Chef Michael Hincman Demonstrates Three Aromatic Mediterreanean Dishes

Executive Chef / Co-owner of Putterham Grille of Brookline Michael Hincman explained to the LIVE audience how to make the following Mediterranean dishes:

Homemade Greek Pita bread topped with Chickpea Cucumber Puree, Demi Horiatiki Salad and Imported Feta

Tomato Bisque: Plum Tomato, Red Onion, Brown Sugar + Fresh Basil

Pan Seared Sea Scallops, Tiger Shrimp Risotto with Sweet Corn niblets, asparagus, Creamed Lobster Fumet, Aged Balsamic + White Truffle Oil

Chef Michael explains in detail how to prepare each Mediterranean fare and how each ingredient blends and balances the dishes deliciously. The ingredients are fresh, local and aromatic.

Steve Lacount, chef/owner of Chiara shares with us his Chef’s Tip of the cooking technique called brining - appropriate for pork and poultry. Brining adds moisture and flavor. Find out how Chef Steve makes the sauce.

Restaurant Interview: Co-host Carol O’Connor visits Chef Michael at Putterham Grille, and asks him how he got involved in the culinary industry, his experience, the creative dishes he prepares at the Grille and by watching the interview segment, you can tell how passionate he is about food.