Author, teacher and baker Carol Field prepares grissini (bread sticks) Author, teacher and baker Carol Field prepares grissini (bread sticks) and rustic country bread with which she makes bruschetta. Field and rustic country bread with which she makes bruschetta. Field offers a number of tips and hints, such as using wet hands when offers a number of tips and hints, such as using wet hands when dealing with wet dough. dealing with wet dough.

Chef Michael Lomonaco marinates quail and venison, then creates boar Chef Michael Lomonaco marinates quail and venison, then creates boar bacon and rabbit sausage to form a mixed game grill. Using indirect bacon and rabbit sausage to form a mixed game grill. Using indirect heating with the coals on one side, Lomonaco cooks these dishes heating with the coals on one side, Lomonaco cooks these dishes together outside on the grill. Back in the kitchen, he creates a together outside on the grill. Back in the kitchen, he creates a berry relish and home-fried potatoes. berry relish and home-fried potatoes.

Chef Monique Barbeau prepares tequila cured gravlax with savory dill Chef Monique Barbeau prepares tequila cured gravlax with savory dill pancakes. Using fresh salmon (with skin), she cures the fish in pancakes. Using fresh salmon (with skin), she cures the fish in tequila and spices, and then makes a creme fraiche with tomatoes to tequila and spices, and then makes a creme fraiche with tomatoes to use as a sauce over the gravlax. Next she prepares dill pancakes use as a sauce over the gravlax. Next she prepares dill pancakes without eggs. Finally, Barbeau puts all the elements together to form without eggs. Finally, Barbeau puts all the elements together to form a small sandwich that's topped with fried capers. a small sandwich that's topped with fried capers.

Jacques Torres creates a chocolate presentation with pralines. First Jacques Torres creates a chocolate presentation with pralines. First he demonstrates his technique for tempering dark and white chocolate. he demonstrates his technique for tempering dark and white chocolate. Then, once the chocolates have been melted, Torres applies the melted Then, once the chocolates have been melted, Torres applies the melted chocolate to florist-style plastic wrap, bubble wrap and molds. When chocolate to florist-style plastic wrap, bubble wrap and molds. When the chocolate sets, he cuts and designs the chocolate in an artistic the chocolate sets, he cuts and designs the chocolate in an artistic presentation; then he creates non-brittle pralines using a wide presentation; then he creates non-brittle pralines using a wide assortment of nuts. assortment of nuts.

Alfred Portale creates duck soup with foie gras ravioli and black Alfred Portale creates duck soup with foie gras ravioli and black truffles. He demonstrates how to bone a duck and offers hints for its truffles. He demonstrates how to bone a duck and offers hints for its preparation. Portale also provides a great deal of information about preparation. Portale also provides a great deal of information about the wild and fresh vegetables he uses in the soup. the wild and fresh vegetables he uses in the soup.

Chef Mark Militello creates a hearts of palm salad to complement his Chef Mark Militello creates a hearts of palm salad to complement his Jamaican-style yellowtail red snapper. He uses hot peppers in his Jamaican-style yellowtail red snapper. He uses hot peppers in his salad and recommends coating your fingers with oil to protect from salad and recommends coating your fingers with oil to protect from the heat. Militello also offers other tips, such as scoring the fish the heat. Militello also offers other tips, such as scoring the fish to prevent it from curling up and shrinking, and flipping the fish to prevent it from curling up and shrinking, and flipping the fish away from oneself when frying so that the oil or butter doesn't away from oneself when frying so that the oil or butter doesn't splash back. splash back.

Julian Serrano creates a lobster and chicken paella for a main course Julian Serrano creates a lobster and chicken paella for a main course and creme fraiche ice cream with almond roasted figs and honey lime and creme fraiche ice cream with almond roasted figs and honey lime peaches for dessert. When making the paella, Serrano uses a paellero -peaches for dessert. When making the paella, Serrano uses a paellero -- a shallow, wide pan -- to make the paella. - a shallow, wide pan -- to make the paella.

Joachim Splichal creates braised lamb shank on barley risotto. He Joachim Splichal creates braised lamb shank on barley risotto. He recommends lightly flouring the lamb shanks so that they will brown recommends lightly flouring the lamb shanks so that they will brown easier and also help thicken the sauce. easier and also help thicken the sauce.