Chef Interviews
Kounter Restaurant – Serving up a Slice of Civil Rights History
Chef Gareth Mullins – The Marker Hotel Dublin & His Recipe for Rack of Lamb
Chef Diego Oka – La Mar by Gastón Acurio – Miami, FL
Chef Peter Knogl – Cheval Blanc at Grand Hotel Les Trois Rois in Basel, Switzerland
Lambstock – Border Springs Farm in Patrick Springs, Virginia
Chef Ken Vedrinski – Trattoria Lucca & Coda del Pesce – Charleston, SC & a Recipe for Espresso Gelato
Interview with Chef Katie Button and Félix Meana at Cúrate in Asheville, NC & a recipe for Gambas al Ajillo
Executive Chef Scott Crawford – The Umstead Hotel and Herons in Cary, NC and a recipe for Chestnut & Parsnip Soup
Interview with Chef Joseph Lenn at Blackberry Farm-Walland, TN & Guinea Confit with Gnocchi & Poached Eggs
Interview with Chef Ken Oringer of Clio in Boston, MA and a recipe for Earth Crab Toast
Interview with Lidia Bastianich – Part 2 and a recipe for a Free-Form Peach Crostata
Interview with Lidia Bastianich – Part 1 and a recipe for Rice and Zucchini Crostata (Torta di Riso e Zucchine)
Chef Robert Wysong – The Sanctuary at Kiawah Island and Spiced Soft Shell Crab with Remoulade
Interview with Chef Ming Tsai of Blue Ginger – Wellesley, MA and a recipe for Three-Bean Chili
Chef Anthony Lamas – Seviche, A Latin Restaurant, Louisville, KY and Roasted Poblano and Manchego Weisenberger Grits
Chef Dena Marino on board the Celebrity Eclipse and a recipe for Stuffed Idaho Trout
premium
Interview with Executive Chef German Rijo – Savor Your Destination culinary cruise on the Celebrity Eclipse – Part 2
Interview with Chef John Besh at Restaurant August in New Orleans
Interview with Chef Colin Bedford – Fearrington House Inn – Yogurt and Lemon Thyme Panna Cotta
Chef Mike Lata – FIG, Charleston, SC and Coddled Sea Island Farm Egg with Stone Crab
Chef Walter Bundy, Lemaire – Richmond, VA and Fried Green Tomatoes with Chesapeake Bay Blue Crab Salad
Interview with Chef Sean Brock – Charleston, SC and a recipe for Hoppin’ John
Interview with Chef Dean Maupin at Keswick Hall – Scallops with Ratatouille and Parmesan Sauce
Interview with Chef Craig Deihl of Cypress in Charleston, South Carolina and a recipe for Crisp Wasabi Tuna
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