NY Strip, Duck, local Wahoo; prepared by Chef Wes Stepp from Red Sky Cafe.
Chef Zaken from Williamsburg Winery makes roasted lamb with herbs de provence and garlic mashed potatoes.
Chef Bob Hirasawa makes Brazilian style strip steak with chimichurri sauce and mashed plantains.
Chef Jeff Brown from Cotton Southern Bistro is back and he’s making skillet cornbread and pinto beans.
Michael Matthews from California Pizza Kitchen at MacArthur Center stops in to make Jamaican Jerk Pizza.
Tortellacci X.O. and Risotto Pescatore, made by the chefs and co-owners, of Salvatore’s Pizzeria & Italian Ristorante.
Chef Troy Camacho from The Casual Gourmet is making Chicken & Crawfish Gumbo in THRS kitchen.
Chef Bob Hirasawa from Farm Fresh sets up shop in The Hampton Roads Show kitchen
Chef Brent Gaudet from Park Lane Tavern at Peninsula Town Center whips up some Jagerschnitzel in THRS kitchen.
The folks from KOSAMA are making a healthy and delicious Citrus Infused Baked Chicken with Roasted Fall Veggies.
Charlie’s American Cafe Chef Mark Rouleau and Johnny Mo from Mallards on the Wharf make delicious shrimp & grits.
Chef Bob Hirasawa, from Farm Fresh, delights The Hampton Roads kitchen with some savory pies.
This month’s Eat The Streets 757 Moveable Feast features the terrific food trucks in Hampton Roads.
Chicken cordon blue exquisitely made by Co-owner and Chef Kevin Osfolk with The Bier Garden in Portsmouth.
Papa John’s is here making pizza and filling us in on how to help you can use them to raise funds for your clubs.
Chef Kyle Fowlkes from Cyprus Grill at Embassy Suites Hampton Roads is making some tasty tailgating goodies.
Chef Bob Hirasawa makes wild sockeye salmon with citrus glaze and grilled corn and bean salad in THRS kitchen.