You may want to make the salsa the day before serving and just add the oil and fresh cilantro at the last minute. Finely dice the pineapple and mix together with the pink peppercorns, coriander seeds, lime juice, salt and pepper. Add the raw shallots, olive oil, and fresh chopped cilantro. Keep the salsa as [...]

Chef Bob prepares this delicate foie gras in a traditional French style but with a flare of his own, over caramelized granny smith apples and cognac raisins with candied pecans. Paired with this dish is a soft [yellow tail] Pinot Grigio that has hints of fresh citrus fruits to compliment the sweetness of the apples and raisins.

In the first part of this episode, Chef Bob makes one of his favorite party pleasers, carrot and cantaloupe soup. He uses fresh garden mint and limoncello liquor to finish the dish. Served chilled, this is a perfect summertime dish to offer friends. With this soup, Chef Bob pairs a [yellow tail] Reserve Chardonnay to compliment its earthy hints of fresh melon and peach with a crisp finish.

Heat 1 tbsp of butter in a small saute pan over med heat, add the sliced leeks and cook slowly for 15 mins untill tender,set aside. Next chop the raw shrimp meat and season with salt and pepper. On you counter top lay out  12 won ton wrappers flat and brush the outer rim with [...]

Heat 2 tablespoons butter in sauté pan until almost brown Add one-forth o the button mushrooms and let them brown in the pan without shaking them for 30 seconds. Then shake the pan to toss them around a bit. Remove the mushrooms and set aside. Repeat above steps until all the mushrooms are browned. In [...]