Something Cooking

Montreal, Quebec - Top Chefs Duel to be Favorite Chef

Bill@Southworth.TV (Bill Southworth) — Tue, 30 Oct 2007 21:27:48 -0400

Chefs duel for attention in one of Montreal's hot new restaurants.

Moulard Duck in a Hidden New England Hot Spot

Bill@Southworth.TV (Bill Southworth) — Fri, 28 Sep 2007 21:26:25 -0400

MoulardDuck 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.

Classic Paella at the Black Trumpet Portsmouth NH

Bill@Southworth.TV (Bill Southworth) — Thu, 15 Nov 2007 14:05:53 -0500

Something Cooking host Chris Gansburg visits with
Jumpin' Jays Fish Cafe is on or the seacoast's most popular seafood restaurants. Something Cooking host Chris Gansburg visits with Chef Jason Johnson as the chef prepares New England Mussels with a few secret ingredients.

A Low Sugar Dessert from Montreal's Top Young Pastry Chef

Bill@Southworth.TV (Bill Southworth) — Tue, 30 Oct 2007 21:28:34 -0400

Patrice Demers is frequently lauded as one of Canada's most brilliant young chefs. One accurate description says that Demers "perpetuates his propensity for unheard of combinations in his desserts: contrasting textures and flavours that never clash."

New England Mussels at Jumpin' Jays Fish Cafe

Bill@Southworth.TV (Bill Southworth) — Fri, 17 Aug 2007 19:32:19 -0400

Jumpin' Jays Fish Cafe is on or the seacoast's most popular seafood restaurants. Something Cooking host Chris Gansburg visits with Chef Jason Johnson as the chef prepares New England Mussels with a few secret ingredients.

Annual Wild Mushroom Festival in the Forests of Quebec

Bill@Southworth.TV (Bill Southworth) — Mon, 12 Nov 2007 20:29:16 -0500

Each year one of Montreal's most exciting food events is the wild mushroom festival at Jardins Sauvage. Chef Nancy Hinton prepares a seven course meal using local game and wild mushrooms foraged from the forests around Quebec.

Confit of Duck Risotto at Bonta in Hampton, NH.

Bill@Southworth.TV (Bill Southworth) — Thu, 13 Sep 2007 23:47:26 -0400

Something Cooking host Chris Gansburg joins Executive Chef Lee Frank at Bonta, an upscale bistro in Hampton, NH. Chef Frank prepares a seared duck breast and a confit of duck leg risotto.

A Perfect Whole Fish Baked in a Hard Shell of Salt

Bill@Southworth.TV (Bill Southworth) — Fri, 10 Aug 2007 22:37:20 -0400

Chef James Walter at restaurant Pesce Blue in Portsmouth, NH, prepares salt encrusted Bronzini.

Soft Shelled Crab in Portsmouth, NH

Bill@Southworth.TV (Bill Southworth) — Sat, 21 Jul 2007 21:33:36 -0400

Something Cooking host Chris Gansburg joins Executive Chef Jethro Morley of Restaurante Massimo in Portsmouth NH, as the chef prepares soft shelled crab.

Lighthouse Picnic in Ferryland, Newfoundland

Bill@Southworth.TV (Bill Southworth) — Thu, 18 Oct 2007 21:25:40 -0400

A gourmet picnic at North America's most easterly restaurant.

Porcini Encrusted Filet at Rudi's Portsmouth

Bill@Southworth.TV (Bill Southworth) — Fri, 20 Jul 2007 21:30:13 -0400

Something Cooking host Chris Gansburg joins Chef Dan Deltry of Rudi's in Portsmouth NH, an American style bistro with a continental flair, as the chef prepares porcini encrusted filet mignon.

A Filet Mignon with a North African Touch

Bill@Southworth.TV (Bill Southworth) — Tue, 18 Sep 2007 19:27:35 -0400

Something Cooking host Chris Gansburg visits chef Said Ameziani as the chef prepares a filet mignon with a North African touch.

Crème Brûlée at Montreal's Bleu Raisin

Bill@Southworth.TV (Bill Southworth) — Wed, 03 Oct 2007 21:31:27 -0400

Our Montreal host Nancy Hinton visits chef Fredic Mey at Montreal's Le Raisin Bleu restaurant. Chef Mey prepares Crème Brûlée seasoned with lemon and basil.

Cod Cheeks and Bacon in St. Johns, Newfoundland

Bill@Southworth.TV (Bill Southworth) — Fri, 05 Oct 2007 00:50:22 -0400

In North America's oldest city, Chef Mark McCrowe prepares a Newfoundland traditional dish with a modern flair. Cod cheeks and bacon appetizer at St. Johns' Aqua restaurant.