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.
Chef Bob Hirasawa, from Farm Fresh, delights The Hampton Roads kitchen with some savory pies.
This month’s Eat The Streets 757 Moveable Feast features the terrific food trucks in Hampton Roads.
Chicken cordon blue exquisitely made by Co-owner and Chef Kevin Osfolk with The Bier Garden in Portsmouth.
Papa John’s is here making pizza and filling us in on how to help you can use them to raise funds for your clubs.
Chef Kyle Fowlkes from Cyprus Grill at Embassy Suites Hampton Roads is making some tasty tailgating goodies.
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.