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, Chef Michael Weist from Samplings Restaurant prepares a vine-ripened tomato tower.

Click here for Chef Michael Weist's Profile

Vine Ripened Tomato Tower with Basil Pesto, Roasted Garlic, Goat Cheese Coulis and Shaved Fennel

For the vine-ripe tomato: