Outer Banks Brewing Station makes seared tuna salad with lemon grass wheat vinaigrette.
Leila Batman and Hunter Davis from Duck Donuts tell us about their donut making process.
Chef Jeff Brown from Cotton Southern Bistro makes New York Strip with Bacon Stuffed Chili Relleno.
New York Strip Oscar wrapped in bacon and stuffed with crab meat & asparagus prepared by Chef Bob Hirasawa.
Chef Gus Pantino from Mario’s Italian Restaurant in Portsmouth prepares Chicken Tuscany and a Mozzarella Caprese
Filet sliders and gorgonzola ribeye prepared by Chef Mamadou Diallo and brewer Eddie Leal from Gordon Biersch Brewery.
Delicious Cajun chicken, Shoepeg corn salad, and a Bayou burrito prepared by Chef Jeff Brown from Cotton Southern Bistro.
Chef Rob Gohr from Farm Fresh stops by THRS to make Bacon-Wrapped Chicken Breast Stuffed with Chorizo and Cheese.
Chef Rajinder Sharma from Rajput Indian Cuisine and Chef Scott Simpson from Swan Terrace at Founders Inn whipped up signature dishes Wednesd…
Chef Jamie Young from Thirty 7 North and Melody Wagner from Il Giardino were here to talk about the upcoming “Best Of” gala.
Chefs from Venture Kitchen and Orapax give us a preview of the cooking competition coming to the Coastal Virginia Magazine Best of Party.
Chef Chris Hill from Bachelor Kitchen takes on the classic Chicken & Waffles.
Chef Bob Hirasawa makes Sriracha-Mango BBQ Glazed Pork Back Ribs Grilled Avocados and Fresh Corn Pasta Salad.
Chef Wes Stepp from Red Sky Cafe flawlessly whips up a coriander encrusted tuna and snapper with Blackberry Corn Relish
Passion the Restaurant makes a delicious Cajun seared New York strip of beef with stone ground white grits and red-eye gravy.
Chef Jesse McNally from Gershwin’s makes prosciutto-wrapped tuna with silver queen corn and edamame succotash.
We sampled Fried Green Tomatoes with Magnolia Sauce and a Pear Martini prepared by Alan Parker and Tucker Booth from FM Restaurant.