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.

Ways to Connect

Next week is our annual celebration of love and affection and along with a bouquet of flowers, a box of candy seems quite appropriate.

Ordinarily we would dash off to Glauber's or Wockenfuss, but truth to tell, there is an alternative. According to Chef Jerry Pellegrino of Schola Cooking School, homemade candy is a distinct possibility.    

Here are some simple recipes that will result in amazingly tempting candies. You don't need to achieve high artistic perfection with these recipes. It's the thought that counts.

Enjoy these recipes by Chefs Amy von Lange and Jerry Pellegrino. 

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During these cold winter months there are any number of clever, forward thinking people who are enjoying homemade sauces using the tomatoes they canned last summer. And as Chef Jerry Pellegrino of Schola Cooking School preaches, if these folks have any sense, they'll be looking up some of the classic sauces of Italy.

We're casting a wide net and bringing in a few other sauces that are not necessarily tomato based, just to be a little more comprehensive.

When Al was a kid there were few things his parents fixed to eat that impressed him. He said his dad's Thanksgiving turkey was a knock-out, and his mom's homemade fudge got his attention. But when his dad suddenly, out of nowhere, whipped up a couple dozen donuts from scratch, he was impressed. And Chef Jerry Pellegrino of Schola Cooking School, shows us that you don't have to go out to Dunkin Donuts to satisfy that particular craving.

Oysters

Jan 17, 2017
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In the bleak mid-winter I sometimes ponder the Chesapeake watermen who are out there dredging up oysters for our pleasure. It's tough life, but we're glad they do it, because a Chesapeake oyster is a wonderful thing.  And Chef Jerry Pellegrino of Schola Cooking School, there's more to oysters than just shucking and slurping.

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A couple weeks ago we resolved to eat more of the many alternative whole grains out there.  Turning away from standard starches like white potatoes and white rice, we are now more interested in some of the more obscure, but delicious grains.

Veggie Stews

Jan 4, 2017
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In keeping with last week's show about New Year's Resolutions, I have personally resolved to eat more all-vegetable meals this coming year.  So I have surfed through the internet and found a treasure trove of recipes that would appeal to me personally.  And as Chef Jerry Pellegrino of Schola Cooking School observes, winter is actually a great time to whip up some veggie stews and soups.

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With New Year's Day fast upon us, it might be a good time to examine our eating habits and see if there is any room for improvement.  Chef Jerry Pellegrino of Schola Cooking School points out, a lot of New Year's Resolutions are in fact food related... like dieting, for example.

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Although some people may think that Beef Wellington is hopelessly passé in today's sleek, modern culinary environment, I seriously doubt they would turn up their snarky noses at a plate of this great holiday tradition.  And as fancy as Beef Wellington is, it isn't terribly difficult to make.

Back in the 40's when the old Howard Johnson's chain added pot pie to their standard menu, you know that it had become an American icon.  This classic example of comfort food is both simple and satisfying.  And as Chef Jerry Pellegrino of Schola Cooking School can testify, as simple as pot may be, there are lots of little twists and turns you can explore as you make it.

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Heirloom tomatoes opened the door for a new appreciation of bygone produce, and that led to a re-examination of long forgotten livestock breeds.  One of the most successful heritage breed hogs are raised right here in Maryland.  So we invited our pal Shane Hughes of Liberty Delight Farms in Reisterstown to talk to us about the Berkshire pig.

November 29  #1508   International Dumplings

 I've read that there is one thing that all societies have in common when it comes to food:  if you have any kind of flour available in your kitchen, you make some sort of a dumpling.  And Chef JP of Schola Cooking School, has been pondering these tempting little bundles of goodness.

Baked Apples

Nov 22, 2016

November 22, 2016 - Radio Kitchen - Baked Apples

With Thanksgiving just a couple of days off, we thought we'd give you some ideas for last minute desserts.  You might want to serve something that is right at hand, easy to prepare and sure to please.  And as Chef Jerry Pellegrino of Schola Cooking School suggests, one dish that fills all those criteria is baked apples.

November 15, 2016 - Radio Kitchen - Taco Tool Kit

A lot of us spent a portion of summer's closing weeks putting up and preserving that great Maryland produce.  Now it's time to use it. A good tangy salsa is a great destination for, say preserved tomatoes, peppers and garlic, and what better way to enjoy a salsa than with a taco.  Chef Jerry Pellegrino of Schola Cooking School, give us some tips on fixing homemade tacos.

November 8, 2016 - Radio Kitchen - Liz Nuttle and Seasonings for Stews

This is the season of the big stew pot, of big hearty dishes that inevitably call for a big hot loaf of crusty bread on the side.  It's a pleasure to stroll up and down the aisles of the farmers markets in the Fall, mentally putting together recipes with the ingredients that are right there at hand. 

Fall Squash

Nov 2, 2016

November 1, 2016 - Radio Kitchen - Fall Squash

  

If you're checking out our farmers markets these days, you may be more than a little impressed with the abundance our display.  Among the champion vegetables of autumn are the wonderful squashes that come out.  And if you think that only means butternut, think again.  According to Chef Jerry Pellegrino of Schola Cooking School, there's quite an amazing assortment out there.

October 25, 2016 - Radio Kitchen - Berkshire is Best with Shane Hughes       

Welcome to Radio Kitchen, I'm Al Spoler.  We all know the story of heirloom tomatoes, and how easily they ended up fitting into our summer salads.  These long-lost varieties charmed us with their appearance, flavor and distinctly quaint names.  What not everyone realizes is that the same thing has happened with livestock. 

October 19, 2016 - Radio Kitchen - Simple Soups for Autumn

That cool snap in the air is so welcome after a particularly hot summer.  And it may be my imagination but I think that cool air carries the aroma of cooking food in a way that puts a smile on my face.  This is the time for soup making, ideally a day-long process that puts a keen edge on your appetite.  Here are some of Jerry's ideas for simple soups.

Baking Bread

Oct 11, 2016

October 12, 2016 - Radio Kitchen - Baking Bread

After spending a heat-stressed summer in Maryland I'm really in need of some restful, meditative therapy.  And as luck would have it, Chef Jerry Pellegrino of Schola Cooking School has been practicing an ancient form of therapeutic baking.

Welcome to Radio Kitchen, I'm Al Spoler.  Sometimes we Americans think we're the only people in the world who understand barbecue.  Now I'm not saying we don't get it awesomely right... but there are other places that have pretty strong traditions of their own.

And Chef Jerry Pelligrino of Schola Cooking School, you've been looking into something totally new to me.

September 27, 2016 - Cherry Tomatoes - Radio Kitchen    

All this wonderful weather has been welcome in the farm fields of Maryland.  Much to our delight, tomatoes are still coming in, and that is very good news.  While full-sized tomatoes get most of our attention, we should not forget the little guys.  As Chef Jerry Pellegrino points out, the little guys will be around a lot longer than the full sized tomatoes, which are approaching the end of their season.

Peaches

Sep 21, 2016

September 20, 2016 - Radio Kitchen - Peaches

As the summer winds down we are still blessed with peaches, fresh from Maryland orchards.  This year's crop has been delicious, and I can't stop buying them.  And of course, the question is, what do I do with all these peaches.  And Chef Jerry Pellegrino of Schola Cooking School has some good ideas.

Homemade Pasta

Sep 13, 2016

September  13, 2016 - Radio Kitchen - Homemade Pasta

To say that we are living under an avalanche of fresh Maryland tomatoes is quite an understatement.  They are everywhere, and each year we see more and more varieties. 

One way of storing away this abundance is to put up tomato sauce, something we have talked about on this show before. 

And as Chef Jerry Pellegrino, of Schola Cooking School has noted, if we're going to talk about home made tomato sauce, sooner or later we're going to have to talk about home made pasta.

September 6,2016 - Radio Kitchen - What To Do With All That Produce II

Last week we gave you a useful little show chock full of ideas for using all that summer produce that is piling up around us.  And this week we'll do it some more.  And Chef Jerry Pellegrino of Schola Cooking School and I think people are probably a little overwhelmed with all the good things that are out there, courtesy of our great Maryland farmers.

August 30, 2016 - Radio Kitchen - What To Do With All That Produce:  Part 1

As the growing season reaches its crescendo in Maryland over the next few weeks, a lot of us will be prowling the markets with hungry eyes.

I for one will often buy now and worry later about how I'm going to use all that great Maryland produce that's out there.  So Chef Jerry Pellegrino of Schola Cooking School and I are going to offer a two part series of shows called "What to do with all that produce".  So let's dig in.

First, the produce then the solution.

August 23, 2016 - Radio Kitchen - Making Ice Cream

Although I do try to watch what I eat and then eat as healthy as I can, I find that at times during the summer I can't resist a big bowl of ice cream.  So it is with great, if slightly guilty, interest that I try to learn about making ice cream at home.  And Chef Jerry Pellegrino of Schola Cooking School, has been studying this.

Summer Salsas

Aug 16, 2016

August 16, 2016 - Radio Kitchen - Summer Salsas

During these hot weeks of summer a lot of us pay more attention to the cooking traditions of people who know hot weather, and understand how to thrive in it.  The Latino world is wide and complex, and its influences on our cooking is indisputable.  And as Chef Jerry Pellegrino of Schola Cooking School has learned, quite a few Latino staples have become our staples.  The classic example is salsa.

August 9, 2016 - Cynthia Glover and Spain - Radio Kitchen

When we travel abroad, inevitably we come back with new ideas about what we can do in the kitchen.  So when I learned that one of my friends was traveling on El Camino de Santiago de Campostella in Spain, I had to hear what she ate that impressed her.  Cynthia Glover is a good friend of ours, and one of the most knowledgeable food and travel writers we know.  She also owns Smart Works, a marketing  communications company that caters primarily to culinary clients.       

August 2, 2016 - Radio Kitchen - Market Report

It's been a wild and crazy year so far, but we are at the highpoint of the local produce season.  To get an idea of how things have been going since that unexpectedly warm March, we went to my favorite market and talked tomy farmer buddies to get a sense of how things were going.  And we bet you can guess the gist of what we heard.

July 26,2016 - Radio Kitchen - The Seven Spices of Lebanon

A couple weeks ago we talked about the delicious cuisine of Morocco, so we thought we would sail to the other end of the Mediterranean and visit Lebanon.  While we here in Maryland are awash in fresh produce, it might pay to look at a culture that venerates vegetables and knows what to do with them.

July 19, 2016 - Radio Kitchen - Rachel Armistead and Summer Sauerkraut

A few weeks ago, when I was in Paris, I checked out Brasserie Lipp, the celebrated Alsatian bistro in Saint Germaine de Pres.  And of course, front and center was their famous choucroute garni... which is French for fancy sauerkraut.  As it happens, we know a lady  from here in Maryland who is a sauerkraut maven:  Rachel Armistead, from a tiny place called The Sweet Farm in Frederick has started a cottage industry making the tangy stuff.

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