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July 15, 2010
The Chef's Kitchen goes to Kennebunkport, Maine, to film award-winning chefs as they prepare delicious appetizers and entrees using specialty food products that you can easily keep on hand in your kitchen pantry. Watching them prepare these gourmet recipes gives even the neophyte cook the confidence to take to the kitchen. These chefs make it look so easy, and it really is!
Mike Cote, President & CEO of Bar Harbor Foods cooks alongside of Chef Tony Clark, former chef of the Four Seasons Hotel in Philadelphia.
Chef Tony Clark creates easy, delicious recipes using Bar Harbor Lobster Stock, Fish Stock, Lobster Newburg and Premium Clam Juice
Mike creates his fabulous Clam Chowda Pizza using only four ingredients; prepared pizza dough, Bar Harbor All Natural Condensed Clam Chowder, four blend pizza cheese and the "secret weapon", cooked crumbled bacon. Sounds a little strange to folks at first, but wait until you see the outcome and taste how delicious it is! We've all been scratching our heads wondering why we hadn't thought of this before!
To watch the 25-minute episode of "The Chef's Kitchen at the Fine Living Festival", click here
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