Chef Bob Hirasawa makes wild sockeye salmon with citrus glaze and grilled corn and bean salad in THRS kitchen.
Three Little Pigs: Pork Loin Stuffed with Pimento Cheese and Ham and wrapped in Bacon. Prepared by Chef Brown.
The ladies of Bar Louie, stop into The Hampton Roads Kitchen and make tasty delicious fish skewers and watermelon mojitos.
Kosama of Virginia Beach stop in and make an easy and healthy Salmon with Asparagus & Salad.
Chef Scott Simpson from Swan Terrace at Founders Inn and Spa is hosting the March of Dimes Signature Chefs Auction.
Chef Bob Hirasawa from Farm Fresh makes chicken-under-a-brick with lemon herb potatoes.
Fish tacos prepared by friend to The Hampton Roads Show kitchen, Chef Wes Stepp, from Red Sky Cafe in Duck, North Carolina.
Chef Garett Barner from Passion The Restaurant made slow roasted Asian pork BBQ with kimchee pepper slaw.
Ethereal Cupcakes & Coffee Shoppe joined us in the kitchen Monday. They’re talking cakes and cupcakes galore.
Chef Tina Borra from the York River Oyster Company made flash fried James River oysters.
Chef Bob Hirasawa from Farm Fresh brings some asian inspired dishes to The Hampton Roads Kitchen.
Chef Troy Camacho from The Culinary Institute is making one of his favorite dishes, stracciatella with garlic bread.
Pigman’s Bar-B-Que stopped by THRS kitchen Tuesday to make their signature dish, NC proud, pulled pork BBQ!
Kevin Osfolk from The Bier Garden in Portsmouth makes stuffed peppers in The Hampton Roads Show kitchen.
Betty Swain from The Lunch Box in Newport News prepares a delicious and easy dish of lobster salad and banana pudding.
Chef Bob Hirasawa from Farm Fresh made Pork Loin Chops with Apple Cherry Pan Sauce.