Recipes from the Chef's Kitchen is
aired on Channel 10 through Cox
Cable and Verizon 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:

Ris (Sarah Biglan) Salmon Tartar with Miso Vinaigrette & Chili Mayonnaise

• 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
• 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
• McCormick & Schmicks Seafood Restaurant (Chamichael Robinson) Mahi Mahi with an Apple Barbecue Sauce and accompanied by Sauteed Spinach and Rock Shrimp Hash
• The Melrose Hotel Landmark Restaurant (Sam Labrini) Sesame Salmon, Landmark Salad, Chipwich
• Restaurant Eve (Cathal Armstrong) Roasted Squab Breast with a Pocket Full of Treats
• 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
• Passionfish (Chris Clime) Yucatan Style Shrimp Ceviche "Cocktail", Watermelon Salad, Lobster Roll
• Panache Tysons (Claudio Sandri) Swordfish Siciliana
• Harry's Tap Room (Alex Reyes) Tuna Tartar with Ponzu Sauce, Beef Tenderloins Wrapped in Bacon
• Zengo - Washington D.C. (Graham Bartlett) Tuna Tiradito, Duck Fried Rice
• Cafe Dupont (Silvan Kramer) Paupiette de Veau (Short Braised Veal Roulade with Buttermilk Polenta and Swiss Chard)
• The Moroccan Cuisine Academy (Samir Labriny)Saffron Chicken Tenderloins over Couscous and Vegetables
• The Washington Golf and Country Club (Ted Hughes) Roasted Top Round of Lamb with Lentils and Roasted Celeriac, Asparagus...Shrimp and Orange Salad
• Bangkok Joe's (Aulie Bunyarataphan) Crying Tiger with Green Papaya Salad & Sticky Rice
• A Chef's Personal Recipes (Rachelle Hill) "Your" Beef Brijole Skewers, Pineapple Glazed Chicken Liver Canapes
• Dodie's Diner Healthy Cooking for Kids (Marge Glier) Apple...Carrot...Crasin & Almond Salad with a Coconut Dressing, Mini Whole Grain Pita Pocket Sandwich with Egg Salad and Crunchy Sprouts, Tropical Sunshine Smoothie
• Brion's Grille (Terry Walline) Crab Cakes, Strawberry Orange Mango Salad with Riviera Dressing, Chicken Pesto with Fettucine
• Renaissance Mayflower Hotel Washington D.C. (Bill Downes) Dayboat Sea Scallops with Toasted Farro...Black Olive Salt...Tomato Verjus, Strawberry Rhubarb Crisp with Tahitian Vanilla Gelato
• The Majestic (Shannon Overmiller) Bouchot Mussels with Spring Garlic and Ramps, Shrimp and Grits with Ale Reduction
• Brion's Grille (Terry Walline & Jessica Wisemiller) Broccoli Salad, Broccoli Cheese Soup, Risotto with Beef or Chicken Broth, Watermelon Pear Martini
• Daniel O'Connell's Restaurant and Bar (Colin Abernethy) Kirwan Lamb Burger, Coconut Crusted Grouper
• Moonbay Coastal Cuisine at the Gaylord Resort and Convention Center in the National Harbor (Michael Harr) Blue Crab Salad with Lemon Balm and shaved Radish, Roasted Alaskan Halibut with Pee Wee Potatoes...Arugula and Salsa Verde, Panna Cotta with Bloom Gelatin and Blackberry Sauce
• Asia Nine Bar and Lounge (Supachai Thirasathitwong) Fresh Summer Rolls with Shrimp. Thai Seafood Salad, Kapow Chicken
• Embassy of Ukraine (Nadiya Aleksandrovych) Cabbage Leaves Stuffed with Minced Meat & Rice (Holubtsi), Ravioli-Type Filled Homemade Pasta (Varenyky), Beet Root Salad
• Dodie's Cafe (Marge Glier) Soy-Glazed Salmon Burgers accompanied by Sauteed Kale, Coconut Ice Cream with Pineapple Coulis
• Chef Geoff's (Eric Johnson) Tomato Gazpacho, Potato Crusted Halibut
• RSVP Catering (Gregg Greenberg) Seared Salmon and Tomato Cucumber Salad accompanied with Cold Asparagus Soup, Pan Seared Tenderloin Filet with Teriyaki Sauce, Cranberry Tart
• Pork Barrel BBQ (Heath Hall) Grilled Rosemary Lemonade, Grilled Corn and Crab Chowder, Grilled Peaches with Whipped Cream and Raspberry Mint Mash
• Bazin's on Church (Patrick Bazin) Roasted Portobello Mushroom with Hook's Blue Cheese...Baby Arugula and Aged Balsamic, Seared Sea Bass with Grape Tomatoes...Roasted Garlic...Chipolte...Basil and Soy Beans, White Chocolate Ice Cream with Raspberry-Mint Salad and Hazelnut Praline
• Oval Room (Tony Conte) Roasted Baby Beet...Passion Fruit Gelee...Horse Radish & Icewine Mignonette, Shrimp Chorizo...Avocado & Olive Crumble, Maine Crab Salad...Old Bay Mayonnaise & Sweet Lime
• National Cattlemen's Beef Association (Dave Zino) Szechuan Beef Stir Fry, Beef & Heirloom Tomato Salad, Classic Beef Kabobs
• Vinifera Wine Bar & Bistro (Bo Palker and Jason Meringolo) Yellow Zazpacho Soup, Pan Seared Bronzini with Vinifera's Heirloom Tomatoes and Patio Herbs
• Brion's Grille (Brian Rees) Bread Pudding, Chicken and Pasta with a Brown Butter Sage Sauce, Shenandoah Salad
• Duck Changs (Peter Chang) Ginger and Scallion Noodle, Shrimp with Snow Peas, Kung Poa Chicken, Pork with Chili Peppers
• The Curious Grape (Katie Park) Two Cheese Potato Gratin, Three Cheese Crostini, Blue Cheese Stuffed Steak with a Port Wine Reduction
• Vintage Restaurant Group (Aaron McCloud) Fois Gras stuffed Chicken Ballotine with Pheasant Consomme, Sturgeon with Lamb Sausage Cassoulet
• Open Kitchen (Kenneth Hughes) Seared Spice Crusted Jumbo Sea Scallops with Spicy Red Pepper Sauce and Grilled Winter Vegetable Risotto
• Leesburg Wine Kitchen (Justin Garrison) Mussels with local Sausage...Braised Winter Greens & Caramelized Fennel, Ayrshire Chicken Coq au Vin with Whipped Potatoes
• Rustico Restaurant (Steve Mannino) Rustico's Carrot Hummus,  PEI Mussels with Homemade Chorizo
• Culinaria Cooking School (Stephen P. Sands & Pete Smith) Roasted Red & Yellow Bell Pepper Soup, Jumbo Sea Scallops with Basil & Lavender Essence, Individual Chocolate Souffles
• Healing Paths LLC (Teri Cochrane) Thai Basil Coconut Curry Squash Soup, Low Country Shrimp & Cheddar Quinoa, Avocado Mango Cilantro Salad
• Vintage Restaurant Group (Aaron McCloud & Andrew Stover) Proscuitto Chip and Celery Root Espuma, Hamachi Crudo with Langans...Kumquat...Pickled Fennel & Guava Broth, Roasted Snapper & Michigan Beets, Vermont Pheasant Sausage with Pumpkin Risotto, Virginia Goose (2 times) with Chestnut Bread Pudding & Porcini Mushrooms, Ayrshire Bacon & Dark Chocolate Truffles
• Cookbook Author and Cooking Instructor (Kay Karim)Vegetables with Meat Patties, Saffron Rice with Almond Raisin Dressing, Green Beans & Tomatoes, Feta Cheese Omelet, Arabic Spice (Bahar)
• Bistro-Bistro French Med Cuisine (Jamal Bouzid & Ben Benouraida)Chicken Marsala, Crab Stuffed Mushroom Caps
• Mad Rose Tavern (Malik Umar) Tuna Tarters, Oysters Van Gogh
• Brabo Restaurant (Chris Watson) Halibut with English Peas, Mixed Green Salad with Vegetables Raw & Braised
• Rivers at the Watergate (Michael Smithson) Warm Shellfish Salad, Veal Medallions with a Morel Mushroom Olorosso Sherry Cream Sauce and Saffron Orzo, Strawbeery Cobbler with Vanilla Ice Cream and Kiwi Sauce
• Open Kitchen (Kenneth Hughes) Seared Tuna Salad with Basil Puree and Tomato Emulsion, Grilled Pork Loin with Grilled Spring Vegetables & Garlic Jus, Pear Napolean with Vanilla Cream
• Open Kitchen (Jackson Yordon) Seared Bay Scallops with White Wine...Butter & Dill Broth, Seared Mako Shark with Tomato and Fennel Ragout, Caramelized Pears with Basil Puree
• Open Kitchen (Kenneth Hughes) Capellini Spice Crusted Sauteed Shrimp with Cherry Tomato, New Crop Asparagus & Basil Broth, Sautéed Soft Shell Crabs with Tomato & Lemon, Early Season Heirloom Tomatoes, Avocado, Roasted Fingerling Potatoes & Fresh Spring Arugula Salad. Chocolate Decadence Torte
• Piero's Corner (Gian Piero Mazzi) Arugula Salad topped with Tomato...Avocado and Jumbo Lump Crab Tian, Homemade Angel Hair al Pomodoro with Basil, fresh Goat Cheese and Almonds
• Sushiko Chevy Chase (Yoshihisa Ota) Flounder Sashimi, Temari Sushi, Salmon Tartar
• Wildfire (Eddie Ishaq) Peach Salad, Chicken Mareno, Peach & Blueberry Pie
• Healing Paths LLC (Teri Cochrane) Plum Boats with Basil & Goat Cheese, Mediterranean Style Quinoa Salad, Wild Salmon in Parchment Paper, Roasted Plantains with Goat Ice Cream
• Rivers at the Watergate (Michael Smithson) Korean Galbi Beef with Miso Salad Dressing & Scallion Pancakes, Coconut Rice Pudding with Seared Mango
• Chef Instructor and Caterer (Eliza Gonzalez) Roasted Serrano Salsa with Homemade Chips, Fish Tacos Baja Style, Chocolate Pomegranate Mousse
• Private Chef, Instructor (Tom Hughes) Yogurt Marinated Lamb with Fried Zucchini Salad, Fig Creme Brulee
• Matchbox Restaurants (Jacob Hunter & Bart Nadherny) Shrimp & Grits, Summer Watermelon & Heirloom Tomato Salad, Fire & Smoke Pizza, Copa & Arugula Pizza
• Certified Chef Instructor (Kathleen Linton) Watermelon Gazpacho, Sauteed Summer Salad with Balsamic Glaze, Roasted Peaches
• Certified Chef Instructor (Kathleen Linton) Cucumber Chili Salad, Thai Spring Rolls, Pad Thai, Fried Bananas with Honey & Sesame Seeds
• Mid-Atlantic Craft Brew Fest (Charley Adler) Beef Carbonnade, New Orleans Barbecue Shrimp, Port City Porter
• The Rail Stop (Thomas Kee) Roasted Lobster with Chive Butter and accompaned with a Spinach and Mushroom Fondue, Lobster Bisque
• Lebanese Taverna (Joseph Comfort) Eggs Maanek, Baba Gannouge
• La Sandia (Charles Cihlar & Manny Flores) Chicken Mole with White Rice Vegetables & Massa Cup with Charros, Blood Orange Habanero Margarita with Mole Negro Rim
• Certified Chef Instructor (Kathleen Linton) Pumpkin Bisque, Apple Brandy Pork Chops, Spinach Salad with Warm Bacon-Mustard Dressing, Vichy Carrots
• Private Chef, Instructor (Tom Hughes) Winchester Pork (apple crusted pork) with Balsamic Marinated Radiccho, Fall Spiced Panna Cotta with Candied Pumpkin Compote
• Personal Chef, Instructor (Alba Carbonaro Johnson) Potatoes with Parsley Pesto & Mozzarella, String Beans with Golden Breadcrumbs & Mint, Baked Fennel in Pomodoro Sauce & Cheese, Spinach with Crumbled Amaretti
• Paradise Springs Winery (Kirk Wiles) Apple Curry Soup paired with 2010 Sommet Blanc Wine, Baked Brie paired with Petit Verdot Wine, Braised Lamb Chops with Mediterranean Salsa paired with Meritage Wine
• Patowmack Farm (Chris Edwards) Roasted Pumpkin with Berbere Spiced Gravy
• Cookbook Author & Culinary Instructor (Matt Finarelli) Orecchiette with Porcini, Bruschetta with Roasted Red Peppers & fresh Mozzarella, Stuffed Artichokes
• 2100 Prime (George Fissiadis) Heirloom Tomato Soup with Grilled Cheese Brioche, Local Striped Bass with Celery Root Puree...Royal Trumpet Mushrooms...Thyme & Lemon Olive Oil, Orange Vanilla Creme Brulee

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