We’re in the kitchen with Chef Kyle Fowlkes from Cyprus Grill at Embassy Suites making same tasty game day treats for the big game.
Chef Tony Kehoe from the Great Neck Farm Fresh is here making a couple of tasty dips that are great for snacking at game time or anytime.
Chef Wes Stepp from Red Sky Cafe in stopped by and shared with THRS there wedding and catering services.
Slow cooked meal is new on the menu at Passion The Restaurant.
executive Chef Ronnie Brown from 219 An American Bistro stops by The Hampton Roads Show kitchen to make Flounder Bercy.
Voila Cuisine Internationale’s Executive Chef Richard Robinson
Chef Rob Gohr from Farm Fresh makes Spicy Parmesan Wings and Vegetable Stuffed Portobello.
Amazingly delicious cioppino amalfi and crabcake travinia prepared by Phillip Holcombe from Travinia Italian Kitchen.
Mahi Mah’s Chef Chris McCandless stops in and prepares BBQ Shrimp & Grits.
Virginia Beach Restaurant Week
The guys from Tubby’s Tavern make salmon burgers and green goddess.
Chef Bob Hirasawa from Farm Fresh makes a healthy and warming Pho Soup for you.
Chef Michael Kellum from York River Oyster Company is making a couple of delicious breakfast dishes.
Chef Jermaine Boothe is making coconut whipped cream and blood orange ice cream sandwiches.
Chef Jerry Beaudry from Big Italy is making beef braciole.