Chef David Banks, from Harry's Savoy Grill, makes Polpettine, an Italian meatball…

Chef Tony Clark, from Valley Forge Casino Resort, makes three meat entrees from the menu of Pacific Prime Seafood and Steak…

Chef Tony Clark, from Valley Forge Casino Resort, makes four mussel dishes from the menu of Viviano Cucina Italiana…

Chef Michael Solomonov, from Zahav in Philadelphia, makes a fan favorite: hummus with fresh bread…

Chef Robert Wiedmaier makes a great dish with mussels…

Philadelphia Chef Jennifer Carroll poaches salmon in olive oil. She makes a ginger verjus sauce, and uses Dorot herbs and oranges.…

Chef Katherine Honeyman of The Restaurant School at Walnut Hill College makes a creative appetizer: cup cake-sized vegetable lasagna.…

Chef Henry Piotrowski, Jr. of The Restaurant School at Walnut Hill College makes fresh mozzarella cheese and flavors it with fruit.…

Chef John Gallagher from The Restaurant School at Walnut Hill College demonstrates how to make several varieties of fresh bread.…

Boston chef Evan Deluty prepares an Atlantic Halibut with leek, potato, and corn ragout. He also makes an appetizer of fresh pasta with a poached egg.…

Chef David Banks demonstrates his technique for using foie gras with duck.…

Chef David Banks shows he's got game with a roasted quail. Chef uses Dorot herbs in both of his recipes.…

Marianne Matt, from the PLCB, tells us about the discounted wine available through the PLCB's Chairman's Selection program…

Chef Matthew Pressler from Matador in Wayne, PA makes Pipian Verde de Pollo…

Patrick Feury from Nectar in Berwyn PA, makes an autumn-inspired dish using butternut squash…

Elayne D shows us how to make an after-dinner cocktail…

Chef Matt Zagorski, from Hickory Lane Bistro, makes a cold weather classic: pork chop with homemade compound butter…

Diageo Mixologist Elayne D shows us how to make a holiday party favorite: punch…

Philadelphia chef Olivier Desaintmartin serves quail both hot and cold…

Robert Peters gives some tips for pairing champagne and sparkling wine with food. Rob is the wine specialist at the Ardmore PA Wine and Spirits Premium Collection Store.…

Chef Matthew Pressler from Matador in Wayne, PA makes a Spanish tapas: Garbonzo con Espinaca…

Elayne D shares tips and techniques for making fun holiday cocktails with Ciroc Vodka…

Chef Patrick Feury from Nectar in Berwyn, PA makes Crispy Skuna Bay Salmon with Pickled Vegetable Herb Salad…

Marianne Matt, of the PLCB, shows us how to make fun holiday cocktails…

Chef Walter Staib, of City Tavern, makes cornmeal fried oysters with herb rémoulade. He also makes pork medallions with Thomas Jefferson Ale, as he serves at his historic restaurant in Philadelphia…

Chef Darryl Harmon from Water Works Restaurant in Philadelphia makes this seafood favorite…

Chef Walter Staib from the historic City Tavern in Philadelphia, makes seafood dishes using shrimp and trout…

Tinamarie tells us what we need to know when choosing a diamond…

Chef Patrick Feury of Nectar makes an interesting dish with pork…

Tinamarie visits a Philadelphia fashion icon: Knit Wit…

Chris Scarduzio, from Table 31 in Philadelphia, makes seafood risotto…

Chef Walter Staib from historic City Tavern in Philadelphia makes mushroom toast along with Benjamin Franklin Tofu.…

Chef Tony Clark makes fresh desserts with fruit and ALO Drink.…

Tim McCormick and Jenn Anderson mix cocktails using ALO Drink beverage.…

Chef Patrick Feury, from the restaurant Nectar, prepares spicy maldon sea salt crusted prawn.…

Chef Patrick Feury makes a beef short rib marinated in wine.…

Chef Chris Scarduzio, from Table 31 in Philadelphia, makes a hearty gnocchi dish. He also pairs the food with Rhone Valley Wines and learns more about that region in France from Daphne Payon.…

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.…

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.…

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

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

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.…

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.…

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.…

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.…

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

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.…

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.…

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

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

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

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 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.…

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.…

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 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.…

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 tagliolini pasta.…

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

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, of Table 31 in Philadelphia, makes Steak Beurmaniere.…

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

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

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

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

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

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

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

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.…

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

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

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

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

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

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

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

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

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

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

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

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

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, from Diageo, demonstrate drinks we can make for the holidays.…

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.…

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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 more with Rosa Foods.…

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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 of City Tavern in Philadelphia makes turkey puttanesca using Dietz and Watson ingredients.…

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

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

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

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

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

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

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

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

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

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

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

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 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 from Boston makes grilled steak known as bistecca.…

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

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 of City Tavern in Philadelphia makes reuben egg rolls using Dietz and Watson items.…

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

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

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

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

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

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

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

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

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 from The White Barn Inn makes a Pan Seared Scallop with Vanilla Confit Apples at the Arts in the Inns Festival.…

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

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 pancake breakfast and talks with Bruce Jackson of Historic Inns in Kennebunkport.…

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 of Philadelphia makes a Red Snapper Salad in a kitchen designed by IKEA.…

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, 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, 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, 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 from Philadelphia make exciting dishes using only ingredients from Maine, including an omelet with lobster.…

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

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

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

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

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

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.…

Chef Jose Garces of Philadelphia makes Crab Ceviche.…

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

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

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

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

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

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 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 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, makes several Sashimi using fresh caught seafood.…

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..…

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.…

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, New Jersey.…

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.…

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.…

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.…

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.…

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.…

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.…

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.…

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.…

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 stir fry with mussels, clams, and pea puree while they talk with Lobsterman Brendan Ready, from Catch a Piece of Maine.…

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

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

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

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

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

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

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.…

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

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

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

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

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

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.…

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

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.…

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

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

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

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

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

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

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

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

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

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.…

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

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.…

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

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

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

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

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

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

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.…

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.…

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

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