1. How to Make Honey Brined Pork Tenderloin from Chef Brendan Pelley of Zebra's Bistro & Wine Bar

    55:08

    from Carol O'Connor / Added

    64 Plays / / 0 Comments

    Brendan Pelley, executive chef of Zebra's Bistro and Wine Bar, located in Medfield, MA explains to the audience and co-host Joe Murphy of The Chefs' Table Series how to make Honey Brined Pork Tenderloin with brown butter spaetzle, Brussels sprouts, poached apples & apple cider demi glacé. Chef Brendan explains clearly how all the ingredients blend together to create a delicious, flavorful dish. Both Brendan and Joe share some very helpful hints that you will find useful. The show was filmed at the Mother Brook Arts & Community Center in Dedham, MA. Wine Pairing: Co-Host Carol O'Connor visits wine sommelier and general manager Miguel Escobar of One Bistro in Norwood to ask for his wine recommendation for the honey brined pork tenderloin. Miguel chooses a Six Vineyards Willamette Valley 2011, a Pinot Noir. Carol and Miguel taste the wine, Miguel explain why this particular pairs well with the ingredients in the pork tenderloin. Restaurant Interview: Carol and the crew take a ride to Medfield, MA to visit Chef Brendan Pelley at Zebra's Bistro & Wine Bar to discuss the decor which is calm, farm-table, who named the restaurant, and how Brendan became involved with the culinary arts.

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    • Wine Pairing for Feast of The Seven Fishes - Traditional Italian Christmas Eve Feast

      05:10

      from Carol O'Connor / Added

      28 Plays / / 0 Comments

      Carol O'Connor, co-host of The Chefs' Table Series TV cooking show visits Blanchard's Wines and Spirits in Jamaica Plain, MA to ask wine manager John-Paul Kaminga for wine recommendations for the following fish dishes: Crab Cake, Shrimp Scampi, Baccala Salad with vinegar peppers and Linguini with Clam Sauce. John-Paul chose two wines: La Val Albarino from Rias Baixas, Spain and Ottella Lugana from Veneto, Italy.

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      • Feast of the Seven Fishes with Executive Chef Victor Paone - Part I

        55:08

        from Carol O'Connor / Added

        21 Plays / / 0 Comments

        Executive Chef Victor Paone of Bon Appetit Management demonstrates to a LIVE audience at the Sons of Italy Hall in Roslindale how to make four of the seven fish dishes in Part 1 of Feast of the Seven Fishes. Feast of the Seven Fishes in a traditional Italian feast celebrated on Christmas Eve. In this segment, Chef Victor along with co-host Joe Murphy explains the ingredients and methods to make these dishes: crab cake, shrimp scampi, baccala salad and linguini with clam sauce. Later on in the show, co-host Carol O'Connor visits John-Paul Kaminga, wine manager of Blanchard's Wines & Spirits to find out which wines would pair well with these four fish dishes. Chef's Tip of the week, Steve LaCount, chef/owner of Chiara Bistro in Westwood discusses knife and cut safety. Steve shows us how to safely cut root vegetable, such as carrots and parsnips. This is a must watch for the home cooks and for those learning how to improve their knife-cutting skills.

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        • Chef Xeno Sountoulidis of Kouzina Estiatorio Instruction on How to Make Braised Lamb Shank

          55:08

          from Carol O'Connor / Added

          25 Plays / / 0 Comments

          Chef Xeno Sountoulidis of Kouzina Estiatorio located in Dedham explained to a LIVE audience at the Mother Brook Arts and Community Center how he makes Braised Lamb Shank, a family recipe.

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          • Fried and Fizzy: The Ultimate Food and Wine Pairing

            01:55

            from Astor Wines / Added

            111 Plays / / 0 Comments

            For more videos check out www.TastingNotesNYC.com

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            • Chef John Mahoney of Isabella: Dry Rubbed Duck Breast with Crispy Duck Leg in a Cherry Agro dolce

              55:08

              from Carol O'Connor / Added

              32 Plays / / 0 Comments

              Chef John Mahoney of Isabella Restaurant teaches the audience at the Mother Brook Arts & Community Center how to make the following dish: Dry Rubbed Duck Breast with Crispy Duck Leg, served with charred broccoli rabe, fingerling potatoes and cherry Agro dolce. Chef John along with co-host Joe Murphy share some interesting tips on the best way to prepare and sear duck, and how to make it flavorful. John-Paul Kaminga of Blanchard’s Wines & Spirits choose the Spanish red wine 2012 Joan d’Anguera - Montsant Altaroses to pair with the dry rubbed duck breast dish. Dry wine that is crisp to cut through this duck. Find out why Carol loves this wine! Margery Gann, registered dietician, and Care Management Director at Ethos in Jamaica Plain, talks about leafy dark greens. There are many benefits to eating these types of vegetables: low in calories, phytochemicals, help to continue well-being and loaded with nutrients. She explains how best to prepare and cook these nourishing vegetables. Carol visits Chef John at Isabella Restaurant in Dedham Square, and he shares his culinary experience, new menu, specials and why Isabella is going strong!

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              • Cooking With Giuseppe Musto of Vincenzo's Italian Deli: Fresh Bucatini Pasta in a Limoncello Sauce

                55:08

                from Carol O'Connor / Added

                40 Plays / / 0 Comments

                Co-owner & chef of Vincenzo’s Italian Specialty Store & Deli Giuseppe, located at 29 Bryant Street in Dedham, MA. Giuseppe (Joe) Musto originally from Avellino, Italy will be making a frisee salad topped with sliced burrata cheese, dressed with EVOO, balsamic vinegar and fresh coarse pepper. He will also demonstrate how to cook fresh bucatini pasta in a limoncello sauce! Joe and Giuseppe discuss what is burrata cheese and how it is made. Both dishes can be made easily at home; just prepare your mise en place in advance. John-Paul Kaminga of Blanchard’s Wines & Spirits choose a moscato from northern Italy to pair with the fresh bucatini pasta in a limoncello sauce. The name of the wine is Pfeffer Moscato Colterenzio 2013 which features a subtle, floral aroma, white pepper scent and finishes dry, clean and crisp. Steve LaCount, chef / owner of Chiara Bistro shows how to section citrus fruit and how important it is to have a sharp knife. Margery Gann, registered dietician, and Care Management Director at Ethos in Jamaica Plain, discusses sodium, which is half of salt. The average person consumes about 2500 milligrams of sodium daily; however according to the Institute of Medicine’s recommendation of 1500 milligrams a day. She explains that males around 30 years old consume 4000 milligrams of sodium daily! How can we cut down on sodium? Margery Gann gives us some suggestions on this week’s nutritional tip. Steve LaCount, chef / owner of Chiara Bistro shares with us another useful tip for the home cook: knife safety and how to properly cut root vegetables in a safe manner. Joe Murphy and Carol O’Connor discuss what is the Chefs Table Foundation, its mission and how the Foundation hopes to help homeless U.S. Veterans and underprivileged young adults.

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                • Pfeffer Moscato Pairing for Fresh Bucatini Pasta in a Limoncello Sauce

                  03:50

                  from Carol O'Connor / Added

                  12 Plays / / 0 Comments

                  John-Paul Kaminga of Blanchard’s Wines & Spirits chose a moscato from northern Italy to pair with the fresh bucatini pasta in a limoncello sauce. The name of the wine is Pfeffer Moscato Colterenzio 2013 which features a subtle, floral aroma, white pepper scent and finishes dry, clean and crisp. John-Paul explains to Carol O'Connor, co-host why he paired this wine with this dish prepared by Giuseppe Musto chef/owner of Vincenzo's Italian Specialty Store & Deli.

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                  • Learn to Make Chicken Momos with Himalayan Bistro Chef Padam Pokhavel

                    55:08

                    from Carol O'Connor / Added

                    91 Plays / / 0 Comments

                    The Chefs' Table Series features Chef Padam Pokhavel of Himalayan Bistro, located in West Roxbury, MA. In front of a LIVE audience, Chef Padam explains how to make chicken momos. Co-Host Carol O'Connor and wine sommelier John-Paul Kaminga discuss and taste the wine paired with chicken momos: Laura Principiano Ferdinando Barbera D'Alba 2012. Steve LaCount of Chiara Bistro shares two tips with us: How to use a Food Mill and How to remove the seeds from a pomegranate. Margery Gann of Ethos discusses sodium for this week's nutritional tip. Lastly, Carol O'Connor sits down with owner Ram Dhital of Himalayan Bistro to discuss Indian cuisine.

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                    • Chef JoAnne LeBlanc of Delfino Restaurant Cooks Veal Cannelloni

                      55:08

                      from Carol O'Connor / Added

                      29 Plays / / 0 Comments

                      Description: The second coming of J.C., that is Julia Child, arrived on the set of The Chefs' Table Series in front of a large audience. Long-time chef JoAnne LeBlanc teaches the attendees how to make the restaurant's version of Veal Cannelloni. Chef JoAnne works at Delfino Restaurant, located in Roslindale, MA. With her knowledge and engaging personality, Chef JoAnne and co-host Joe Murphy has the guests laughing, clapping and learning tips and techniques. John-Paul Kaminga, wine sommelier and manager of Blanchard’s Wines and Spirits had the task to choose an Italian wine to pair with the veal cannelloni. He shares with Carol why he chose this special Chianti. Margery Gann of Ethos shares two nutritional tips: what is portion size, servings, calories and how it affects our health. Next, Margery talks about leafy dark greens. There are many benefits to eating these types of vegetables: low in calories, phytochemicals, help to continue well-being and loaded with nutrients. She explains how best to prepare and cook these nourishing vegetables. Steve LaCount, executive chef and co-owner of Chiara Bistro in Westwood, explains the different types of avocados that can be purchased, and how quickly and easy you can peel an avocado and remove the pit. Also, he discusses how you can grow your own avocado. Co-hosts Carol and Joe explains the mission of the Chefs Table Foundation and whom the Foundation will help.

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