Chef Olivier Desaintmartin, from Caribou Cafe in Philadelphia, makes lamb loin roasted with garlic au jus Ratatouille and potato rosace. Daphne Payan and Jean-Luc Le Du join him to taste and discuss Ventoux wines from France.
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Chef Jonathan Cartwright, from the White Barn Inn, makes grilled lobster and braised lentils with Cotes du Rhone butter sauce. Daphne Payan and Jean-Luc Le Du join him to taste and discuss Ventoux wines from France.
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Chef Walter Staib, from City Tavern in Philadelphia, makes Sausage Kebabs and Skewers, Char Sui Beef Kebabs, and other items on his outdoor grill.
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Chef Patrick Feury from Nectar, makes Beef Salad with Peekytoe Crab Rillettes. He uses sauces and spice rubs from DennyMike’s 'Cue Stuff and talks with company founder Dennis Sherman.
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