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Secrets of a Chef

Thirteen-part Series Distributed by NETA and Underwritten by Cuisinart
From Marjorie Poore Productions comes Hubert Keller: Secrets of a Chef, an exciting
new cooking series featuring one of America’s top celebrities in the cooking world:
award-winning restaurateur and star chef Hubert Keller. His extraordinary on-air
charisma and charm is matched only by the mouth-watering recipes that will keep
viewers hungry and coming back for more, week after week.
The thirteen-part series is presented by WQED in Pittsburgh and is underwritten by
Filmed on location in a stunning vineyard kitchen in Northern California as well as in his
famous Burger Bar restaurant in Las Vegas, the shows sizzle with excitement. Chef
Keller’s magical cooking reflects the many influences of the places he has lived: from his
native Alsace with its legendary soups and stews to San Paulo, Brazil where the cuisine
pulsates with exciting and bold flavors, to his long-time home in San Francisco where he
remains a leader of the city’s culinary revolution, and finally to the Burger Bar in Las
Vegas, where he pioneered a whole new concept of burger dining that has garnered
worldwide recognition.
In the programs, Chef Keller starts with his most famous dishes that have dazzled diners
for decades, and transforms them into easy-to-follow recipes, tailored especially for home
cooks. Throughout his presentations, he demystifies important cooking techniques that
are essential to good cooking. Each program focuses on one special ingredient, giving
viewers different preparation techniques and insight about the best way to buy and cook
About Hubert Keller
Hubert Keller is one of America’s most acclaimed chefs with his award-winning
restaurants, Fleur de Lys in San Francisco and Las Vegas, and The Burger Bar in Las
Vegas. He began his career at the internationally renowned L’Augerge de L’Ill in France
and trained under some of the world’s greatest chefs including Paul Bocuse and Roger
Vergé. He is regarded as one of the most imaginative and talented chefs in the United
States and is frequently featured in food magazines and on television.
About Marjorie Poore Productions
Hubert Keller: Secrets of a Chef is produced by Marjorie Poore Productions, regarded
as the leading pioneer of culinary programming since the early 1980’s. Poore launched
the careers of numerous celebrity TV chefs, including Jacques Pépin and Martin Yan, and
has been responsible for many of PBS’ most successful cooking shows, including
Cooking Secrets of the CIA and Cookoff America.
About WQED Multimedia
WQED Pittsburgh, honored with the 2007 and 2006 Mid-Atlantic Emmy® Award for
Station Excellence, was founded in 1954 as the nation’s first community-supported
broadcaster. WQED creates, produces and distributes quality programs, products and
services to engage, inform, educate and entertain the public within its community and
around the world. WQED Pittsburgh is one of the first broadcasters in the country to be
fully high-definition (HD) in its studio and field production capabilities. It is the parent
company of WQED-TV (PBS); WQED-DT; WQED: The Neighborhood Channel;
WQED-HD; WQEX-TV (A ShopNBC affiliate); WQED-FM 89.3/Pittsburgh; WQEJ-FM
89.7/Johnstown; a publishing division that includes PITTSBURGH MAGAZINE; local and
national television and radio productions; WQED Interactive (www.wqed.org); and The
WQED Education Department.
About Cuisinart
Cuisinart, universally known for introducing the food processor in America, is a leader in
culinary appliances, professional quality cookware and kitchen accessories. The
company’s cutting edge reputation can be seen on numerous fronts, from industry-first
products and design awards to sponsorships of culinary events and TV cooking shows.
Cuisinart manufactures a full range of products under the tagline, “Savor the Good
Life®.” These products include cookware, countertop cooking appliances, hand blenders,
hand mixers and coffeemakers, as well as food processors, toasters and toaster ovens, ice
cream makers and waffle makers. Cuisinart’s website is www.cuisinart.com.
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Hubert Keller: Secrets of a Chef
Episode Descriptions
#101 A Palate of Peppers
Stuffed, diced, braised or roasted, peppers transform nearly any dish with their extraordinary flavor and
colors. Today, Chef Keller makes two mouth-watering main dishes, where inspiration comes from the
south of France, including a lamb burger that is infused with warm Mediterranean flavors and topped with
a savory red pepper relish.
Braised Sweet Bell Peppers Stuffed with Rice and Vegetables
Eggplant and Zucchini Pie with Roasted Bell Pepper Sauce
Lamb Burger Provençal with Roasted Red Bell Pepper Relish
#102 The Wonders of Wine
Just as great wines enhance a dining experience, they also give cooking added dimensions of rich flavors as
proved by today’s recipes. For a finale, Chef Keller reveals the recipe for his world famous Chocolate
Burger, the signature dessert cherished by diners of the Burger Bar in Las Vegas.
Roasted Quail Stuffed with Swiss Chard and Pine Nuts with a Red Wine Thyme Reduction
Thick Pork Chops Façon Grand’mere
Chocolate Burger
#103 The Essential Onion
After presenting a lighter and updated version of the classic onion soup, Chef Keller demonstrates a wellloved
Alsatian dish, the Baecheoffe, a rich stew that is simmered for hours to develop deep flavors and
tender meat that melts in your mouth. Today’s burger gets a powerful punch from two spectacular
toppings, including a grilled onion steak.
Caramelized Onion and Fava Bean Soup
Beef, Lamb and Pork Baecheoffe
Burger with Arugula Pesto and Grilled Onion Steak
#104 Cabbage Unwrapped
When you learn how to cook cabbage from an Alsatian, this ordinary vegetable is transformed into
delicious home cooking including a wonderful, savory salad and an aromatic and flavorful stuffed cabbage.
Cabbage is also the star in a delicious relish used to accompany a succulent beef burger.
Red and Green Cabbage Salad Dressed with Cumin Seeds and Sherry Vinegar
Stuffed Alsatian Savoy Cabbage on Braised Vegetables
Chow Chow Burger
# 105 Potato Heaven
Chef Keller demonstrates three of his favorite potato recipes including a creamy potato pie that oozes with
a deep-flavored cheese and s ings with fresh herbs. He decodes the technique of encrusting fish in a potato
crust and reveals his secrets for getting the perfect french fry.
A Rich Potato, Shallot and Fresh Herb Pie
Fillet of Sea Bass in a Golden Potato Crust with Rhubarb Coulis
The Perfect French Fry
#106 Prime Cut
Using a unique technique for boiling beef, Chef Keller creates a wonderfully lean and succulently moist
beef tenderloin. Then, from the Burger Bar in Las Vegas, it’s a luxurious Kobe beef burger complete with
truffles and foie gras and topped with a smoked onion and walnut bun.
Beef Tenderloin “a La Ficelle” with Mixed Vegetables
FleurBurger Kobe Beef, Foie Gras, Shaved Black Truffles, Madeira Sauce
FleurBurger Bun with Smoked Onion and Walnuts
#110 Mushroom Magic
Chef Keller shows why mushrooms are one of his favorite ingredients with their ability to complement and
enhance so many ingredients. Today’s recipes are perfect for any dinner party with presentations that are as
beautiful as the food is delicious.
Wild Mushrooms with Caramelized Vegetable Jus in Puff Pastry Capped Potato Shell
Mushroom and Goat Cheese Provençale in Phyllo Cups
Peppered Burger with Portobello Mushrooms
#107 A Salute to Salmon
Chef Keller is making one of his signature dishes from his world-famous Fleur de Lys restaurant in San
Francisco where Pacific Salmon is king. Then, for the ultimate twist, it’s a burger made from salmon.
Thinly Sliced Salmon Baked in Tender Corn Pancake, Watercress Sauce
Artichoke Heart, Salmon & Sea Scallop Salad Citrus Vinaigrette
Nordic Burger
#108 Tuna Done Right
Tuna can be a wonderful, succulent fish, but only if you know the right way to buy it and cook it. Chef
Keller reveals must-know tuna basics along with three unbeatable recipes, including an Asian-flavored tuna
Grilled Tuna with Asparagus and a Marinated Vegetable Vinaigrette
Tuna Steak on a Fondue of Scallions with Red Beets and Fresh Corn
Asian Tuna Burger Flavored with Ginger and Sesame Oil
#109 Crazy for Crab
The versatility of crab proves to be a great inspiration to Chef Keller who uses it to make a wonderfully
fragrant and creamy soup followed by a warm, curried vegetable salad that’s laced with large, juicy chunks
of crabmeat. From the Burger Bar, it’s an unforgettably-moist and flavorful crab burger held together by a
creamy scallop mousse.
Cream of Spinach with Coconut and Crab Meat Soup
Warm Crab and Haricot Vert Salad with Curried Vinaigrette
Crab Burger
#111 It’s the Cheese
Like most Frenchmen, Chef Keller takes his cheese seriously, and seriously delicious results are what you
get in today’s cheese show, including an upscale version of macaroni and cheese and mini-burgers that
conceal a surprise cheese packet.
Gruyère Puffs with Roasted Garlic, Tomato Sauce
Maine Lobster Macaroni and Cheese “Au Gratin”
Stuffed Blue-Cheese Sirloin Burgers with Apple and Bacon for a Crowd
#112 Unforgettable Soups
Chef Keller reveals the secrets of great soups, putting together ingredients whose sum is more delicious
than their parts. Today’s recipes are both French and Asian-inspired and the results are unforgettable, soulsatisfying
Garlic and Saffron Soup
Crab and Coconut Milk Soup with Ginger and Lemongrass
Carrot and Fresh Pea Soup with Cinnamon Croutons
#113 Chicken Favorites
Chicken’s versatility shines in three recipes, including a special chicken wrap Chef Keller served to
President Clinton at the White House. Then, it’s a best-seller from the Burger Bar: a chicken burger with
toppings designed to make diners swoon.
Chicken and Spinach Wraps with Hazelnut Sauce
Brazilian Chicken with Shrimps and Peanut Sauce
Hawaiian Burger Marinated Chicken with Bacon, Caramelized Onions,
Roasted Pineapple and Toasted Coconut Flakes
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