Tom Pantley, chef/owner of Toscano's Cafe and Wine Bar in Puyallup, with martini clams.
Chefs from restaurants in Puyallup, Gig Harbor, Port Orchard and Bremerton will perform live cooking demonstrations Saturday in what Seattle public broadcasting station KCTS dubs its "13th and newest restaurant recipe special."
KCTS 9 Chefs 2008, which includes demos by 9 other Puget Sound chefs, in airs at 11 a.m. Saturday.
Tom Pantley, chef/owner of Toscano's Wine Bar and Café in Puyallup will make martini clams and orange chicken. Dan Hutchinson of Brix 25 in Gig Harbor will make chicken marsala. Grant Matsuno of Amy's on the Bay in Port Orchard will make crème caramel with poached pears in pinot noir and lavender. Bryce Lamb of La Fermata in Bremerton will make honey-balsamic roasted duck breast.
Of course, it's pledge-drive time.
"Of course, we have a brand-new cookbook and DVD to go with the show," KCTS' press release says. "The KCTS 9 Chefs 2008 Cookbook is a one-of-a-kind collection, packed with more than 200 recipes from our viewers' favorite local restaurants – everything from starters to desserts."
The program (repeats 3 p.m. Saturday and noon Sunday) also includes highlights from past years' shows, including Seattle culinary kingpin Tom Douglas making his signature triple coconut cream pie.
Click below for the full roster of chefs.
Gavin Stephenson, Shucker's, Fairmont Hotel, Seattle; Microbrew-battered halibut and chips
Walter Pisano, Tulio Ristorante, Seattle; Pappardelle with sweet pepper ragu
Madden Surbaugh, Steps Wine Bar and Café, Friday Harbor; Szechuan pork belly with melon, red onions, chile oil and cashews
Chris Frothingham, The Fish Club by Todd English, Seattle; Roasted chicken tandoori style
Brian Scheehser, Trellis, Kirkland; Sage-lemon flan
George Eubanks, Nemo's Inn at Port Hadlock;
Kaspar Donier, Kaspar's, Seattle; Scallops
Pat Donahue, Anthony's Hearthfire Grills, Bellingham, Olympia and Everett; Ahi steak with wasabi aioli on sesame noodles