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Hubert Keller: Secrets of a Chef

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Chef Keller has the perfect menu for an upscale dinner party. He starts with seared scallops served on a luscious slice of pork belly surrounded by beluga lentils. The main course is roast Cornish game hen with a stuffing of Swiss chard and pine nuts. Seared Scallops on Pork Belly with Beluga Lentils, Roast Cornish Game Hen Stuffed with Swiss Chard in a Red Wine Thyme Sauce, & Macaroons with Rocky Road Beer Ice Cream.

Chef Keller makes brioche just like his father did for their family patisserie. With the dough, he creates bretzels with a cream filling and mouth-watering beignets. Brioche Bretzels; Beignets.

It's two special burgers from the Burger Bar, including a unique slider pairing buffalo meat and some succulent crab followed by a BLT burger made with turkey meat and topped with a spicy aioli. Buffalo Surf and Turf Slider; BLT Turkey Burger.

For many cheese lovers, the latest obsession is burrata, a blend of mozzarella and cream that has a silky, fresh, creamy taste. Chef Keller presents creative ways for serving it. He's also serving up a refreshing and light desert of figs and blueberries. Burrata with Garden Pea Ice Cream, Pickled Cherry Tomatoes, and Spicy Paprika Oil; Figs & Blueberries in Citrus Broth.

Chef Keller serves up two very unique, mouth-watering ways to prepare salmon, starting with an exquisitely slow-roasted recipe that is all the rage at his San Francisco restaurant. Fleur de Lys, and finishing with a one-of-a-kind salmon burger injected with a silky smooth sauce. Slow-Roasted Alaskan Salmon; Double Salmon Tartare Burger.

Charcuterie, the French version of antipasti, may sound a bit highfalutin, but there's nothing easier and trendier than putting together a great charcuterie platter for your guests. Chef Keller shows how to select ingredients from a delicatessen or by making them from scratch. Savory Turkey Sausage; Pickled Vegetables; Charcuterie Platter.

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