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4 Episodes 2008 - 2008
Episode 28
Tue, Mar 18, 200823 mins
Chef Tony Clark uses Buccaneer Blends BBQ Sauce in a variety of family favorite dishes.
Episode 30
Fri, Feb 22, 2008
Brothers Patrick and Terence Feury use mushrooms and goat cheese from Shellbark Hollow Farms to make a Garlic Chive soup and Goat Cheese Gougers. The Chefs also talk with host Hope Cohen about their cooking philosophy and their new restaurant.
Episode 31
Thu, Mar 20, 2008
Chef Colin Wyatt of 555 in Portland, Maine cooks a Lobster with Truffles along with homemade Macaroni and Cheese. He talks with host Tinamarie Nicolo at the New England Culinary Arts Forum.
Episode 32
Fri, Apr 18, 2008
Chef Jen Flock of Browne Trading Company in Portland Maine makes 3 seafood dishes. First,she'll roast a whole Barramundi stuffed with vegetables. She will also make a Crostini served topped with St Andre Cheese and Sturia Caviar. Finally, she'll pan sear fillets of Loch Duart salmon and serve them with an artichoke mousse butter.