Jerry Pellegrino
Host, Radio KitchenExecutive 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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We’ve been talking about big festive winter dinners, and although some sort of roast is likely to take center stage, we can also whip up so pretty impressive side dishes. And Chef Jerry Pellegrino likes to take a simple ingredient like our Maryland potato and dress it up a bit. -
I was lucky enough to spend the holidays in New Orleans, which meant a lot of good eating. Naturally, I gravitated to some of the classics: beignets at Café du Monde, shrimp étouffée, and lots of gumbo… or was it jambalaya? So, I’m asking Chef Jerry Pellegrino to help me sort out what I was enjoying so much. -
It’s the season for festive dinner parties and there are few main courses more extravagant that a Standing Rib Roast. This is perhaps the premier cut of beef, and getting it just right is something of a noble obligation. I asked Chef Jerry Pellegrino to give us some tips on preparing this showstopper. -
We’re fully into the bustle of the holiday season and folks all over town are thinking about taking a crack at something they rarely do: they’re going to get out their aprons and do a little baking. It’s good we have Chef Jerry Pellegrino with us because I know he’s got all sorts of ideas. So how about talking about pies and tarts.
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When I was in Italy a few weeks ago I had a marvelous dish that was nothing more than a simple white bean stew in a creamy white sauce. And as I told Chef Jerry Pellegrino, it was memorably tasty.
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My wife sometimes refers to me as The Sauce King because I am adept at whipping up a good sauce. But I think one key to my success has been that I manage to get it to the right thickness. As Chef Jerry Pellegrino points out, there are any number of ways to make that thin little broth thick and luxurious. -
My wife and I must go out for breakfast every other week when our housekeeper comes in the morning. And because of that I’ve discovered how much I like having some kind of potato with my ham and eggs. And Chef Jerry Pellegrino agrees, there are a few classics we can talk about, and a few new ideas. -
Although some of my rowdy friends might consider it to be an improper use of an otherwise fine beverage, beer is also good for cooking as it happens. Chef Jerry Pellegrino has some guidelines for approaching this savory technique. We can use beers in three different ways: as a leavening agent in baked goods, to tenderize as in a braise, or to add flavor. -
With the holidays coming up quickly it might be a good idea to plan a few dessert ideas. In my experience nobody passes on a piece of apple pie, and anyone who goes to the trouble of making one will make a lot of friends. And as an apple grower, Chef Jerry Pellegrino takes pie making very seriously. -
Anyone who has watched a baking show on TV knows the bakers all come armed with an arsenal of tricks and hacks. For those of us who want to better our baking skills, it might be useful to learn something new. And Chef Jerry Pellegrino is just the guy to teach us. Here are a few ideas for better baking.
