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Chef Paul Virant of Vie Restaurant in Western Springs, IL takes us step-by-step through the canning process to make his preserved mandarins.
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Lamb Charcoal King Adam Sappington Demos Lamb Butchery at IACP 2012 |
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Homemade Fregola Technique with Chef Jeremy Fox |
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Pounding Thai Curry Paste with Pok Pok Chef Andy Ricker |
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Cooking Heirloom Black Rice with Lukshon's Chef Sang Yoon Chef Sang Yoon makes the most of his Jade Custom Island Suite cookware at Lukshon |
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The Art of Presentation with Chef Jordan Kahn The Art of Presentation with Steelite International |
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David LeFevre of M.B. Post - Manhattan Beach, CA |
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The Art of Presentation and Plating with Chef Jordan Kahn The Art of Presentation with Steelite International |
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Perfection Two Ways: The Sazerac |
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Preserving Cherry Tomatoes with Sous Chef Philip Meeker |
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Jeffrey Morgenthaler of Clyde Common - Portland, OR |
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Adam Schop of Nuela and His Signature Peruvian Roasted Chicken - New York, NY |
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Butchery: Top Sirloin |
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Butchery: The Rib Eye |
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Butchery: Country Style Ribs |
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Butchery: The Denver Cut |
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Pastry Chef Manabu Inoue of Morimoto - New York, NY |
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Handmade Gyoza Wrappers Chef Gabe Rosen of Biwa Restaurant in Portland, OR |
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Rabbit with Early Spring Vegetables Chef Damian Sansonetti of Bar Boulud in New York City |
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Blackberry-Basil Shrub Mixologist Lynn House of Blackbird in Chicago, IL |
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Apple Butter Mixologist Lynn House of Blackbird in Chicago, IL |
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Meat Glue Technique Chef Dirk Flanigan of The Gage and Henri in Chicago, IL |
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Stuffed Duck Neck Chef Richard Knight of Feast in Houston, TX |
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The Art of Shucking Chef Josh Even of The John Dory Oyster Bar in New York City |
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Smokin' Salmon Chef David Feau of The Royce at The Langham Huntington in Pasadena, CA |
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Chartreuse Candy Pastry Chef Bryce Caron of Custom House Tavern in Chicago, IL |
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Chocolate Bonbon with Nougat Ganache Chef Meg Galus of Café des Architectes at the Sofitel Chicago Water Tower in Chicago, IL |
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Canning: Preserved Mandarins Chef Paul Virant of Vie Restaurant in Western Springs, IL |
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Lamb Bacon Chef Michael Fiorello of Mercat a la Planxa in Chicago, IL |
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Korean Dumplings, Two Ways Cheonjipoja in Seoul, South Korea |
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Pork Trotter James Tracey of Craft Restaurant in New York City |
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One Minute Infusions Mixologist Gina Chersevani of PS7 in Washington, DC |
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Microwave Sponge Cake Brian McCracken and Dana Tough of Spur gastropub in Seattle, WA |
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Fried Béarnaise Brian McCracken and Dana Tough of Spur gastropub in Seattle, WA |
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Black Garlic Ravioli Chef Ruben Garcia of minibar by José Andrés in Washinton, DC |
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Ultrasonic Shrimp Stock Chef Sang Hoon Degeimbre of L'Air du Temps in Belgium |
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Tongue of Lamb "En Tortue" Chef Michael Vrijmoed of Hof Van Cleve by Peter Goossen in Belgium |
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Liquid Nitrogen Caipirinha Mixologist Lucas Paya of The Bazaar by Jose Andres- Los Angeles, CA |
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Dahi Wada (Lentil Fritters) Vermilion – New York, NY |
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Liquid Nitrogen Floating Island Pastry Chef Michael Gillet of The Bazaar by Jose Andres |
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How to Break Down a Suckling Pig Chef April Bloomfield of The Spotted Pig - New York, NY |
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Puffed Sushi Rice Pastry Chef Daniel Carter of Go Fish- St. Helena, CA |
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Razor Clams a la Plancha Chef Jamie Bissonette of Toro-Boston, MA |
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Carbonated Cocktails Mixologist Jim Romdall of Vessel- Seattle, WA |
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Caul Fat Ballotine Chef Vuong Loc of Portage - Seattle, WA |
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Tomato Confit Chef Daisley Gordon of Campagne - Seattle, WA |
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Carrot Top Crust Chef Christopher Kostow of The Restaurant at Meadowood - St. Helena, CA |
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Uni Mousse Chef Harold Dieterle of Perilla-New York, NY |
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Hand-Sculpted Ice Cubes Mixologist Takaaki Hashimoto of B Flat - New York, NY |
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