At Dodgers Stadium, Wolfgang whips up his own version of ballpark food with Filet Mignons with Stir Fried Vegetables and Madeira Sauce, Turkey and Asian Burgers, and Apple Pouches.
homemade candy so easy you won't believe it. From a rich and crunchy almond toffee bar, to chocolate-covered coconut balls and one chocolaty rich sauce that you can serve three ways!
Wolfgang visits a Hawaiian honey farm that produces a very rare white honey. He makes a mouth- watering spiced honey glazed baby back ribs, and honey ice cream with almond nougatine.
At his own Chinois, Wolfgang celebrates with a menu of Imperial Lobster in Lemongrass Black Bean Sauce & Peking Duck with Long Life Noodles. Later, he cooks Crispy Shrimp with Chinese Noodles and Spicy Garlic Sauce and Lobster Imperial in studio.
Wolfgang's dream comes true as he and Julia Child spend a day in the kitchen preparing Guinea Fowl with morels andwild ramps, White asparagus gratin with brown butter sauce and Floating Islands as dessert.
Wolfgang visits NYC to cook in a charity event at Rockefeller Center, with a recipe for Maine Lobster with ginger and Thai basil with Szechwan beans and jasmine rice. Later he prepares Crisp Quail with pineapple and green onion and dry fried string beans.
At his child home in Carinthia, Austria, Wolfgang and his mother cook a hearty fresh vegetable soup. Then back in the studio, Wolfgang brings back recipes for Stuffed Green Peppers with Tomato Sauce and Weiner Bachendle (Fried Chicken).
In Napa Valley, CA, Wolfgang showcases his food at the Big Bottle Ball for Napa wines, showing us how to pair wine with food. In the studio, he prepares Yin Yang soup (with peas and tomatoes) and a Lobster Salad.
On the secluded island of Pantelleria, IT Wolfgang discovers African-Italian influenced cuisine. He uses its fresh caperberries for his Pantescan-inspired feast, preparing Pantescan Salad, Frito Misto and Pasta Puttanesca.
In california's Napa Valley, Wolfgang learns champagne-style techniques for sparkling wine at Shramsburg Winery. Later, he makes a cocktail party menu in the studio of Tuna Tartar with Potato Gaufrettes, Beef Sate with Spicy Szechwan Sauce and Lemon Bars.
In Pantelleria, Wolfgang prepares a unique Couscous de Pesce in a local restaurant. Back at home, he infuses those flavors with fresh Sea Bass with Lemon and Caper Sauce and Roast Chicken Breast with Sweet Wine Sauce served with Pearl Couscous.
Wolfgang goes home to Austria to learn about the Viennese art of pastrymaking. He learns about the buttery secrets of Dobostorte, and brings recipes for Sachertorte and Cremeschnitten back to his own kitchen.
On the Italian island Sicily, Wolfgang learns the old technique of making sheep's milk ricotta, later bringing that lesson back to the studio, where he uses that ricotta in Pasta Rounds with Spinach-Ricotta Mousse, Panna Cotta, and Sweet Preserved Lemons.
In Vienna's Naschmarket, Wolfgang finds items for a meal at Korso of White Asparagus Salad with Veal, Pan-Fried Waller Fish; Apricot Pastry with Cream. In the studio, he makes Asparagus with Orange Mustard Sauce and Peach Melba.
In Sicily, Wolfgang learns how Italian almonds make the difference in Sicilian Marzipan and Almond Torrone. He brings the special almonds home to make Almond Milk and Almond Granita, and almond cream for Pithiviar.
In Austria, Wolfgang learns secrets to traditional Austrian-Hungarian goulash and makes an old-fashioned "Fiaker" goulash. Back at home, he makes his own version of Austrian "comfort food" in Chicken Paprika with Napkin Dumplings.
In Naples, Wolfgang learns generations-old ways to make "pasta secca", dried pasta. In the studio, he uses the dried pasta to prepare Bucatini with Mussels & Clams and oven-dried Tomatoes, and his recipe for Bolognese braied in Tomato Sauce.
Wolfgang visits Goldener Hirsh restaurant to make Saddle of Venison with Chanterelles an Red Cabbage with its chef. In studio, he cooks Kalbspedschnetzettes and Rice Souffle with Poached Pears and Fresh Raspberry Compote.
At Don Alfonso in Naples, Wolfgang makes a nontraditional Eggplant Parmigiana and the signature Eggplant with Chocolate Mousse dessert. Back in studio, he prepares an "Acqua Pazza" with Sea Bass and Clams and a dessert of Torta Regina.
Wolfgang explores Austria's vineyards for sweet wines to use in Seared Foie Gras with Apples, Apricot, Grapes and Mulberries with a Sweet Wine Reduction Sauce and Veal Medallions with Caramelized Apples and Crepes with Cheese and Raisins.
In the birthplace of the Pizza Margherita, Wolfgang learns the basics of pizza making in a famous kitchen. Back at home, he applies the techniques to Pizza Quatro Stagione and a Calzone with Artichokes and Porcini Mushrooms.
In Styria, Austria's green belt, Wolfgang finds fresh meats and vegetables and learns the traditional way to make Styrian Beef with Mixed Vegetables and Pumpkin Seeds. Later, we see Rib Eye Steak with Mustard, Crispy Onions & Herbs and Braised Pork with Rice.
In his birthplace, Carinthia, Austria, Wolfgang recreates his first version of Weiner Schnitzel in the first kitchen he worked in. Back in America, he creates Jaeger Schnitzel with Mushroom Sauce and Chocolate Souffle.
In Styria, Austria, Wolfgang finds the only Balsamic Vinegar made with apples, not grapes. Back home, he uses the unique product to create Chicken with Tomato and Apple Balsamic Vinegar and Pork Chops with Cabbage and Sherry Vinegar Sauce.
In Tomales Bay, CA, Wolfgang visits Hog Island Oyster Farm to make Oyster Stuffing for a non-traditional holiday feast. For dessert, he prepares a Gugelhapf.
Wolfgang shares his secrets to whip up an easy but impressive holiday feast. At a California caviar farm, he finds an alternative to Beluga and later makes his favorite holiday comfort food Fillet of Beef in Puff Pastry with Sauce Madeira and Potato Pancakes.