Shows
Shows
Okano's Kitchen
Samurai Bread with Sage and Cranberries
Okano's Kitchen
Samurai Bread and Apple Butter
Okano's Kitchen
Fresh Corn Chowder ( vegetarian, gluten and dairy free)
Okano's Kitchen/Paella on the fire
Okano's Kitchen/Samurai Bread tutorial
Clay 111 high res
SKI, LIVE A Global TV Series
Shelly’s Blackened Salmon
Italy, tip of the boot
Samurai Bread and Apple Butter
The Cook Game
Okanos Kitchen/Decadent chocolate cake
Mountain High Veggie Coconut Curry: A vegetable and protein rich stew that’s hearty, flavorful and freezes well. Vegan and gluten free. The meals that say “mountain high” are meals we make in the valley, freeze, professionally vacuum seal and bring to our high camp at 11,000 feet for our clients and guides. They have been tested over the last 5 years to travel well and stay frozen up to three months. Side Seasoned Basmati Rice Samurai Bread with fresh sage leaves White Balsamic Vinaigrette: This is one of my go to dressings that I always have on hand. I like the sweet in the white balsamic and the tart of the red wine vinegar when mixed. Dessert Mexican Chocolate Cake with a Raspberry Coulis: The richness from this cake comes in part from the buttermilk. The unique flavor comes from adding mexican vanilla, cinnamon and expresso coffee granules in the frosting which after cooling on the cake forms a shiny light crust on a moist and dense cake. The raspberry coulis adds another dimension of taste and a beautiful color on the bottom of the cake slices.
Chef Phil’s Kitchen
FireHouse Cookoff
Tom Mastriani
What is it about Tom Mastrianni that makes him stand out above the rest? A passion for everything he does. Whether it’s being the lead singer in a rock band or creating an unforgettable film character as an actor or running a highly successful audio/visual company since 1988, Tom Mastrianni infuses his powerful energy and incredible enthusiasm into everything
“Wine & Dine with Mastro” is the culmination of Tom’s life passion for great food, great wine, and great times. His mission is to show you how to put these three “Greats” together to create the Exceptional!
Stress Free Cooking
Barbara Seelig-Brown is a chef, culinary educator, published cookbook author, food and wine columnist as well as the TV host of Stress Free Cooking on PBS. Her initial debut with Stress Free Cooking, in 2002, has led to numerous requests for contributions in local, regional and national print media. She is professionally active as a member of The New York Chapter of Les Dames d’Escoffier International, The International Association of Culinary Professionals (IACP), The American Dietetics Association, and Women for Wine Sense.
Indian Cooking 101
I am 35 years old and I am an engineer by profession. Being born and brought up in India, I always had this affinity towards trying different kinds of foods from different cultures within the country. After I had kids, I became this boring mom trying to feed my kids veggies all the time, which didnt work most of the time. So I figured I need to find a way to make food both healthy and tasty and thats when I got really interested in cooking, what I like to call ‘fusion food’. Foods that have a combination of different herbs and spices but are still healthy and good for the body. I would love to share the recipes which I have developed over the years
Indian Cooking 101
I am 35 years old and I am an engineer by profession. Being born and brought up in India, I always had this affinity towards trying different kinds of foods from different cultures within the country. After I had kids, I became this boring mom trying to feed my kids veggies all the time, which didnt work most of the time. So I figured I need to find a way to make food both healthy and tasty and thats when I got really interested in cooking, what I like to call ‘fusion food’. Foods that have a combination of different herbs and spices but are still healthy and good for the body. I would love to share the recipes which I have developed over the years
Fresh to Frozen and Back
Diane graduated from Monmouth University with degrees in marketing and management then began a career in the garment district of New York City. It did not take long for her to realize that learning and teaching about the balance of food, cooking and health was where she wanted to focus her career. Diane returned to college to focus on nutrition and health sciences. She then completed the Dietetic Internship Program at The University of Medicine & Dentistry in New Jersey where she received the Award for Clinical Excellence then her Registered Dietitian credentials. Diane then went on to start “Diane M. Henderiks, R.D. & Associates, LLC”, her nutrition consulting firm.
Fresh to Frozen and Back
Diane graduated from Monmouth University with degrees in marketing and management then began a career in the garment district of New York City. It did not take long for her to realize that learning and teaching about the balance of food, cooking and health was where she wanted to focus her career. Diane returned to college to focus on nutrition and health sciences. She then completed the Dietetic Internship Program at The University of Medicine & Dentistry in New Jersey where she received the Award for Clinical Excellence then her Registered Dietitian credentials. Diane then went on to start “Diane M. Henderiks, R.D. & Associates, LLC”, her nutrition consulting firm.
Cooking with Zenja
A delightful take on easy to follow dishes. These healthy foods are the building blocks for Zen’s Kitchen. Be beautiful and Healthy!
Chef Esquek
Shawn Kelly’s career began in hair and fashion.Living and acclimating himselfto New York City, he became intrigued in food culture throughout theboroughs.Traveling high and far, living from Queens to Harlem; hisundeniable love for food brought him to the restaurant and hospitalityindustry.He worked his way into a few hot spots throughout the city, whiledeveloping his own restaurant concept.His barbecue concept RIBS CHKNDONE was established in 2013 with an ocean view in Bradley Beach NJ.Thenext step for a bar location didn’t pan out, and he moved back into service, inorder to work on his next concept.Shawn then created and founded FineHealth Kombucha in 2016; the largest kombucha producer in NJ.He hasrecently sold the brand to pursue a start-up “hard” (high alcohol) kombuchacompany.His accomplishent stem from consulting and developing conceptsfor beverage brands, liquor companies and food manufacturers.Shawn is full of life, with a love for experience and community.His personalityis magnetic.Throughout his endeavors he has developed a vast knowledge ofthe restaurant, bar and retail food industry.He is an entrepreneur. He’s a self-taught chef, bartender and mixologist: energetic and full of excitement. Shawnconveys the message of flavor and culture, fun and playfully, yet direct andinformative.His brand ‘esque k’ is an uplifting force, built on values and aspecial team.He will strive and continue to bring a glowing, upbeat energy tothe world.Shawn brings a local feel to a global audience
Sabor De Arte with Chef Mathew
On a more personal level, I was adopted from Bogota, Colombia. I consider myself one of the luckiest people in the world because I was adopted by 2 amazing people, my Mom and Dad. They provided me with unconditional love and support my entire life.
For people who haven’t been adopted, they may find it hard to understand the void of NOT knowing where their biological make up is from. This void had plagued me my entire life and was reflective throughout the constant changes in my personality growing up. I felt as if I was always in search for “myself”.
Fast forward to February 2018 when all of my life long questions were answered. I was re-united with my birth mother in Bogota, Colombia. I cannot put into words the emotion that I felt throughout this journey. This journey of reuniting filled the void of searching for “myself.”
You may be asking yourself how does this translate into my career or the food I cook? Since the inception of my career I’ve always wanted to arm myself with the knowledge of cuisines from around the world. I would get bored easily after mastering one style and would just move onto the next. It was much like my personality when I was an adolescent, always changing trying to find that “one thing” to define me.
I took it upon myself to do pro-bono work at ethnic restaurants. This opened the door for me to continuously practice recipes from different cultures and traveling the world to gain hands on experience. This is why there is not one style or dish I am known for. I am complex and diversified with my cooking. The plethora of experiences that I have been through are all put together in one unified recipe.
All of this is the reason why at Sabor de Arte we are not limited in what we offer or what we can do for you!
The Gadget Queen Store page
When it comes to gadgets and gizmos, there’s almost nothing Susie hasn’t seen or has! Blame it on her decade long experience in the home shopping and infomercial world where she saw every ‘who’s it, what’s it’ product imaginable. Did you know there are over 30 gadgets on how to cook the perfect egg?!
Susie now wants to share all of these great foodie gadget finds with you! She loves making cooking fast and easy and no matter the dish, she has a gadget or two to get us to the perfect plate.
So, if you’re looking to bring back fun into the kitchen, Susie is your gal!
When she’s not cleaning out her gadget drawer, she’s busy laughing and giving kisses to her baby Luke and spending time with hubby Kris. Their pupper Lola enjoys when Luke spills crumbs on the floor and kitty’s Tibbers and Mr. Andy are never far behind. They reside in the foodie town of Philly- where she recommends to order your cheesesteak with extra whiz (trust her!).
“Let’s have fun!”
~ Susie Hassan
Dante Street Cooking
Dante is a renown street food vendor showcasing his talents with waffles and desserts. He’s considered the “Waffle King” of California and will tantalize viewers with his signature sweets
The Cosmic Kitchen
This show is all about a positive vibes and great food. Exploring the cosmic of the world and bring great energy to food. Its all right here for the stardust foodies and the galaxy to enjoy!
Justin 109 high res
Eat This TV/Kosher Cooking/Cari
Wok In Cari Out, the newest project by Chef Cari delivers a fresh take on Chinese Carry Out presenting the area’s first fully kosher menu featuring all the classic Chinese dishes you know and love. Offering Chicken, Beef and Vegetarian options along with traditional soups and appetizers our menu is sure to have something to please every palate. Enjoy the fresh new atmoshphere of our brand new Southfield location for kosher Chinese carry out any day of the week. We also offer catering for any type of party or event, just submit a request on our contact page.
EAT, SKI, LIVE – The Norway Series Sizzle
A global TV series following Millennial professional Chef, competitive water skier, action-seeker Lee Wright on an adventure around North Carolina & the world to eat locally, explore mightily, live boldly, and discover your balance!
Diane Henderiks 402
Chef, Registered Dietitian, Recipe Developer, Host of “Fresh to Frozen & Back” on ROKU
Eat This TV/Joshua Berman/Seafood Recipes
I am a chef who loves to cook for others. I am a father of two. I was. Born in Elmira NY. I started washing dishes and prepping at a local cafe. I graduated from. Johnson and Wales University with a Bachelors degree in culinary arts. I have spent most of my culinary career working in Newport Ri, Providence RI and NYC.
Eat This TV/Chef Peter/Italian Recipes
The original Private Chef of Tampa is Peter Gambacorta. Our founder trained at the Culinary Institute of America, and built a commercial kitchen in his home in Buffalo, NY before relocating to Tampa. His love of all things familia and his Italian grandmother’s recipes spice up his favorite offerings. In 2017 Chef Peter was appointed an Associate Conseller Culinare of the Confreie de la Chaine des Rotisseurs-Baillage de Tampa. Mangia! Mangia! Here Chef Peter prepares a catering feast for an advertising shoot cast and crew
Eat This TV/The Miami Supper Club/Restaurant meals
As an award winning executive chef and owner of several restaurants since 1990. ”I only bring the best to the table.
I enjoy the challenges of creating new and exciting dishes for my clients, while keeping in mind their unique dietary choices”
Stacey Stauffer Bio
For more than 20 years Stacey Stauffer has captured the hearts of millions of viewers as a nationally recognized tv host and food fanatic.
She’s a self-taught meal master and believes recipes don’t have to be complicated to be delicious. Both as a news anchor and a home-shopping host, Stacey has cooked alongside and learned from many of the world’s most beloved celebrity chefs. Her passion is easy, everyday meals that will make you feel confident in the kitchen so you can impress your family and friends.
Joshua Streibich Bio
Joshua Streibich, he has have traveled and tasted my way through Louisiana developing a love and appreciation for the culture and the bold flavors unique to Bayou State.
As a graduate of the Culinary Institute of America, he honed my cooking skills in kitchens with John Besh and Tim Prefontaine, learning from masters of their craft to bring excellence to my guests!
During his 15 year career in hospitality, he have recognized that the relationship of cooking with love for family and friends creates stronger bonds and a more rejuvenating experience when gathered together at our tables.
This sense of hospitality is inherent in the culture of Louisiana. It can be felt through the quality and pride of their local ingredients and the people’s genuine joy for the pleasure of others.
Chef Michael Bio
Chef Michael knows Italian food and he’s here to prove to you that a little bit of Italy has come to his kitchen
Chef Tiffany Bio
Chef Tiffany is bringing southern delicious food right to your kitchen
Mountain High Elk and Pork Meatballs
Mountain High Elk and Pork Meatballs: Who doesn’t love a good meatball? In Jackson Hole, Wyoming, where elk meat is accessible I like to substitute ground beef for ground elk meat which is higher in protein and lower in fat. These meatballs are baked rather than fried. Basic Marinara Sauce: This couldn’t be more easy, which is why we never need to buy tomato sauce in the store again! Strawberry Shortcake: This is my mother, Sumiko’s shortcake recipe, a family favorite that I save to make every year in June during strawberry season.
Okanos Kitchen Mountain High Sausage and Peppers
I like to use a mix of different sausages in this old southern Italian favorite. It’s one of the easy meals I taught my kids when they were old enough to fry sausages on the stove. They’re all grown up and still making it! On the mountain I add in roasted vegetables like carrots and brussel sprouts. Sides Roasted Brussel Sprouts and carrots Pasta Samurai Bread Dipping Sauce: This is my simple go to mixture for a fresh loaf of Samurai Bread. Dessert Green Mountain Orchard Blueberry Buckle: This recipe comes from a dear friend of my mother’s. She and her husband owned this blueberry and apple orchard that I grew up next to and in addition to the extensive apple and blueberry crops they are known for many baked goods, including this special blueberry creation.
Chicken Enchiladas with white sauce
This is a recipe that can use leftover chicken or turkey and can also be made vegetarian and gluten free. We make it after Thanksgiving with all the leftover turkey pieces that haven’t already been made into sandwiches! Get your kids involved in the process because it’s fun to do and not fussy. I love freezing them to have on hand and they are a wonderful gift for a friend in need. Side: Basmati rIce seasoned with Tumeric: Aside from the lovely deep yellow color that turmeric gives rice when you add it before cooking the rice, this spice is a potent antioxidant and anti-inflammatory. India is the largest producer and it has been used medicinally for over 4,500 years. So….why not add some to your rice? Fresh Corn Saute: This is a recipe for fresh summer corn when you want another way to eat the season’s delicious bounty. Simply cut the fresh kernels off the cobb and saute them with onions, a bit of chopped red bell pepper and top with some freshly chopped basil. Sumiko’s Strawberry Shortcake: My four children always looked forward to seeing their grandparents in Vermont. If we made it there in June, my mother’s strawberry shortcake was always a big hit. I never eat strawberries any other time of year. You just can’t replicate the taste of a strawberry in season, so when they are, eat as many as you can!