Recipes from the Chef's Kitchen is
aired on Channel 10 through Cox
Cable and Verizon 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:
Oval Room (Tony Conte) Roasted Baby Beet...Passion Fruit Gelee...Horse Radish & Icewine Mignonette, Shrimp Chorizo...Avocado & Olive Crumble, Maine Crab Salad...Old Bay Mayonnaise & Sweet Lime

• 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
• 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)
• The Moroccan Cuisine Academy (Samir Labriny)Saffron Chicken Tenderloins over Couscous and Vegetables
• The Washington Golf and Country Club (Ted Hughes) Roasted Top Round of Lamb with Lentils and Roasted Celeriac, Asparagus...Shrimp and Orange Salad
• Bangkok Joe's (Aulie Bunyarataphan) Crying Tiger with Green Papaya Salad & Sticky Rice
• A Chef's Personal Recipes (Rachelle Hill) "Your" Beef Brijole Skewers, Pineapple Glazed Chicken Liver Canapes
• Dodie's Diner Healthy Cooking for Kids (Marge Glier) Apple...Carrot...Crasin & Almond Salad with a Coconut Dressing, Mini Whole Grain Pita Pocket Sandwich with Egg Salad and Crunchy Sprouts, Tropical Sunshine Smoothie
• Brion's Grille (Terry Walline) Crab Cakes, Strawberry Orange Mango Salad with Riviera Dressing, Chicken Pesto with Fettucine
• Renaissance Mayflower Hotel Washington D.C. (Bill Downes) Dayboat Sea Scallops with Toasted Farro...Black Olive Salt...Tomato Verjus, Strawberry Rhubarb Crisp with Tahitian Vanilla Gelato
• The Majestic (Shannon Overmiller) Bouchot Mussels with Spring Garlic and Ramps, Shrimp and Grits with Ale Reduction
• Brion's Grille (Terry Walline & Jessica Wisemiller) Broccoli Salad, Broccoli Cheese Soup, Risotto with Beef or Chicken Broth, Watermelon Pear Martini
• Daniel O'Connell's Restaurant and Bar (Colin Abernethy) Kirwan Lamb Burger, Coconut Crusted Grouper
• Moonbay Coastal Cuisine at the Gaylord Resort and Convention Center in the National Harbor (Michael Harr) Blue Crab Salad with Lemon Balm and shaved Radish, Roasted Alaskan Halibut with Pee Wee Potatoes...Arugula and Salsa Verde, Panna Cotta with Bloom Gelatin and Blackberry Sauce
• Asia Nine Bar and Lounge (Supachai Thirasathitwong) Fresh Summer Rolls with Shrimp. Thai Seafood Salad, Kapow Chicken
• Embassy of Ukraine (Nadiya Aleksandrovych) Cabbage Leaves Stuffed with Minced Meat & Rice (Holubtsi), Ravioli-Type Filled Homemade Pasta (Varenyky), Beet Root Salad
• Dodie's Cafe (Marge Glier) Soy-Glazed Salmon Burgers accompanied by Sauteed Kale, Coconut Ice Cream with Pineapple Coulis
• Chef Geoff's (Eric Johnson) Tomato Gazpacho, Potato Crusted Halibut
• RSVP Catering (Gregg Greenberg) Seared Salmon and Tomato Cucumber Salad accompanied with Cold Asparagus Soup, Pan Seared Tenderloin Filet with Teriyaki Sauce, Cranberry Tart
• Pork Barrel BBQ (Heath Hall) Grilled Rosemary Lemonade, Grilled Corn and Crab Chowder, Grilled Peaches with Whipped Cream and Raspberry Mint Mash
• Bazin's on Church (Patrick Bazin) Roasted Portobello Mushroom with Hook's Blue Cheese...Baby Arugula and Aged Balsamic, Seared Sea Bass with Grape Tomatoes...Roasted Garlic...Chipolte...Basil and Soy Beans, White Chocolate Ice Cream with Raspberry-Mint Salad and Hazelnut Praline

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Click HERE for Special Coffee
Recipes From Costa Rica (including a brand new one)

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"Easy Baking with Lindsey"

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Good Eating!!!