1. School of Food — Erik Bruner Yang

    02:51

    from City Seeds Added 137 0 0

    This video is about building your team. Learn from Erik Bruner Yang of Maketto and Toki Underground how to grow your staff.

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    • Praline Soufflé Crêpes by Gerhard Brill

      08:44

      from Great Chefs Added 27 0 0

      Tender crêpes are filled with meringue and a lightly spiced rum-pecan custard and baked until puffed like clouds. The custard is also used as a topping for the crepes.

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      • Pompano en Papillotte by Gerhard Brill

        08:10

        from Great Chefs Added 36 0 0

        Pompano en Papillotte is an elegant traditional Creole dish, crisp parchment paper packets opened to reveal tender fish fillets and shellfish. At Commander’s Palace they are served with Champagne…

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        • Oysters Marinière by Gerhard Brill

          04:28

          from Great Chefs Added 18 0 0

          This elegant, simple-to-make seafood dish, oysters in a thickened wine sauce, is lovely as an appetizer or as a luncheon dish. New Orleans oysters are large and salty. If the oysters you find are…

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          • Cafe Provance

            00:55

            from Catherine Hays Added 9 0 0

            Danny Zhang talks about his favorite brunch place in the Champlain Valley, Cafe Provance, a french inspired cafe located in Brandon, VT

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            • Maragas Winery

              03:28

              from The Digital Distillery Inc. Added

              A promo piece recently produced and shot for the Maragas Winery in beautiful Central Oregon

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              • Oysters Belle Reve by Warren LeRuth

                16:10

                from Great Chefs Added 67 0 0

                This appetizer is a “beautiful dream,” indeed — a sampler of three sauces cooked over tender oysters. Garlic butter, Vienne sauce (with mushrooms and green onions), and artichoke…

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                • Redfish a la Termereau by Warren LeRuth

                  09:27

                  from Great Chefs Added 33 0 0

                  Slice into these beautiful rolls of redfish and you’ll find the buried treasure, a pink rock lobster tail. A buttery sauce of reduced pan juices completes the dish.

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                  • Cassata Parfait Torte by Warren LeRuth

                    07:32

                    from Great Chefs Added 60 0 0

                    These light, fruit-studded tortes can be made ahead of time and frozen until just before they are served; let them warm up just enough to make the cutting easy. This dessert seems to multiply —…

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