Season 1
13 episodes · 1993
1Chefs: Jasper White, Alain Sailhac, and Yves Labbé
Recipes included with this episode: Old Fashioned Salt Cod Cakes, Braised Lamb with Spring Vegetables, and Maple Crêpe Soufflé. Restaurants include: Jasper's in Boston, Institute/L'École in New York, and Le Cheval D'Or Jeffersonville.
2Chefs: Debra Ponzek, Jeffrey Buben, and Bobby Bennett
Recipes included with this episode: Sweetbread Salad with Mango, Smoked Roasted Capon Breast with Sweet Potato Fries, and Vanilla Parfait. Restaurants include: Montrachet in New York, Vidalia in Washington DC, and Le BecFin, Philadelphia.
3Chefs: JeanLouis Palladin, Jack McDavid, and Jean-Georges Vongerichten
Recipes included with this episode: Celery Root Soup with Shad Roe, Black Bear with Coca Cola Lime Sauce, and Warm Valhrôna Chocolate Cake and Vanilla Ice Cream. Restaurants include: JeanLouis at the Watergate in Washington DC, Jack's Firehouse in Philadelphia, and JoJo's/Vong in New York.
4Chefs: Patrick O'Connell, George Germon, and Richard Leach
Recipes included with this episode: Sautéed Soft Shell Crabs with Hazelnuts, Roasted Sausages and Grapes, and Bittersweet Chocolate Mousse and Chocolate Tea Ice Cream with Chocolate Tuile Cookies. Restaurants include: Inn at Little Washington in Washington, Al Forno in Providence, and Gotham Bar and Grill/One Fifth Avenue in New York.
5Chefs: André Soltner, Will Greenwood, and Nitzi Rabin
Recipes included with this episode: Potato & Bacon Pie, Ribeye Steaks with Venison Chili, and Plum Soufflé with Cinnamon. Restaurants include: Lutèce in New York, Jefferson Hotel in Washington DC, and Chillingsworth in Brewster.
6Chefs: Lidia Bastianich, Susanna Foo, and Michael Kornick
Recipes included with this episode:Creamy Rice with Mushrooms, EightTreasure Quail with Chinese Sausage, and Spiced Pears with Port and Gorgonzola. Restaurants include:Felidia in New York, Susanna Foo in Philadelphia, and Four Seasons Hotel in Boston.
7Chefs: Seth Raynor, Charles Palmer, and Patrick Grangien
Recipes included with this episode: Carpaccio of Sirloin, Sautéed Soft Shell Crab with Polenta, and Maple Syrup Gratin. Restaurants include: The Boarding House in Nantucket, Aureole in New York, and Cafe Shelburne in Shelburne.
8Chefs: Daniel Boulud, Francesco Ricchi, and Eric Meunier
Recipes included with this episode:Warm Salad of Asparagus and Artichoke, Oven-roasted Pork and Rabbit, and Chèvre and Raspberries in Pastry. Restaurants include: Restaurant Daniel in New York, i Ricchi in Washington DC, and Wheatleigh Inn in Lenox.
9Chefs: Zarela Martinez, Timothy Cardillo, and Craig Shelton
Recipes included with this episode: Poblanos Rellenos, Herbed Tuna with Citrus Vinaigrette, and Poached Pear with Roquefort Mousse. Restaurants include: Zarela in New York, Cranwell Resort and Hotel in Lenox, and Craig Shelton, Ryland Inn in White House.
10Chefs: Jody Adams, Hans Schadler, and Michael Romano
Recipes included with this episode:Aquacotta: Porcini Broth with Polenta, Stuffed Quail and Peppered Beef Tenderloin, and Marble Fudge Brownies. Restaurants include: Michela's in Cambridge, Williamsburg Inn in Williamsburg, and Union Square Cafe in New York.
11Chefs: Alfred Portale, Jimmy Sneed, and Jacques Torres
Recipes included with this episode: Squab Salad and Couscous, Boneless Quail Stuffed with Crabmeat, and Exotic Fruit Salad in a Sugar Cage. Restaurants include: Gotham Bar and Grill/One Fifth Avenue in New York, The Frog and the Redneck in Richmond, and Le Cirque in New York.
12Chefs: Anne Rosenzweig, Ted Fondulas, and Dawn Rose
Recipes included with this episode: Lamb Ravioli, Pheasant and Polenta, and Apple Tart. Restaurants include: Arcadia in New York, Hemingway's in Killington, and Olives in Charlestown.
13Chefs: Eric Ripert, Mark Miller, and Steven Mongeon
Recipes included with this episode: Scallop Salad with Grainy Mustard Vinaigrette, Seared Spicy Tuna with Mole Amarillo, and Indian Pudding. Restaurants include: Le Bernardin in New York, Red Sage in Washington DC, and Red Lion Inn in Stockbridge.