Scott Marks 7 p.m., Oct. 6
Recipe by executive chef/owner, Khan’s Cave
Mark Sun opened Khan’s Cave after he realized he couldn’t stay out of the kitchen on a Friday night.
Stephanie O’Mary-Berwald’s halibut ceviche recipe speaks for itself.
Recipe by Jack Fisher, Executive Pastry Chef, Urban Kitchen Group
Cucina Urbana pastry chef Jack Fisher used to work on the savory side.
Joe Burns of Waters Fine Foods offers up a red velvet cheesecake with chocolate ganache.
Recipe by Donald Lockhart, Executive Chef, Cusp Dining & Drinks
Chef Donald Lockhart’s recipe for caramelized pear salad.
Recipe by Ryan Studebaker, Executive Chef, Gingham
Interview with Chef Ryan Studebaker, at the intersection of Southern and French.
Recipe by James Clark Executive Chef, Croce’s Restaurant & Jazz Bar
Chef James Clark hit it off with Ingrid Croce. His roasted chicken recipe is in their soon-to-be-published cookbook.