Gabriele, Gaetano and Michele from Salvatore’s Pizzeria and Italian Ristorante.
Chef Bob from Farm Fresh cooked Twice cooked Asian Twice Cooked Chicken with Green Papaya Salad and Mango Coconut Rice.
Chef Troy Camacho, instructor at the Culinary Institute of Virginia and program director of The Casual Gourmet.
Chef Garett Barner from Passion the Restaurant.
Farm fresh salad from Cotton Southern Bistro.
Chef Kyle Fowlkes from Cyprus Grill at Embassy Suites Hampton Roads made tuna two ways.
Chef Bob Hirasawa from Farm Fresh wowed us once again with Boneless Leg of Lamb with Rosemary Lemon Potatoes!
Chef Wes Stepp from Red Sky Cafe made some regional classics with a twist, featuring the Carolina Bluefish.
Dijon Pecan Seared Pork Tenderloin from Chef Jermaine Boothe, Culinary Recruiter from Stratford University in Newport News.
USS Abraham Lincoln Culinary Specialist First Class James Parrott made his award winning pork chops.
Chef Jeff Brown from Cotton Southern Bistro made a couple favorites from his spring menu.
Chef Joey Ianni from Farm Fresh in Great Bridge made Sesame-Encrusted Tuna over Dill Cucumber Salad.
Mixing sweet treats from Carolina Cupcakery.
Doug and Kim Hibbs from The Courthouse Restaurant in Gloucester.
Chef Tony Kehoe from the Great Neck Farm Fresh.
The Haas Brothers from STUFT food truck wowed us with their fresh food.
Authentic Mexican breakfast from Juan’s Mexican Cafe & Cantina.
PORTSMOUTH, Va. (WAVY) – Michael Kellum from York River Oyster Company made Oysters Gloucester and a “Ware River” cocktail. The York River …
Rick Overbey from Ruth’s Chris Steak House grills to perfection.
Chef Bob Hirasawa from Farm Fresh made Coho Salmon and Shrimp in Pastry.
Proper nutrition will help in your battle against cancer.