In this episode of New England Chefs, sponsored by DCS by Fisher & Paykel, Chef Bryant Alden from Chef's Market prepares haddock, asparagus, and brie soup.

ASPARAGUS AND BRIE SOUP

3 cups light cream
1 cup vegetable broth
1 Tbsp butter
1/4 cup diced onion
1/4 cup diced celery
1 Tbsp chopped garlic
1 cup chopped asparagus
3 Tbsp flour
1lb Brie cheese, wax removed
Salt and pepper

In a saucepan, combine light cream and vegetable broth and simmer over medium heat. Do not boil.

In this episode of New England Chefs, sponsored by DCS by Fisher & Paykel, Chef Gerry Nooney from Sugarbush prepares Hungarian goulash.

Click here for Chef Gerry Nooney's Profile

Hungarian Goulash

2 lbs 8 oz of lean pork cubed
1 onion small dice
1 Tablespoon canola oil
1/4 cup sweet paprika
1/2 teaspoon hot paprika
1 cup chicken stock
1 bay leaf

2 Tablespoon whole leaf marjoram
1/4 cup ketchup
1/2 cup drained sauerkraut
1 Tablespoon kosher salt

In this episode of New England Chefs, sponsored by DCS by Fisher & Paykel, Gianluca Paris from Mediterranean Cafe prepares New England Salmon.

Click here for Chef Gianluca Paris' Profile

Walnut Crusted Salmon with a Maple Cream Sauce over Sweet Potato Pancakes
Serves (4)

(4) 5 oz Portions of Salmon
1/2 lb Ground Walnuts
1/4 cup Maple Syrup from New Hampshire or Vermont
(2) Cups Cream

In this episode of New England Chefs, sponsored by DCS by Fisher & Paykel, Gianluca Paris from Luca's Mediterranean Cafe prepares sauteed mussels and pan seared scallops.

Click here for Chef Gianluca Paris' Profile

Sautéed Mussels & Chorizo with a Lime, Cilantro & Tequila Sauce

2 Tablespoons Olive Oil
2 Tablespoons shallots
Pinch of coriander
Two lime circles
1lb Mussels (Scrubbed & De-bearded)

In this episode of New England Chefs, sponsored by DCS by Fisher & Paykel, Chef Charles Barrett prepares a cod cake sandwich.

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In this episode of New England Chef's, sponsored by DCS by Fisher & Paykel, Chef Bryant Alden from Chefs Market prepares seared venison.

Click here for Chef Bryant Alden's Profile

Grilled Avocado and Mango Salad with Honey Lime Vinaigrette

Honey Lime Vinaigrette

6 limes
4 tablespoons honey
1 tablespoon cider vinegar
1 cup olive oil

METHOD: