http://www.wgby.org/onthemenu WGBY's local program of local chefs and recipes. en-us WGBY Thu, 12 Nov 2009 05:00:00 GMT Sat, 21 Nov 2009 14:20:07 GMT Public Podcaster 30 feedback@wgby.org WGBY no cook, cooking, food, recipes, restaurants, local, chef WGBY's local program of local chefs and recipes. WGBY http://media.publicbroadcasting.net/wgby/ondemand/podcast/podcastImage_586_small.jpg http://www.wgby.org/onthemenu On The Menu http://www.publicbroadcasting.net/wgby/.jukebox/media/wgby/871302/m4v/otm/podcast/586/871302.m4v Tonight, Betty welcomes Chef Jason Tostrup of The Inn at Weathersfield, Perkinsville, VT. They will prepare three courses, including Buckwheat gnocchi and quail served with sauteed pears, bacon, green onion and cider jelly. Simon will visit Cavendish Game Farm of Springfield, VT, and Mike Quinlan of Table & Vine will match wines to each of the recipes. wgby Thu, 12 Nov 2009 05:00:00 GMT feedback@wgby.org http://www.publicbroadcasting.net/wgby/.jukebox/media/wgby/871302/m4v/otm/podcast/586/871302.m4v 00:30:00 no MIKE QUINLAN, TABLE & VINE, THE INN AT WEATHERSFIELD, CHEF JASON TOSTRUP Tonight, Betty welcomes Chef Jason Tostrup of The Inn at Weathersfield, Perkinsville, VT. They will prepare three courses, including Buckwheat gnocchi and quail served with sauteed pears, bacon, green onion and cider jelly. Simon will visit Cavendish Tonight, Betty welcomes Chef Jason Tostrup of The Inn at Weathersfield, Perkinsville, VT. They will prepare three courses, including Buckwheat gnocchi and quail served with sauteed pears, bacon, green onion and cider jelly. Simon will visit Cavendish Game Farm of Springfield, VT, and Mike Quinlan of Table & Vine will match wines to each of the recipes. WGBY http://www.publicbroadcasting.net/wgby/.jukebox/media/wgby/871303/asf/otm/podcast/586/871303.asf Tonight, Betty welcomes Chef Jason Tostrup of The Inn at Weathersfield, Perkinsville, VT. They will prepare three courses, including Buckwheat gnocchi and quail served with sauteed pears, bacon, green onion and cider jelly. Simon will visit Cavendish Game Farm of Springfield, VT, and Mike Quinlan of Table & Vine will match wines to each of the recipes. wgby Thu, 12 Nov 2009 05:00:00 GMT feedback@wgby.org http://www.publicbroadcasting.net/wgby/.jukebox/media/wgby/871303/asf/otm/podcast/586/871303.asf 00:30:00 no MIKE QUINLAN, TABLE & VINE, THE INN AT WEATHERSFIELD, CHEF JASON TOSTRUP Tonight, Betty welcomes Chef Jason Tostrup of The Inn at Weathersfield, Perkinsville, VT. They will prepare three courses, including Buckwheat gnocchi and quail served with sauteed pears, bacon, green onion and cider jelly. Simon will visit Cavendish Tonight, Betty welcomes Chef Jason Tostrup of The Inn at Weathersfield, Perkinsville, VT. They will prepare three courses, including Buckwheat gnocchi and quail served with sauteed pears, bacon, green onion and cider jelly. Simon will visit Cavendish Game Farm of Springfield, VT, and Mike Quinlan of Table & Vine will match wines to each of the recipes. WGBY http://www.publicbroadcasting.net/wgby/.jukebox/media/wgby/870125/m4v/otm/podcast/586/870125.m4v Tonight, Betty welcomes Chef Richard Lucas of the Bosc Kitchen & Wine Bar in Avon CT. They will prepare three courses, including lamb sausage, braised with fresh vegetables, creamy polenta and seafood stew. Simon will visit the North Shore Seafood Company in Northampton, MA, and Mike Quinlan of Table & Vine will match wines to each of the recipes. wgby Thu, 05 Nov 2009 05:00:00 GMT feedback@wgby.org http://www.publicbroadcasting.net/wgby/.jukebox/media/wgby/870125/m4v/otm/podcast/586/870125.m4v 00:30:00 no MIKE QUINLAN, TABLE & VINE, BOSC KITCHEN AND WINE BAR, CHEF RICHARD LUCAS Tonight, Betty welcomes Chef Richard Lucas of the Bosc Kitchen & Wine Bar in Avon CT. They will prepare three courses, including lamb sausage, braised with fresh vegetables, creamy polenta and seafood stew. Simon will visit the North Shore Seafood Tonight, Betty welcomes Chef Richard Lucas of the Bosc Kitchen & Wine Bar in Avon CT. They will prepare three courses, including lamb sausage, braised with fresh vegetables, creamy polenta and seafood stew. Simon will visit the North Shore Seafood Company in Northampton, MA, and Mike Quinlan of Table & Vine will match wines to each of the recipes. WGBY http://www.publicbroadcasting.net/wgby/.jukebox/media/wgby/870124/asf/otm/podcast/586/870124.asf Tonight, Betty welcomes Chef Richard Lucas of the Bosc Kitchen & Wine Bar in Avon CT. They will prepare three courses, including lamb sausage, braised with fresh vegetables, creamy polenta and seafood stew. Simon will visit the North Shore Seafood Company in Northampton, MA, and Mike Quinlan of Table & Vine will match wines to each of the recipes. wgby Thu, 05 Nov 2009 05:00:00 GMT feedback@wgby.org http://www.publicbroadcasting.net/wgby/.jukebox/media/wgby/870124/asf/otm/podcast/586/870124.asf 00:30:00 no MIKE QUINLAN, TABLE & VINE, BOSC KITCHEN AND WINE BAR, CHEF RICHARD LUCAS Tonight, Betty welcomes Chef Richard Lucas of the Bosc Kitchen & Wine Bar in Avon CT. They will prepare three courses, including lamb sausage, braised with fresh vegetables, creamy polenta and seafood stew. Simon will visit the North Shore Seafood Tonight, Betty welcomes Chef Richard Lucas of the Bosc Kitchen & Wine Bar in Avon CT. They will prepare three courses, including lamb sausage, braised with fresh vegetables, creamy polenta and seafood stew. Simon will visit the North Shore Seafood Company in Northampton, MA, and Mike Quinlan of Table & Vine will match wines to each of the recipes. WGBY http://www.publicbroadcasting.net/wgby/.jukebox/media/wgby/816021/m4v/otm/podcast/586/816021.m4v In this episode B-B-Q is on the menu! Glenn Mayville and owner Lester Blumenthal show us how the perfect picnic comes together, entirely from local sources. Scrumptious side dishes include coleslaw and baked beans. In the smoker it's pulled pork, baby back ribs and duck! wgby Thu, 29 Oct 2009 04:00:00 GMT feedback@wgby.org http://www.publicbroadcasting.net/wgby/.jukebox/media/wgby/816021/m4v/otm/podcast/586/816021.m4v 00:30:00 no ROUTE 7 GRILL, GLENN MAYVILLE, LESTER BLUMENTHAL GREAT BARRINGTON In this episode B-B-Q is on the menu! Glenn Mayville and owner Lester Blumenthal show us how the perfect picnic comes together, entirely from local sources. Scrumptious side dishes include coleslaw and baked beans. In the smoker it's pulled In this episode B-B-Q is on the menu! Glenn Mayville and owner Lester Blumenthal show us how the perfect picnic comes together, entirely from local sources. Scrumptious side dishes include coleslaw and baked beans. In the smoker it's pulled pork, baby back ribs and duck! WGBY http://www.publicbroadcasting.net/wgby/.jukebox/media/wgby/816019/asf/otm/podcast/586/816019.asf In this episode B-B-Q is on the menu! Glenn Mayville and owner Lester Blumenthal show us how the perfect picnic comes together, entirely from local sources. Scrumptious side dishes include coleslaw and baked beans. In the smoker it's pulled pork, baby back ribs and duck! wgby Thu, 29 Oct 2009 04:00:00 GMT feedback@wgby.org http://www.publicbroadcasting.net/wgby/.jukebox/media/wgby/816019/asf/otm/podcast/586/816019.asf 00:30:00 no ROUTE 7 GRILL, GLENN MAYVILLE, LESTER BLUMENTHAL GREAT BARRINGTON In this episode B-B-Q is on the menu! Glenn Mayville and owner Lester Blumenthal show us how the perfect picnic comes together, entirely from local sources. Scrumptious side dishes include coleslaw and baked beans. In the smoker it's pulled In this episode B-B-Q is on the menu! Glenn Mayville and owner Lester Blumenthal show us how the perfect picnic comes together, entirely from local sources. Scrumptious side dishes include coleslaw and baked beans. In the smoker it's pulled pork, baby back ribs and duck! WGBY http://www.publicbroadcasting.net/wgby/.jukebox/media/wgby/868006/m4v/otm/podcast/586/868006.m4v Tonight, Betty welcomes Chef Deborah Snow of The Blue Heron in Sunderland, MA. Together they will prepare three courses, including pan seared corn with avocado and local lamb cooked with cumin and other Middle Eastern spices. Simon will visit Chicoine Farm in Easthampton, MA, and Mike Quinlan of Table & Vine will match wines to each of the recipes. wgby Thu, 22 Oct 2009 04:00:00 GMT feedback@wgby.org http://www.publicbroadcasting.net/wgby/.jukebox/media/wgby/868006/m4v/otm/podcast/586/868006.m4v 00:30:22 no MA THE BLUE HERON, CHEF DEBORAH SNOW Tonight, Betty welcomes Chef Deborah Snow of The Blue Heron in Sunderland, MA. Together they will prepare three courses, including pan seared corn with avocado and local lamb cooked with cumin and other Middle Eastern spices. Simon will visit Chicoine Tonight, Betty welcomes Chef Deborah Snow of The Blue Heron in Sunderland, MA. Together they will prepare three courses, including pan seared corn with avocado and local lamb cooked with cumin and other Middle Eastern spices. Simon will visit Chicoine Farm in Easthampton, MA, and Mike Quinlan of Table & Vine will match wines to each of the recipes. WGBY http://www.publicbroadcasting.net/wgby/.jukebox/media/wgby/868004/asf/otm/podcast/586/868004.asf Tonight, Betty welcomes Chef Deborah Snow of The Blue Heron in Sunderland, MA. Together they will prepare three courses, including pan seared corn with avocado and local lamb cooked with cumin and other Middle Eastern spices. Simon will visit Chicoine Farm in Easthampton, MA, and Mike Quinlan of Table & Vine will match wines to each of the recipes. wgby Thu, 22 Oct 2009 04:00:00 GMT feedback@wgby.org http://www.publicbroadcasting.net/wgby/.jukebox/media/wgby/868004/asf/otm/podcast/586/868004.asf 00:30:00 no MA THE BLUE HERON, CHEF DEBORAH SNOW Tonight, Betty welcomes Chef Deborah Snow of The Blue Heron in Sunderland, MA. Together they will prepare three courses, including pan seared corn with avocado and local lamb cooked with cumin and other Middle Eastern spices. Simon will visit Chicoine Tonight, Betty welcomes Chef Deborah Snow of The Blue Heron in Sunderland, MA. Together they will prepare three courses, including pan seared corn with avocado and local lamb cooked with cumin and other Middle Eastern spices. Simon will visit Chicoine Farm in Easthampton, MA, and Mike Quinlan of Table & Vine will match wines to each of the recipes. WGBY http://www.publicbroadcasting.net/wgby/.jukebox/media/wgby/866343/asf/otm/podcast/586/866343.asf Tonight Betty welcomes Chef Cathie Albrecht of 3hree Cafe in Springfield, MA. Together they will prepare three courses, including a frittata made from local eggs and vegetables and edible flowers from the chef's own garden. Simon will visit Fairweather Farm in Worthington, MA, and Mike Quinlan of Table & Vine will match wines to each of the recipes. wgby Thu, 15 Oct 2009 04:00:00 GMT feedback@wgby.org http://www.publicbroadcasting.net/wgby/.jukebox/media/wgby/866343/asf/otm/podcast/586/866343.asf 00:30:00 no CHEF CATHIE ALBRECHT, FAIRWEATHER FARM, MIKE QUINLAN, TABLE & VINE, 3HREE CAFE Tonight Betty welcomes Chef Cathie Albrecht of 3hree Cafe in Springfield, MA. Together they will prepare three courses, including a frittata made from local eggs and vegetables and edible flowers from the chef's own garden. Simon will visit Tonight Betty welcomes Chef Cathie Albrecht of 3hree Cafe in Springfield, MA. Together they will prepare three courses, including a frittata made from local eggs and vegetables and edible flowers from the chef's own garden. Simon will visit Fairweather Farm in Worthington, MA, and Mike Quinlan of Table & Vine will match wines to each of the recipes. WGBY http://www.publicbroadcasting.net/wgby/.jukebox/media/wgby/866342/m4v/otm/podcast/586/866342.m4v Tonight Betty welcomes Chef Cathie Albrecht of 3hree Cafe in Springfield, MA. Together they will prepare three courses, including a frittata made from local eggs and vegetables and edible flowers from the chef's own garden. Simon will visit Fairweather Farm in Worthington, MA, and Mike Quinlan of Table & Vine will match wines to each of the recipes. wgby Thu, 15 Oct 2009 04:00:00 GMT feedback@wgby.org http://www.publicbroadcasting.net/wgby/.jukebox/media/wgby/866342/m4v/otm/podcast/586/866342.m4v 00:30:00 no CHEF CATHIE ALBRECHT, FAIRWEATHER FARM, MIKE QUINLAN, TABLE & VINE, 3HREE CAFE Tonight Betty welcomes Chef Cathie Albrecht of 3hree Cafe in Springfield, MA. Together they will prepare three courses, including a frittata made from local eggs and vegetables and edible flowers from the chef's own garden. Simon will visit Tonight Betty welcomes Chef Cathie Albrecht of 3hree Cafe in Springfield, MA. Together they will prepare three courses, including a frittata made from local eggs and vegetables and edible flowers from the chef's own garden. Simon will visit Fairweather Farm in Worthington, MA, and Mike Quinlan of Table & Vine will match wines to each of the recipes. WGBY http://www.publicbroadcasting.net/wgby/.jukebox/media/wgby/865659/asf/otm/podcast/586/865659.asf Chef Joe Mazza ushers in the new season with creative flair. His braised pork shanks, yummy side dishes, and a dessert of sauteed apples all have two things in common: locally raised ingredients -- and beer! wgby Thu, 08 Oct 2009 04:00:00 GMT feedback@wgby.org http://www.publicbroadcasting.net/wgby/.jukebox/media/wgby/865659/asf/otm/podcast/586/865659.asf 00:30:00 no PITTSFIELD BREW WORKS, CHEF JOE MAZZA Chef Joe Mazza ushers in the new season with creative flair. His braised pork shanks, yummy side dishes, and a dessert of sauteed apples all have two things in common: locally raised ingredients -- and beer! Chef Joe Mazza ushers in the new season with creative flair. His braised pork shanks, yummy side dishes, and a dessert of sauteed apples all have two things in common: locally raised ingredients -- and beer! WGBY http://www.publicbroadcasting.net/wgby/.jukebox/media/wgby/865660/m4v/otm/podcast/586/865660.m4v Chef Joe Mazza ushers in the new season with creative flair. His braised pork shanks, yummy side dishes, and a dessert of sauteed apples all have two things in common: locally raised ingredients -- and beer! wgby Thu, 08 Oct 2009 04:00:00 GMT feedback@wgby.org http://www.publicbroadcasting.net/wgby/.jukebox/media/wgby/865660/m4v/otm/podcast/586/865660.m4v 00:30:00 no PITTSFIELD BREW WORKS, CHEF JOE MAZZA Chef Joe Mazza ushers in the new season with creative flair. His braised pork shanks, yummy side dishes, and a dessert of sauteed apples all have two things in common: locally raised ingredients -- and beer! Chef Joe Mazza ushers in the new season with creative flair. His braised pork shanks, yummy side dishes, and a dessert of sauteed apples all have two things in common: locally raised ingredients -- and beer! WGBY http://www.publicbroadcasting.net/wgby/.jukebox/media/wgby/817445/asf/otm/podcast/586/817445.asf In this episode, Chef Kara Brooks demonstrates a classy culinary style with Squash Blossom Beignets filled with homemade ricotta, braised local short ribs with roasted, Russian banana fingerling potatoes and baby brussels sprouts, and for dessert, coconut parfait with blueberry compote. wgby Thu, 22 Jan 2009 05:00:00 GMT feedback@wgby.org http://www.publicbroadcasting.net/wgby/.jukebox/media/wgby/817445/asf/otm/podcast/586/817445.asf 00:30:00 no STILL RIVER CAFE, EASTFORD, CHEF KARA BROOKS In this episode, Chef Kara Brooks demonstrates a classy culinary style with Squash Blossom Beignets filled with homemade ricotta, braised local short ribs with roasted, Russian banana fingerling potatoes and baby brussels sprouts, and for dessert, In this episode, Chef Kara Brooks demonstrates a classy culinary style with Squash Blossom Beignets filled with homemade ricotta, braised local short ribs with roasted, Russian banana fingerling potatoes and baby brussels sprouts, and for dessert, coconut parfait with blueberry compote. WGBY http://www.publicbroadcasting.net/wgby/.jukebox/media/wgby/817444/m4v/otm/podcast/586/817444.m4v In this episode, Chef Kara Brooks demonstrates a classy culinary style with Squash Blossom Beignets filled with homemade ricotta, braised local short ribs with roasted, Russian banana fingerling potatoes and baby brussels sprouts, and for dessert, coconut parfait with blueberry compote. wgby Thu, 22 Jan 2009 05:00:00 GMT feedback@wgby.org http://www.publicbroadcasting.net/wgby/.jukebox/media/wgby/817444/m4v/otm/podcast/586/817444.m4v 00:30:00 no STILL RIVER CAFE, EASTFORD, CHEF KARA BROOKS In this episode, Chef Kara Brooks demonstrates a classy culinary style with Squash Blossom Beignets filled with homemade ricotta, braised local short ribs with roasted, Russian banana fingerling potatoes and baby brussels sprouts, and for dessert, In this episode, Chef Kara Brooks demonstrates a classy culinary style with Squash Blossom Beignets filled with homemade ricotta, braised local short ribs with roasted, Russian banana fingerling potatoes and baby brussels sprouts, and for dessert, coconut parfait with blueberry compote. WGBY http://www.publicbroadcasting.net/wgby/.jukebox/media/wgby/814783/m4v/otm/podcast/586/814783.m4v In this episode, Chef Evelyn Whitbeck-Poorbaugh demonstrates a smooth style with an appetizer of bay scallops and blueberries, an entrée of pecan crusted pork chops, and a dessert - masterfully presented - of plum and sweet ricotta cheese stuffed crepes. wgby Thu, 08 Jan 2009 05:00:00 GMT feedback@wgby.org http://www.publicbroadcasting.net/wgby/.jukebox/media/wgby/814783/m4v/otm/podcast/586/814783.m4v 00:30:00 no HOPE AND OLIVE, CHEF EVELYN WHITBECK-POORBAUGH, GREENFILED In this episode, Chef Evelyn Whitbeck-Poorbaugh demonstrates a smooth style with an appetizer of bay scallops and blueberries, an entrée of pecan crusted pork chops, and a dessert - masterfully presented - of plum and sweet ricotta cheese stuffed In this episode, Chef Evelyn Whitbeck-Poorbaugh demonstrates a smooth style with an appetizer of bay scallops and blueberries, an entrée of pecan crusted pork chops, and a dessert - masterfully presented - of plum and sweet ricotta cheese stuffed crepes. WGBY http://www.publicbroadcasting.net/wgby/.jukebox/media/wgby/814779/asf/otm/podcast/586/814779.asf In this episode, Chef Evelyn Whitbeck-Poorbaugh demonstrates a smooth style with an appetizer of bay scallops and blueberries, an entrée of pecan crusted pork chops, and a dessert - masterfully presented - of plum and sweet ricotta cheese stuffed crepes. wgby Thu, 08 Jan 2009 05:00:00 GMT feedback@wgby.org http://www.publicbroadcasting.net/wgby/.jukebox/media/wgby/814779/asf/otm/podcast/586/814779.asf 00:30:00 no HOPE AND OLIVE, CHEF EVELYN WHITBECK-POORBAUGH, GREENFILED In this episode, Chef Evelyn Whitbeck-Poorbaugh demonstrates a smooth style with an appetizer of bay scallops and blueberries, an entrée of pecan crusted pork chops, and a dessert - masterfully presented - of plum and sweet ricotta cheese stuffed In this episode, Chef Evelyn Whitbeck-Poorbaugh demonstrates a smooth style with an appetizer of bay scallops and blueberries, an entrée of pecan crusted pork chops, and a dessert - masterfully presented - of plum and sweet ricotta cheese stuffed crepes. WGBY http://www.publicbroadcasting.net/wgby/.jukebox/media/wgby/809218/m4v/otm/podcast/586/809218.m4v In this episode, Chef Steve Cavagnaro dazzles us with his crab squash blossoms and pan-seared cod (with clams, native corn, fingerling potatoes and chorizo). For dessert it's gratin of nectarine with raspberry, cream, and puff pastry. wgby Thu, 18 Dec 2008 05:00:00 GMT feedback@wgby.org http://www.publicbroadcasting.net/wgby/.jukebox/media/wgby/809218/m4v/otm/podcast/586/809218.m4v 00:30:00 no CAVEYS, CHEF STEVE CAVAGNARO In this episode, Chef Steve Cavagnaro dazzles us with his crab squash blossoms and pan-seared cod (with clams, native corn, fingerling potatoes and chorizo). For dessert it's gratin of nectarine with raspberry, cream, and puff pastry. In this episode, Chef Steve Cavagnaro dazzles us with his crab squash blossoms and pan-seared cod (with clams, native corn, fingerling potatoes and chorizo). For dessert it's gratin of nectarine with raspberry, cream, and puff pastry. WGBY http://www.publicbroadcasting.net/wgby/.jukebox/media/wgby/809219/asf/otm/podcast/586/809219.asf In this episode, Chef Steve Cavagnaro dazzles us with his crab squash blossoms and pan-seared cod (with clams, native corn, fingerling potatoes and chorizo). For dessert it's gratin of nectarine with raspberry, cream, and puff pastry. wgby Thu, 18 Dec 2008 05:00:00 GMT feedback@wgby.org http://www.publicbroadcasting.net/wgby/.jukebox/media/wgby/809219/asf/otm/podcast/586/809219.asf 00:30:00 no CAVEYS, CHEF STEVE CAVAGNARO In this episode, Chef Steve Cavagnaro dazzles us with his crab squash blossoms and pan-seared cod (with clams, native corn, fingerling potatoes and chorizo). For dessert it's gratin of nectarine with raspberry, cream, and puff pastry. In this episode, Chef Steve Cavagnaro dazzles us with his crab squash blossoms and pan-seared cod (with clams, native corn, fingerling potatoes and chorizo). For dessert it's gratin of nectarine with raspberry, cream, and puff pastry. WGBY http://www.publicbroadcasting.net/wgby/.jukebox/media/wgby/806305/asf/otm/podcast/586/806305.asf In this episode, Chef Patrick Shannon treats us to three delicious, local dishes: baked goat cheese and honey served on a toasted baguette, orange and sage chicken with mashed potatoes - also served with goat cheese, and blueberry, raspberry and blackberry shortcake. wgby Thu, 11 Dec 2008 05:00:00 GMT feedback@wgby.org http://www.publicbroadcasting.net/wgby/.jukebox/media/wgby/806305/asf/otm/podcast/586/806305.asf 00:30:00 no SIDE STREET CAFE, CHEF PATRICK SHANNON In this episode, Chef Patrick Shannon treats us to three delicious, local dishes: baked goat cheese and honey served on a toasted baguette, orange and sage chicken with mashed potatoes - also served with goat cheese, and blueberry, raspberry and In this episode, Chef Patrick Shannon treats us to three delicious, local dishes: baked goat cheese and honey served on a toasted baguette, orange and sage chicken with mashed potatoes - also served with goat cheese, and blueberry, raspberry and blackberry shortcake. WGBY http://www.publicbroadcasting.net/wgby/.jukebox/media/wgby/806310/m4v/otm/podcast/586/806310.m4v In this episode, Chef Patrick Shannon treats us to three delicious, local dishes: baked goat cheese and honey served on a toasted baguette, orange and sage chicken with mashed potatoes - also served with goat cheese, and blueberry, raspberry and blackberry shortcake. wgby Thu, 11 Dec 2008 05:00:00 GMT feedback@wgby.org http://www.publicbroadcasting.net/wgby/.jukebox/media/wgby/806310/m4v/otm/podcast/586/806310.m4v 00:30:00 no SIDE STREET CAFE, CHEF PATRICK SHANNON In this episode, Chef Patrick Shannon treats us to three delicious, local dishes: baked goat cheese and honey served on a toasted baguette, orange and sage chicken with mashed potatoes - also served with goat cheese, and blueberry, raspberry and In this episode, Chef Patrick Shannon treats us to three delicious, local dishes: baked goat cheese and honey served on a toasted baguette, orange and sage chicken with mashed potatoes - also served with goat cheese, and blueberry, raspberry and blackberry shortcake. WGBY