In this episode of Key West Chefs, sponsored by DCS by Fisher & Paykel, Chad Robinson from Fosters Wine Estates discusses Beringer Wines while Host Tim Creehan prepares the recipes of Beringer Corporate Chef, David Frakes: Grilled Lamb Chops with Tomato-Chimichurri Sauce and Crab & Corn Soup.

INGREDIENTS:

Tomato-Chimichurri Sauce:
4 garlic cloves
1 cup fresh Italian parsley, loosely packed
1 cup fresh cilantro, loosely packed
1/2 cup fresh basil, loosely packed
1/2 cup ripe tomato, peeled, seeded, and chopped
2 teaspoons tomato paste

Chef Tim Creehan's recipe for Mesquite Grilled Chicken with Feta Cheese Corn Salsa using Mesquite Spice Grill Plus.

Click here for Chef Tim Creehan's Profile

Ingredients

4 (7 oz) skinless, boneless chicken breasts
4 tbsp Mesquite Grill Plus
1 diced red onion
1 cup corn, cut off the cob
1 diced tomato
1 finely diced jalapeno pepper
1/2 bunch finely chopped cilantro
1 cup crumbled feta cheese