On the Menu Episode Guide - WGBY

Host of WGBY's On the Menu

	Chef Joe Mazza Pittsfield Brew Works, Pittsfield, MA Chef Joe Mazza ushers in the new season with creative flair. His braised pork shanks, yummy side dishes, and a dessert of sauteed apples all have two things in common: locally raised ingredients -- and beer! Recipes: • Tuscan White Bean Soup, Ribolitta Style • Braised Pork Shanks with Braised Swiss Chard and Truffled Mac n Cheese • Apples Over Vanilla Ice Cream
	Chef Cathie Albrecht 3hree Café, Springfield, MA In this episode, Chef Cathie Albrecht provides refreshing new ideas for brunch, including a frittata made from the eggs of her own hens, vegetables from the local farmer's market, and homegrown edible flowers. Recipes: • Bruschetta with Tomatoes and Fresh Basil • Baked Frittata with Zucchini, Squash Blossoms and Goat Cheese • Fruit-Filled Cookie Tart Crusts with Fresh Whipped Cream
	Chef Deborah Snow Blue Heron, Sunderland, MA Chef Deborah Snow proves once again that simple is best. This episode's elegant offerings include pan seared corn with avocado, local lamb cooked with cumin and other Middle Eastern spices, and a dessert of regional fruit, served with sweetened mascarpone. Recipes: • Pan Seared Corn and Avocado Salad with Blue Cheese • Cumin and Lemon Scented Leg of Lamb with Red Fingerling Potatoes • Pan Seared Peaches and Plums with Sweetened Mascarpone
	Glen Mayville & Lester Blumenthal Route 7 Grill, Great Barrington, MA In this episode B-B-Q is on the menu! Glenn Mayville and owner Lester Blumenthal show us how the perfect picnic comes together - entirely from local sources. Scrumptious side dishes include coleslaw and baked beans, and in the smoker it's pulled pork, baby back ribs and duck! Recipes: • Vinegar Coleslaw • New England Baked Beans • House Standard Rub for Smoked Duck and Pulled Pork • House Rub for Baby Back Ribs • Tangy BBQ Sauce • Apple Crisp
	Chef Richard Lucas Bosc Kitchen and Wine Bar, Avon, CT In this episode Chef Richard Lucas dazzles us with his local offerings. His lamb sausage, braised with fresh vegetables, is beautifully matched with a creamy polenta. The entrée, an expertly crafted seafood stew, is made from the fish of our local waters: striped bass, bluefish and clams. Recipes: • Sautéed Lamb Sausage served with Creamy Polenta • Connecticut Seafood Stew • Local Berries with Sweet Ginger Biscuits
	Chef Jason Tostrup The Inn at Weathersfield, Perkinsville, VT The food of Vermont is lovingly presented in this episode. Chef Jason Tostrup treats us to his recipe for Buckwheat gnocchi, and then wows us with a main course of quail served over a bed of greens that includes sautéed pears, bacon, green onion and local cider jelly. Exquisite! Recipes: • Buckwheat Gnocchi • Quail Salad with Sauteed Pears, Bacon, Green onion and Sherry-cider Vinaigrette • Cows Milk Cheese with Pickled Apples and Warm Local Honey
	Chef Margaret Fitzpatrick Ollie's Downunder, Shelburne Falls, MA In this episode, Chef Margaret Fitzgerald expertly demonstrates her command of the local bounty with a spinach and cucumber salad, a citrus roasted chicken, and a delicious peach and ginger tart that's made with a Five Spice Short Dough Crust. Recipes: • Spinach Salad with Feta, Red and Golden Beets, Granny Smith Apples, Toasted Almonds and Cucumber Tarragon Dressing • Citrus, Lemon and Thyme Chicken with Roasted Potatoes, Yellow and Green Haricots Verts, and Carrots • Peach and Ginger Tart with Five Spice Short Dough Crust
	Chef Brian Alberg Red Lion Inn, Stockbridge, MA In this episode Chef Brian Alberg expertly demonstrates his command of the local bounty with his local greens, roasted pork loin and an exquisite panna cotta. Recipes: • Balsamic Macerated Tomatoes & Goat Cheese Crostini over Field Greens • Cumin Roasted Pork Loin • Sautéed Baby Spinach with Ewe's Blue • Buttermilk Panna Cotta with Blueberries and Harney's Green Tea
	Joan Dahl Lussier Roadhouse Café, Belchertown, MA In this episode it's a breakfast bonanza! Joan Dahl Lussier walks us through three exquisite morning meals, each made with local and organic ingredients. It's no surprise that GQ Magazine voted her café one of the best breakfasts in America! Recipes: • Organic Blueberry Pancakes • Garden Fresh Omelet • Pumpkin Bread French Toast
	Chef Tristan Toleno Riverview Café, Brattleboro, VT Chef Tristan Toleno ushers in a new season with his baked delacotta squash, roasted chicken breast and for dessert, a family favorite: pear custard pie! Recipes: • Baked Delacotta Squash with Melted Cheddar Cheese • Roasted chicken breast with fresh herbs served over wilted Swiss chard and smashed fingerling potatoes • Pear Custard Pie
	Chef Chris Carpenter People's Pint, Greenfield, MA Comfort food is on the menu in this episode as Chef Chris Carpenter presents his butternut, beet and goat cheese filo pie, then a beef stew pie featuring The People's Pint's very own Oatmeal Stout. A fruit crisp with local apples seals the deal! Recipes: • Roasted Butternut and Beet Strudel • Steak & Stout Pie • Apple Crisp
	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 Kara Brooks Still River Café, Eastford, CT In this episode, Chef Kara Brooks demonstrates a classy culinary style with Squash Blossom Beignets filled with homemade ricotta, braised local short ribs with roasted, Russian banana fingerling potatoes and baby brussels sprouts, and for dessert, coconut parfait with blueberry compote. Recipes: • Squash Blossom Beignets • Braised Short Ribs with Roasted Russian Banana Fingerlings and Baby Brussels Sprouts • Coconut Parfait with Blueberry Compote