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.