Chef's Pantry

Kenzie shows Anna how to use the smoker feature using their exclusive woodfire wood pellets to cook twin whole chickens. The smoked flavor is unparalleled plus, they are juicy on the inside and have the best crispy skin on the outside. The meal is complemented with seasonal grilled veggies.

For dessert, Anna keeps the flame on high and makes Grilled pound cake with Roasted Berries. It is easy but will make like a seasoned chef and be sure to serve it a la mode.

Who doesn’t love a seasonally fresh salad, but all a little char flavor can bring the flavors to life. Anna makes a Grilled Asparagus Salad that is complemented by fresh fennel, other fresh greens and chopped dill. A soft-boiled egg adds an extra “wow” factor.

Onto some scrumptious snacks, starting with a Kentucky classic Bourbon Burnt Ends. They are smokey, tangy, and have just the right amount of sweetness, to bite into before placing your bets.

Anna shows you a trick to a great bourbon batch cocktail called the Woodford Spire made ahead of time for entertaining a big crowd. Planning on an extra lap? Anna suggests pulling back the reins and cutting it with a little club soda for staying power.

These delicious, easy cinnamon buns are a perfect start to any morning!

The flavor-forward pineapple mango salsa brings it all together!

Chef Tracy Chang’s Hand Pulled Noodle recipe with a Biang Biang sauce.

Chef Carl Dooley shares how to make a delicious pasta with yellow tomatoes, snap peas, and fresh cod that is both unexpected and outstanding.

Chef Carl Dooley shares his recipe for steamed Black Bass with his out of this world, XO sauce drizzle, and a squeeze of Meyer lemon on top.

Anna and chef Cecelia Lizotte join forces to bring you three delicious west African dishes from fried plantains to classic Egusi.

This special episode of the Chef’s Pantry is brought to you by our friends at Meet Boston. For more information, head to MeetBoston.com.

We get an exclusive first look at their private chef experiences with executive chef Phil Flath, serving up pan-seared scallops with a warm spinach salad.

Anna makes a Bloody Mary slush to put on top of those delicious half shells oysters.