Prepared by Julian Viso, Executive Chef & Owner of Mio Italian Trattoria.

Originally aired: May 31, 2014

Prepared by Marc McCann, Executive Chef of Cafe Tempo and Marcel des Marteau, Executive Sous Chef of Cafe Tempo.

Originally aired: May 10, 2014

Prepared by Aaron Sanchez, Executive Chef of Mestizo. Mexican favorites prepared by one of Kansas City's finest chefs.

Originally aired: May 9th & 10th, 2014

Prepared by Jonathan Justus, Executive Chef & Owner of Justus Drugstore Restaurant at John Wornall House. A collection of traditional favorited prepared using open hearth old-fashioned techniques.

Originally aired: October 12th, 2013

Prepared by Executive Chef Dan Swinney of Lidia’s A Tuscany home favorite, this delectable Italian dish makes use of local Kansas City produce and luxurious Maine lobster.

Originally aired: September 14th & 15th 2013

Prepared by Debbie Gold, Executive Chef of The Red Door Grill. Specialty flatbreads are both uniquely creative and comfortingly delicious.

Originally aired: August 24th & 25th 2013

Executive Chef Robert Padilla, Trezo Mare. The last of the season's asparagus, heirloom tomatoes and fresh peaches accompany the perfect pork chop.

Originally aired: August 10th & 11th 2013

Prepared by Chef Bear Cohene at Westlake Ace Hardware. The fiery hot days of summer are the perfect time to take cooking outside and onto the grill. Learn how to take advantage of this cooking method for more than just the traditional hot dogs and hamburgers.

Originally aired: July 6th & 7th 2013

Prepared by Stewart Lane, Executive Chef ofInspired Occasions. Research and Development Chef, Stewart Lane, revives and and re-invents ways to pickle and preserve our produce at peak season...To enjoy the bounty with family and friends throughout the year.

Originally aired: June 22nd & 23rd 2013

Prepared by Chef Bear Cohene of The Cafe - Holiday Inn Country Club Plaza. A perfect surf and turf dinner, this preparation of oysters and KC strip steak merges high quality ingredients with expert preparation technique.

Originally aired: March 2nd & 3rd 2013

Prepared byProprietor Alex Pope of The Local Pig. No ordinary sandwich, this delicious porchetta works wonderfully on a pretzel bun for the perfect lunchtime treat.

Originally aired: February 9th & 10th 2013

Prepared by Chefs Bob Brassard and Justin Hoffman and students at Broadmoor Bistro. This inventive dish makes use of a non-traditional, yet economically priced cut of meat.

Originally aired: November 17th & 18th 2012

Prepared by Charles d’Ablaing, Executive Chef of Chaz Restaurant & Lounge. American comfort food on a fine dining level.

Originally aired: July 7th & 8th 2012

A French classic, this bouillabaisse is a symphony of perfectly balanced flavoring, texture, and color.

Originally aired: June 23rd & 24thh 2012

Fresh ingredients make this simple seafood dish an extraordinary treat. Paired with a unique summer cocktail that you'll be eager to recreate at home.

Originally aired: June 9th & 10th 2012

Locally sourced ingredients make this a dish that is flavorful, healthy, and good for the community. Boulevard Pale Ale makes this barbeque tender and delicious.

Originally aired: May 26th & 27th 2012

Authentic Swiss flavors have been preserved at Andre’s for three generations by the Bollier family. Ingredients for this signature dish have been imported from Switzerland and include Emmanthal & Gruere cheeses seasoned with Kirsch (Cherry Brandy) and Maggie (Swiss soy sauce).

Originally aired: May 5th & 6th 2012

Executive Chef Robert Padilla, Trezo Mare. Fresh-made pasta, local organic produce, and grass-fed beef make this pasta dish light, tasty and enjoyable.

Originally aired: April 21st & 22nd 2012

Prepared by Chef Andy Sloan & Ted Habiger, Executive Chefs of Room 39. A rare treat, this inventive dish is paired with a savory bread pudding that pairs well with these delicious sweetbreads.

Originally aired: April 7th & 8th 2012

Prepared by Matthew Arnold, Executive Chef of Webster House. A delictable three-course meal is both inventive and delightful.

Originally aired: March 10th & 11th 2012

Prepared by Lon & Stewart Lane, Executive Chefs ofInspired Occasions. Update an an old-world classic.

Originally aired: February 11th & 12th 2012

Prepared by Diego Rios Torre, Executive Chef of Frida’s Contemporary Mexican Cuisine. This authentic Mexican dish is a delicious and exotic delight. Prepared traditionally, these peppers are healthy and delicious and bring a little bit of Mexico to the Midwest.

Originally aired: February 4th & 5th 2012

Prepared by Bradley Gilmore, Executive Chef of Gram & Dun. This beautiful pork chop presentation is a crisp and juicy delight. The brussel sprouts are suprisingly delicious with just a touch of cream and bacon.

Originally aired: January 28th & 29th 2012

Prepared by Jayson Eggers, Executive Chef of Blanc Burgers + Bottles. This delicious recipie makes a seemingly simple sandwich into a delicious, exotic fine dining treasure.

Originally aired: January 7th & 8th 2012

Prepared by Bonnie's Mom, Ida Mour. This traditional dish is both delicious and easy to prepare. In addition to the potato latkes, we offer holiday favorites in the form of Tyler Florence's Whipped Sweet Potatos, and Mark Grove's Peanut Brittle.

Originally aired: December 24th & 25th 2011

Prepared by Dwight Hawkins, Executive Chef of Rozzelle Court-Nelson-Atkins Museum. These two preparations of lamb are juxtaposed to create a balance of smokiness, thanginess, and sweetness. This fall-off-the bone lamb dish is the perfect mid-winter meal.

Originally aired: December 10th & 11th 2011

Prepared by Carl Thorne-Thomsen, Executive Chef of Story. Light yet flavorful falafel accompany an amazing preparation of lamb "crepinette." Artichoke, zucchini, and roasted mole add depth of flavor to this dish.

Originally aired: November 19th & 20th 2011

Prepared by Randy Parks, Executive Chef of You Say Tomato. This delicious fried chicken is moist on the inside and crisp on the outside. Served with delicious fresh and locally raiseed vegtables, this meal is both mouthwatering and ethical.

Originally aired: November 12th & 13th 2011

Prepared by Amy Presson, Executive Chef of Marina Grog & Galley. A perfectly balanced mixture of edamame and wasabi complement this beautifully prepared tuna. There is no substitute for fresh, flavorful tuna so be careful to purchase only the best when attempting to replicate this at home.

Originally aired: October 29th & 30th 2011

Prepared by Debbie Gold, Executive Chef of The American Restaurant. Duck confit is a crisp, delicious dish that is worth the effort that it takes to prepare it. Consider it as a special treat for a holiday meal.

Originally aired: October 22nd & 23rd 2011

Prepared by Ken Baker, Chef of Pachamama. Autumn Salad of Wheat Berries, Chevre, & Dark Rye Crumble. This recipe is the perfect way to start the fall season. It is sure to delight as you taste sweet, tart, and salty flavors; feel the delightful textures of the wheat berries and chutney; and enjoy the beautiful colors of this amazing autumn salad.

Originally aired: October 8th & 9th 2011

Prepared by Thomas Belislie and Chris Marks , Chefs of The Café at Briarcliff Village. Smoked Pork Ribs, Brisket and Burnt Ends with Sweet Potato Fries and a Roasted Medley of Autumn Vegetable. Another great recipe with two of Kansas City's premiere chefs.

Originally aired: October 1st & 2nd 2011

Prepared by Bradley Gilmore , Executive Chef of The Urban Table. Chocolate French Toast, Polenta Fries and a Charcuterie

Originally aired: September 24th & 25th 2011

Prepared by Tim Johnson, Executive Chef of Johnson County Community College Dining Services (Nerman Museum). A fresh, and environmentally responsible meal using food from local growers. This menu is from their 4th Annual Sustainability Expo & Dinner This week features one of our "In the Cellar" special with Marquee Selections.

Originally aired: September 17th & 18th 2011

Prepared by Michael Beard, Executive Chef of 715. Freshly butchered pork rubbed with a complex mixture of seasonings that is then slow roasted creates a spectacular porchetta Panini.

Originally aired: September 10th & 11th 2011

Prepared by Tim Johnson, Executive Chef of Johnson County Community College Dining Services (Nerman Museum). Fresh, wholesome salads takes full advantage of the summer harvest. This week features the premiere of our "In the Cellar" special with Marquee Selections.

Originally aired: July 2nd & 3rd 2011

Prepared by Charles d’Ablaing, Executive Chef of Chaz Restaurant & Lounge. Fresh ingredients make this simple seafood dish an extraordinary treat.

Originally aired: July 16th & 17th 2011

Prepared by Tim Johnson, Executive Chef of Johnson County Community College Dining Services (Nerman Museum). A fresh, wholesome soup takes full advantage of freshly picked summer produce. Crisp vegtables provide flavor and mouthfeel. Finally, as a special treat, this week's recipe includes a delicious blackberry lemondae.

Originally aired: July 2nd & 3rd 2011

Prepared by Jesus Almos, Executive Chef of Piropos Restuarant. Local foodies are fortunate to get a taste of this Argentinian-inspired dish. This halibut preperation is the perfect combination of flavorful and inventive.

Originally aired: April 18th & 19th 2011

Sponsored by Children’s Mercy Hospital and Clinics & Whole Foods Market Prepared by Executive Chef Travis Napier These easy to prepare dinner recipes are both healthy and kid-friendly. So fun and easy to make, your kids will love helping out.

Originally aired: April 11th & 12th 2011

Executive Chef Robert Padilla, Trezo Mare. An exquisite take on duck breast, a chocolate-cherry sauce makes for an inviting, decadent meal that can be enjoyed year round.

Originally aired: May 28th & 29th 2011

Proprietor Becky Glaze, Cockrell Mercantile Company.

Originally aired: April 9th & 10th 2011

Prepared by Thomas Belisle, Executive Chef of The Café at Briarcliff Village.

Originally aired: March 26th & 27th 2011

Prepared by Tim Johnson, Executive Chef of Johnson County Community College Dining Services (Nerman Museum). Classic comfort food is recreated as an exquisite dining experience. This favorite takes moves from the family dinner table to an upscale setting that's perfect to celebrate St. Patrick's Day or to indulge for an everyday treat.

Originally aired: March 19th & 20th 2011

Sponsored by Children’s Mercy Hospital and Clinics & Whole Foods Market Prepared by Executive Chef Charles d’Ablaing These easy to prepare snack recipes are both healthy and kid-friendly. So fun and easy to make, your kids will love helping out.

Originally aired: March 12th & 13th 2011

Prepared by Rene Bollier, Executive Chef of Andre’s Confiserie Suisse. The attractive presentation that this dish makes is just the beginning. A light, upscale chicken pot pie, this dish will please both the fastidious foodie and the fussy family.

Complementing this dish is one of Andre's most innovative post-meal pleasures: the Caramel Pot de Crème.

Originally aired: February 26th & 27th 2011

Prepared by John McClure, Executive Chef of Starker's Restaurant. This organic, locally raised chicken is transformed into a moist, flavorful dish. Starker's chicken surpasses any expectations for fried chicken.

Originally aired: February 19th & 20th 2011

Prepared by Stephanie Dumler, Executive Chef of The Westside Local. A flavorful treat, this quinoa dish has deep, rich flavors with being too complex. This dish can be served without the salmon as a vegitarian dish. You'll hardly believe that this exquisite dish is so healthy!

Originally aired: February 12th & 13th 2011

Prepared by Eddie Djilali, Executive Chef of Gaslight Grill. Delicious lamb recipe.

Originally aired: February 5th & 6th 2011

Prepared by Daniel White, Executive Chef of Trezo Vino Wine Bistro. Freshly prepared pasta paired with a light, creamy sauce is balanced by the delightful crunch of a fried pasta garnish. This dish is perfect for sharing, but you just may not want to!

Originally aired: January 29th & 30th 2011

Prepared by Tim Johnson, Executive Chef of Johnson County Community College Dining Services (Nerman Museum). Quality ingredients makes this dish a work of art. A beautiful symphony of color, flavor, and texture, this dish is a perfect dish for winter.

Originally aired: December 11th & 12th 2010

Sponsored by Children’s Mercy Hospital and Clinics & Whole Foods Market Prepared by Executive Chef Michael Woods Three easy to prepare lunch recipes that are both healthy and kid-friendly. So fun and easy to make, your kids will love helping out.

Originally aired: December 4th & 5th 2010

Prepared by Dawn Siddall, Executive Chef of Chez Elle Craperie. These crepes can be the perfect start to the day. Fresh ingredients make this light dish not only absolutely delicious but healthy and enjoyable.

Originally aired: November 13th & 14th, 2010

Prepared by Executive Chef Travis Napier of Bristol Seafood Grill. Buttery, melt in your mouth salmon is juxtaposed with a unique vegtable bed of cauliflower and fava beans set off by a delightful hint of bacon and onion.

Originally aired: October 30th & 31st, 2010
Also aired: January 22nd & 23rd, 2011

Prepared by Executive Chef Dan Swinney of Lidia’s This heavenly pasta makes use of fresh, local ingredients. This plate offers three distinct tastes, presents the finest that Italien cuisine has to offer, and culminates in an amazing culinary experience.

Originally aired: October 23rd & 24th 2010
Also aired: January 15th & 16th, 2011

Prepared by Jonathan Justus, Executive Chef & Owner of Justus Drugstore Restaurant. The pinnacle of fine dining in Kansas City, this exquisite preparation of Kobe beef is perfectly seasoned and the pine needle froth is at the cutting edge of the culinary arts. Ingredients make the local produce into a masterpiece.

Originally aired: October 16th & 17th 2010

Prepared by Lindsey Hintz, Chef and Alan Gaylin, Restaurateur - BRGR Kitchen + Bar. Two fabulous hamburger recipes turn the classic American favorite into an exquisite dining experience.

Originally aired: October 2nd & 3rd 2010

Sponsored by Children’s Mercy Hospital and Clinics & Whole Foods Market Prepared by Executive Chefs Martin Woods (Yia Yia’s) & Josh Eans (Blanc Burger + Bottles) Four easy to prepare breakfast recipes that are both healthy and kid-friendly. So fun and easy to make, your kids will love helping out.

Originally aired: September 25th & 26th 2010

Prepared by Debbie Gold, Executive Chef of The American Restaurant. American comfort food at its finest, this dish is perfect for the fall season. This recipe turns ordinary pork into a mouthwatering, savory experience.

Originally aired: September 18th & 19th 2010
Also aired: December 25th & 26th, 2010

Prepared by Dwight Hawkins, Executive Chef of Rozzelle Court-Nelson-Atkins Museum. Fresh produce complement the rich taste of salmon in this light, enjoyable salad.

Originally aired: September 11th & 12th 2010

Prepared by Tim Johnson, Executive Chef of Johnson County Community College Dining Services (Nerman Museum). This recipe transforms the traditional pork chop into a dish that is colorful, flavorful, and juicy.

Originally aired: September 4th & 5th 2010

Prepared by Tatsu, Executive Chef of Tatsu’s. Fresh salmon, buttery puff pastry, and a delectable sauce come together to create this exquisite example of French Cuisine. This seafood dish is deliciously rich, and yet suprisingly delicate.

Originally aired: August 28th & 29th 2010

Prepared by Randy Parks & Mark Wingard, Executive Chefs of You Say Tomato. A traditional German dish, the bierock is a scrumptious example of comfort food. This simple cultural fare is perfect for any season, no matter one's age or background.

Originally aired: August 21st & 22nd 2010
Also aired: December 18th & 19th, 2010

Prepared by Martin Woods, Executive Chef of Yia Yia’s. Putting to use some farmer's market favorites, this seasonal recipe is perfect for those balmy summer days. Local produce makes this recipe good for you, the environment, and the tastebuds.

Originally aired: August 31th & 1st 2010
Also aired: January 1st & 2nd, 2011

Presented by Les & Michelle Meyer, Vintners of Holy-Field Vineyard & Winery. What foodie doesn't love a quality wine? This show explores the creation and background of one of the Midwest's finest wineries.

Originally aired: August 7th & 8th, 2010
Also aired: November 6th & 7th, 2010

Prepared by Michael Smith, Executive Chef of Michael Smith & Extra Virgin. This exquisite recipe plays with contrasting textures and complex flavor to create a memorable dining experience. A fusion of comfort food and upscale fine dining, this dish is unlike anything commonly found in the Midwest.

Originally aired: July 31th & August 1st 2010

Prepared by Celina Tio, Executive Chef of Julian. A perfect summer recipe, this dish balances the sweet seasonal corn with the smokiness of the bacon. The beautiful colors delight the eyes before even taking a taste.

Originally aired: July 24th & 25th 2010

Prepared by Chef Andy Sloan & Ted Habiger, Executive Chefs of Room 39. This creative summer dish is light and tasty and makes the best out of local, sustainable produce. This recipe offers even the most traveled foodie something flavorful and new.

Originally aired: July 17th & 18th 2010
Also aired: November 26th & 27th, 2010

Prepared by Josh Eans, Executive Chef of Blanc Burgers + Bottles. This exquisite hamburger recipie makes the conventional hamburger into a fine dining treasure.

Originally aired: July 10th & 11th 2010

Prepared by Leon Bahlmann, Executive Chef of Café Trio. A light, tasty seafood recipe perfect for the heat of summer. This dish makes a beautiful presentation from a less-than-attractive fish and pairs it with an amazing saffron risotto.

Originally aired: July 3rd & 4th 2010
Also aired: October 9th & 10th, 2010

Prepared by Amy Presson, Executive Chef of Marina Grog & Galley. This beautiful dish is an artful combination of texture, flavor, and color. This seafood will impress and delight even the most discriminating tastes.

Originally aired: June 26th & 27th 2010

Prepared by Charles d'Ablaing, Executive Chef of The Webster House. This magnificent potato recipie pairs beautifully with the mosit, buttery prime rib.

Originally aired: June 19th & 20th 2010
Also aired: November 20th & 21st, 2010

Prepared by Chef Tim Johnson of Cafe Tempo. Stuffed Tempura Squash Blossoms are a light, flavorful, and satisfying. This dish serves well as an upscale appretizer, or even a light mid-day meal.

Originally aired: June 12th & 13th 2010

Prepared by Michael Turner, Executive Chef of The Classic Cup Café. The Pork Tenderloin Roulade represents some of the best in fine dining, this recipe creates a stunning, delightful presentation using bright vegtables and pork tenderloin.

Originally aired: June 5th & 6th 2010