Chef Jamie Bissonnette of Toro in New York City shows Rebelle restaurant’s wine director, Patrick Cappiello, a couple of ways to make bone marrow, using market-fresh vegetables and bread to prepare two savory dishes. Cappiello then selects a Tempranillo from Rioja in Spain as the perfect pairing to this dish.
We follow Mélisse chef and owner Josiah Citrin around the Santa Monica Farmer’s Market to find inspiration for his half chicken with potato and leeks. The two-Michelin-star chef then invites us into his kitchen to show us how to make this rustic dish.
Playboy senior editor Jeremy Repanich used to be very fat. After losing a ton of weight, he’s decided to have the world’s greatest chefs feed him their best dishes to plump him up again. In this episode, Marcus Samuelsson prepares some meatballs inspired by his Swedish upbringing, but with an Italian twist.