Chef Walter Staib from historic City Tavern in Philadelphia makes mushroom toast along with Benjamin Franklin Tofu.
Chef Walter Staib from City Tavern prepares Ale Braised Sausage.
Chef Walter Staib makes Chicken Doree with Dietz and Watson Roast Chicken.
Steve Pollack talks about and tastes wines from the Chairman's Selection program.
Chef Walter Staib makes Pork Lo Mein stir fry.
Chef Walter Staib makes dinner using Dietz and Watson Oven Roasted Chicken and his own dumpling dough.
Chef Patrick Feury makes braised pork belly buns.
Chef Chris Scarduzio makes seafood risotto.
Chef John Gallagher from The Restaurant School in Philadelphia, PA prepares Pfeffenuse, a traditional German Cookie.
Chef Walter Staib makes a frittata from turkey, sausage and spinach.
Chef Walter Staib makes stir fry with Dietz and Watson Black Forest Smoked Ham.
Chef Walter Staib makes crepes with roasted Chicken.
Chef Walter Staib from City Tavern in Philadelphia, PA prepares Forced Cabbage.
Rob Peters tells us how to choose and serve a sparkling wine for the holidays.
Robert Peters from Wine and Spirit Store in Ardmore, PA discusses pairing wines with dinners for this upcoming holiday season.