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

KCTS 9 Cooks: Chef's Table

Comments

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02/16/14

The chef did not wash his hands after shaking the mans hand. 2-16- 14 show Denver,co

02/25/12

Love the new hosts! Amy is a fantastc addition, she adds so much to the show. I will always love George! I am glad he is still on. Great new recipes and chefs.

02/05/12

This is the first time I've watched the show. Sounds like a good chicken recipe, but at no time did the chef or assistants discuss cross-contamination. The chef repeatedly handled the chicken, wiped his hands on cloth, re-used the knife and other surfaces. Tasted sauce with spoon, wiped spoon with same cloth and proceeded to use that spoon to lift finished product and the knife used slice the raw chicken was used to slice the cooked chicken. Maybe there was dis-infecting going on, but not mentioned, and certainly demonstrated. Based on this performance I wouldn't eat at his restaurant, period.

02/04/12

THE COMMENT THATAN ENTIRE FAMILY WOULD ENJOY THE PEPPERED STEAK PIE IS COMPLETELY INSENSITIVE AND ARROGANT. I COULD NEVER EAT FOOD DEMONSTRATED ON ANY TV SHOW BECAUSE OF THE OBSCENE OVER USE OF SPICES. I AM 1 OF THOUSANDS WHO HAVE STOMACH CONDITIONS WHICH DO NOT ALLOW US TO EAT ANT SPICY FOOD. NOT EVEN PEPPER. THEY PUT PEPPER SHAKERS ON TABLES FOR THE PEOPLE WHO NEED PEPPER. THOSE OF US WHO CANNOT TOLERATE PEPPER AND OTHER SPICES CANNOT EAT IN RESTAURANTS BECAUSE CHEFS ARE TOO ARROGANT TO CONSIDER THE NEEDS OF CUSTOMERS.

07/13/12

Gary, don't be rediculous. It is up to you to make changes as you please to any and all recipes. My husband has KIDNEY DISEASE, and we routinely make accommodations to recipes we find. You cant imagine the restrictions: low sodium, low protien, just to name a few. If you can't find a way to make a recipe to accommodate your dietary needs, there are thousands of other delicious meals out there. You have got to be kidding with this petty comment. Be grateful. Deal.

02/10/12

Where is the Business, Grocery, Departmrnt Store, Restaurant, Theatre, etc that ONLY has goods and services that cater to your gastronomical, intellectual and other appetites? I personally like to know what other people are interested in. I have the choice to accept or decline and so do you.

02/05/12

They aren't arrogant, they just have a recipe that they made and stick to it. Have you ever tried ASKING for a chef to tone it down? I also have a very sensitive stomach and have only found one chef in my lifetime that wouldn't alter the spice of a recipe to accommodate my needs. It eat at restaurants all the time. Are painters arrogant to the thousands of color blind people by using red and green in their work? Your comment is so reactionary and angry that I can only assume you have been mistreated by the staff at a terrible restaurant and now paint all chefs with a broad brush. I hope you stop watching cooking shows because you take TV banter too personally.

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