Episode 11, Segment 3. Chef Andrew Ruiz of Bacchus restaurant joins us in the kitchen to prepare fresh handmade ravioli.
Episode 10, Segment 3. Chef Sandy D'Amato joins Chef Brian Moran in the Kitchen to prepare a Russian Cabbage Soup.
Episode 9, Segment 2. Join Chef Brian Moran of Wisconsin Foodie and St. Paul Fish as he prepares a simple Snapper dish.
Episode 8, Segment 2. Chef David Swanson of Braise joins us in the kitchen to prepare a farm fresh meal made from all local Wisconsin products.
Episode 7, Segment 3. The Pantry Raid team, Diana Schmidt and Carrie Rowe of Outpost Natural Foods show us how to prepare a Tempeh Reuben that would rival any meat equivalent.
Episode 6, Segment 2: Karen & Jessica Bell meet in the Milwaukee Public Market Kitchen to prepare a Spanish style appetizer called a "Pintxo" using Nueske's bacon.
Episode 5, Segment 2: Chef Adam Siegel of the Bartolotta Restaurants and Diane Strauss of Strauss Veal visit the Milwaukee Public Market to prepare a Veal Rib Chop.
Episode 2, Segment 2: Chef Adam Lucks of Honeypie Cafe and Comet Cafe joins us in the Milwaukee Public Market Kitchen to show us his version of the Iowa Skinny.
