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KCTS 9 Cooks

Chef's Secrets

February 9, 2014

"The show also helps raise the profiles of local chefs who send in recipes every year, vying for one of the 12, 10-minute live cooking segments," writes Nicole Brodeur in The Seattle Times about KCTS 9 Cooks. "All of the recipes are included in a book given to those who donate to the station." Read full article at The Seattle Times

Learn the cooking secrets of your favorite chefs in our latest – and 18th annual - restaurant recipes special -- KCTS 9 Cooks: Chef’s Secrets.

For a mouthwatering collection of signature recipes from the best restaurants in Washington and British Columbia, put on your apron and join us March 29 at 11am for a culinary adventure!

The Chef’s Secrets Cookbook is a one-of-a-kind collection of more than 200 recipes from our viewers' favorite local restaurants – everything from appetizers to desserts.

Thanks to all our local restaurants for their support. We hope Chef’s Secrets will inspire you to join KCTS as a donor and to get the companion cookbook for yourself!

Pancetta-Wrapped Prawns & Asparagus with Cucumber Linguine & Spicy Citrus Soy Sauce

Pancetta-Wrapped Prawns & Asparagus with Cucumber Linguine & Spicy Citrus Soy Sauce

by Chef Doug Wilson of Ten Mercer Dinner & Drinks, Seattle, WA

Eggplant Boats (Batinjaan Farid)

Eggplant Boats (Batinjaan Farid)

by Chef Rajah Gargour of Café Munir, Seattle, WA

Asparagus & Goat Cheese Cappelletti with Basil

Asparagus & Goat Cheese Cappelletti with Basil

by Chef Christian Chandler of Serafina Osteria & Enoteca, Seattle WA

Pork Tenderloin Medallions with Polenta & Bacon-Wrapped Apples

Pork Tenderloin Medallions with Polenta & Bacon-Wrapped Apples

by Chef Ludger Szmania of Szmania’s, Seattle, WA

Smoked Garlic Sausage Braised With Lentils, Cabbage & Hard Cider

Smoked Garlic Sausage Braised With Lentils, Cabbage & Hard Cider

by Chef Jim Drohman of Le Pichet & Café Presse, Seattle, WA

Pomelo Salad

Pomelo Salad

by Chef Jacky Lo of Wild Ginger, Seattle & Bellevue, WA

Roasted Garlic Stuffed Chicken with Spruce Tip-Infused Mustard Cream Sauce

Roasted Garlic Stuffed Chicken with Spruce Tip-Infused Mustard Cream Sauce

by Chef Aaron Rock of The Bluff at Friday Harbor House, Friday Harbor, WA

The Trappist Salad & Grilled French Onion Sandwich

The Trappist Salad & Grilled French Onion Sandwich

by Chef Zach Wade of The Leary Traveler, Seattle, WA

Sweet Potato Latkes with Crème Fraiche, Blue Cheese Crumbles, Bacon & Chives

Sweet Potato Latkes with Crème Fraiche, Blue Cheese Crumbles, Bacon & Chives

by Chef Kelly Daly of Ravish, Seattle, WA

Rich, Super Chocolaty Hot Chocolate & Vanilla Bean Marshmallows

Rich, Super Chocolaty Hot Chocolate & Vanilla Bean Marshmallows

by Chef Nikol Nakamura of Tulalip Resort Casino, Tulalip WA

Savory Blue Cheese Pudding

Savory Blue Cheese Pudding

by Chef Ian Beck of Three Lions Novelty Hill, Redmond, WA

St. Dames Salad & Panzanella

St. Dames Salad & Panzanella

by Chef Sarah Murphy of St. Dames, Seattle, WA

Cioppino

Cioppino

by Chef Cooper Green of The Sandbar Seafood Restaurant, Vancouver, BC

Sticky Toffee Pudding

Sticky Toffee Pudding

by Chef JJ Ullakko of Koral Bar & Kitchen, Bellevue, WA

Lamb Meatballs with Goat Cream Sauce & Olive Relish

Lamb Meatballs with Goat Cream Sauce & Olive Relish

by Chef Don Curtiss of Volterra, Kirkland, WA

The 500 Salad

The 500 Salad

by Chef Jeff Murray of JOEY Restaurants, Canada & Western Washington

 

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