Chef Bob Hirasawa from Farm Fresh is here making delicious holiday pinwheels, made with fig, pecans, and more!
Chef Sylva Senat from Ippin Mono Kitchen, makes one of his menu favorites, dragonfish.
Chef Michael Kellum from York River Oyster Company in Gloucester is cooking up oysters in The Hampton Roads Show kitchen.
Chef Bob Hirasawa from Farm Fresh makes X-mas breakfast.
Chef Wes Stepp from Red Sky Cafe stopped is making some tastefully fit dishes for the season.
Chef Jeff Brown from Cotton Southern Bistro is in The Hampton Roads Kitchen.
Bryant Gallaher is making pan-seared ribeye with some tasty gourmet sides.
Chef Kyle Fowlkes from Cyprus Grill at Embassy Suites-HR makes a couple of dishes from his New Year’s Eve menu.
Chef Bob Hirasawa from Farm Fresh shows you how to make homemade delicious candies that are perfect X-mas gifts.
Chef Garett Barner from Passion the Restaurant makes a pan seared duck breast with cheddar hash.
Gabriele Pianezze and Gaetano Sarnataro from Salvatore’s Pizzeria and Italian Ristorante are making italian favorites.
Chef Bob Hirasawa from Farm Fresh returns to and makes a couple of recipes from the cookbook “Toast of Tidewater”.
Co-owners and operators of the STUFT Taco Truck, stop in and make delicious tacos and burritos in their truck.
Chef Kevin Osfolk from The Bier Garden in Portsmouth makes his Sauer Braten.
Cotton Southern Bistro sends Chef Jeff Brown to show off some of the great items on their catering menu.
Delicious Thanksgiving leftover ideas with Farm Fresh’s Chef Bob Hirasawa.
Chef Scott Simpson from Swan Terrace Grill, along with his Sous-Chef Darren Scott show us some tasty dishes.
Chef and cookbook author, John McLemore, shows us how to properly and safely fry a whole turkey.