Bisato: Inside the Kitchen

Scott Carsberg
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James Beard Award-winning chef Scott Carsberg takes you inside the kitchen of his new Seattle restaurant, Bisato.

  1. 02/01/2012 · VIDEO

    Episode 12 - Pecorino with Truffle Honey

    In this episode, Chef Carsberg demonstrates the second of his recipes featured in Modernist Cuisine: Pecorino with truffle honey. This dish illustrates the cooking technique of planking: cooking using a smoldering wood plank, used to impart a lightly smoky flavor.

    2 min

  2. 02/01/2012 · VIDEO

    Episode 13 - Asparagus Salad

    March 20th is the start of spring, which means one thing: the updated spring menu. Chef Carsberg shows how to make one of the upcoming dishes, asparagus salad with parmesan ice cream.

    2 min

  3. 28/11/2011 · VIDEO

    Episode 11 - Dungeness Crab Cannelloni

    Since its release in March, Nathan Myhrvold's Modernist Cuisine has been called one of the most influential books on the craft of cooking. We were tremendously honored to have two of Chef Carsberg's signature dishes included in the book. In this episode, Carsberg shows how to create one of the two dishes profiled in the book: Dungeness crab cannelloni with honeycrisp apple.

    1 min

  4. 07/10/2011 · VIDEO

    Episode 10 - Bucatini, celeriac sauce, and salmon roe

    In this cooking demo, Chef Carsberg breaks down how he makes the most recent addition to Bisato's menu, bucatini.

    2 min

  5. 17/09/2011 · VIDEO

    Episode 9 - Chocolate Feuilletée

    Chef Carsberg shows how to plate Bisato's chocolate feuilletée -- dark chocolate, pistachio crème, and orange.

    1 min

  6. 11/02/2011 · VIDEO

    Episode 8 - Pineapple Ravioli

    Chef Carsberg highlights one of Bisato's dessert specials: pineapple ravioli with white chocolate soup.

    2 min

  7. 04/12/2010 · VIDEO

    Episode 7 - Parmesan Crisps

    Chef Carsberg shows his technique for making parmesan crisps - suitable for a snack or a garnish.

    2 min

  8. 07/11/2010 · VIDEO

    Episode 6 - Poached Duck Egg

    In under 10 minutes, Chef Carsberg makes a poached duck egg with Umbrian truffles, provolone, and brioche.

    3 min
See All (13)

About

James Beard Award-winning chef Scott Carsberg takes you inside the kitchen of his new Seattle restaurant, Bisato.

Information

  • Creator
    Scott Carsberg
  • Years Active
    2010 - 2012
  • Episodes
    13
  • Rating
    Clean
  • Copyright
    ©2010-2012 Bisato
  • Show Website
    Bisato: Inside the Kitchen