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4:23

Farm To Fork Picnic

Chef Adam Rose from Il Palio in Chapel Hill prepares Orecchiette Genovese for Sharon and Valonda. The dish is on the menu for the Farm To Fork Picnic.

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4:46

Perfect Burgers

Fred Thompson Publisher of "Edible Piedmont" shows the viewers how to make the perfect burger.

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5:04

The Chef's Academy: Chicken Francaise

Chef David Cruso from The Chef's Academy prepares Chicken Francaise [pdf].

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2:00

Sweet Neecy's Cake Mixes

Valonda visits with Annette Council, the entrepreneur behind Sweet Neecy's cake mixes.

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2:00

Edible Whole Foods: French Toast

In this edition of Edible Whole Foods, Fred Thompson assists chef Lionel Vatinet of La Farm Bakery in preparing french toast.

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4:46

Chef's Academy: Quiche

Chef John Boretti of the NC Chef's Academy shares how to make a cheese quiche.

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2:00

Cinco De Mayo with Jibarra

5 de Mayo at Jibarra: Celebrate with Treats, Tunes and Tequila! Join us for this once-a-year celebration commemorating a small Mexican army's improbable victory over the French. More relevant to you amigos, this gives us a marvelous opportunity to dig into new margaritas, infused tequilas and a special menu from Chef Oscar. Saturdays are even better when out on the sun so we will have Pacifico Draft available on the Patio -- Here's hoping for some good weather!

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8:20

Edible Whole Foods Childress Wines

Fred Thompson shows us some beautiful wines from North Carolina's own Childress Vineyards in this edition of Edible Whole Foods brought to you by Whole Foods Market.

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8:20

The Chef's Academy Asparagus

The Chef's Academy in Morrisville shows us how to preapre asparagus as a side dish in two ways.

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8:20

Rockwell's American Grill Grilled Cheese

Executive Chef Michael Harris from Rockwell's American Grill in Cary prepares the most scrumptious grilled cheese sandwhiches for Valonda and Sharon. Check out the variety: - Local Brie with Bacon, Granny Smith apple chutney and honey wheat- Pimento Cheese with Fried green tomatoes on sourdough- Vintage Van Gogh Gouda with bacon, tomato on multi grain bread - Mozarella with fried eggplant, roasted tomato, tapenade on sourdough - No Cheese Mrs. Ruth’s jam, peanut butter, bananas on honey wheat

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2:00

Piedmont Farm Tour

Saturday and Sunday, April 28-29 Farms open from 1-5pm RAIN OR SHINE! Come learn about the Triangle's local and organic farm & food scene. Meet local farmers & tour their farms! Load up a car with your friends and family, choose the farms on the map you'd like to visit and get out in the countryside! The tour is self-guided and farms and sites are located throughout the Triangle in Alamance, Chatham, Durham, Orange, and Person counties. Visit any farm in any order.

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1:40

Edible Whole Foods: NC Organic Berries

Heather Barnes with the NC Agriculture Department shares information about farm fresh food and eating organic with Edible Piedmont's Fred Thompson.

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13:20

Soft Shelled Crab by The Chef's Academy

The Chef's Academy shows us how to prepare Soft Shelled Crab. Click here for the recipe.

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1:40

The Oxford offers a new dinner menu

The Oxford, located in Downtown Raleigh, serves a new dinner menu full of flavorful cuisine.

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1:40

Edible Whole Foods: Grilled Salmon

Cooking grilled salmon. Edible Whole Foods shows you some techniques for grilling fish.

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1:40

The Chef's Academy: Beef Bourguignon

The Chef's Academy prepares Beef Bourguignon. Click here for the recipe.

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3:00

Edible Whole Foods: Strawberries

Fred Thompson shares tips for cooking with strawberries in this edition of Edible Whole Foods.

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2:00

The Chef's Academy: Chocolate Souffle

Chef John Boretti of The Chef's Academy shows us how to make Chocolate Souffle.

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3:00

Edible Whole Foods: Lamb

Fred Thompson from Edible Piedmont Magazine shows us how to prepare a traditional Easter favorite, lamb, in this edition of Edible Whole Foods.

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2:00

The Chef's Academy: Crab Fritter

The Chef's Academy shows off a yummy recipe for Caribbean Lump Crab Fritters. Click here for the recipe.

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3:00

In The Kitchen At Nana's

Valonda goes into the kitchen with Scott Howell, the renowned owner and chef at Nana's in Durham.

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1:40

Edible Whole Foods: Green Eggs and Ham

In this edition of Edible Whole Foods, Fred Thompson cooks up a Dr. Seuss classic, Green Eggs and Ham.

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2:00

The Chef's Academy, Omelettes

Chef Rusty from The Chef's Academy shows us how to make a french omelette. Click here for the recipe.

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2:00

Blue Bell Flavors

The famous Blue Bell ice cream is now availabile in North Carolina. Company representatives share flavors with Valonda and Sharon.

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2:00

Blue Bell Easter Basket

Blue Bell representatives show Sharon and Valonda how to use the famous ice cream in an Easter basket. 4 clear plastic cups (8 or 9 oz. size)1 cup shredded coconut2-3 drops green food color4 scoops Blue Bell Homemade Vanilla Ice Cream (or your favorite flavor) Easter candy - marshmallow chicks, jelly beans, or appropriate candy of your choice Candy strips (such as sour straws or licorice strands) optionalPour coconut into small mixing bowl. Dye the coconut green by adding a few drops of food coloring and stirring. Pour 1/4 cup coconut into each plastic cup. Press the coconut against the sides of the cup and make an indenting in the center. Place one scoop of ice cream in each cup. Top each scoop with Easter candy. Place both ends of the candy strips into the ice cream to form basket handles. Serve immediately. Makes four servings.

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