Gloria Vargas demonstrates how to make chile rellenos using Anaheim peppers, which often have a nice ‘kick’ of heat.
Catherine Schon, of Sassafras Catering, demonstrates how to make a homemade pie crust.
Kathryn Yeomans of the Farmer’s Feast demonstrates how to make a creamy risotto rice dish.
We learn how to can sardines, and visit a sustainable seafood micro-cannery to see how albacore tuna is canned.
Donald Kotler, of TOAST demonstrates how to make Chilled Squash Soup and Lamb Stuffed Squash
Mark Kujala describes the step by step process on how to fillet a tuna as we watch in real-time.
No shortage of apples at our house. The boys love whatever I bake for them, but their favorite is a family recipe, Apple Crisp.
Fresh canned albacore combined with Frikeh, a middle eastern ingredient, fresh tomatoes, cucumbers, and other fresh ingredients.
Jack Campbell, AKA Chef Jacques, demonstrates how to use fresh berries to make special sauces to enhance a variety of dishes.