Chef Bob Hirasawa from Farm Fresh is making ribeye steaks with creme mushroom balsamic reduction.
Chef Jeff Brown from Cotton Southern Bistro prepares pot roast, cornish game hen, and acorn squash.
Chef Tony Duman from Outer Banks Brewing Station made fennel crusted red drum with Fall couscous salad.
Chef Kyle Fowlkes from Cyprus Grille at Embassy Suites makes a whole bunch of delicious Halloween-themed treats.
Chef Bob Hirasawa from Farm Fresh makes a feast of fall flavors for us this morning.
Chef Chris Hill from Bachelor Kitchen is making a yummy salted caramel and bourbon apple cider for us.
Mario’s Restaurant is making a low country boil full of delicious goodies you’ll love.
Chef Michael Kellum from Riverwalk Restaurant in Yorktown is making some tasty sandwiches.
Eggplant Caprese and Gnocchi alla Romana, courtesy of Salvatore’s Pizzeria and Italian Ristorante.
Chef Bob Hirasawa from Farm Fresh is here making an amazing Oktoberfest Beef Pot Roast for us.
Chef Tony Rizzo makes a couple of delicious dishes for you: chicken virginia and a bosc pear tart.
Passion the Restaurant is making La Bella seared sea scallops with stone ground white grits and sunny quail egg.
Will McOrmond, certified trainer and manager from Onelife Fitness on Virginia Beach Boulevard, tells you how.
Chef Bryant Gallaher is making his signature dish…Pork Tenderloin!
Kyle Woodruff, from Waypoint Seafood and Grill, makes a tasty dish for the season: Cornbread & Oyster Stuffing.
Chef Bob Hirasawa, came by and showed us how to make pan-seared cod with Virginia cioppino.
Chef Wes Stepp from Red Sky Cafe whips up stuffed sausage pork tenderloin with cilantro marinated rockfish.