“Normally you’d use a stand mixer for this, but sometimes you need to make things on the fly. It’s good to know how.” - Chef Harrison Porter
Read MoreTop Hat and Tails Cheesecake
Learn how to make a Top Hat and Tails cheesecake from Jim Pettinger (formerly know as Biker Jim) of Bikers and Bakers It's a white chocolate cheesecake with a brownie top and a brownie bottom.
Read MoreSoft Shell Crab Sandwich
Learn how to make a Maryland-style soft shell crab sandwich from Chef Devin Keopraphay of Rising Tiger.
Read MoreVenison Shank Ragu
Learn how to make a venison shank ragu with Ty Leon, Chef/Co-Owner of the Michelin recommended Restaurant Olivia in Denver, CO. We used Maui Nui venison because that is the same product Chef Ty uses at Olivia.
Read MoreTartar Sauce
Learn how to make a tartar sauce with Chef Devin Keopraphay from Rising Tiger. We are going to use this tartar sauce as part of a softshell crab sandwich.
Read MoreBraised Maui Nui Venison Shank
Learn how to braise a venison shank with Ty Leon, Chef/Co-Owner of the Michelin recommended Restaurant Olivia in Denver, CO. We used Maui Nui venison because that is the same product Chef Ty uses at Olivia.
Read MorePomodoro Sauce
Learn how to make an authentic Rigatoni Carbonara, a quintessential Roman pasta, from Chef Paul C. Reilly. His restaurant, Coperta, celebrates Roman trattoria fare and “Cucina del Mezzogiorno”, the food and wine of Southern Italy.
Read MoreRigatoni Carbonara
Learn how to make an authentic Rigatoni Carbonara, a quintessential Roman pasta, from Chef Paul C. Reilly. His restaurant, Coperta, celebrates Roman trattoria fare and “Cucina del Mezzogiorno”, the food and wine of Southern Italy.
Read MoreThai Style Son-In-Law Eggs
This is Devin’s take on Thai style son-in-law eggs finished in a sauce using Homiah’s Sambal Chili Crunch and topped with sweet herbs.
Read MoreVegetable Green Chili with Yellow Eye Beans
This green chili has hearty yellow eye beans, onions, diced zucchini, and puréed roasted tomatillos and hatch chiles enveloping everything.
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