Charlotte Cooks

Chef Kris Siuta show us how to make pierogis from scratch with a variety of fillings.

Chef Oscar is going to share with us his recipe for Cream Corn Fritters served with Country Ham and Tomato Jam and Whipped Sorghum Butter.

Pastry Chef Jamie Turner creates a unique vertical layer Yule Log Cake with fudge icing and decorated with meringue mushrooms.

Chef Shai Fargian and Chef Pamela Roberts create a chicken schnitzel sandwich with red schug sauce and tzatziki plus purple cabbage slaw.

Chef Pamela Roberts and Chef Julia Simon prepare two delicious vegan mushrooms dishes. They are creating oyster mushroom scallops with a green curry sauce and coconut rice plus and an amazing version of pulled pork barbecue using smoked mushrooms as a meat substitute.

People find risotto a mystical dish and perceive it to be difficult to make at home. It is really quite easy, if you have time to stir. Chef Pamela Roberts and culinary student Kelly Dopkeen show how easy it can be to prepare risotto and arancini.

In this episode of Charlotte Cooks we feature two chefs creating two very different dishes. Pit Master Matt Barry from Midwood Smokehouse prepares burnt ends brisket, red eye gravy and creamy grits. Beverly McLaughlin from Beverly's Gourmet Foods prepares a mushroom stroganoff, fresh green salad with cilantro lime dressing and a red wine cake.