On the Menu Episode Guide - WGBY

Host of WGBY's On the Menu

	Chef Shawn Smith Braza, Hartford, CT In this episode we're visited by Chef Shawn Smith who shares his delicious recipes for spicy yucca fries, spicy slaw, perna de carneiro, and flan ﾖ all Brazilian style! Recipes: • Spicy Yucca Fries • Braza Cole Slaw • Rosemary Chipotle Glazed Lamb • Traditional Brazilian Flan
	Chef Rob Mafucci Vito's, Hartford, CT Chef Rob Mafucci ushers in a new season with his warm eggplant salad, followed by rack of lamb, and mushroom mashed potatoes. To finish: a poached pear. Recipes: • Hot Eggplant Salad • Herb Encrusted Rack of Lamb served with a Honey Merlot and Wild Mushroom Demi Glaze • Garlic Mashed Potatoes • Poached Pears with Apricot Mascarpone Cream
	Chef Hilton Dottin Ristorante DiPaolo, Turners Falls, MA In this episode it's Italian Cuisine! Chef Hilton Dottin expertly demonstrates a cannellini soup with roasted tomato, and for the entrée, a delicious gamberoni. For dessert, it's the famed Tiramisu. Recipes: • Cannellini Beans and Roasted Tomato Soup • Gamberoni • Polenta • Tiramisu
	Three Kings Day Special Romero & Mujica Family Feast, Westfield, MA In this episode we're home cooking a multi course meal to celebrate Three Kings Day - Latino style! Pork's on the menu, as well as the beloved vianda (with yucca) and pigeon peas. Puerto Rican pastels follow, and for dessert, a Columbian favorite, prepared with care. Delicioso! Recipes: • Pernil (Roasted Pork Shoulder) • Vianda (Boiled Root Vegetables) • Gondules (Rice & Pigeon Peas) • Sofrito (Puerto Rican Marinade) • Puerto Rican Pasteles • Postre de Tres Leches con Ciruelas (Caramel and Prunes with 3 Milks)
	Chef Montenia Shider Montenia's Restaurant, Springfield, MA In this episode Southern comfort cuisine is on the menu! Chef (and jazz singer) Montenia serves up catfish nuggets, and then a delectable Seafood gumbo - all followed by her famed chocolate chip pecan pie. Recipes: • Catfish Nuggets • Seafood Gumbo • Saffron and Basmati Rice • Chocolate Chip Pecan Pie
	Chef Kenny Cheung Great Wall, Florence, MA In this episode Chef Kenny Cheung whets our appetite with a cold noodle salad with sesame sauce. His acclaimed salt and pepper shrimp followed. To finish: sweet potatoes with hot caramel. Recipes: • Cold Noodle Salad with Sesame Sauce • Salt and Pepper Shrimp • Akai Rice (Served with shrimp) • Sweet Potatoes with Caramel
	Chef Tony Sebastiao Tony & Penny's, Ludlow, MA In this episode we're visited by Chef Tony Sebastiao who shares his delicious recipes for Kale Soup with Chourico and Paelha Valenciana-Portuguese style! Recipes: • Kale Soup with Portuguese Chourico • Paella Valenciana-Portuguese Style
	Chef Michael Marcus Bizen, Great Barrington, MA In this episode it's Japanese Cuisine! Bizen's Chef Michael Marcus expertly demonstrates the technique for preparing sushi rice, as well as maki and dragon rolls, and tuna sashimi. Recipes: • Sushi Rice • Sushi: Avocado Maki Roll • Sushi: Puff Dragon Roll (A reverse roll) • Sashimi (means fresh slice)
	Chef Brian White School Street Bistro, Westfield, MA In this episode, Chef Brian White demonstrates a smooth style with eggplant rollatini, Italian chopped salad, and his masterful mostaciolli gorganzola. Recipes: • Eggplant Rollatini • Italian chopped salad • Mostaccioli Gorgonzola
	Chef Abid Assab Amanouz, Northampton, MA Moroccan's on the menu in this episode as Chef Abid Assab presents his chicken Bastillo, couscous with vegetables, and a sweet finish of Moroccan mint tea. Recipes: • Chicken Bastilla • Vegetable Couscous • Moroccan Mint Tea
	Chef Tukta B. Long Café Lotus, Brattleboro, VT In this episode, Chef Tukta Long presents a refreshing fusion of Southeast Asian and American cuisine. An herb salad starter is followed by her acclaimed Pad See Yew. For dessert, it’s Tapioca pudding with Black Beans. Yum! Recipes: • Yellow Ocean (Fresh Tuna Salad) • Pad See-Eew (Stir Fried Noodles with Mix vegetable) • Tapioca with black bean in coconut sauce
	Chef Jonathan Reeser The Federal, Agawam, MA In this episode, Chef Reeser dazzles us with his sliced, heirloom tomato salad and lobster shepard’s pie. For dessert it’s Ricotta beignet -- Federal style! Recipes: • Sliced Heirloom Tomato Salad • Roquefort “Puffs” or Blue Cheese Doughnuts • Lobster Shepard's Pie • Corn Polenta • Ricotta Beignets
	Chef Michael Stahler Bistro Zinc, Lenox, MA In this episode, Chef Michael Stahler treats us to three imaginative dishes: a mixed green salad with crispy goat cheese and pumpkin seed vinaigrette, an entrée of sautéed black cod with chorizo, haricot verts and sherry sauce, and for dessert, chocolate laden profiteroles. Recipes: • Crispy Goat Cheese • Pumpkin Seed Vinaigrette • Mixed Greens & Herb Salad with Crispy Goat Cheese and Pumpkin Seed Vinaigrette • Sauteed Black Cod with Chorizo, Haricot Verts and Sherry Sauce • Profiteroles