Chef Bob Hirasawa from Farm Fresh brings some asian inspired dishes to The Hampton Roads Kitchen.
Chef Troy Camacho from The Culinary Institute is making one of his favorite dishes, stracciatella with garlic bread.
Pigman’s Bar-B-Que stopped by THRS kitchen Tuesday to make their signature dish, NC proud, pulled pork BBQ!
Kevin Osfolk from The Bier Garden in Portsmouth makes stuffed peppers in The Hampton Roads Show kitchen.
Betty Swain from The Lunch Box in Newport News prepares a delicious and easy dish of lobster salad and banana pudding.
Chef Bob Hirasawa from Farm Fresh made Pork Loin Chops with Apple Cherry Pan Sauce.
We’re joined by Mike & Amanda Clifford from CXB BBQ and Eats Food Truck, as well as Jamie & Megan from The Lucky Peach.
Outer Banks Brewing Station makes seared tuna salad with lemon grass wheat vinaigrette.
Leila Batman and Hunter Davis from Duck Donuts tell us about their donut making process.
Chef Jeff Brown from Cotton Southern Bistro makes New York Strip with Bacon Stuffed Chili Relleno.
New York Strip Oscar wrapped in bacon and stuffed with crab meat & asparagus prepared by Chef Bob Hirasawa.
Chef Gus Pantino from Mario’s Italian Restaurant in Portsmouth prepares Chicken Tuscany and a Mozzarella Caprese
Filet sliders and gorgonzola ribeye prepared by Chef Mamadou Diallo and brewer Eddie Leal from Gordon Biersch Brewery.
Delicious Cajun chicken, Shoepeg corn salad, and a Bayou burrito prepared by Chef Jeff Brown from Cotton Southern Bistro.
Chef Rob Gohr from Farm Fresh stops by THRS to make Bacon-Wrapped Chicken Breast Stuffed with Chorizo and Cheese.
Chef Rajinder Sharma from Rajput Indian Cuisine and Chef Scott Simpson from Swan Terrace at Founders Inn whipped up signature dishes Wednesd…
Chef Jamie Young from Thirty 7 North and Melody Wagner from Il Giardino were here to talk about the upcoming “Best Of” gala.
Chefs from Venture Kitchen and Orapax give us a preview of the cooking competition coming to the Coastal Virginia Magazine Best of Party.
Chef Chris Hill from Bachelor Kitchen takes on the classic Chicken & Waffles.
Chef Bob Hirasawa makes Sriracha-Mango BBQ Glazed Pork Back Ribs Grilled Avocados and Fresh Corn Pasta Salad.
Chef Wes Stepp from Red Sky Cafe flawlessly whips up a coriander encrusted tuna and snapper with Blackberry Corn Relish