Chef Chris Hill from Bachelor Kitchen made us his tasty Mother’s Day Brunch.
Surf and turf from Chef Bob Hirasawa from Farm Fresh.
Plans for The HUB, a one of a kind, food truck park coming to Virginia Beach.
A bacon and sausage yummy from the man himself, Chef Jeff Brown.
Chef Bob Hirasawa from Farm Fresh Supermarkets makes Cilantro Chile Lime Rubber Top Sirloin Steak.
Tasty southern treats from Mobile “Pig-Nic” Catering.
Healthy and light way to fix eggs for any time of day.
Gabriele, Gaetano and Michele from Salvatore’s Pizzeria and Italian Ristorante.
Chef Bob from Farm Fresh cooked Twice cooked Asian Twice Cooked Chicken with Green Papaya Salad and Mango Coconut Rice.
Chef Troy Camacho, instructor at the Culinary Institute of Virginia and program director of The Casual Gourmet.
Chef Garett Barner from Passion the Restaurant.
Farm fresh salad from Cotton Southern Bistro.
Chef Kyle Fowlkes from Cyprus Grill at Embassy Suites Hampton Roads made tuna two ways.
Chef Bob Hirasawa from Farm Fresh wowed us once again with Boneless Leg of Lamb with Rosemary Lemon Potatoes!
Chef Wes Stepp from Red Sky Cafe made some regional classics with a twist, featuring the Carolina Bluefish.