In this episode of New England Chefs, sponsored by DCS by Fisher & Paykel, Gerry Nooney from Timbers prepares roast chicken and cider.

Click here for Chef Gerry Nooney's Profile

Roast Chicken and Cider Marmalade

INGREDIENTS:

2 whole chickens
2 cups cider
2 cups sugar
2 apples
1 slice fresh ginger
2 limes
1/2 stick no salt butter
1/4 cup white wine

In this episode of New England Chefs, sponsored by DCS by Fisher & Paykel, Jack Gilbert from Candeleros prepares pork chops and caesar salad.

In this episode of New England Chefs, sponsored by DCS by Fisher & Paykel, Charles Barrett from Hyde Away Inn & Restaurant prepares braised beef short ribs and potato gnocchi.

Click here for Chef Charles Barrett's Profile

Braised beef short ribs with aromatic root vegetables and potato gnocchi.

4 beef short ribs
1 cup diced carrots
1 cup diced parsnip
1 cup diced white onion
1/2 cup diced celery

In this episode of New England Chefs, sponsored by DCS by Fisher & Paykel, Gerry Nooney from Timbers prepares Cider Risotto.

Click here for Chef Gerry Nooney's Profile

Cider Risotto Sea Scallops and Cob Smoked Bacon

1 cup Arborio rice
2 cup cider
1 shallot
1/2 lb cob smoked bacon
1 lb dry sea scallops
1/2 cup petite peas frozen
1/2 cup white wine
Butter
Parsley
Fresh sage

In this episode of New England Chefs, sponsored by DCS by Fisher & Paykel, David Smith from The Old Tavern prepares seared breast of pheasant.

Click here for Chef David Smith's Profile

Pesto-Seared Breast of Pheasant Stuffed with Caramelized Apples and Grafton Sage Cheddar

Topped with roasted tomato-truffle emulsion and served with buttermilk mashed potatoes

Ingredients

Two boneless pheasant breast

In this episode of New England Chefs, sponsored by DCS by Fisher & Paykel, Chef Bryant Alden from Chef's Market prepares avocado salad and scallops.

Click here for Chef Bryant Alden's Profile

Grilled Avocado and Mango Salad with a Honey-Lime Vinaigrette
4 servings

Honey-Lime Vinaigrette
6 limes
4 tablespoons honey
1 tablespoon cider vinegar
1 cup olive oil

Method:

In this episode of New England Chefs, sponsored by DCS by Fisher & Paykel, Chef Craig Cornell from Okemo Mountain Resort prepares berbere spiced pork tenderloin.

Click here for Chef Craig Cornell's Profile

1 Tbsp. ground ginger
1.5 tbsp. ground cardomom
1.5 tbsp. coriander seed
1.5 tbsp. fenugreek
2 tsp. whole cloves
2 tsp. allspice
1 tbsp. kosher salt
2.5 tbsp black pepper
1/4 cup red chili flakes
2 cups paprika