We're making Valentine Shrimp in Champagne Sauce with Chef John Granata of Camille's on Federal Hill.

We're making the "Feast of Seven Fishes" with Chef John Granata of Camille's on Federal Hill.

We're making Italian Cookie Recipes with Chef de Cuisine Andrea Soave Nadeau of Camille's on Federal Hill.

We're making Holiday Appetizers with Chef Kevin Naylor of T op of the Bay Restaurant.

We're making Apricot Rugelach with Deana Cimorelli of The Bakery  Boutique.

We're cooking Pan seared “Bomster” Scallops, Vanilla Scented Parsnip Puree, Cranberry Compote and Apple and Fennel Salad with Chef Jake Rojas of Tallulah on

We're making baked chicken and eggplant and penne casserole with Chef/owner Billy Manzo of Federal Hill Pizza.

We're making Chicken Napolean with Chef Kevin Naylor from Top of the Bay Restaurant.

We're making Maine Diver Scallops with Chef Thomas Duffy of Spiced Pear Restaurant at The Chanler.

We're making Stuffed French Toast with Jennifer Chapman of DeWolf Tavern.

We're making Honey Truffle Aioli with Executive Chef David Jackson of Ten Prime Steak and Sushi.

We're cooking Angry Salmon with David Burke Prime at Foxwoods.

We're cooking Surf & Turf alla ' Zingarella' with Chef John Granata of Camille's on Federal Hill.

We're cooking Gingerbread Cut Out Cookies with the Bakery Boutique and Chef Deana Cimorelli.

We're cooking pan seared Bomster Scallops with Maple Cured Pork, Autumn Vegetables and Pickled Cranberries with Gracie's restaurant.