon, 01 Mar 2010 07:30:00 EDT

Chef Walter Staib of City Tavern in Philadelphia makes a dinner salad from Black Forest Ham and Farfalle Pasta.

Chef Walter Staib makes a dinner salad from Turkey and Orzo pasta.

Mon, 01 Mar 2010 07:30:00 EDT

Chef Walter Staib of City Tavern in Philadelphia makes a dinner salad from Gourmet Lite Breast of Turkey and Orzo pasta.

Chefs Mark Gaier and Clark Frasier make a main course of Roasted Duck.

Mon, 22 Feb 2010 07:00:00 EDT

Chefs Mark Gaier and Clark Frasier from Arrows Restaurant in Ogunquit Maine, make a main course of Roasted Duck. They also use fresh greens and herbs from their own garden.

Chef Michael Schlow makes grilled steak.

Mon, 15 Feb 2010 07:00:00 EDT

Chef Michael Schlow from Boston makes grilled steak known as bistecca.

Chef Evan Deluty makes Grilled Salmon.

Mon, 08 Feb 2010 07:00:00 EDT

Chef Evan Deluty, from Stella in Boston, makes Grilled Salmon with Corn, Tomato, and Spinach Ragout.

Chef Walter Staib makes Paninis with Dietz and Watson meats and cheeses.

Wed, 03 Feb 2010 07:00:00 EDT

Chef Walter Staib of City Tavern in Philadelphia makes mini paninis, Italian paninis and pastrami paninis with Dietz and Watson meats and cheeses.

Chef Walter Staib makes reuben egg rolls using Dietz and Watson items.

Wed, 03 Feb 2010 07:00:00 EDT

Chef Walter Staib of City Tavern in Philadelphia makes reuben egg rolls using Dietz and Watson items.

Chef Walter Staib makes Liverwurst Paté.

Wed, 03 Feb 2010 07:00:00 EDT

Chef Walter Staib of City Tavern in Philadelphia makes Liverwurst Paté.

Chef Walter Staib makes Sausage Napoleons with Dietz and Watson sausage.

Mon, 01 Feb 2010 08:00:00 EDT

Chef Walter Staib of City Tavern in Philadelphia makes Sausage Napoleons with Dietz and Watson sausage.

Chef Walter Staib makes grilled char sui kebabs using Dietz and Watson beef.

Mon, 01 Feb 2010 08:00:00 EDT

Chef Walter Staib of City Tavern in Philadelphia makes grilled char sui kebabs using Dietz and Watson beef.

Chef Walter Staib makes grilled kebabs using Dietz and Watson sausages and wursts.

Mon, 01 Feb 2010 08:00:00 EDT

Chef Walter Staib of City Tavern in Philadelphia makes grilled kebabs using Dietz and Watson sausages and wursts.

Chef Dave Banks makes seasonal tornados from filet mignon.

Mon, 25 Jan 2010 07:55:00 EDT

Chef Dave Banks from Harry's Savoy Grill in Wilmington uses center cut filet mignon to make tornedos, which are a smaller, sliced portion of tenderloin.

Chef Dave Banks makes a selection of Hors d'oeuvres.

Mon, 18 Jan 2010 07:15:00 EDT

Chef Dave Banks from Harry's Savoy Grill in Wilmington makes a selection of Hors d'oeuvres.

Chef Chef Dave Banks makes Hake with Sea Scallops.

Mon, 11 Jan 2010 07:35:00 EDT

Chef Dave Banks from Harry's Savoy Grill makes Broiled Maine Hake with Barnegat Sea Scallops.

Chef Olivier Desaintmartin makes poached halibut.

Mon, 04 Jan 2010 07:30:00 EDT

Chef Olivier Desaintmartin, from Caribou Cafe in Philadelphia, makes poached halibut with a red beet and herb walnut vinaigrette. Daphne Payan and Jean-Luc Le Du join him to taste and discuss Costieres de Nimes wines from France.

Chef Jonathan Cartwright makes pan roasted breast of pheasant.

Tue, 29 Dec 2009 07:50:00 EDT

Chef Jonathan Cartwright, from the White Barn Inn, makes pan roasted breast of pheasant with a red wine braised leg ragout. Daphne Payan and Jean-Luc Le Du join him to taste and discuss Costieres de Nimes wines from France.

Chef Olivier Desaintmartin makes lamb loin.

Mon, 21 Dec 2009 07:30:00 EDT

Chef Olivier Desaintmartin, from Caribou Cafe in Philadelphia, makes lamb loin roasted with garlic au jus Ratatouille and potato rosace. Daphne Payan and Jean-Luc Le Du join Tinamarie to taste and discuss Ventoux wines from France.

Chef Jonathan Cartwright makes grilled lobster and braised lentils.

Mon, 14 Dec 2009 07:15:00 EDT

Chef Jonathan Cartwright, from the White Barn Inn, makes grilled lobster and braised lentils with Cotes du Rhone butter sauce. Daphne Payan and Jean-Luc Le Du join him to taste and discuss Ventoux wines from France.

Chef Larry Thum prepares his famous dish: Mamma's Chicken.

Mon, 07 Dec 2009 07:00:00 EDT

Chef Larry Thum from The Dining Car in Philadelphia, PA prepares Mamma's Chicken in the Miele showroom in Princeton New Jersey as part of Philadelphia Magazine’s Guide to Holiday Entertaining.

Chef Michael Dorris prepares Hors d'Oeuvres for the Holidays.

Mon, 07 Dec 2009 07:00:00 EDT

Chef Michael Dorris from MPD Dining in Philadelphia, PA prepares Hors d'Oeuvres for the Holidays. Chef Michael is cooking in the Miele showroom in Princeton New Jersey for Philadelphia Magazine’s Guide to Holiday Entertaining.

Chef Shawn Sollberger prepares a Citrus Glazed Salmon Fillet.

Wed, 02 Dec 2009 07:00:00 EDT

Chef Shawn Sollberger from Capital Grill in Philadelphia, PA prepares a Citrus Glazed Salmon Fillet. Chef Francisco Martorella from Capital Grill in Cherry Hill makes dessert. They are cooking in the Miele showroom in Princeton New Jersey for Philadelphia Magazine’s Guide to Holiday Entertaining.

Robert Peters from Wine and Spirit Store in Ardmore, PA discusses Pairing wines with Dinner.

Wed, 02 Dec 2009 07:00:00 EDT

Robert Peters from Wine and Spirit Store in Ardmore, PA discusses Pairing wines with dinners for the holidays. Robert Peters is showcasing his selection of wines in Miele showroom in Princeton New Jersey for Philadelphia Magazine’s Guide to Holiday Entertaining.

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

Mon, 30 Nov 2009 07:00:00 EDT

Robert Peters from Wine and Spirit Store in Ardmore, PA discusses Holiday Entertaining with Wine. Robert Peters is showcasing his selection of wines in Miele showroom in Princeton New Jersey for Philadelphia Magazine’s Guide to Holiday Entertaining.

Chef John Gallagher prepares Pfeffenuse, a traditional German Cookie.

Mon, 30 Nov 2009 07:00:00 EDT

Chef John Gallagher from The Restaurant School at Walnut Hill College in Philadelphia, prepares Pfeffenuse, a traditional German Cookie. Chef Gallagher is cooking in Miele showroom in Princeton New Jersey for Philadelphia Magazine’s Guide to Holiday Entertaining.

Chef Walter Staib prepares Forced Cabbage.

Wed, 25 Nov 2009 07:00:00 EDT

Chef Walter Staib from City Tavern in Philadelphia, PA prepares Forced Cabbage. Chef Staib is cooking in the Miele showroom in Princeton New Jersey for Philadelphia Magazine’s Guide to Holiday Entertaining.

Chad Merriweather and Robin Casper prepare four different Holiday Party Cocktails.

Wed, 25 Nov 2009 07:00:00 EDT

Chad Merriweather and Robin Casper from Diageo in Malvern, PA prepare 4 different Holiday Party Cocktails with NUVO Sparkling Liqueur, Cîroc Vodka, Captain Morgan Original Spiced Rum for this Holiday Season. They are concocting these tasty drinks in the Miele showroom in Princeton New Jersey for Philadelphia Magazine’s Guide to Holiday Entertaining.

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

Mon, 23 Nov 2009 07:00:00 EDT

Susan Jaslove from Miele prepares Festive Potato Pancake Wedges and Holly Curry from Miele makes Lobster with Champagne Sauce. They’re working in the Miele showroom in Princeton New Jersey for Philadelphia Magazine’s Guide to Holiday Entertaining.

Chef Walter Staib from City Tavern prepares ale braised sausages.

Mon, 23 Nov 2009 07:00:00 EDT

Chef Walter Staib from City Tavern prepares ale braised sausage. Chef Staib is working in the Miele showroom in Princeton New Jersey for Philadelphia Magazine’s Guide to Holiday Entertaining.

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

Mon, 23 Nov 2009 07:00:00 EDT

Chef John Gallagher from The Restaurant School at Walnut Hill College makes a Gingerbread house. Chef Gallagher is working in the Miele showroom in Princeton New Jersey for Philadelphia Magazine’s Guide to Holiday Entertaining.

Robert Peters from Wine and Spirit Store in Ardmore, PA discusses Wine Gift Giving for the holidays.

Mon, 23 Nov 2009 07:00:00 EDT

Robert Peters from Wine and Spirit Store in Ardmore, PA discusses Wine Gift Giving for this upcoming Holiday Season. Robert is showcasing his wines in the Miele showroom in Princeton New Jersey for Philadelphia Magazine’s Guide to Holiday Entertaining.

Chef Scott Lee makes Lobster Tails with Sweet Pea Ravioli.

Mon, 21 Sep 2009 06:45:00 EDT

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

Chef Erik Lindblom makes Maine Blueberry Pancakes.

Mon, 14 Sep 2009 08:45:00 EDT

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

Chef Leonora Palaima makes Lobster Risotto.

Tue, 08 Sep 2009 07:20:00 EDT

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 Jonathan Cartwright makes a Pan Seared Scallop with Vanilla Confit Apples.

Mon, 24 Aug 2009 09:00:00 EDT

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 makes Green Chile Sorbet with Lobster and Watermelon Salad.

Mon, 17 Aug 2009 07:15:00 EDT

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 makes Down East Seafood Paella.

Mon, 10 Aug 2009 07:15:00 EDT

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

Jason Leighton makes Pillows of Lobster and Champagne.

Mon, 03 Aug 2009 07:15:00 EDT

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 Maine seasonal breakfast.

Mon, 27 Jul 2009 07:10:00 EDT

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 makes Strawberry Pavlova with Passion Fruit Spuma.

Mon, 06 Jul 2009 11:50:00 EDT

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 makes Snapper Salad using fresh Red Snapper.

Mon, 29 Jun 2009 08:30:00 EDT

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

Chef Jonathan Cartwright makes Maine Wild Blueberry Granola French Toast.

Mon, 22 Jun 2009 08:45:00 EDT

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 makes Spanish Octopus.

Mon, 01 Jun 2009 07:20:00 EDT

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 makes his famous and historic Turkey Pot Pie.

Mon, 18 May 2009 07:15:00 EDT

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 makes Maine Lobster Hash.

Mon, 11 May 2009 07:10:00 EDT

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 make exciting dishes using ingredients from Maine.

Mon, 04 May 2009 07:20:00 EDT

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 makes Alsatian Beer Braised Short Ribs.

Mon, 27 Apr 2009 07:40:00 EDT

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

Chef Walter Staib makes a shrimp and chicken dish along with lobster fritters.

Mon, 20 Apr 2009 07:20:00 EDT

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

Baker James Barrett makes a Flourless Chocolate Cake.

Mon, 06 Apr 2009 07:15:00 EDT

James Barrett, from Metropolitan Bakery in Philadelphia, makes a chocolate cake recipe from his cookbook.

Chef Tony Clark makes Mozzarella Polenta with ingredients from Rosa Foods.

Mon, 30 Mar 2009 07:20:00 EDT

Chef Tony Clark of Philadelphia makes an Italian favorite: Mozzarella Polenta.

Iron Chef Morimoto makes Beef Tartare.

Mon, 23 Mar 2009 07:15:00 EDT

Chef Morimoto uses his exceptional knife skills while creating beef tartare. He also uses sugar cane in a unique way.

Chris Scarduzio makes sauteed bronzino fillet.

Mon, 16 Mar 2009 07:20:00 EDT

Chef Chris Scarduzio, of Table 31 in Philadelphia, makes sauteed bronzino. Using many products from Rosa Foods, Chris also prepares a chick pea puree and an olive oil emulsion.

Jose Garces makes a Mexican favorite: Crab Ceviche.

Mon, 09 Mar 2009 11:55:00 EDT

Chef Jose Garces of Philadelphia makes Crab Ceviche.

Baker David Carmichael makes Gluten-Free Bread.

Tue, 03 Mar 2009 07:00:00 EDT

Baker David Carmichael, from Gilt in New York City, shows us how to make Gluten-Free Bread.

Chef Stephen Hopkins makes Lobster Bisque, New England style.

Mon, 23 Feb 2009 06:30:00 EST

Chef Stephen Hopkins, from the Fish House Grill in Bar Harbor Maine, makes Lobster Bisque, New England style.

Chef Matt Levin makes Japanese Pumpkin Squab.

Mon, 16 Feb 2009 07:15:00 EDT

Chef Matt Levin of Philadelphia makes Japanese Pumpkin Squab, with a rich vegetable and wine sauce.

Chef Steve Corry makes a stuffed chicken in a new way...with the chicken outside of the stuffing.

Mon, 09 Feb 2009 07:20:00 EDT

Chef Steve Corry, restaurant 555 in Portland Maine, makes stuffed chicken in an unusual way. He puts the chicken outside of the stuffing.

Chef Roberto Donna makes swordfish based on traditions from his native Italy.

Mon, 02 Feb 2009 07:30:00 EDT

Chef Roberto Donna, of Washington, DC, makes swordfish based on traditional Italian cuisine. He incorporates the flavors of both northern and southern Italy.

Chef Brant Dadaleares makes Panna Cotta.

Mon, 26 Jan 2009 07:20:00 EDT

Chef Brant Dadaleares, from Fore Street restaurant in Portland Maine, makes a Dark Chocolate, Caramel and Goat Cheese Panna Cotta.

Chef Ellen Yin makes tropical fruit gazpacho.

Mon, 19 Jan 2009 07:20:00 EDT

Chef Ellen Yin, author of the cookbook Forklore, makes a black bass wrapped with whole grape leaves. She also makes a fresh gazpacho from tropical fruit.

Chefs from Zinc Restaurant in Philadelphia make Turbot Roulade.

Mon, 12 Jan 2009 07:00:00 EDT

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.

Tue, 06 Jan 2009 12:00:00 EDT

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.

Mon, 29 Dec 2008 07:00:00 EDT

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.

Mon, 22 Dec 2008 06:30:00 EDT

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

Chef David Banks makes several Sashimi dishes.

Mon, 15 Dec 2008 11:00:00 EDT

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

Chef Jason Ziglar makes Pork Medallions with Butternut Squash.

Fri, 05 Dec 2008 06:30:00 EDT

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 location at the Miele showroom in Princeton, New Jersey..

Wine expert Melissa Monosoff gives us tips on giving wine as gifts.

Fri, 05 Dec 2008 06:30:00 EDT

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 in Princeton, New Jersey.

Stefanie Marco shows us how to make holiday drinks.

Thu, 04 Dec 2008 10:00:00 EDT

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.

Chef Kevin Giunta makes an oven-roasted, stuffed branzino.

Thu, 04 Dec 2008 10:00:00 EDT

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, New Jersey.

Tommy George makes holiday martinis using Ketel One Vodka.

Wed, 03 Dec 2008 07:00:00 EDT

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 Princeton, New Jersey.

Chef Walter Staib makes salmon as featured in his cookbook, Birthplace of American Cuisine.

Wed, 03 Dec 2008 07:00:00 EDT

As part of Philadelphia Magazine’s Guide to Holiday Entertaining, Chef Walter Staib of City Tavern in Philadelphia makes Escoveitch Salmon as featured in his newest cookbook, Birthplace of American Cuisine. This is part of a series of episodes recorded on location at the Miele showroom in Princeton, New Jersey.

Sommelier Melissa Monosoff teaches us about pairing wines with food.

Wed, 03 Dec 2008 07:00:00 EDT

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 showroom in Princeton, New Jersey.

Chef John Gallagher of the Restaurant School at Walnut Hill College makes a Christmas Cookie Tree.

Wed, 03 Dec 2008 07:00:00 EDT

As part of Philadelphia Magazine’s Guide to Holiday Entertaining, Chef John Gallagher of the Restaurant School at Walnut Hill College shows us how to make a traditional Holiday Cookie Tree. This is part of a series of episodes recorded on location at the Miele showroom in Princeton, New Jersey.

Maia Lystad makes holiday martinis using Baileys.

Mon, 01 Dec 2008 07:00:00 EDT

As part of Philadelphia Magazine’s Guide to Holiday Entertaining, Maia Lystad of Diageo makes holiday martinis using Baileys. This is part of a series of episodes recorded on location at the Miele showroom in Princeton, New Jersey.

Chefs Holly Curry and Susan Jaslove of Miele, Princeton, New Jersey, show us how to make a Crown Roast of Pork.

Mon, 01 Dec 2008 07:00:00 EDT

As part of Philadelphia Magazine’s Guide to Holiday Entertaining, Chefs Holly Curry and Susan Jaslove from the Miele showroom in Princeton, New Jersey show us the easy way to make a Crown Roast of Pork.

Sommelier Melissa Monosoff of the Pennsylvania Liquor Control Board gives us tips on Entertaining with Wine.

Mon, 01 Dec 2008 07:00:00 EDT

As part of Philadelphia Magazine’s Guide to Holiday Entertaining, Sommelier Melissa Monosoff of the Pennsylvania Liquor Control Board gives us tips on Entertaining with Wine. This is one of a series of episodes recorded on location at the Miele showroom in Princeton, New Jersey.

Chef John Gallagher makes a personal favorite, the traditional German bread called Stollen.

Mon, 24 Nov 2008 08:30:00 EDT

As part of Philadelphia Magazine’s Guide to Holiday Entertaining, Chef John Gallagher of the Restaurant School at Walnut Hill College makes his own holiday favorite, Stollen. Stollen is traditional German bread made with fruit and crusted with cinnamon and sugar. This is part of a series of episodes recorded on location at the Miele showroom in Princeton, New Jersey.

Cake Baker Sylvia Weinstock shows us how she makes and decorates her famous Chocolate Cake.

Mon, 17 Nov 2008 07:30:00 EDT

Baker Sylvia Weinstock of New York City shows us how she makes and decorates her famous Chocolate Cake.

Chefs Tony Clark and Jean Marie Lacroix make a Lobster Duet.

Mon, 10 Nov 2008 07:00:00 EDT

Chefs Tony Clark and Jean Marie Lacroix make a Lobster stir fry with mussels, clams, and pea puree while they talk with Lobsterman Brendan Ready, from Catch a Piece of Maine.

Chef Rob Evans makes Lobster Ceviche.

Mon, 03 Nov 2008 10:30:00 EDT

Chef Rob Evans of Hugo's in Portland Maine, makes Lobster ceviche-style and talks with Lobsterman John Ready, from Catch a Piece of Maine.

Chef Tony Clarks grills lobster.

Mon, 27 Oct 2008 07:00:00 EDT

Chef Tony Clark makes grilled lobster and talks with Brendan and John Ready, lobstermen from Catch a Piece of Maine.

Chef James Taylor prepares Salmon with Chorizo.

Mon, 20 Oct 2008 07:00:00 EDT

Chef James Taylor of Stripers Restaurant in Kennebunkport Maine makes Salmon with corn chorizo ragu.

Chef Jonathan Cartwright grills North Atlantic Yellow Fin Tuna.

Mon, 06 Oct 2008 07:10:00 EDT

Chef Jonathan Cartwright, from the White Barn Inn and Spa in Kennebunk Maine, grills a North Atlantic Yellow Fin Tuna Loin.

Chef Roberto Donna makes Gnocchi alla Romana.

Mon, 29 Sep 2008 08:10:00 EDT

Chef Roberto Donna, from Bebo Trattoria in Washington DC, makes Gnocchi alla Romana.

Chef David Charmichael makes Maine Huckleberry Creme Brulee.

Mon, 22 Sep 2008 07:10:00 EDT

Pastry Chef David Charmichael, of Gilt in New York City, uses fresh blueberries and huckleberries in this spectacular creme brulee.

Chef Steve Corry makes a Lobster treat.

Mon, 15 Sep 2008 07:20:00 EDT

Watch as Chef Steve Corry of 555 in Portland Maine makes a "Knuckle Sandwich" using fried green tomatoes and lobster meat.

Chef Chris Scarduzio makes a free range chicken with pasta.

Mon, 08 Sep 2008 07:30:00 EDT

Watch as Chef Chris Scarduzio of Signature Restaurants in Philadelphia shows us how to stuff a chicken breast with cheese and combine that with pasta and a tomato-based sauce.

Chefs Jean Marie Lacroix and Tony Clark make a quick and easy meal.

Tue, 02 Sep 2008 07:30:00 EDT

Watch as two world-class chefs use Rosa Foods items to make Pasta Puttanesca and Artichoke Salad.

Chef Georges Perrier makes Scallops.

Fri, 22 Aug 2008 07:15:00 EDT

Chef Georges Perrier of Le Bec-Fin in Philadelphia shows us how to make Sea Scallops with a Jicama Vinaigrette.

Chef Jen Flock makes Whole Roasted Barramundi.

Mon, 18 Aug 2008 07:35:00 EDT

Jen Flock, Corporate Chef of Browne Trading Company, Portland Maine, shows us how to stuff and prepare a whole fish.

Author Max McCalman talks about the effects of geography on wine and cheesemaking in France.

Mon, 11 Aug 2008 07:05:00 EDT

Max McCalman, author of The Cheese Plate, and Daphne Payan talk about the "terroir" or "Taste of the Place".

Chef Colin Wyatt makes a unique Macaroni and Cheese at the New England Culinary Arts Forum.

Mon, 28 Jul 2008 07:50:00 EDT

Watch as Colin Wyatt of 555 in Portland Maine creates a new take on a homespun favorite: Mac and Cheese with Truffles and Lobster.

Nicole Woodruff talks with Hope Cohen about the exciting events at the New England Culinary Arts Forum.

Mon, 21 Jul 2008 07:50:00 EDT

Learn about the New England Culinary Arts Forum in Edgecomb, Maine. Visit Sheepscot Harbour Village and Resort and take a class taught by a chef, attend a wine tasting, and experience Maine as a culinary destination. Go to www.necaforum.com for more information.

Brothers Patrick and Terence Feury create a Mushroom Ragout with Chive Garlic Puree.

Mon, 21 Jul 2008 07:40:00 EDT

Brother Chefs Patrick and Terence Feury, of Maia in Villanova, PA, make a Mushroom Ragout with Chive Garlic Puree using local ingredients.

Author Max McCalman talks about Entertaining with Cheese.

Mon, 14 Jul 2008 07:15:00 EDT

Max McCalman, author of "The Cheese Plate" tells us how to use French cheeses for parties, and how to pair them with champagne, fruit, and crackers.

Chef Alison Barshak makes Grilled Lamb with Turkish Ravioli.

Mon, 07 Jul 2008 07:20:00 EDT

Watch Chef Alison Barshak of Alison at Blue Bell make her version of a classic Turkish dish.

Chef Walter Staib makes a delicious dessert using cheese and apples.

Mon, 30 Jun 2008 13:40:00 EDT

Watch Chef Walter Staib of City Tavern in Philadelphia make a savory dessert with apples, puff pastry and Dietz and Watson cheese.

Chef Tony Clark makes 5 dishes using Buccaneer Blends Barbeque Sauces at the New England Culinary Arts Forum in Edgecomb, Maine.

Mon, 23 Jun 2008 06:45:00 EDT

Watch Chef Tony Clark use Buccaneer Blends sauces to make 5 unique dishes using haddock, portobello mushrooms, chicken, beef, pasta, and lobster.

Chef Chris Scarduzio of Table 31 in Philadelphia makes Butter Poached Lobster at the New England Culinary Arts Forum in Edgecomb, Maine.

Fri, 13 Jun 2008 13:00:00 EDT

Watch as Chef Chris Scarduzio of Table 31 makes Butter Poached Lobster.

Chef Tony Clark makes Sea Scallops with Curried Peas at the New England Culinary Arts Forum in Edgecomb, Maine.

Mon, 09 Jun 2008 07:00:00 EDT

Watch as Chef Tony Clark makes Sea Scallops with Curried Peas.

Chef Mikael Andersson makes Venison with an Apple Cider and Chestnut Sauce at the New England Culinary Arts Forum in Edgecomb, Maine.

Mon, 02 Jun 2008 06:45:00 EDT

Watch as Chef Mikael Andersson makes Venison with mushrooms and a Chestnut Apple Cider Sauce.

Chef Tony Clark makes Lobster Balls at the New England Culinary Arts Forum in Edgecomb, Maine.

Fri, 23 May 2008 07:15:00 EDT

Watch as Chef Tony Clark creates a unique seafood treat: Lobster Balls.

Max McCalman, author of "The Cheese Plate" talks about pairing wine with French cheeses.

Mon, 19 May 2008 07:00:00 EDT

Watch Max McCalman, author of "The Cheese Plate" give tips on pairing wine with French cheeses.

Chef Jose Garces of Tinto in Philadelphia makes a Kobe Beef dish in the Ferguson showroom in Cherry Hill New Jersey.

Mon, 12 May 2008 06:50:00 EDT

Watch Chef Jose Garces of Tinto in Philadelphia make a Kobe Beef dish in the Ferguson showroom in Cherry Hill, NJ.

Chef David Leo Banks of Harry's Savoy Grill in Wilmington DE makes a Pan Roast and Chowders at the Ferguson showroom in Cherry Hill New Jersey.

Mon, 5 May 2008 06:50:00 EDT

Watch Chef David Leo Banks of Harry's Savoy Grill in Wilmington DE make a Pan Roast and Chowders at the Ferguson showroom in Cherry Hill New Jersey.

Chef John Mims of Carmines Creole Cafe in Bryn Mawr PA makes Seared Scallops at the Ferguson showroom in Cherry Hill New Jersey

Mon, 28 Apr 2008 05:30:30 -0500

Watch Chef John Mims of Carmines Creole Cafe in Bryn Mawr PA make Seared Scallops at the Ferguson showroom in Cherry Hill New Jersey.

Chef Walter Staib makes panini and other sandwich items for a party using Dietz and Watson meats, cheeses and spreads

Mon, 21 Apr 2008 07:30:30 -0500

Watch Chef Walter Staib of City Tavern in Philadelphia make panini and other sandwich items for a party using Dietz and Watson meats, cheeses and spreads.

Chef Walter Staib makes a wrap using Dietz and Watson Chicken Sausage

Mon, 14 Apr 2008 10:30:30 -0500

Watch Chef Walter Staib of City Tavern in Philadelphia make a wrap using Dietz and Watson Chicken Sausage.

Nutritionist Emma Fogt shows how to make fun and healthy sandwiches for kids using Dietz and Watson lunchmeats

Mon, 7 Apr 2008 09:50:30 -0500

Watch Nutritionist Emma Fogt makes fun and healthy sandwiches with kids using Dietz and Watson meats, cheeses and spreads.

Chef Jonathan Cartwright makes a Grand Marnier Souffle with a Blood Orange Sorbet

Mon, 31 Mar 2008 06:40:30 -0500

Watch Chef Jonathan Cartwright of the White Barn Inn in Kennebunk Beach, Maine make a Grand Marnier Souffle with a Blood Orange Sorbet.

Chef James Taylor makes authentic English Fish and Chips

Mon, 24 Mar 2008 07:00:30 -0500

Watch Chef James Taylor of Stripers Restaurant in Kennebunkport Maine make authentic English Fish and Chips.

Chef Andrew Mitchel makes Lobster Raviolo

Mon, 17 Mar 2008 08:15:30 -0500

Watch Chef Andrew Mitchel make Lobster Raviolo at Grissini Italian Bistro in Lower Village Kennebunk, Maine.

Chef Jonathan Cartwright makes Steamed Lobster on a bed of Homemade Fettuccine

Mon, 10 Mar 2008 07:15:30 -0500

Watch Chef Jonathan Cartwright make Steamed Lobster on a bed of Homemade Fettuccine at the White Barn Inn in Kennebunk Beach, Maine.

Chef Walter Staib makes a Jerk Lobster Stuffed Cod

Mon, 03 Mar 2008 08:00:30 -0500

Watch Chef Walter Staib of City Tavern in Philadelphia make a Jerk Lobster Stuffed Cod at the New England Culinary Arts Forum in Edgecomb, Maine.

Chef Christopher Lee makes a Northeast Lobster Bake for Two

Mon, 25 Feb 2008 14:00:30 -0500

Watch Chef Christopher Lee of Gilt in New York City make a Northeast Lobster Bake for Two at the New England Culinary Arts Forum in Edgecomb, Maine.

Chef Tony Clark cooks Lobster Chowder Pot Pie

Fri, 8 Feb 2008 08:43:30 -0500

Watch Chef Tony Clark make Lobster Chowder Pot Pie at the New England Culinary Arts Forum in Edgecomb, Maine.

Chef John Mims makes Lobster Stuffed Baked Eggplant

Fri, 8 Feb 2008 08:43:30 -0500

Watch Chef John Mims of Carmine's Creole Cafe make Lobster Stuffed baked Eggplant at the New England Culinary Arts Forum in Edgecomb, Maine.