Something Cooking visits chefs in out-of-the-way places throughout North America. Great chefs in unique places share their favorite recipes. Have Cod Cheeks and Scrunchions for a picnic in Newfoundland, try Basil Crème Brûlée in Montreal, and maybe a lobster treat on the New Hampshire seacoast. Every week there's another chef sharing the secrets of the best new restaurants. The streaming Flash videos are available to play here or you can download the higher resolution versions with a free subscription on iTunes.
Montreal, Quebec - Top Chefs Duel to be Favorite Chef
Posted October 30th, 2007 by Bill & Barbara Southworth
Chefs duel for attention in one of Montreal's hot new restaurants.
- 14 min
- 30.06 MB
Moulard Duck in a Hidden New England Hot Spot
Posted July 28th, 2007 by Bill & Barbara Southworth
Moulard Duck prepared in one of New Englands hot new restaurants tucked away in the historic Strawbery Banke district of Portsmouth.
Nestled by the west bank of the Piscataqua, a river integral to the maritime history of New England, The Dunaway is a contemporary restaurant in the heart of a historic treasure. With the abundance of commercial fishing boats riding the tides, local seafood is prime here, as is excellent regionally sourced land-based fare. In the spirit of traditional cooking, the cuisine draws heavily from fresh, local produce, including historic and rare herbs, fruits and vegetables grown at Strawbery Banke's own working kitchen gardens.
Chef Benjamin Hasty, alumni of Thomas Keller's world renowned French Laundry in Napa, California, has been with the Dunaway since it opened. He rose quickly through the ranks under Iron Chef challenger Mary Dumont, to his current postition as Executive Chef.
Nestled by the west bank of the Piscataqua, a river integral to the maritime history of New England, The Dunaway is a contemporary restaurant in the heart of a historic treasure. With the abundance of commercial fishing boats riding the tides, local seafood is prime here, as is excellent regionally sourced land-based fare. In the spirit of traditional cooking, the cuisine draws heavily from fresh, local produce, including historic and rare herbs, fruits and vegetables grown at Strawbery Banke's own working kitchen gardens.
Chef Benjamin Hasty, alumni of Thomas Keller's world renowned French Laundry in Napa, California, has been with the Dunaway since it opened. He rose quickly through the ranks under Iron Chef challenger Mary Dumont, to his current postition as Executive Chef.
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- 8 min
- 20.32 MB
