Secrets of a Restaurant Chef

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* Brined Pork Chops with Soft Parmigiano Polenta * Sauteed Swiss Chard with Bacon

* Garlic Yukon Gold Mashed Potatoes * Herb Roasted Chicken * Roasted Beet Salad with Arugula, Pistachios and Shaved Pecorino

* Seared Wild Striped Bass with Sauteed Spring Vegetables * Meyer Lemon Curd Tart

* Peach Crisp * Roasted Leg of Lamb with Artichokes, Fennel and Red Bliss Potatoes

* Steamed Mussels with Spicy Red Pepper Aioli * Mixed Green Salad with Parmigiano Crisps * Warm Shaved Fennel with Pink Grapefruit