CollaBREADtive Videos

Watch David Guempel, Chef at Cafe Osage in the Central West End, make the delicious Herb Roasted Breast of Chicken with Lemon and Kalamata Olive Rustic Bread (You can also use Pain Beaucaire, Miller’s Five Grain, or Ciabatta).  Get the full recipe below. Marinade for Chicken Breast 6 Cloves garlic 2 sprigs rosemary 4 sprigs thyme 2 fresh or dried bay leaves 1...

Next up in Series 2 of CollaBREADtive is Chef Bill Cardwell of Cardwell’s at the Plaza and BC’s Kitchen. He has created a Roasted Pork Loin sandwich on Companion’s Bavarian Pretzels. The fabulous dish is available at both of his restaurants, or you can make it at home! Pick up the Bavarian Pretzels at your nearest Dierbergs, Schnucks or Straubs...

Check out our behind-the-scenes footage of the making of CollaBREADtive Series 2. See the photo shoot that created the fantastic photo, and see what the chefs themselves have to say about the program! Get the latest Flash Player to see this player. [Javascript required to view Flash movie, please turn it on and refresh this page]

Take a behind-the-scenes look at Chef Maurice Reed of Eclipse Restaurant cooking his Frosted Flake Encrusted French Toast! The dish is available from September 14-October 25, 2009 at Eclipse Restaurant in the University City Loop, just one of the restaurants and recipes featured in CollaBREADtive Series 2. Learn more at our CollaBREADtive site here. Get the latest...