Chef Bob Waggoner will be taking you out of your comfort zone with a seared beef tongue salad, in a mustard, green peppercorn, and rosemary sauce. Then our Charlestonian guest will try his luck in cooking Colorado dry-aged lamb chops in a mushroom, orzo, and roasted garlic ragu.

Chef Bob will prepare a chilled grapefruit, ginger, and avocado soup. Then our guest will will de-bone her very first squab, arranged with red wine, smoked bacon, and shallot reduction.

On this episode of Ucook, Chef Bob will sear a yellow tail snapper without any cream or butter whatsoever! Imagine that!! Then our guest chef will try his hand in sauteing a ribeye of Kobe beef with fresh chanterelles and leaks, witnessed by a peanut gallery of top U.S. Chefs.

Chef Bob prepares stuffed zucchini blossoms, showcasing Wild American Shrimp, pear tomatoes, and opal basil. Then our guest will find out how to prepare venison tenderloin, with foie gras & figs, in a port molasses and blueberry sauce.

For our first dish, Chef Bob prepares a goat cheese & roasted yellow beet salad, with a fresh orange vinaigrette. Then our guest chef will prepare something fun…a beef carpaccio. Yes! Raw beef, with arugula, olives, and aged white cheddar.

In this episode of Ucook, there will be no lack of excitement, as Chef Bob prepares a diver scallop dish, with fennel, saffron, topped with a tiny puff pastry. Then our guest will try her luck in preparing duck breast, with pistachios, wildflower honey, and Carolina peaches.

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.