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KCTS 9 Cooks

KCTS 9 Cooks: Chef's Table

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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