Eat, drink and be merry - CHIC.TV Dining
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This colorful and tasty salad comprised of three kinds of roasted beets, fried goat cheese balls, boiled kumquats, Greek yogurt vinaigrette, sugary roasted nuts and more. The recipe, presented by Chef Sam DeMarco of Fireside restaurant and CHIC.TVÃ¢ÂÂs
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Diver Sea Scallops with etamame, passion fruit, lotus root and black truffle jus appetizer has great colors, texture and taste. It is easy to make and with the right plate will surely look like an art work. Join CHIC.TVÃ¢ÂÂs Marlie Hall and Gilt's Execu
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Join Chef Cedric Tovar of the Peacock Alley Restaurant and CHIC.TV's Carolyn Jennings as they prepare a wonderful summer dish; pan fried soft-shell crab with heirloom tomato and ramp salad, a lemon confit coolie and white eggplant puree.
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Chef Elio Magrograssi of Paper Moon Milano in New York presents a wonderful appetizer Baby Octopus Salad with cherry tomatoes, celery, red onion, basil, arugula, and extra virgin olive oil. Manager Daniele Perugini pairs a matching Italian Red.
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Chef Flavia Amaral of the French Brazilian restaurant Buzina Pop prepares her favorite dish, risotto with a special Brazilian cured chopped beef.
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One of the prominent culinary shifts today is going back to wholesome American cuisine and Mac and Cheese is known as one of the most familiar American dishes. At Gold St. restaurant Chef Patrick Vaccariello truly embraces this trend and even takes it one
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Lobster with beer? Makes sense, doesn't it? But hey, itÃ¢ÂÂs also one of the signature dishes offered by Executive Chef Neville Stoddart Jr. of Markt restaurant, a Meatpacking district icon that just moved to Chelsea and continues to promote authentic B
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Foie Gras, the most delectable appetizer one could dream of... Take charge of your kitchen and learn how to cook a simple and delightful dish that will dazzle your guests! Prepared by Chef Cedric Tovar of the Peacock Alley Restaurant and CHIC.TV's Carolyn
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Moroccan cuisine contains influences from every corner of the Mediterranean: Mores, Berbers, Spanish and Jews. Later on the French cuisine added its own finesse. Adopting to America, Moroccan cusine introduced by Chef Lahcen Ksiyer takes a NYC icon, the r
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Gilt restaurant is homage to New YorkÃ¢ÂÂs gilded age with a modern twist. No better dish represents this idea than Chef Christopher LeeÃ¢ÂÂs Yellowfin Tuna Wellington. Imagine the classic Beef Wellington but with first rate Yellowfin Tuna, fresh porc
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Risotto is probably one of the most attention demanding rice dishes, constantly stirring and watering, but in cooking, giving much attention usually pays off. Check out this risotto by Chef John Keller of Bruno Jamais restaurant and club, as he explains a