Matching your Grilling Needs with the Right Grilling Equipment
Inspiration and How-to Prepare for Grilling
Prep and Grill Veggie Kabobs, Corn on the Cob, Stuffed Sirloin & Pizza
Grill Ribs, Plate & Pair Signature Dishes
Bonnie's Favorite Foodies
Matching your Grilling Needs with the Right Grilling Equipment
Inspiration and How-to Prepare for Grilling
Prep and Grill Veggie Kabobs, Corn on the Cob, Stuffed Sirloin & Pizza
Grill Ribs, Plate & Pair Signature Dishes
Concept for The 715 Mass Restaurant in Lawrence, Kansas (Devotion to Local Foods & Nose to Tail Cooking)
Executive Chef Michael Beard’s Journey to and Inspiration “In the Kitchen”
Prepare, Plate & Pair the Signature Dish
Chef & Dietitian offer easy, fun, affordable and nutritional ways to create a healthy food environment for the family
Dispel myth that healthy eating is too expensive & time-coming with simple tips for shopping, using a “plate model” and dining out
Chef & Daughters prepare Thai Shrimp Roles, Vegetable Salad & Warm Tortillas
Plate and Pair Chef’s Signature Dishes
Concept for Blanc Burgers + Bottles
Chat with Executive Chef about his Journey to and Inspiration “In the Kitchen”
Prepare, Plate & Pair the Signature Dish
Discuss Concept for Room 39 and Executive Chef Ted Habiger’s Journey to and Inspiration “In the Kitchen”
Chat with Executive Chef Andrew Sloan & Prep Veal Sweetbreads
Prepare Truffle Bread Pudding, Sauteed Spinach, Cognac Peppercorn Sauce, then Plate & Pair Signature Dish
Concept for The Red Door Grill
Chat with James Beard Award-Winning Chef Debbie Gold
Prepare a House Cured Salmon, Charred Spring Onion, Mozzarella and an Artichoke, Fontina, Chimichurri Flatbread
Prepare a Spicy Chipotle Chicken, Toasted Tomatillo & Cheddar Cheese Flatbread, then Plate & Pair the Signature Dishes
The Concept for and Alex’s Journey to The Local Pig
Celebrating Traditional Meats and Updated Offerings at The Local Pig
Prepare Slow Roasted Porchetta with Dressed Greens and Truffle Aioli on a Pretzel Bun
Plate & Pair the Signature Dish
About Lidia’s…Devotion to Italian Foods, Urban Pioneering in K.C. and Local Products
Chat with Executive Chef, Dan Swinney, about his journey to and inspiration “In the Kitchen“
Preparing the Montasio Crisp filled with Potato, Leek and Maine Lobster
Plating and Pairing the Signature Dish
“George Caleb Bingham” Tastes the Feast
1850s Feast in an Open Hearth Kitchen…Braised Pork & Bacon, Sauerkraut, Corn Bread & a Joe Frogger