Chef Ian Bailey of Atlanta Fish Market presents a refined Hong Kong–style Sea Bass, delicately steamed and finished with julienned ginger, scallions, and a warm, savory-sweet sauce of sherry wine, gluten-free soy sauce, and simple syrup. Served over lightly sautéed spinach with aromatic jasmine rice infused with ginger and scallion, the dish highlights clean flavors, balance, and the natural elegance of the fish.
Dive into the flavors of the sea with this stunning Linguine Frutti di Mare, crafted by Chef Piero of Pricci. Featuring clams, mussels, a rich roasted tomato marinara, and a splash of Vermentino from Sardinia, this dish is a masterclass in coastal Italian cooking.
Chef Gary Donlick of Bistro Niko shares the secrets behind his signature Coq au Vin—an elegant French classic made with tender chicken braised in red wine, herbs, and garlic. Rich, comforting, and deeply flavorful, this dish has become a year-round favorite you can try at home (or better yet, at Bistro Niko).
Chef Brett Maddox of Chops Lobster Bar walks us through the making of their signature Steak Au Poivre—pepper-crusted filet mignon served with fondant potatoes, wild mushrooms, pickled cipollini onions, and a rich port wine reduction. It’s a show-stopping dinner-only dish that delivers elegance and bold flavor in every bite.
Join Chef Pano Karatassos & Niko Karatassos of Kyma & Buckhead Life Restaurant Group as they prepare one of their signature dishes: Whole Grilled Lavraki, a Mediterranean sea bass served with horta, lemon potatoes, and a bright Greek vinaigrette. Fresh, vibrant, and simply seasoned, this dish captures the essence of coastal Greek cooking.