The series kicks off with a Halloween dinner party featuring chef Jonathan Waxman at Barbuto serving up some of his beloved classic dishes, then with Jamie Bissonette at Toro, where guests will enjoy his delicious dishes including the Paella Mixta, Anne Burell at Phil & Annes Good Time Lounge goes family - style in Brooklyn, Justin Smillie at Upland serves up his much sought
after slow roasted duck, Marcus Glocker at Batard with a crowd pleasing delicate seafood tortellini, Mario Batali at Del Posto with a lobster salad as part of a five course menu, while Joey Campanaro at the Little Owl includes diver scallops on the menu, Marc Murphy at Landmarc is set to cook
braised shortrib, with Los Angeles chef, Vartan Abgaryan from 71Above preparing a very special meal at James Beard House, Scott Conant cooks for one table of guests at the chefs private loft, while Alex Guarnaschelli at Butter with her crowd pleasing crab cakes and scattered acres roasted
chicken.
TIP: As an alternate cooking method,
after browning
chicken, add the ingredients to a large Dutch oven and
braise at 350 °F (177 °C) for about 1 1/2 hours or until tender.
She brought dish
after dish to the table — fish with peppers in paprika sauce, tender
chicken slow -
braised in a spicy red sauce, an enormous roast with olives and potatoes, marrow bones with bread, and salad
after salad
after salad.