Chef Carlton Barnes from Olde Towne Tavern in Hampton is making a menu favorite: swordfish tacos.
Chef Michael Kellum from Riverwalk Restaurant in Yorktown uses beer in a myriad of delicious dishes.
Chef Kyle Fowlkes from Cyprus Grille at Embassy Suites is in THRS kitchen making an amazing feast.
The amazing Chef Bob Hirasawa from Farm Fresh is making a turkey scallopini pomodoro.
Rachel Slonsky and Kayla Washington from Bar Louie at Peninsula Town Center make pear pig and fig flatbread.
Chef Garett Barner from Passion the Restaurant makes pan-seared venison sausage with caprese nectarines.
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.