Sinopsis
Bonnie's Favorite Foodies
Episodios
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![Grilling Veggie Kabobs, Corn on the Cob, Stuffed Sirloin and Pizza]()
Grilling Veggie Kabobs, Corn on the Cob, Stuffed Sirloin and Pizza
05/06/2014Matching your Grilling Needs with the Right Grilling Equipment Inspiration and How-to Prepare for Grilling Prep and Grill Veggie Kabobs, Corn on the Cob, Stuffed Sirloin & Pizza Grill Ribs, Plate & Pair Signature Dishes
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![“In the Kitchen” to prepare a Porchetta Panini with Slow-Cooked Duroc Pork, Provolone and a Fried Egg]()
“In the Kitchen” to prepare a Porchetta Panini with Slow-Cooked Duroc Pork, Provolone and a Fried Egg
15/05/2014Concept for The 715 Mass Restaurant in Lawrence, Kansas (Devotion to Local Foods & Nose to Tail Cooking) Executive Chef Michael Beard’s Journey to and Inspiration “In the Kitchen” Prepare, Plate & Pair the Signature Dish
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![James Beard Award-Winning Chef, Michael Smith, Cooks with Daughters]()
James Beard Award-Winning Chef, Michael Smith, Cooks with Daughters
03/05/2014Chef & Dietitian offer easy, fun, affordable and nutritional ways to create a healthy food environment for the family Dispel myth that healthy eating is too expensive & time-coming with simple tips for shopping, using a “plate model” and dining out Chef & Daughters prepare Thai Shrimp Roles, Vegetable […]
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![“In the Kitchen” at Blanc Burgers to prepare Asian Marinated Salmon with Wasabi Aioli and Spicy Slaw on a Sesame Bun]()
“In the Kitchen” at Blanc Burgers to prepare Asian Marinated Salmon with Wasabi Aioli and Spicy Slaw on a Sesame Bun
24/04/2014Concept for Blanc Burgers + Bottles Chat with Executive Chef about his Journey to and Inspiration “In the Kitchen” Prepare, Plate & Pair the Signature Dish
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![“In the Kitchen” at Room 39 to prepare Veal Sweetbreads, Truffle Bread Pudding and Sauteed Spinach with a Cognac Peppercorn Sauce]()
“In the Kitchen” at Room 39 to prepare Veal Sweetbreads, Truffle Bread Pudding and Sauteed Spinach with a Cognac Peppercorn Sauce
17/04/2014Discuss Concept for Room 39 and Executive Chef Ted Habiger’s Journey to and Inspiration “In the Kitchen” Chat with Executive Chef Andrew Sloan & Prep Veal Sweetbreads Prepare Truffle Bread Pudding, Sauteed Spinach, Cognac Peppercorn Sauce, then Plate & Pair Signature Dish
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![“In the Kitchen” at The Red Door Grill to Prepare Signature Flat Breads]()
“In the Kitchen” at The Red Door Grill to Prepare Signature Flat Breads
10/04/2014Concept for The Red Door Grill Chat with James Beard Award-Winning Chef Debbie Gold Prepare a House Cured Salmon, Charred Spring Onion, Mozzarella and an Artichoke, Fontina, Chimichurri Flatbread Prepare a Spicy Chipotle Chicken, Toasted Tomatillo & Cheddar Cheese Flatbread, then Plate & Pair the Signature Dishes
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![“In the Kitchen” at The Local Pig to prepare a Slow Roasted Porchetta with Dressed Greens and Truffle Aioli on a Pretzel Bun]()
“In the Kitchen” at The Local Pig to prepare a Slow Roasted Porchetta with Dressed Greens and Truffle Aioli on a Pretzel Bun
03/04/2014The Concept for and Alex’s Journey to The Local Pig Celebrating Traditional Meats and Updated Offerings at The Local Pig Prepare Slow Roasted Porchetta with Dressed Greens and Truffle Aioli on a Pretzel Bun Plate & Pair the Signature Dish
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![“In the Kitchen” at Lidia’s to prepare a Montasio Cheese Crisp]()
“In the Kitchen” at Lidia’s to prepare a Montasio Cheese Crisp
26/03/2014About Lidia’s…Devotion to Italian Foods, Urban Pioneering in K.C. and Local Products Chat with Executive Chef, Dan Swinney, about his journey to and inspiration “In the Kitchen” Preparing the Montasio Crisp filled with Potato, Leek and Maine Lobster Plating and Pairing the Signature Dish
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![“In the Kitchen” at Gram Dun to prepare a Breaded Double Pork-Chop with Pork Jus Creamed Bacon Brussel Sprouts.]()
“In the Kitchen” at Gram & Dun to prepare a Breaded Double Pork-Chop with Pork Jus & Creamed Bacon Brussel Sprouts.
12/03/2014Segment 1 Chat with Executive Chef Bradley Gilmore Segment 2 Prepare Signature Dish Segment 3 Plate & Pair the Signature Dish
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![“In the Kitchen” at The John Wornall House to prepare an 1850′s Feast in an Open Hearth Kitchen…Braised Pork Bacon, Sauerkraut, Corn Bread a Joe Frogger]()
“In the Kitchen” at The John Wornall House to prepare an 1850′s Feast in an Open Hearth Kitchen…Braised Pork & Bacon, Sauerkraut, Corn Bread & a Joe Frogger
09/12/2013A Visit at The Wornall House Cooking at the Open Hearth Plating the Feast “George Caleb Bingham” Tastes the Feast 1850s Feast in an Open Hearth Kitchen…Braised Pork & Bacon, Sauerkraut, Corn Bread & a Joe Frogger
