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”.
Harvest Hues Salad with Apple Cider Vinaigrette and Rockfish Newberg with Cold Water Lobster from Cyrus Grille.
Chef Bob Hirasawa from Farm Fresh is making pan seared tuna steaks with green gazpacho sauce.
Dorothy Lovell from IslandKrave Caribbean Smokehouse is in the kitchen making a couple of vegan menu favorites.
Chef Michael Kellum from Riverwalk Restaurant in Yorktown prepares flash fried oysters with creamed spinach.
Kevin Osfolk, from The Bier Garden, stops in to prepare a mouth-watering dish called Hungarian Lecso.
The guys from Pigman’s Bar-B-Que, in the Outer Banks, make sunny red eye gravy and delicious barbecue.
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.