October 9, 2018 – Three Chefs

43:35 |

Three Chefs. Chef, Randy Feltis cooks up Brussels sprouts, plus, we follow him to Scotland where he catches his dinner straight from the ocean and prepares a fennel coleslaw to accompany Scottish fishcakes. Chef, Jason Parsons puts a twist on Ratatouille, plus, ever wonder what to do with those mystery root veggies at the supermarket? Chef Parsons shows us. Outdoor expert, Carson Arthur is using Chef leftovers, like the pulp from a tomato to make a Caesar, and dried herbs to make a base for Chili, plus, he'll show how to use mint to get rid of unwanted critters.