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

May 17,2016 - Radio Kitchen - Spring Pickling and Canning

One of the slight frustrations of springtime is that it doesn't go on forever.  So many of our favorite vegetables come and go so quickly that we wish there were a way to, well, preserve the moment.  But Chef Jerry Pellegrino of Schola Cooking School has got some techniques that allow us to do just that.

Herbs

May 10, 2016

May 10, 2016 - Radio Kitchen - Herbs

Along with asparagus and strawberries, herbs are among the first things to arrive in the market here in Maryland.  A lot of famers are getting a head start on their herbs by starting them under cover in hoop houses, so they are available now, ready to use, or to grow.  And Chef Jerry Pelligrino of Schola Cooking School, this is a delightful way to add accents to your cooking.

May 3, 2015 - Radio Kitchen -  Farmers Market Brunch

With spring firmly established here in Maryland, we're all eager to resume our trips to the market and check out the local produce.  To give your visits an extra sense of immediacy, we'd like to propose a challenge for you:   go shopping, come home and fix a delicious brunch for your family.  And Chef Jerry Pellegrino of Schola Cooking School has plenty of ideas.

Every spring we feel an obligation to talk about one of the first vegetables to his the market here in Maryland, and that would be asparagus.  And every time we do this show, I worry if we're going to run out of ideas.  And as Chef Jerry Pellegrino of Schola Cooking School has pointed out, it's looks like that's  not going to happen any time soon.

April 19,2016 - Radio Kitchen - Under Pressure                    

The best cooking short cuts are the ones that not only save us time, but improve the flavor of our food.  One such handy technique is one that may be a little under-utilized; and that would be pressure cooking. Although he hates to confess to it,  Chef Jerry Pellegrino came to pressure cooking only recently.  And it has blown his mind.

Leeks

Apr 12, 2016

The first weeks of spring are prime time for the onion family.  Green onions, spring onions, ramps and garlic are all coming in right now.  And so is an oft-overlooked member of the onion family, the leek.  And as Chef Jerry Pellegrino  of Schola Cooking School will confirm, this is actually a very good ingredient to work with.

Flat Breads

Apr 5, 2016

April 5, 2016 - Radio Kitchen - Flat Breads

Baking bread is one of the most enjoyable pastimes that the kitchen offers.  But it's also one of the more intimidating.  All that yeast, a punching down, and fretting about the humidity.  What if there were a kind of bread that side-stepped those issues?  Would you be tempted then?  Chef Jerry Pellegrino of Schola Cooking School, has something right up your alley.

March 29, 2015 - Radio Kitchen - The Market Awakens - Market Report

Welcome to Radio Kitchen, I'm Al Spoler.  April, with all its promise of warmth, is just days away, and with April comes the awakening of the local markets around the state. And Chef Jerry Pelligrino of Schola Cooking School, this is the moment we're all waiting for.

March 22, 2015 - Radio Kitchen - "The Physiology of Taste"  Brillat-Savarin and the Joy of Eating
    
 I always thought T.S. Eliot got it wrong, at least from a Maryland perspective.  It's March, not April, that is the cruelest month.  It weighs heavily on our spirits, still half-wintry, not yet green and warm.  At times like this, as a cooking, eating man I need a little inspiration, and as I told Chef Jerry Pellegrino of Schola Cooking School, I know just where to find it.

Cauliflower

Mar 14, 2016

March 15, 2015 - Radio Kitchen - Cauliflower

Late winter is something of a challenging time in the kitchen.   The inspiration and renewal of spring is just days away, and by now many of us have done all we can with root vegetables.  One thing that I've seen around in the market these days is cauliflower, that shy, retiring wall-flower of all vegetables, whose simplicity may be its greatest virtue.

One of my favorite cuisines in the world is Indian cooking.  And here in Maryland we are twice fortunate:  not only does our region produce a full market basket of appropriate ingredients, but there are a lot of ethnic Indian folks around who know a thing or two about curry. 

I have a confession to make, and I'm probably not alone.  It took me well into my life as an adult to learn to like certain vegetables.  I'm talking Brussels sprouts, beets, parsnips and turnips.  I'm sorry, but a lot of us have food aversions we need to get over.  Which is why Chef Jerry Pellegrino of Schola Cooking School and I asked our good friend Liz Nuttle of EN Olivier on the show to help us get over the hump.

February 23, 2016 - Radio Kitchen - Make Your Own Cheese

Over the course of time I've seen a lot of things in the kitchen.  But few things are as remarkable as the process that transforms plain ordinary milk into cheese.  It's nothing less than alchemy, and Chef Jerry Pelligrino of Schola Cooking School, is working on techniques for doing it yourself at home.    

 February 16, 2016 - Radio Kitchen - Beef Wellington  

When I was doing a history tour in Spain last year, we speculated about the origin of that famous dish Beef Wellington.  It seems the  Duke of Wellington became so famous for beating Napoleon that it was inevitable that someone would name a dish after him.  And as Chef Jerry Pellegrino of Schola Cooking School points out, Beef Wellington is an old-school classic that isn't out of place on a frigid winter evening.  He used to have great success making individual Beef Wellington's for his restaurant.

February 9, 2016 - Radio Kitchen - Homemade Pizza
    

One of the frustrations of winter storms is this:  you shovel, shovel, shovel, all day long, and you've more than earned a pizza.  But how are you going to get it?  The roads are miserable and everything's closed. What's a hungry guy supposed to do?  Well Chef Jerry Pellegrino of Schola Cooking School has been working on Do-It-Yourself pizza.  Courtesy of Jerry and his Schola partner Amy von Lange, here is
a primer for making a first rate pizza at home.

Pot Pies

Feb 2, 2016

February 2, 2016 - Radio Kitchen - Pot Pies  

If ever there were a season for comfort food, this is it.  Give me something hot and hearty, homey and familiar, and I'll be a happy boy. And as Chef Jerry Pellegrino of Schola Cooking School can attest, very few dishes answer better in the bleak mind-winter than a pot pie.

January 26, 2016 - Radio Kitchen - Shopping Guide for Mid-Winter Sales

Six weeks ago most of us were scurrying around trying to find last minute presents for the holidays.  And now as we wind up January, we are on the cusp of all those wonderful mid-winter sales.  And Chef Jerry Pellegrino of Schola Cooking School, you and I think alike on this:  if you were dying to get some upgrades to your kitchen gear, and you didn't get lucky, now is the time to plan for some productive shopping.

Thai Cooking

Jan 19, 2016

January 19, 2016 - Radio Kitchen - Thai Cooking

One of the best things about being a hungry American is that we tend to keep a very open mind when it comes to sourcing our recipes.  In many respects, the whole world's our oyster, and we can explore far and wide for ideas on how to feed our families.  In this vein,  Chef Jerry Pellegrino of Schola Cooking School, has started focusing on one of the more exotic cuisines in the world: Thai.

January 12, 2016 - Radio Kitchen - Cooking with Winter Greens

Last week we talked about making vegetable-based winter stews that could tempt and satisfy the most demanding palate.  This week we want to continue the theme and talk about how to use one of the few local ingredients still in production, and that would be winter greens.  And as Chef Jerry Pellegrino of Schola Cooking School has learned, something amazing happens when these hardy vegetables get exposed to some really cold weather.  They get sweeter and more flavorful!

January 5, 2016 - Radio Kitchen - Vegetable Stews

During the coldest days of the year we all start to crave a big steaming kettle of stew.  Ordinarily I would think of a beef stew as being my go-to dinner idea, but with a little thought you can actually come up with vegetable-based stews that are equally satisfying.  And as Chef Jerry Pellegrino of Schola Cooking School points out, the trick is finding ingredients that can fill and satisfy.

December 29, 2015 - Radio Kitchen - Winter Desserts
 

We're in the middle of the holidays and I'm willing to bet that more than a few of us are bending our diets a bit.  This time of year, it's tough to pass up those wonderful desserts that folks make for us.  So if you feel like indulging a little bit (because you can work it off later) Chef Jerry Pellegrino of Schola Cooking School has a few ideas.  And it all centers on making a pie.

December 22, 2015 - Radio Kitchen -  Kerry Dunnington:  Holiday Appetizers

With Christmas breathing down our necks, quite a few of us are undoubtedly sweating out the final details of a holiday party.  Coming up with just the right appetizers can be tough, so we invited our good friend Kerry Dunnington on the show to help us out.  Kerry is the author of "This Book Cooks" and is a staunch locavore.

With the holiday season approaching, we have to give a thought or two the question of little gifts we can take to a party with us.  And since Chef Jerry Pellegrino of Schola Cooking School has been doing quite a bit of work lately with his classes at Schola on baking bread, I thought I'd get some advice from him.

December 8, 2015 - Radio Kitchen - Brussels Sprouts

When it comes to green vegetables, and I eat a lot of them, I have a list of my big 4.  Broccoli, green beans, asparagus and Brussels sprouts are on my vegetable Mt. Rushmore, but I needed to ask Chef Jerry Pellegrino of Schola Cooking School how I could broaden my technique.  So he gave me a few new ideas.

December 1, 2015 - Radio Kitchen - Apple Desserts Other Than Pies

 If you've been shopping at our local markets lately, you might have noticed that we still have a lot of apples coming in.  This is great, and because our local farmers know how to keep the apples fresh, you'll still have them for some time to come.  But as Chef Jerry Pellegrino of Schola Cooking School has said, there's lot  more you can do with apples beyond apple pie.

November 24, 2015 - Radio Kitchen - Thanksgiving Sides: Part Two

Just a couple more days until the biggest meal of the year and I imagine more than a few folks are sweating it out:  what am I going to put on the table next to the turkey?  And as Chef Jerry Pellegrino of Schola Cooking School observes, there are a lot of great options still available at this late hour.

November 17, 2015 - Radio Kitchen - Thanksgiving Sides

 I'm sure that home cooks all over Maryland are diligently poring over cookbooks looking for some fresh ideas for Thanksgiving Dinner.  Early  autumn is a great time to go shopping for fresh local produce, and Chef Jerry Pellegrino of Scola Cooking School, I think we ought to give you a few ideas to work with.

While searching the web, I came across a video by one of my favorite TV chefs, Alton Brown.  He gave us a quick lesson in constructing a good casserole, and we jotted it down.

Okra

Nov 10, 2015

November 10, 2015 - Radio Kitchen - Okra

A few weeks ago I was having dinner at the Ambassador Dining Room, Baltimore's premier Indian restaurant.  Our meal started out with two vegetable appetizers, including a fabulous squash dish that featured okra.  It was wonderful, and it made me wonder, why doesn't everybody love okra?

November 3, 2014 - Radio Kitchen - Liberty Delight Farm

As I prowl up and down the aisles of my favorite markets, I start to cook up ideas for the week's coming dinners.  In this season of squash and beets and cabbage, I keep turning to pork as my protein of choice.  One of my all-time favorite meat guys paid a visit to Radio Kitchen:  Shane Hughes of Liberty Delight Farms.

With Halloween coming up, it's a good and responsible idea to see if you can't tempt your kids with some nice home-made treats that may be a little more healthy than some of the store-bought sweets they crave.  And Chef Jerry Pellegrino of Schola Cooking School has come up with a list of ideas for treats that will delight your kids.

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