Join chef Pino Di Cerbo in the Global Veggies kitchen as he creates veggie dishes inspired by Italy - Roasted Radishes and Radish Pesto, Morocco - Moroccan Spiced Apples, Ethiopia - Ethiopian Spinach Dip, and Jamaica - Jerk Shiitakes with Coconut Rice!
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Chef Pino Di Cerbo creates veggie dishes inspired by Portugal, Argentina, India, and Japan!
Join chef Pino Di Cerbo in the Global Veggies kitchen as he creates veggie dishes inspired by the USA - Scalloped Cassava Casserole, Vietnam - Pear Summer Rolls, Spain - Hempseed Romesco with Leeks, and India - Potato Biryani Hash!
Join chef Pino Di Cerbo in the Global Veggies kitchen as he creates veggie dishes inspired by India - Bhindi Masala-Style Nopales, Belgium - Belgian Plantain Waffles, Italy - Almond Crusted Portobellos, and China - Sichuan Artichoke Stir Fry!
Join chef Pino Di Cerbo in the Global Veggies kitchen as he creates veggie dishes inspired by South Africa - Braaied Rapini, Iceland - Cold Icelandic Pepper Soup, Bangladesh - Edamame Jhalmuri, and Spain - Spanish Broccoli Tortilla!
Join chef Pino Di Cerbo in the Global Veggies kitchen as he creates veggie dishes inspired by Sweden - Swedish Turnips and Granola, Mexico - Radicchio Tacos, Senegal - Cashew-Sweeth Potato Maafe, and Italy - Bok Choy Fusili!
Join chef Pino Di Cerbo in the Global Veggies kitchen as he creates veggie dishes inspired by Indonesia - Tomato Nasi Goreng, Greece - Greek Melon Salad, Syria - Kidney Bean Hummus, and Thailand - Coconut Curry Cabbage Rolls!
Join chef Pino Di Cerbo in the Global Veggies kitchen as he creates veggie dishes inspired by South Korea - Jicama Kimchi, Russia - Roasted Eggplant Salad, Spain - Quinoa Paella, and El Salvador - Salvadorian Grilled Iceberg Lettuce Wedge!
Join chef Pino Di Cerbo in the Global Veggies kitchen as he creates veggie dishes inspired by Italy - Roasted Radishes and Radish Pesto, Morocco - Moroccan Spiced Apples, Ethiopia - Ethiopian Spinach Dip, and Jamaica - Jerk Shiitakes with Coconut Rice!
Join chef Pino Di Cerbo in the Global Veggies kitchen as he creates veggie dishes inspired by Vietnam - Vietnamese Green Beans, Lebanon - Watermelon Tabbouleh, China - Signapore-Style Spaghetti Squash Noodles, and Germany - Celeriac Sauerbraten and Slaw!
Join chef Pino Di Cerbo in the Global Veggies kitchen as he creates veggie dishes inspired by Thailand - Carrot Pad Thai, France - Ground Cherry Salad, Sweden - Swedish Pecan Balls, and Italy - Corn Farroto!
Join chef Pino Di Cerbo in the Global Veggies kitchen as he creates veggie dishes inspired by France - French Fennel Soup, Japan - Unagi-Style Soy Glazed Figs, Morocco - Moroccan Butterbean Tagine, and Mexico - Asparagus Ceviche!
A raw and intimate experience featuring the kitchen staff of the high-end restaurant Fauna
A raw and intimate experience featuring the kitchen staff of the high-end restaurant Fauna
A raw and intimate experience featuring the kitchen staff of the high-end restaurant Le Poisson Bleu
A raw and intimate experience featuring the kitchen staff of the high-end restaurant North & Navy
A raw and intimate experience featuring the kitchen staff of the high-end restaurant Fauna
A raw and intimate experience featuring the kitchen staff of the high-end restaurant Le Poisson Bleu
A raw and intimate experience featuring the kitchen staff of the high-end restaurant North & Navy
Up the Dish host Micah Trainor tries her hand at an Italian original - Veal Piccata! Lemony, buttery, capERS-y veal melts in the mouth after being pounded supERS-thin and seared to perfection. Poppy Sandler's sideways switch-up is a Caper Almond Crusted Halibut, sizzled and baked until gorgeously golden-brown and flaky, then garnished with chives and pea shoots. Next, Missy Hui goes Greek with her vegetarian Avgolemono, a silky-smooth citrusy soup starring lemon and egg, garnished with orzo and shimeji mushrooms. Tiera Singh ties it all together with her Sumac Veal Sweetbreads with a rough chopped caperberry-olive tapenade - browned veal sweetbreads are sprinkled with tart sumac and laid on a bed of tapenade, then drizzled with a sweet 'n' sour pomegranate molasses vinaigrette.
"A" is on the menu and Chef Robert Jewell takes on this meal challenge with apricots and avocados. First up, Robert cooks a spicy roasted quail and drizzles it with some sweet apricot and calvados sauce. Next, is a meal best served cold! Robert slices up sushi-grade tuna and transforms it into a flavourful tartare, brought to life by rich avocado and refreshing lime. On the side, he adds crusty crostini with savoury soy sauce and sesame oil, the perfect complement for this meltin- your-mouth meal. For his final dish, Robert combines apricots and avocados for an unbelievably tasty dish.
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