KCTS 9 Cooks: Chef's Table

Sunday, February 5, 2012
Wild Boar Ragu
Wild Boar Ragu

By Chef Scott Raketty from That's Amore in Seattle.

Garlic Fried Chicken with Ginger Mayo
Garlic Fried Chicken with Ginger Mayo

By Chef John Platt from St. Clouds in Seattle.

Grilled Squid with Olives, Soy Sauce, Ginger, & Basil
Grilled Squid with Olives, Soy Sauce, Ginger, & Basil

By Chef Alvin Binuya from Ponti Seafood Grill in Seattle.

Gaspare's Tiramisu
Gaspare's Tiramisu

By Chef Gaspare Trani from Gaspare Ristorante & Bar in Seattle.

Pike's Famous Dungeness Crab Chowder
Pike's Famous Dungeness Crab Chowder

By Chef Gary Marx from Pike Pub & Brewery in Seattle.

Pumpkin French Toast
Pumpkin French Toast

By Chef William Mueller from Babblin' Babs Bistro in Tacoma.

Peppered Steak Savory Pie with Flaky Vodka Pie Crust
Peppered Steak Savory Pie with Flaky Vodka Pie Crust

By Chef Jessamy Whitsitt from Pie in Seattle.

Mushroom and Smoked Salmon Omelettes
Mushroom and Smoked Salmon Omelettes

By Chef Thierry Rautureau from Luc in Seattle.

Pasta with Wild Winter Mushrooms
Pasta with Wild Winter Mushrooms

By Chef Anthony Polizzi from Steelhead Diner in Seattle.

Bacon-Wrapped Chicken with Goat Cheese & Spinach
Bacon-Wrapped Chicken with Goat Cheese & Spinach

By Chef Ludger Szmania from Szmania's Restaurant in Seattle.

Ribbolita Soup
Ribbolita Soup

By Chef Piper Davis from Grand Central Baking Company in Seattle.

Shrimp Etouffee
Shrimp Etouffee

By Chef Tom Small from The Lobster Shop at Dash Point.

Lobster Macaroni and Cheese
Lobster Macaroni and Cheese

By Chef DJ MacIntyre from Seastar Restaurant & Raw Bar in Bellevue & Seattle.

Poached Spot Prawns with Chickpeas & Kale
Poached Spot Prawns with Chickpeas & Kale

By Chef Maria Hines from Golden Beetle in Seattle.

Apple Upside Down Cake
Apple Upside Down Cake

By Chef Robert Spaulding from Elliott's Oyster House in Seattle.

Post-show Interview with Hosts Mark Christopher and Amy Pennington

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