Secrets of a Restaurant Chef

The Secret to Pasta Bolognese

The Secret to Grilled Pork Chops

* Brined Pork Chops with Soft Parmigiano Polenta * Sauteed Swiss Chard with Bacon

The Secret to Roasted Chicken

* Garlic Yukon Gold Mashed Potatoes * Herb Roasted Chicken * Roasted Beet Salad with Arugula, Pistachios and Shaved Pecorino

The Secret to Seared Bass

* Seared Wild Striped Bass with Sauteed Spring Vegetables * Meyer Lemon Curd Tart

The Secret to Roasted Leg of Lamb

* Peach Crisp * Roasted Leg of Lamb with Artichokes, Fennel and Red Bliss Potatoes

The Secrets to Steamed Mussels

* Steamed Mussels with Spicy Red Pepper Aioli * Mixed Green Salad with Parmigiano Crisps * Warm Shaved Fennel with Pink Grapefruit