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

In this episode of Rocky Mountain Chefs, sponsored by DCS by Fisher & Paykel, Chris Wyant from Steamboat Ski Resorts prepares lamb and goat cheese risotto.

Colorado Lamb T-Bones w/ Haystack Mountain Goat Cheese Risotto and Haricot Verts and Madeira Sauce

(Serves 4)

Lamb T-Bones:
8 each 3-4 oz. T-Bones
3 cups Haricot Verts
12 oz. Madeira Sauce
1 cup Tobacco Onions

In this episode of Chefs of the Sierras, sponsored by DCS by Fisher & Paykel, Tim Creehan prepares dishes from Evan's Restaurant.

Hazelnut crusted lamb chops w/ cassis glaze, served with orzo and wild rice and grilled Brussells sprouts

Lamb rib roast cut into 2 bone chops
8 oz hazelnuts, skinned, toasted and coarse chopped
1/2 cup black currants
8 oz. cassis
8 oz. demi-glace
2 cups cooked wild rice
2 cups cooked orzo pasta (cooked with a few threads of saffron if desired)
1/2 cup diced carrot
1/2 cup diced onion
1/2 cup diced celery
1 diced tablespoon fresh thyme