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Favorite Foodies

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Favorite Foodies
Favorite Foodies

Favorite Foodies

Unknown

1
Followers
0
Plays
OVERVIEWEPISODESYOU MAY ALSO LIKE

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About Us

A Fusion of Food and Fun

Latest Episodes

Grilling Veggie Kabobs, Corn on the Cob, Stuffed Sirloin and Pizza

Matching 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

-1 s2014 JUN 6
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Grilling Veggie Kabobs, Corn on the Cob, Stuffed Sirloin and Pizza

“In the Kitchen” to prepare a Porchetta Panini with Slow-Cooked Duroc Pork, Provolone and a Fried Egg

Concept 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

-1 s2014 MAY 15
Comments
“In the Kitchen” to prepare a Porchetta Panini with Slow-Cooked Duroc Pork, Provolone and a Fried Egg

James Beard Award-Winning Chef, Michael Smith, Cooks with Daughters

Chef & Dietitian offer easy, fun, affordable and nutritional waysto 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 […]

-1 s2014 MAY 3
Comments
James Beard Award-Winning Chef, Michael Smith, Cooks with Daughters

“In the Kitchen” at Blanc Burgers to prepare Asian Marinated Salmon with Wasabi Aioli and Spicy Slaw on a Sesame Bun

Concept for Blanc Burgers + Bottles Chat with Executive Chef about his Journey to and Inspiration “In the Kitchen” Prepare, Plate & Pair the Signature Dish

-1 s2014 APR 25
Comments
“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 Room 39 to prepare Veal Sweetbreads, Truffle Bread Pudding and Sauteed Spinach with a Cognac Peppercorn Sauce

Discuss Concept for Room 39 and Executive Chef Ted Habiger’s Journey to andInspiration “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

-1 s2014 APR 17
Comments
“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 The Red Door Grill to Prepare Signature Flat Breads

Concept 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 aSpicy Chipotle Chicken, Toasted Tomatillo & Cheddar CheeseFlatbread, then Plate & Pair the Signature Dishes

-1 s2014 APR 10
Comments
“In the Kitchen” at The Red Door Grill to Prepare Signature Flat Breads

“In the Kitchen” at The Local Pig to prepare a Slow Roasted Porchetta with Dressed Greens and Truffle Aioli on a Pretzel Bun

The 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

-1 s2014 APR 3
Comments
“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 Lidia’s to prepare a Montasio Cheese Crisp

About 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 withPotato, Leek and Maine Lobster Plating and Pairing the Signature Dish

-1 s2014 MAR 27
Comments
“In the Kitchen” at Lidia’s to prepare a Montasio Cheese Crisp

“In the Kitchen” at Gram & Dun to prepare a Breaded Double Pork-Chop with Pork Jus & Creamed Bacon Brussel Sprouts.

Segment 1Chat with Executive Chef Bradley Gilmore Segment 2Prepare Signature Dish Segment 3Plate & Pair the Signature Dish

-1 s2014 MAR 13
Comments
“In the Kitchen” at Gram & Dun to prepare a Breaded Double Pork-Chop with Pork Jus & Creamed Bacon Brussel Sprouts.

“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

A Visit at The Wornall House Cooking at the Open Hearth Plating the Feast “George Caleb Bingham” Tastesthe Feast 1850s Feast in an Open Hearth Kitchen…Braised Pork & Bacon, Sauerkraut, Corn Bread & a Joe Frogger

-1 s2013 DEC 10
Comments
“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
the END

Latest Episodes

Grilling Veggie Kabobs, Corn on the Cob, Stuffed Sirloin and Pizza

Matching 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

-1 s2014 JUN 6
Comments
Grilling Veggie Kabobs, Corn on the Cob, Stuffed Sirloin and Pizza

“In the Kitchen” to prepare a Porchetta Panini with Slow-Cooked Duroc Pork, Provolone and a Fried Egg

Concept 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

-1 s2014 MAY 15
Comments
“In the Kitchen” to prepare a Porchetta Panini with Slow-Cooked Duroc Pork, Provolone and a Fried Egg

James Beard Award-Winning Chef, Michael Smith, Cooks with Daughters

Chef & Dietitian offer easy, fun, affordable and nutritional waysto 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 […]

-1 s2014 MAY 3
Comments
James Beard Award-Winning Chef, Michael Smith, Cooks with Daughters

“In the Kitchen” at Blanc Burgers to prepare Asian Marinated Salmon with Wasabi Aioli and Spicy Slaw on a Sesame Bun

Concept for Blanc Burgers + Bottles Chat with Executive Chef about his Journey to and Inspiration “In the Kitchen” Prepare, Plate & Pair the Signature Dish

-1 s2014 APR 25
Comments
“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 Room 39 to prepare Veal Sweetbreads, Truffle Bread Pudding and Sauteed Spinach with a Cognac Peppercorn Sauce

Discuss Concept for Room 39 and Executive Chef Ted Habiger’s Journey to andInspiration “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

-1 s2014 APR 17
Comments
“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 The Red Door Grill to Prepare Signature Flat Breads

Concept 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 aSpicy Chipotle Chicken, Toasted Tomatillo & Cheddar CheeseFlatbread, then Plate & Pair the Signature Dishes

-1 s2014 APR 10
Comments
“In the Kitchen” at The Red Door Grill to Prepare Signature Flat Breads

“In the Kitchen” at The Local Pig to prepare a Slow Roasted Porchetta with Dressed Greens and Truffle Aioli on a Pretzel Bun

The 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

-1 s2014 APR 3
Comments
“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 Lidia’s to prepare a Montasio Cheese Crisp

About 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 withPotato, Leek and Maine Lobster Plating and Pairing the Signature Dish

-1 s2014 MAR 27
Comments
“In the Kitchen” at Lidia’s to prepare a Montasio Cheese Crisp

“In the Kitchen” at Gram & Dun to prepare a Breaded Double Pork-Chop with Pork Jus & Creamed Bacon Brussel Sprouts.

Segment 1Chat with Executive Chef Bradley Gilmore Segment 2Prepare Signature Dish Segment 3Plate & Pair the Signature Dish

-1 s2014 MAR 13
Comments
“In the Kitchen” at Gram & Dun to prepare a Breaded Double Pork-Chop with Pork Jus & Creamed Bacon Brussel Sprouts.

“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

A Visit at The Wornall House Cooking at the Open Hearth Plating the Feast “George Caleb Bingham” Tastesthe Feast 1850s Feast in an Open Hearth Kitchen…Braised Pork & Bacon, Sauerkraut, Corn Bread & a Joe Frogger

-1 s2013 DEC 10
Comments
“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
the END