Chef Bob Waggoner is one of the leading culinary masters in the Southeast and is one of many Charleston chefs who have been finalists for multiple James Beard Awards in recent years. This accomplishment underscores Charleston's position as one of the country's top epicurean cities. A classically trained French Chef, Bob Waggoner is one of the few Americans to be Knighted with the "l'Odre du Merite Agricole" from the Government of France. Most recently, he has appeared on The CBS Morning Show, The View, and The Wheel of Fortune. Chef Waggoner was honored with an invitation by Gourmet Magazine to cook at France's 10 Greatest Chefs event in NYC June 2008. Chef Bob has spent the past 13 years in Charleston, SC dazzling locals and tourists with his spectacular recipes, creating a new flare of dining he calls "French Lowcountry." Bob has teamed up with Film and TV producer Michael Kirk and they have created a new television series titled Ucook!??? with Chef Bob. Ucook! features Chef Bob's award-winning cuisine and his offers classic dishes along with contemporary cooking techniques with simple instruction so that the viewer truly can prepare delicious entrees quite simply. In each show, Chef Bob will teach the "Average Joe" food guest the techniques and art of gourmet cooking, paired with wines. This appeal to "the every person" is a unique approach. Chef Bob is an extraordinary on-camera talent and instructor, and his personality instantly connects with the audience. The show, recorded with a live studio audience, is informative, entertaining and fun and promises to be a great mix that will delight our cooking show viewers all over the country.
http://www.ucookwithchefbob.com/
Episode # 108
This first delicate dish is a dinner party favorite. Roasted beet and goat cheese salad with a sprinkling of marcona almonds in an orange vinaigrette. Soft and gentle flavors mix well with this New Zealand Sauvignon Blanc. From the Marlborough region, this intense varietal has hints of grapefruit and gooseberry and goes great with the roasted beet and orange vinaigrette dressing. For the second course, Chef Bob and guest Danielle make a thick cut beef capriccio with arugula, aged cheddar, hazelnuts, green olives and pink salt. These flavors mix well with a special wine from the Beaujolais region of France. Just south of Burgundy, this gamey grape has a beautiful cherry color, with lots of red fruit like strawberry and black currants. This red is easy to drink and will pair perfectly with the raw beef dish. Roasted golden beet and goat cheese salad with a New Zealand Sauvignon Blanc and Thick cut beef capriccio with arugula, aged cheddar, hazelnuts and pink salt paired with a Red wine from the Beaujolais region of France.
Saturday, May 18, 2013
Length : 26 min
MPT2
Episode # 109
For the first recipe, Chef Bob uses great American grown zucchini blossoms, the flower of the zucchini plant. With that he uses his food processor to make a wonderful Wild American Shrimp mousse to stuff inside the flower itself. Covering the stuffed flower is a white wine pear tomato and opal basil butter sauce that is drizzled over the flower and baked to perfection. With the gentle flavors of the flower and wine butter sauce Bob pairs a Pinot Grigio wine from Italy. This wine has the nose of mountain herbs and flowers and a slightly spicy ripe apple and pear taste. It compliments the stuffed zucchini blossoms perfectly. Chef Bob teaches guest Ann to prepare pan seared venison tenderloin medallions with roasted figs and foie gras in a port molasses and blueberry sauce. This incredible dish mixes the flavors of the foie gras and roasted figs with the port molasses and blueberry sauce perfectly with Chef Bob's wine pairing. This Australian Cabernet Sauvignon is picked from vines growing in the cool climates of Australia. Aromas of ripe black cherry and blackberry are complimented by a hint of mint. It's a great combination with the venison, fig and foie gras dish. Zucchini blossoms stuffed with a wild American Shrimp Mousse in white wine pear tomato and opal basil butter sauce paired with an Italian Pinot Grigio and Pan seared venison tenderloin medallions with roasted figs and foie gras with Reserve Cabernet Sauvignon from Australia.
Saturday, May 25, 2013
Length : 26 min
MPT2
02:30 PM
Episode # 107
Living on the coast of South Carolina, Bob loves to make wonderful seafood dishes. For this first meal Chef Bob prepares diver scallops in puff pastry with fennel, orange and saffron sauce scented with chervil. This soft delicate starter is paired with a New Zealand sauvignon Blanc. From the Awatere Valley, this wine with wonderful herbal notes of melon and zesty lemon lime citrus hints works perfectly with the diver scallops and citrus saffron sauce. For the second dish, Chef Bob teaches Vicki to make a sauteed duck breast over caramelized Vidalia onions in champagne vinegar, cherry and seared peach sauce. These great blends of flavors are paired perfectly with an Italian merlot. The flavors are rich with ripe cherries and plums. It has a soft velvet finish and works well with the tenderness of the duck and the cherry and peach sauce. Seared diver scallops in puff pastry with a New Zealand Sauvignon Blanc and Sauteed duck breast over caramelized Vidalia onions paired with an Italian Merlot.
Rebroadcast
Saturday, May 11, 2013
Length : 26 min
MPT2
02:30 PM
Episode # 106
Chef Bob makes an easy to prepare starting course, salmon tartar with grapefruit and pink peppercorn. A fresh and clean taste that pairs well with a spectacular Spanish white wine. It's a blend of sauvignon Blanc, viognier and verdejo grapes. It's a fresh and crisp wine with a bouquet of white flowers and citrus that drinks well with the salmon and grapefruit flavors. The second course is one of Chef Bob's classics, right from France. Bob teaches Nicki to make beef tenderloin with wild morel mushrooms and rare to be seen on TV; black French truffles. This incredible dish is paired with and Australian Shiraz for its concentration of cherry and blackberry flavors with hints of cracked pepper. It's a perfect combination with the beef and morels. Fresh salmon tartar with grapefruit and pink peppercorn with a Blanco from Spain and Sauteed beef tenderloin with fresh morel mushrooms and truffles paired with a Reserve Shiraz from Australia.
Rebroadcast
Saturday, May 04, 2013
Length : 26 min
MPT2
02:30 PM
Episode # 112
For the first dish, Chef Bob takes people out of their comfort zone and prepares pan-seared beef tongue salad in a white wine mustard green peppercorn cream sauce. This exotic dish is paired well with a Spanish Tempranillo wine from the Rioja region. This wine has hints of fresh ripe berry and licorice smoky nuances that work well with beef tongue With the second dish, Chef Bob teaches Mitchell how to prepare sauteed Colorado dry aged lamb chops over wild mushrooms, roasted garlic and orzo pasta, in lemon thyme brown butter. With this dish, Chef Bob pairs a French wine from Bordeaux. It's a blend of cabernet and merlot grapes that has complex flavors of ripe red fruit and soft tannins. It's excellent with the Colorado lamb chops. Poached then seared beef tongue salad and a Spanish Tempranillo wine from Rioja And Sauteed Colorado dry aged lamb chops over wild mushrooms paired with a Cabernet Sauvignon blend from Bordeaux France.
Rebroadcast
Saturday, April 27, 2013
Length : 26 min
MPT2
02:30 PM
Episode # 111
For the first dish, Chef Bob makes one of his favorite soups. A chilled avocado grapefruit and fresh ginger soup scented with espelette spice. All of these incredible flavors combine together to leave the mouth wanting more of this great chilled soup. With this soup Bob pairs a Pinot Grigio from Italy. It's a full-bodied white wine with hints of ripe apple and pear flavors that compliment the avocado and ginger soup. Chef Bob shows Lori how to make a unique pan seared Carolina squab with baby vegetables in a red wine reduction sauce with scents of smoked bacon and fresh thyme. Squab is a perfect French dish to go with a wonderful French wine. The red Bordeaux from the Pessac-Leognan region of France is a blend of Cabernet Sauvignon, merlot and Cabernet Franc. The wine smells like dark chocolate, coffee and ripe fruit. It deserves a dish like Bob's squab. Chilled avocado grapefruit and fresh ginger soup scented with espelette spice and an Italian Pinot Grigio plus Pan seared Carolina squab with baby vegetables in a red wine reduction scented with smoked bacon and fresh thyme paired with a Merlot and Cabernet Franc from Bordeaux France.
Rebroadcast
Saturday, April 20, 2013
Length : 26 min
MPT2
02:30 PM
Episode # 110
Chef Bob loves Florida snapper, especially snapper from Islamorada Florida. He prepares this filet in a sun dried tomato and green olive and fresh sage sauce. Light and easy to eat this dish goes well with a Blanc from the Bordeaux region of France. Its brilliant pale yellow color and notes of passion fruit, grape fruit and lemon matches perfectly with Chef Bobs sauteed snapper. For the second dish, Chef Bob shows Dan how to prepare the famed pan seared grass fed Waygu beef rib eye. This is served over poached fingerling potatoes, leeks with smoked bacon in French chanterelle mushroom thyme jus. A classic beef dish with the worlds finest products. Chef Bob compliments this dish with a wine from Beaujolais France. This wine is made from gamey grapes that taste of black currant and strawberry. These flavors blend well with the natural flavor of the Wagyu beef and French chanterelles mushrooms. Sauteed snapper fillet in a sun dried tomato and green olive and fresh sage sauce with White wine from Bordeaux and Pan seared grass fed Wagyu rib eye over poached fingerling potatoes, leeks with smoked bacon in chanterelles mushroom thyme jus paired with a Red wine from the Beaujolais region of France.
Rebroadcast
Saturday, April 13, 2013
Length : 26 min
MPT2
02:30 PM
Episode # 109
For the first recipe, Chef Bob uses great American grown zucchini blossoms, the flower of the zucchini plant. With that he uses his food processor to make a wonderful Wild American Shrimp mousse to stuff inside the flower itself. Covering the stuffed flower is a white wine pear tomato and opal basil butter sauce that is drizzled over the flower and baked to perfection. With the gentle flavors of the flower and wine butter sauce Bob pairs a Pinot Grigio wine from Italy. This wine has the nose of mountain herbs and flowers and a slightly spicy ripe apple and pear taste. It compliments the stuffed zucchini blossoms perfectly. Chef Bob teaches guest Ann to prepare pan seared venison tenderloin medallions with roasted figs and foie gras in a port molasses and blueberry sauce. This incredible dish mixes the flavors of the foie gras and roasted figs with the port molasses and blueberry sauce perfectly with Chef Bob's wine pairing. This Australian Cabernet Sauvignon is picked from vines growing in the cool climates of Australia. Aromas of ripe black cherry and blackberry are complimented by a hint of mint. It's a great combination with the venison, fig and foie gras dish. Zucchini blossoms stuffed with a wild American Shrimp Mousse in white wine pear tomato and opal basil butter sauce paired with an Italian Pinot Grigio and Pan seared venison tenderloin medallions with roasted figs and foie gras with Reserve Cabernet Sauvignon from Australia.
Rebroadcast
Saturday, April 06, 2013
Length : 26 min
MPT2
