Author: Tina Redwine

On today’s Chef’s Quick Tip I’m with Chef Rob Valencia from Great Performances Catering on using spoiled fruit to make a delicious dessert. No need to throw out fruit anymore. Make the best of it!

Today’s Chefs Quick Tip is with Chef Anthony from Barcelona in West Hartford on how to make your own wine bar tapas.

On this Chef’s Quick Tip I’m talking with Chef Franco from Shell & Bones in New Haven on how to make ceviche. Could be a wonderful addition to your July 4 menu. Have a wonderful day!

On today’s Chef’s Quick Tip we’re talking Under The Sea Cupcakes with with chef Sabrina DiMare Taylor from DiMare Pastry Shop. Easy to make and incredibly delicious!

Dessert Spring Rolls are something that are easy to make and everyone loves to eat! they’re very healthy. Chef Susanne from Bianco Rosso is on this Chef’s Quick Tip explaining how to make them.

A flourless chocolate cake? No only is it possible but it tastes delicious! In this Chef’s Quick Tip with Pastry Chef Adrianna Robles of Isabelle Et Vincent in Fairfield you will learn how to make it! You won’t believe how simple it is.

Vegetable Platters are a very versatile addition to the menu. They can be served before or during the meal. You can mix up the vegetables, providing some real color and most of all they’re very healthy. Rosinne Chlala, one of the owners of Festivities catering company takes us through her process to make vegetable platters.

Tired of pasta? Then you will like this Chef’s Quick Tip with Chef Ben from the Tavern at GrayBarns in Westport. We’re discussing alternate options to pasta.

Summer Platters can really transform your meal. In this Chef’s Quick Tip with Roe, co-owner of Festivities catering company, we’re talking summer platters.

Pork Belly Crackling can transform your meal! In this Chef’s Quick Tip with Tim Erway of Clubhouse Grille at Oak Hills Golf Course in Norwalk, we’ll guide you through how to make it!