Carolina Chefs: Charleston
ETV unlocks the secrets of Lowcountry cuisine for the millions of people who have savored eating at some of Charleston's most popular restaurants, and wished they could create those dishes at home. "Carolina Chefs: Charleston" goes behind-the-scenes to profile five of the Holy City's best restaurants. Chefs from each location also demonstrate their cooking techniques on gourmet meals that viewers can easily prepare at home. The following restaurants and chefs are featured: Oak Steakhouse Chef Brett McKee prepares Beef Braciole with Asiago and Sage Polenta; S.N.O.B. (Slightly North of Broad) Chef Frank Lee reveals his secret for perfect Shrimp and Grits; Magnolias, Cypress, and Blossom Cafe Chef Donald Barickman makes Magnolias' Sweet Biscuits with Strawberries, Whipped Cream and Orange Mustard Sauce; Hank's Seafood Chef Frank McMahon cooks up some Pan-Roasted Salmon with Creamy Potato, Leek and Truffle Risotto; Charleston Grill at Charleston Place Chef Bob Waggoner creates Chilled Southern Chicken, Endive and Carolina Shrimp Salad in a Yogurt and Virgin Walnut Oil Sauce.