Recipes from the Chef's Kitchen is aired
Fairfax Cable Access Channel 10 in Fairfax
County, Virginia during the following times...

Monday 8:30 am-9:00 am
Saturday 7:00-7:30 am
Saturday 2:30 pm-3:00pm

Lindsey's Biography

Recipes from the most recent shows:
Passionfish (Chris Clime) Yucatan Style Shrimp Ceviche "Cocktail", Watermelon Salad, Lobster Roll

• P. F. Changs China Bistro (Robert Hile) Shrimp Dumplings, Szechwan Chicken Chow Fun
• The Rail Stop (Thomas Kee) Butternut Squash and Granny Apple Soup, Turkey Salad, Pumpkin Bread Pudding
• Colorado Kitchen (Gillian Clark) Root Vegetable Cobbler, Pork Chop with Muscavado Caramel and served with the Root Vegetable Cobble
• Gadsby's Tavern (Matthew Richardson) Fillet of Black Sea Bass Wrapped with Smithfield Ham
• 1763 Inn and Restaurant (Uta Kirchner) Rouladen, Red Cabbage, Spaetzel, Black Forest Cake
• 1789 Restaurant (Ris Lacoste) Asparagus and Gingered Grapefruit Salad, Beef Carpaccio with Arugula
• Restaurant Eve (Cathal Armstrong) Roasted Squab Breast with a Pocket Full of Treats
• Balducci's Food Lover's Market (Michael DeBonis) Roasted Mushrooms with Speck and Asiago, Scallops Oreganata, Roasted Beets with Goat Cheese, Caramelized Walnuts and Dill
• Chinese Cooking Instructor (Rebekah Lin Jewell) Fried Pot Stickers, Almond Float
• Mie N Yu (Tim Elliott) Lobster Imperial, Classical Chinese Fried Rice
• Balducci's Food Lover's Market (Michael DeBonis) Crab stuffed Lobster Tails, Grilled Asparagus with Manchego, Coconut Basmati Rice
• Indigo Landing (Bryan Moscatello) Pimento Cheese Sliders with Fried Pickles and Honey Mustard Sauce, Shrimp and Grits with Bacon...Leek...Oyster Mushrooms...and Sage Jus
• Clark Wellness (Isabel Clark) Sweet Potatoes and Collards with Red Thai Curry, Steamed Greens with Daikon and Umeboshi, Kale with Dill and Parsley, Baked Kale
• Farrah Olivia Restaurant (Morou) Black Eyed Fritters, Shocked Tuna
• Ho's Dynasty Restaurant (Andy Ho) Thai Basil Chicken, Golden Cups
• Eat Bar (Nathan Anda) Bacon Wrapped Figs, Beet Risotto Fritter with Walnut Creme Fraiche
• Gourmet Cooking Instructor (Amy Riolo) Springtime Asparagus Soup, Pan Seared Sea Scallops with Pesto, Orange and Fennel Salad
• Jack's Restaurant and Bar (Herbert Kerschbaumer) Lamb Loin Accompanied with Wild Mushroom Risotto, Fresh Mozzarella with Basil, Salmon Roulade Stuffed with Asparagus, Fresh Berries Sabayonne
• Poplar Springs Inn (Howard Foer) Coriander Crusted Tuna Loin with a Chocolate Mint... Arugula...and Ruby Grapefruit Salad with a Ginger Orange Vinaigrette, Smoked Bacon and Morel Risotto with Fois Gras Butter and Crisp Leaks, Saffron Poached Vegetable Salad with English Pea Broth
• Cooking Instructor (Edward Hamann) Chicken Tikka and Herbed Chicken Kabobs, Fresh Cilantro Chutney, Cucumber Yogurt Salad with Roasted Cumin
• Jack's Restaurant and Bar (Herbert Kerschbaumer) Avocado Frape, Garlic Shrimp, Mussels, Soft Shell Crab, Pineapple Carpaccio
• "Chef for Hire" (Linda Ruiz) Sweet and Sour "Confetti" Coldslaw, Champagne Poached Salmon, Dessert Burritos
• M Brasserie (Darren Anklam) Sauteed Shrimp and Smoked Cheddar Grits, Lemon Sole and Sauteed Crab
• Washington Hilton (Andre' Cote') Chilled Mango and Ginger Soup, Lobster and Watermelon Radish Salad with Amaranth Leaves and Lemon Curd Rouille
• Cafe du Parc...(Willard Intercontinental Washington) (Christophe Marque) Marmitake de Thon (Basque Style Fish and Shellfish Stew), Cabillaud Roti (Roasted Chatham Cod)
• "Chef for Hire" (Linda Ruiz) Cherry Crunch, Oven Roasted Potatoes, Chicken in Orange Cilantro Sauce
• L'oustalet (Marcel Bernard) French Salade Nicoise, Cheese Creme Brulee
• Il Fornaio (Claudio Zorloni) Risotto Delta Mamma Carla, Pomidori alla Padana Lombarda
• La Promessa (Charli Lucier) Fagotti Asparago, Gamberi Alla Salsa Verde, Chicken Marsala
• Pinzimini Laurent Chosset) Cavatelli Pasta with Roasted Vegetables, Rib Eye and Fall Vegetables
• PS 7's (Peter Smith) Butternut Squash Soup with Honey Creme Fraiche and Nutmeg, Sauteed Rock Fish with Lobster Scented Potato Puree...Creme Poached Mussels and Tarragon Gremolata
• EnJera (Efrem Ogbaye) Awaze Tibsi, Chicken Shiro, Katiengna
• "Chef for Hire" (Linda Ruiz) Chef Linda's Sweetest Potatoes, Cranberry Relish, Cornbread Stuffing, Sausage and Apricot Dressing For Turkey or Chicken, Oven Roasted Herb Root Vegetables
• Gourmet Cooking Instructor (Amy Riolo) Rice with Lamb Filet plus Peas and Nuts, Prawns in Tomato Sauce, Date Orange and Feta Ball Salad
• Pinzimini Laurent Chosset) Pumpkin Risotto and Seared Sea Scallop, Dark Chocolate Mousse
• Cookbook Author (Sheilah Kaufman) Baked French Toast with Blueberries, Fabulous Hot Jarlsberg and Onion Dip in a Bread Bowl, Mock Cheesecakes, Croustades
• Morrison Clark (Janis McLean) Crispy Baked Eggs, Lemon Cream, Swiss Chard Frittata
• Vapiano (Marcus Baylor) Pasta Granchi di Fiume, Pasta Salsiccia Calabrese, Rucola Ravioli
• L'oustalet (Marcel Bernard) Warm Potato Goat-Cheese Salad with Black Olives, Grilled Filet of Kampachi "Polynesian"
• Holistic Nutrition Counselor (Jennifer Howe) Apple Crisp with Maple Whip, Butternut Miso Soup, Steamed Buckwheat plus Kale and Celery with Goji Berries and Toasted Pecans
• The International Culinary School of the Art Institute of Washington (Randy Johnston) Shiitake Mushroom Salad, Cellophane Noodles with Shrimp and Black Pepper
• Villa Mozart Restaurant (Andrea Pace) Mustard Risotto Garnished with a Lamb Chop, Robiola Cheese and Caramelized Onion
• Vapiano (Marcus Baylor) Bruschetta, Insalata Caprese, Insalata di Rucola con Parmigiano
• Whole Foods Market (Hugh Cossard) Prosciutto-Wrapped Asparagus, Fontina Stuffed Chicken Breasts
• Hooked (Richard Beckel and Nathan Lewis Copeland) Maryland Crab Soup, Plank Salmon with a Grain Mustard Sauce, Apple Wrap
• Thai Basil (Nongkran Daks) Yellow Curry Chicken, Nun Banana
• Mortons The Steakhouse (Andrew Kustarz) Shrimp Alexandria, Filet Oskar Sauce Bearnaise
• Wildfire (Steven Lukis) Spinach Fondue, Chopped Salad, Macadamia Nut Crusted Halibut
• fyve Restaurant Lounge (Amy Brandwein) Fyve Spiced Salmon Lentil and Couscous Salad, Zuchinni Fritters
• Grevey's (Ana Ruiz) Grevey's Cuban Steak, Lemon Chicken
• DISH + drinks (Peggy Thompson) Tequila Cured Salmon, Herb Crusted Lamb Chops
• POSH Restaurant and Supper Club (Christopher Willis) Shiitake Lobster Stuffed Salmon with Raspberry Port Sauce, Crab and Lobster Martini
• 1789 Restaurant (Daniel Giusti) Heirloom Tomato Salad, Coriander Crusted Pork Loin
• Cafe 8 (Jordan Davidowitz) Maryland Crab and Chickpea Soup, Salt Roasted Beet Salad with Goat Cheese Croutons...mixed Field Greens...and a Honey Truffle Tahini Dressing
• Mexican Cooking Instructor (Eliza Gonzalez) Spicy Pinto Bean Soup, Chicken Adobo, Roasted Red Salsa
• Lounge 201 (Angie Flores) Latin Asian Tuna Ceviche, Lounge 201 Fish Tacos, Tiramisu Tini, City Limits
• Chinese Cooking Instructor (Rebekah Lin Jewell) Fried Wontons, Wonton Soup, Sweet Wontons
• Great Taste (a personal chef service) (Danielle Neal) Spinach...Red Pepper & Feta Mini-Quiche, Petit Croque Monsieur
• TasteDC (Charlie Adler) Fried Prosciutto and Cheese Wonton Skins, Smoked Salmon Cucumber Rolls, Honey Honey Cake
• The Curious Grape (Katie Park) Cranberry Mustard Relish, Candied Walnuts, Sweet and Savory Green Olive Tapenade, Chocolate Covered Figs Stuffed with Prosciutto
• The Mexican Cultural Institute (Patricia Jinich) Corn Torte, Creamed Poblano Pepper Strips, Hibiscus Flower Water
• The DC Dining Society (Marty Pearl) Seafood Deviled Eggs, All American Gumbo, Prime RIb
• National Pastime Sports Bar & Grill (Louis Martorano) Pastime Crab Cake, Maryland Crab Soup
• RSVP Catering (Gregg Greenberg) Cod Cake Short Plate, Mediterranean Shrimp and Artichoke Salad, Seared Tilapia with Salsa Picante and Edamama Succotash
• Thai Basil (Nongkran Daks) Pad Thai, Sticky Rice and Mangoes
• TasteDC (Charlie Adler) Cheese Platter
• 15ria Restaurant (Janis McLean) Pan Seared Scallops with a Carrot Chipolte Sauce and served with Forbidden Rice Pilaf, Margarita Napolean
• Cookbook Author (Amy Riolo) Chickpea and Tahini Puree, Egyptian Fava Falafel, Semolina Cake with Honey Syrup, Hibiscus Tea
• la Sandia (Gama Corando and Manny Flores) Acapulco Stuffed Avocado Shrimp Salad, Mole Poblano
• Wildfire (Steven Lukis) Bacon-Wrapped Scallop Skewers, Grilled Steak and Blue Cheese Salad, Filet Medallion Trio
• Cure Bar & Bistro (Kevin Villalovos) Pork Belly BLT, Cure Root Vegetable Salad
• Chipotle Mexican Grill (Teddy Ferguson) Chicken Burritos with an Ancho Chili Marinade, Grilled Vegetables with Chipotle Adobo Marinade, Spicy Guacamole
• Domaso Trattoria Moderna (Massimo De Francesca) Baby Arugula and Radicchio Salad with Ricotta Salata and Raspberry Shallot Vinaigrette, Spaghetti Alla Carbonara with Virginia Ham...Cracked Black Pepper and Creamy Egg Yolk Sauce, Mascarpone Mousse with Espresso, Cocoa, Berries and Mint
• Chinese Cooking Instructor (Rebekah Lin Jewell)Cold Spicy Noodles, Smoked Tofu Salad
• Finn and Porter (Tim Recher) Seared Diver Scallops with Truffled Cream Corn & a Warm Mushroom Herb Salad, Brown Sugar Cured Duroc Pork Chop with Goat Cheese-Sage Grits...Baby Spinach & Grain Mustard Sauce
• McCormick & Schmick's (Chamichael Robinson) Mahi Mahi with an Apple Barbecue Sauce and Accompanied by Spinach and Rock Shrimp Hash
• Extra Virgin (Carmen Gianna Piazza) Fish Stew with Homemade Pasta
• Alchemy Caterers (Carla Hall) Parmesan Olive Shortbread with Parsley Pesto and Goat Cheese. Green Bean...Tomato and Feta Cheese Salad
• Belle Haven Country Club (Chef Max Knoepfel) Minted Duo of Summer Melon Soup, Max's Melon - Raspberry Stir Stick, Cedar Plank Salmon Filet with Nest of Summer Fennel...Nectarine and Yellow Ripe Tomato Salad and a Meyer Lemon-Honey Dressing
• Harry's Tap Room (Alex Reyes) Heirloom Tomato Salad, Pan Seared Branzini
• The Curious Grape (Katie Park) Tomato-Buffalo Mozzarella Stack, Chicken Breasts Stuffed with Goat Cheese...Peppadews & Basil, Tawny Port Marinated Figs & Montagnolo Cheese


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