Chef Walter Staib makes beef stroganov using Dietz and Watson ingredients.
Chef Walter Staib makes hash two ways.
Chef Walter Staib from historic City Tavern in Philadelphia makes mushroom toast along with Benjamin Franklin Tofu.
Chef Walter Staib makes Liverwurst Paté.
Chef Walter Staib makes a turnover from Italian Sausage and Baby Swiss Cheese.
Chef Guillermo Pernot makes Ceviche de Erizo and a cocktail using Pisco Portón.
Chef Walter Staib makes Pork Lo Mein stir fry.
Chef Walter Staib of City Tavern in Philadelphia makes reuben egg rolls using Dietz and Watson meat.
Tinamarie visits a Philadelphia fashion icon: Knit Wit
Chef Walter Staib of City Tavern in Philadelphia makes grilled char sui kebabs using Dietz and Watson beef.
Chef Walter Staib makes sandwiches and grinders for a party.
Chad Merriweather and Robin Casper from Diageo in Malvern, PA prepare four different Holiday Party Cocktails with NUVO Sparkling Liqueur, Cîroc Vodka, Captain Morgan Original Spiced Rum.
Chef Walter Staib makes a Philadelphia Burrito and a Chicken Florentine Omelet.
Susan Jaslove from Miele prepares Festive Potato Pancake Wedges and Holly Curry from Miele makes Lobster with Champagne Sauce.
Edward Murray talks about and tastes a new wine now available at Pennsylvania Wine and Spirits stores: Dialed In.
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