In this episode of Key West Chefs, sponsored by DCS by Fisher & Paykel, Chad Robinson from Fosters Wine Estates discusses Beringer Wines while Host Tim Creehan prepares the recipes of Beringer Corporate Chef, David Frakes: Grilled Lamb Chops with Tomato-Chimichurri Sauce and Crab & Corn Soup.

INGREDIENTS:

Tomato-Chimichurri Sauce:
4 garlic cloves
1 cup fresh Italian parsley, loosely packed
1 cup fresh cilantro, loosely packed
1/2 cup fresh basil, loosely packed
1/2 cup ripe tomato, peeled, seeded, and chopped
2 teaspoons tomato paste

In this episode of Key West Chefs, sponsored by DCS by Fisher & Paykel, Cafe Marquesa's Executive Chef Susan Ferry shows us how to make Crab Cakes & Coconut Crusted Mahi and more.

In this episode of Rocky Mountain Chefs, sponsored by DCS by Fisher & Paykel, Chris Wyant from Steamboat Ski Resorts prepares Ragu & Blue Crab.

Ragout of Blue Crab

Jumbo Lump Crab sautéed with shitake Mushrooms and Baby leeks, then finished with chive butter (Serves 4)

Crabmeat, Jumbo Lump 12 oz.
S hitake Mushrooms, sliced 2 cups
Baby Leeks, chopped 1/2 cup
Garlic, chopped
Sherry 1 cup
Chives, chopped 1/4 cup
Butter Sauce 1 cup
S&P to taste
Olive Oil Blend 1/4 cup
Chive oil, 1/4 cup

Cook Mushrooms, Garlic and Leeks in the oil

In this episode of Emerald Coast Chefs, sponsored by DCS by Fisher & Paykel, Alonzo Keys from Capt. Anderson's prepares lobster, crab, and shrimp scamp.

In this episode of Carolina Chefs, sponsored by DCS by Fisher & Paykel, Rick Baumann from Murrells Inlet Seafood prepares crab dips, crab & avacado salad, and tuna supreme dip.