On The Menu
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WGBY's local program of local chefs and recipes.
|1||VideoOn The Menu - VODcast | Dec 31, 2009 | Still River Cafe||Betty welcomes Chef Kara Brooks of Still River Cafe in Eastford, CT. Together they will prepare three courses, including braised local short ribs. Simon will visit Taft Farm in Great Barrington, and Mike Quinlan of Table & Vine will match wines to||12/30/2009||Free||View In iTunes|
|2||VideoOn The Menu - VODcast | Dec 24, 2009 | Three King's Day Special Program||Two area Latino families will join together to create a holiday feast celebrating Three Kings Day. Members of the Rojas, Lopez and Correa family, of Holyoke, will prepare roasted pork, boiled root vegetables, rice and beans, and pasteles. Ricardo||12/23/2009||Free||View In iTunes|
|3||VideoOn The Menu - VODcast | Dec 17, 2009 | The People's Pint||Tonight, Betty welcomes Chef Chris Carpenter of The People's Pint in Greenfield. Together they will prepare three courses, including Beef Stew Pie with Homemade Stout. Simon will visit the North Hadley Sugar Shack, and Mike Quinlan of Table &||12/16/2009||Free||View In iTunes|
|4||VideoOn The Menu - VODcast | Dec 10, 2009 | Riverview Cafe||Tonight, Betty welcomes Chef Tristan Toleno of Brattleboro's Riverview Cafe. Together they will prepare 3 courses, including a Roasted Chicken Breast with Fresh Herbs. Simon will visit Cricket Creek Farm in Great Barrington, and Mike Quinlan of||12/9/2009||Free||View In iTunes|
|5||VideoOn The Menu - VODcast | Dec 3, 2009 | Roadhouse Cafe||Tonight, Betty welcomes Joan Dahl Lussier of the Roadhouse Cafe of Belchertown, MA. They will prepare three breakfast courses, including organic blueberry pancakes, a garden fresh omelet, and French toast made with pumpkin bread. Simon will visit||12/2/2009||Free||View In iTunes|
|6||VideoOn The Menu - VODcast | Nov 26, 2009 | Red Lion Inn||Tonight, Betty welcomes Chef Brian Alberg of the Red Lion Inn in Stockbridge. Together they will prepare three courses, including a Cumin Roasted Pork Loin. Simon will visit Hungry Ghost Bread in Northampton, and Mike Quinlan of Table & Vine will||11/25/2009||Free||View In iTunes|
|7||VideoOn The Menu - VODcast | Nov 19, 2009 | Ollie's Down Under||Tonight, Betty welcomes Chef Margaret Fitzpatrick of Ollie's Downunder in Shelburne Falls, MA. They will prepare three courses, including a spinach and cucumber salad, a citrus roasted chicken, and a delicious peach and ginger tart. Simon will||11/18/2009||Free||View In iTunes|
|8||VideoOn The Menu - VODcast | Nov 12, 2009 | The Inn at Weathersfield||Tonight, Betty welcomes Chef Jason Tostrup of The Inn at Weathersfield, Perkinsville, VT. They will prepare three courses, including Buckwheat gnocchi and quail served with sauteed pears, bacon, green onion and cider jelly. Simon will visit Cavendish||11/11/2009||Free||View In iTunes|
|9||VideoOn The Menu - VODcast | Nov 5, 2009 | Bosc Kitchen and Wine Bar||Tonight, Betty welcomes Chef Richard Lucas of the Bosc Kitchen & Wine Bar in Avon CT. They will prepare three courses, including lamb sausage, braised with fresh vegetables, creamy polenta and seafood stew. Simon will visit the North Shore Seafood||11/4/2009||Free||View In iTunes|
|10||VideoOn The Menu - VODcast | Oct 29, 2009 | Route 7 Grill||In this episode B-B-Q is on the menu! Glenn Mayville and owner Lester Blumenthal show us how the perfect picnic comes together, entirely from local sources. Scrumptious side dishes include coleslaw and baked beans. In the smoker it's pulled||10/28/2009||Free||View In iTunes|
|11||VideoOn The Menu - VODcast | Oct 22, 2009 | The Blue Heron||Tonight, Betty welcomes Chef Deborah Snow of The Blue Heron in Sunderland, MA. Together they will prepare three courses, including pan seared corn with avocado and local lamb cooked with cumin and other Middle Eastern spices. Simon will visit Chicoine||10/21/2009||Free||View In iTunes|
|12||VideoOn The Menu - VODcast | Oct 15, 2009 | 3hree Cafe||Tonight Betty welcomes Chef Cathie Albrecht of 3hree Cafe in Springfield, MA. Together they will prepare three courses, including a frittata made from local eggs and vegetables and edible flowers from the chef's own garden. Simon will visit||10/14/2009||Free||View In iTunes|
|13||VideoOn The Menu - VODcast | Oct 8, 2009 | Pittsfield Brew Works||Chef Joe Mazza ushers in the new season with creative flair. His braised pork shanks, yummy side dishes, and a dessert of sauteed apples all have two things in common: locally raised ingredients -- and beer!||10/7/2009||Free||View In iTunes|