Jerry Pellegrino | WYPR

Jerry Pellegrino

Host, Radio Kitchen

Executive Chef Jerry Pellegrino of Corks restaurant is fascinated by food and wine, and the way they work in harmony on the palate.  His understanding of the two goes all the way to the molecular level, drawing on his advanced education in molecular biology.  His cuisine is simple and surprising, pairing unexpected ingredients together to work with Corks' extensive wine offerings.

His restaurant is set in a quaint 1849 rowhouse in Baltimore's Historic Federal Hill and he has transformed it into what Baltimore Magazine called "a miniature utopia for wine lovers".  But wine is just half of the equation. Corks is a restaurant where diners can be swept up in Chef Pellegrino's passion for food and wine and discover the distinctiveness of ingredients and the way they work together.

Chef Pellegrino is a member of the local board for the American Institute of Wine and Food, Vice Chancellor Culinare of the Baltimore Bailliage of the Chaine des Rotisseurs, certified by the Court of Master Sommeliers and often featured in cooking segments on local television.  Under his guidance, Corks has been named one of Baltimore's top 65 restaurants every year since opening in 1997 and has been given "The Wine Spectator" award of excellence.

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J B/flickr

I think that one of the most closely guarded secrets of so-called foodies is that we harbor a yearning for some of the classic meals we enjoyed as kids. For folks of a certain age, it might be called the best of "The Mad Men Cookbook," and for younger folks it's a matter or retro cooking. But as Chef Jerry Pellegrino will agree, some of our mom's favorites are still ours. The trick however is to approach these dishes from scratch, and not rely on cans of Campbell's Cream of Mushroom soup.

-Al

Click on the picture for recipes. 

Public Design Workshop/flickr

As one who is always keeping an eye on his waistline, I find myself eating more salads than usual this summer. I can do something as simple as iceberg lettuce with a dollop of 1000 Island Dressing, or something as complex as a Salad Nicoise. And the one undeniable thing about salads is the near infinite number of permutations that we can choose from.

-Al

Click on the image for recipes. 

Fruit Tarts

Jul 18, 2017
torbakhopper/flickr

You don't have to be a genius to figure out that we here in Maryland are swimming in fruit.  From here on out, each week's harvest is going to include all manner of locally grown fruit in a bewildering variety.  And as Chef Jerry Pellegrino of Schola Cooking School can verify,  aside from munching on a peach, there's a lot of ways of making use of this wonderful bonanza, especially if you're inclined to make a fresh fruit tart.

Click on the image for the instructions. 

Boris Mann/flickr

Happy 4th of July. And I'm willing to bet that more than a few of you are planning crab feasts to go along with the fireworks. Some purists may insist that you only need two things for a proper crab feast: crabs and beef.  But to make it a true feast, I think you've got to offer more than that. And Chef Jerry Pellegrino of Schola Cooking School has set his focus on the sides. Here are a bunch of ideas to round out your crab feast.

Click on the image for the list of recipes. 

Krista/flickr

Last week I shared my culinary memories of my trip to Spain, and the week before that Jerry was talking about the grill. So this week we've decided to blend the two concepts and talk about something rather novel. And Chef Jerry Pellegrino of Schola Cooking School has figured out how to throw a Spanish classic on the barbie.

Click on the photo for recipe and instructions. 

Timothy Vollmer/flickr

I just got back from my trip to Spain, and boy did I eat well. We did a fair amount of tapas and a fair amount of sit-down dinners, and since I had my notebook with me, I brought back some ideas. And I'm sure that Chef Jerry Pellegrino of Schola Coking School would have been going nuts sampling all that good food.

Click on the picture for recipes.

Aimee Plesa/flickr

I've been firing up my grill for a few weeks now, and ever since we did a show on smoking with wood chips, I've been cooking up some very tasty food. But if you want to increase the flavor of your steaks, ribs and roasts, you can't beat the direct approach:  going with marinades and rubs. And this is where Chef Jerry Pellegrino of Schola Cooking School can get very creative. Click on the picture to the left for instructions and recipes.

Jamyla Krempel

It's been an odd spring to say the least. A lot of cool damp weather, punctuated with a few sunny days:  it makes me wonder how things are doing down on the farm. And Chef Jerry Pellegrino, one of Baltimore's leading chefs, knows to keep his eye on the Farmers Markets at this time of year.

Click on the picture to learn what local farms are unloading at Maryland markets!

Memorial Day is here, and summertime is officially underway. One of the first things I'm going to do is get my grill all cleaned up, replace a few old parts, and get it all fired up. And as Chef Jerry Pellegrino of Schola Cooking School often says, when it comes to grilling where there's fire... there isn't necessarily smoke. And that's a shame. Click on the picture for more info. 

Baltimore Food Chronicle

One of the happiest times in the Maryland calendar is the month of May when our delicious strawberries are just pouring in. With all the pick your own farms out there, there are few things nicer than taking the kids out to pluck a few pecks of sweet red strawberries. Chef Jerry Pellegrino of Schola Cooking School reminds us that there is a classic way for Marylanders to enjoy those berries.

Click on the picture for the recipe. 

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