Recipes from the Chef's Kitchen is aired
Fairfax Cable Access Channel 10 in Fairfax
County, Virginia during the following times...

Monday 8:30 am-9:00 am
Saturday 7:00-7:30 am
Saturday 2:30 pm-3:00pm

Lindsey's Biography

Recipes from the most recent shows:
The Moroccan Cuisine Academy (Samir Labriny) Saffron Chicken Tenderloins over Couscous and Vegetables

• P. F. Changs China Bistro (Robert Hile) Shrimp Dumplings, Szechwan Chicken Chow Fun
• The Rail Stop (Thomas Kee) Butternut Squash and Granny Apple Soup, Turkey Salad, Pumpkin Bread Pudding
• Gadsby's Tavern(Matthew Richardson) Fillet of Black Sea Bass Wrapped with Smithfield Ham
• 1763 Inn and Restaurant (Uta Kirchner) Rouladen, Red Cabbage, Spaetzel, Black Forest Cake
• 1789 Restaurant (Ris Lacoste) Asparagus and Gingered Grapefruit Salad, Beef Carpaccio with Arugula
• The Melrose Hotel Landmark Restaurant (Sam Labrini) Sesame Salmon, Landmark Salad, Chipwich
• Restaurant Eve (Cathal Armstrong) Roasted Squab Breast with a Pocket Full of Treats
• Whole Foods Market (Hugh Cossard) Prosciutto-Wrapped Asparagus, Fontina Stuffed Chicken Breasts
• Hooked (Richard Beckel and Nathan Lewis Copeland) Maryland Crab Soup, Plank Salmon with a Grain Mustard Sauce, Apple Wrap
• Thai Basil (Nongkran Daks) Yellow Curry Chicken, Nun Banana
• Mortons The Steakhouse (Andrew Kustarz) Shrimp Alexandria, Filet Oskar Sauce Bearnaise
• Wildfire (Steven Lukis) Spinach Fondue, Chopped Salad, Macadamia Nut Crusted Halibut
• fyve Restaurant Lounge (Amy Brandwein) Fyve Spiced Salmon Lentil and Couscous Salad, Zuchinni Fritters
• Grevey's (Ana Ruiz) Grevey's Cuban Steak, Lemon Chicken
• DISH + drinks (Peggy Thompson) Tequila Cured Salmon, Herb Crusted Lamb Chops
• POSH Restaurant and Supper Club (Christopher Willis) Shiitake Lobster Stuffed Salmon with Raspberry Port Sauce, Crab and Lobster Martini
• 1789 Restaurant (Daniel Giusti) Heirloom Tomato Salad, Coriander Crusted Pork Loin
• Cafe 8 (Jordan Davidowitz) Maryland Crab and Chickpea Soup, Salt Roasted Beet Salad with Goat Cheese Croutons...mixed Field Greens...and a Honey Truffle Tahini Dressing
• Mexican Cooking Instructor (Eliza Gonzalez) Spicy Pinto Bean Soup, Chicken Adobo, Roasted Red Salsa
• Lounge 201 (Angie Flores) Latin Asian Tuna Ceviche, Lounge 201 Fish Tacos, Tiramisu Tini, City Limits
• Chinese Cooking Instructor (Rebekah Lin Jewell) Fried Wontons, Wonton Soup, Sweet Wontons
• Great Taste (a personal chef service) (Danielle Neal) Spinach...Red Pepper & Feta Mini-Quiche, Petit Croque Monsieur
• TasteDC (Charlie Adler) Fried Prosciutto and Cheese Wonton Skins, Smoked Salmon Cucumber Rolls, Honey Honey Cake
• The Curious Grape (Katie Park) Cranberry Mustard Relish, Candied Walnuts, Sweet and Savory Green Olive Tapenade, Chocolate Covered Figs Stuffed with Prosciutto
• The Mexican Cultural Institute (Patricia Jinich) Corn Torte, Creamed Poblano Pepper Strips, Hibiscus Flower Water
• The DC Dining Society (Marty Pearl) Seafood Deviled Eggs, All American Gumbo, Prime RIb
• National Pastime Sports Bar & Grill (Louis Martorano) Pastime Crab Cake, Maryland Crab Soup
• RSVP Catering (Gregg Greenberg) Cod Cake Short Plate, Mediterranean Shrimp and Artichoke Salad, Seared Tilapia with Salsa Picante and Edamama Succotash
• Thai Basil (Nongkran Daks) Pad Thai, Sticky Rice and Mangoes
• TasteDC (Charlie Adler) Cheese Platter
• 15ria Restaurant (Janis McLean) Pan Seared Scallops with a Carrot Chipolte Sauce and served with Forbidden Rice Pilaf, Margarita Napolean
• Cookbook Author (Amy Riolo) Chickpea and Tahini Puree, Egyptian Fava Falafel, Semolina Cake with Honey Syrup, Hibiscus Tea
• la Sandia (Gama Corando and Manny Flores) Acapulco Stuffed Avocado Shrimp Salad, Mole Poblano
• Wildfire (Steven Lukis) Bacon-Wrapped Scallop Skewers, Grilled Steak and Blue Cheese Salad, Filet Medallion Trio
• Cure Bar & Bistro (Kevin Villalovos) Pork Belly BLT, Cure Root Vegetable Salad
• Chipotle Mexican Grill (Teddy Ferguson) Chicken Burritos with an Ancho Chili Marinade, Grilled Vegetables with Chipotle Adobo Marinade, Spicy Guacamole
• Domaso Trattoria Moderna (Massimo De Francesca) Baby Arugula and Radicchio Salad with Ricotta Salata and Raspberry Shallot Vinaigrette, Spaghetti Alla Carbonara with Virginia Ham...Cracked Black Pepper and Creamy Egg Yolk Sauce, Mascarpone Mousse with Espresso, Cocoa, Berries and Mint
• Chinese Cooking Instructor (Rebekah Lin Jewell)Cold Spicy Noodles, Smoked Tofu Salad
• Finn and Porter (Tim Recher) Seared Diver Scallops with Truffled Cream Corn & a Warm Mushroom Herb Salad, Brown Sugar Cured Duroc Pork Chop with Goat Cheese-Sage Grits...Baby Spinach & Grain Mustard Sauce
• McCormick & Schmick's (Chamichael Robinson) Mahi Mahi with an Apple Barbecue Sauce and Accompanied by Spinach and Rock Shrimp Hash
• Extra Virgin (Carmen Gianna Piazza) Fish Stew with Homemade Pasta
• Alchemy Caterers (Carla Hall) Parmesan Olive Shortbread with Parsley Pesto and Goat Cheese. Green Bean...Tomato and Feta Cheese Salad
• Belle Haven Country Club (Chef Max Knoepfel) Minted Duo of Summer Melon Soup, Max's Melon - Raspberry Stir Stick, Cedar Plank Salmon Filet with Nest of Summer Fennel...Nectarine and Yellow Ripe Tomato Salad and a Meyer Lemon-Honey Dressing
• Harry's Tap Room (Alex Reyes) Heirloom Tomato Salad, Pan Seared Branzini
• The Curious Grape (Katie Park) Tomato-Buffalo Mozzarella Stack, Chicken Breasts Stuffed with Goat Cheese...Peppadews & Basil, Tawny Port Marinated Figs & Montagnolo Cheese
• Passionfish (Chris Clime) Yucatan Style Shrimp Ceviche "Cocktail", Watermelon Salad, Lobster Roll
• Panache Tysons (Claudio Sandri) Swordfish Siciliana
• Harry's Tap Room (Alex Reyes) Tuna Tartar with Ponzu Sauce, Beef Tenderloins Wrapped in Bacon
• Zengo - Washington D.C. (Graham Bartlett) Tuna Tiradito, Duck Fried Rice
• Cafe Dupont (Silvan Kramer) Paupiette de Veau (Short Braised Veal Roulade with Buttermilk Polenta and Swiss Chard)

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Recipes From Costa Rica (including a brand new one)

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"Easy Baking with Lindsey"

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Good Eating!!!