You order Buffalo wings at your favorite dive bar. You get the blue cheese dressing. Chef Tom has worked in dive bar kitchens. This is how he makes it.
Read MoreVegan Beet Tartare
Whether you are just trying to eat more vegetables or you are a vegan or vegetarian, you are going to enjoy this beet tartare. Deliciousness does not discriminate.
Read MoreSeared Peach Dessert
Learn how to make a summer stone fruit dessert from Chef Harrison Porter using stone fruit from the farmers market. It's a seared peach topped with a stone fruit caramel on top of a hand whipped Chantilly cream and salted Marcona almonds.
Read MoreStone Fruit Caramel Sauce
Need an idea for what to do with that stone fruit available at your local farmers market in the summer? Chef Harrison Porter has one for you – a stone fruit caramel sauce. We use 1 peach, 1 plum, and 1 nectarine to make this caramel sauce.
Read MoreHand Whipped Chantilly Cream
“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.
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