Bean Sprouts, a Family Business: Classic Bean Sprout Stir Fry; Vegetarian Summer Roll (Rice Paper Wrap); Bean Sprout Salad with Warm Shiitakes, Chinese Chives & Chinese Ham Vinaigrette
Calling All Fowl: Roasted Birds Stuffed with Shiitakes and Preserved Lemons; Glazed Carrots, Parsnips and Pearl Onions; Parsley Couscous
Ming and his Blue Ginger Sous Chefs: Appetizer - Budi's Mixed (Lamb, Chicken, Shrimp & Veggie) Satays with Indonesian Peanut Sauce; Main Dish - Bear's Grilled Beef Shortribs with Amy's Sweet Potato Trujillo Tamales; Side - Chipotle Puree and Chayote Slaw
BBQ, Chinese-Style: Smoked Legs of Suckling Pig; Garlic-Bacon Grits; Cassia Apple Chutney
Cooking with Dan Kuramoto of Hiroshima - A Hawaiian/Japanese Menu
East West Holiday Dinner: Salt Crusted Prime Rib with Star Anise-Shiitake Meat Jus; Two Horseradish Mash Potatoes; Gingered Braised Greens; Leftovers - Beef, Tomato, and Gruyere Croque Monsieur
A Duck in Winter: Tea Smoked Duck Legs with Mushroom and Orzo Ragout; Leftovers - Duck, Mango and Caramelized Onion Wrap
Cooking with Don Pintabona - Asian Pasta Soups
Cooking with Old Friend, Chef Peter Bastulli: Master Pizza Dough; Grilled Dough; Pizza Maria; Pizza Carbonara; Ming's Thai Chicken & Zucchini Calzone