September
Thu, Sep 8, 12:30 pm ·
Guy Savoy, Las Vegas
Colors of Caviar, Bar en Ecailles Grilles aux Epices Douces and Crispy Sea Bass are prepared.
Thu, Sep 15, 12:30 pm ·
Josiah Citrin, Los Angeles
Perfect harmony is created with Warm Crispy Beignets and Spiced Chocolate Sauce and Cream Gelato.
Thu, Sep 22, 12:30 pm ·
Pascal Aussignac, London
The explosion factor of cheeses and charcuterie is explored and Red Mullet with Quinoa is served.
Thu, Sep 29, 12:30 pm ·
Marc Haeberlin, Colmar, France
Learn how to pair the finest wines in the world with a great meal and enjoy Frog Legs and Foie Gras.
October
Thu, Oct 6, 12:30 pm ·
Thomas Henkelmann, Connecticut
Black Truffle Royale with Lobster Bisque and Napoleon of Atlantic Halibut filled with Onion Compote.
Thu, Oct 13, 12:30 pm ·
Carol Duval Leroy, Vertus, France
Experience Champagne tasting competitions and taste Tartare de Langoustine and Vegetarian Gnocchi.
Thu, Oct 20, 12:30 pm ·
Daniel Boulud, New York
Seared Rib Eye, Red Wine Braised Short Ribs, Peekytoe Crab Salad and a Guanaja Chocolate Coulant.
Thu, Oct 27, 12:30 pm ·
Josiah Citrin, Los Angeles
Perfect harmony is created with Warm Crispy Beignets and Spiced Chocolate Sauce and Cream Gelato.
November
Thu, Nov 3, 12:30 pm ·
Paul Mccabe, San Diego
California Lamb Loin over Farro, Heirloom Carrots and Asparagus is topped with Spiced Pepper Jam.
Thu, Nov 10, 12:30 pm ·
Arnaud Lallement, Reims, France
Lallement demonstrates how to grill langoustines, braise lamb and create a Raspberry Vacheron.
Thu, Nov 17, 12:30 pm ·
Jeff And Chris Galvin, London
Lasagna of Dorset Sole served with Veloute of Girolles and Poached Landaise Chicken are presented.
December
Thu, Dec 1, 12:30 pm ·
Guy Savoy, Las Vegas
Colors of Caviar, Bar en Ecailles Grilles aux Epices Douces and Crispy Sea Bass are prepared.
