In this episode of Atlanta Chefs, sponsored by DCS by Fisher & Paykel, Chef Olivier De Busschere from Nikolai's Roof prepares chantrelle mushrooms and diver scallops.

Click here for Chef Olivier De Busschere's Profile

Pan Seared Diver Scallop topped with "Panade" of Almonds and Comte Cheese on Hawaiian Lava Salt flavored Heirloom Tomatoes and Vanilla perfumed French Horn Bisque.

In this episode of Chefs of the Sierras, sponsored by DCS by Fisher & Paykel, Chef Bradley Nuss from Ciera prepares Long Bone Ribeye.

Click here for Chef Bradley Nuss' Profile

INGREDIENTS:

Ciera 32 ounce Long Bone Rib-Eye with Mushroom Sauce

2 ea 32 oz Rib-Eye
2 Tbls Olive Oil not Extra Virgin
1 Cup Shitake Mushrooms
1 Cup Crimini Mushrooms
1 Tbls Minced Garlic
2 Tbls Minced Shallot
4 oz Red Wine