Basket to Table

1 season, 4 episodes

Join us as four chefs tell us which groceries they put in their basket to create a holiday dish and follow along as they prepare it. Brought to you by Bank of America.

Season 1

How-To

Executive Chef "JJ" Johnson of Harlem's The Cecil purchases celery, gala apples, pineapple fermented black beans, Mike's Hot Honey, and house-made chorizo before showing us how to make the best use of leftover turkey after Thanksgiving.

How-To

Learn how to make homemade burrata with Erica Shea and Stephen Valand from Brooklyn Brew Shop . Top your homemade flatbread with burrata and pickled pear compote.

Chefs

Luke and Ben took the day off and went to the farmer’s market to pick up ingredients before preparing a beet, turnip, onion, and butternut squash gratin with a seed crust served alongside roasted oysters on the half shell.

Chefs

Join Chef Bryce Gilmore of Odd Duck in Austin as he prepares an unusual holiday side dish. His scrambled eggs with grilled broccoli, Gala apples and goat feta will have you asking for eggs for dinner.