Cooking Demos

The Vineyard Mom shares one of her favorite family recipes for grilled salmon topped with fresh microgreens. It’s a perfect plate for the summertime, and she offers up her wine pairing suggestions too.

Back by popular demand, the California Nut Festival hosted its spirited “Nutty Chef Competition” in Durham. Three chefs sharpened their cook sets and brought their A game to concoct their best nut-infused plate. The chefs were provided with a selection of ingredients – such as olive oil, nuts, honey, spices, sauces, beer and wine – and then the heat was on for each one to add in “secret” or special ingredients of their own. Festival attendees sat in as the chefs took the stage in succession for bragging rights and a trophy.

Pizza is on the menu at The Good House in Desert Hot Springs. Chef Van Stevens shares his “homemade” pizza with us, appropriately named “Van’s White Pie.” This pie features white sauce, sautéed spinach, garlic, mozzarella and parmigiana, fresh and hot out of the oven.

The Vineyard Mom shares her easy-to-make orzo salad recipe with us – it’s protein optional – and also gives her advice on wine pairings to really make your palate pop.

Chef Fabrizio Cercatore is passionate about innovating and bringing a fresh perspective to dishes he grew up on and loves, while always respecting the true essence and rich tradition of Italian cuisine. At his Berkeley “emporio,” he shows us how he makes handmade gnocchi with a primavera flair.

Since 1987, Mikuni restaurants have blended traditional Japanese cuisine and sushi with American innovation to pair eclectic plates with a lively dining experience throughout Northern California. Join us as we sit down at the sushi bar in Roseville with founder and sushi chef Taro Arai, who shows us how they r

For this Farm Bureau Foodies segment, our insider Anna Genasci shares some “squab goals” for the Central Valley. We take you from cooking up a gourmet squab dish with the chef behind Modesto’s Surla’s restaurant to the farm where squab producers tell us more about the “fowl” history behind the bird.

Get your taste buds ready! We go behind the scenes to get a taste of the new menu at Shearwater Tavern inside the Carmel Mission Inn, where Executive Chef Fabian Di Paolo adds an international touch to the plates. Watch as he works his magic to show us his take on grilled Pacific salmon with local roasted vegetables and smoked maple plantain miso puree.

Executive Chef Victoriano Lopez at Jaranita in San Francisco’s Marina District will whet your appetite with an authentic Peruvian dish called Coliflor. It’s roasted cauliflower drizzled with black mint and aji amarillo sauce, topped with queso fresco. Big yum!

Chef Brendan Collins shares how he makes seafood carbonara with a deep sea twist of sea urchin!

We stop in to Left Bank Brasserie in Oakland's Jack London Square, where Executive Chef Chris Ahr shows us how to create a vibrant asparagus salad with sauce gribiche!

Left Bank Brasserie is a new restaurant in Oakland's Jack London Square, and that's where we met up with their Executive Chef Chris Ahr, who demonstrates a seared salmon with artichokes.

Chef Gordon Drysdale shows how to make oysters two ways.

The Federalist's recipe for a yummy fall chopped salad features endive.

We pair Rocky Oaks Goat Creamery Cheese with Central Valley chef Chris Shackelford of Clovis’ Trelio Food & Wine for a lesson on how to make a cheese-plate that’s both savory and sweet.

Play up the flavors in an aged ribeye steak. Ranch 45’s chef Aron Schwartz shows us how to season, sear and slice up a juicy cut.

California Bountiful got a chance to watch Chef David go to work on a delicious Nettle Cappelletti with spring garlic hedgehogs and Seville sour oranges.

Executive Chef Dane Blom of Grange Restaurant& Bar takes California Bountiful into the kitchen and shares his passion for food and the farmers who grow it. He shares his locally sourced, seasonal approach to the menu and dishes at Grange, along with why practicing a farm to fork philosophy makes his cuisine even more delicious.