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.
Harvest Fall Salad with Marinated Chicken prepared by Chef Nigel Jenkins and Lisa Wright from Taking Shape Fitness.
Chef Eric Mangual, from Bahama Breeze, is on location with The Hampton Roads Show making skillet jerk shrimp!
Chef Bob Hirasawa from Farm Fresh is making a vegetable streudel and braised greens.
Roasted turkey breast and rockfish with fresh dill caper sour cream, prepared by Chef Wes Stepp from Red Sky Cafe.
Chef Garett Barner from Passion the Restaurant makes Blackened Veal Chops and Patron Red Eye Gravy.
Patrick Evans-Hylton is talking everything locally food related, on this Thanksgiving edition of Tuesday’s Taste.
Chef Jeff Brown from Cotton Southern Bistro prepares his delicious rendition of the perfect Thanksgiving turkey.
Film Critic, Stephanie Cooke, reviews “Beyond The Lights”.