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For this episode of Top of the Food Chain, we’re joined again by The Food Network Star's Vic Vegas for his weekly update. Then, d.vino's Executive Chef Jose Navarro provides an introduction to oysters; how to shuck them, eat them and what to dip them in. (We even eat a few cooked oysters as well.) * Celebrating Al's 20th wedding anniversary * Guest: Weekly update from Vic Vegas * Guest: Jose Navarro, Executive Chef d.vino * Oysters, shucking, eating, dipping, cooking * Email and LIVE chat questions (/picts/iTunesBug-VVN-FoodChain.jpg)
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Video Length: 0
Date Found: July 01, 2011
Date Produced: June 30, 2011
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July 16, 2011
Each year, the crew gets together for their fishing trip. It’s a great time… but it's no surprise that the crew gets a little bit competitive. Tune in to watch how the contest goes down.
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July 16, 2011
Barry makes macaroni cheese with a gammon & pineapple side Blog Twitter Facebook
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July 16, 2011
Managing partner, Jonathan Lazar talks about their 1920’s prohibition influence cocktail program, the concept behind Sustain and being the new kid on the block in midtown.
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July 15, 2011
This week we’re in San Diego at Blind Lady Ale House (BLAH) with Lee Chase, former head brewer at Stone Brewing Co, and current owner/brewer for Automatic Brewing Co. Lee talks about his history with brewing and the fun that is brewing in the kitchen at Blind Lady Ale House. We sample Tanzanian ...
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July 15, 2011
Need a simple seafood idea? We\'ve got the recipe for a meal you can make in just six minutes that\'s sure to wow any New England fish lover. 7\'s Frances Rivera visits \'Vee Vee\' to make pan roasted bass in \'The Dish.\'
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