Chef Bob Waggoner prepares a wild salmon tartar, scented with grapefruit and pink peppercorns. Then our motivational guest chef will sear a beef tenderloin with salsify, fresh morel mushrooms, and truffles.

It’s time to turn up the heat in this episode of Ucook, as Chef Bob prepares a brie salad, with arugula & champagne grapes, marinated in a sherry vinaigrette. Then our guest will try his luck in de-boning a baby chicken, then searing it with capers, green olives, yellow tomatoes, and fresh rosemary.

Laughter will be one of the main ingredients featured in this episode of Ucook, as Chef Bob puts together a succulent parma prosciutto and wild morel mushroom salad. Then our guest chef will learn a new recipe of pork tenderloin, with smoked bacon, caramelized onions, and yes – summer corn!

Chef Bob puts together a warm salad of sauteed chicken livers with smoked bacon. Then our guest will show you how easy it is to make duck confit in a champagne vinegar and fresh cherry sauce.