Live! with Local ChefsCooking with Dairy
Easy & Creamy Tomato Bisque
We joined Kasey and Christian, owners of Süp, as well as their son Soren, to learn how to make their popular creamy tomato bisque. It’s an easy dinner option for a weeknight, weekend meal prep or when you need a little warming up on a chilly day. Follow along and find the full recipe posted here.
Merry Meals: Yummy Holiday Deals!
Chef Jon and Chef Jordon from Ghost Unit Kitchen are showing us how to make buttermilk cheddar biscuits and a Puerto Rican caramel flan. Follow along to try it at home.
Panna Cotta with Seasonal Berries
Chef Ivano Centemeri, Executive Chef at The Row, shows us how to make a traditional Italian dessert. Panna Cotta is made with cream and often served with fruit. It is very versatile, easy to make your own unique flavors and simple to put together. The full recipe is posted here.
Back-to-School Breakfast Favorites
We joined Chef Mark Estee, owner of Liberty Food & Wine Exchange (among others), along with Briella and Jozelle in the kitchen to learn how to make their breakfast favorites. These recipes are quick, easy and nutritious. Choose from a peanut butter smoothie, breakfast oats and cheesy eggs. These are all kid-friendly recipes. Watch the video to follow along with your kids in the kitchen. The full recipes are posted here.
Salmon with Mosaic Lentils
Chef Colin Smith, Owner of Roundabout Catering and Executive Chef at the Club at Rancharrah, is showing us how to cook a wood fire Ora King salmon on a bed of creamy mosaic lentils and shaved fennel salad. Watch the video to follow along and learn his tips and tricks in the kitchen while you make this delicious meal from home. The full recipe is posted here.
Sweet Cherrity Pie
Our very own Val Christoph from Liberty Jersey Farm in Fallon, Nev. teaches us how to make a Sweet Cherrity Pie layered with dairy goodness. Watch the video to follow along as you make this delicious meal from home. The full recipe is posted here.
Virtual Cooking Show
McKenzie Mayor, RDN, LD conducted a virtual cooking show for the Nevada Academy of Nutrition and Dietetics in partnership with the Nevada Dairy Council. McKenzie made a three course meal of creamy kale Caesar salad with parmesan crisps, pumpkin gnocchi in rosemary sage cream sauce and whipped pumpkin cheesecake mousse. Watch this for a full demonstration to follow along at home.