Cal and Christa DeMercurioGobble, gobble! Christa DeMercurio and Chef Cal here, and guess what? We’re back with another juicy episode of the “Cooking Like a Pro” podcast on Culinarily Yours, just in time for Thanksgiving! If you’re looking …
Latest Stories & Podcasts
020. Fall veggies; Caesar Salad and A-1 birthdays; time to start talking Turkey
Join Chef Cal and Christa DeMercurio for an insightful episode discussing Caesar salads, holiday preparations, and the latest trends in flavored butters. Perfect for culinary enthusiasts looking to elevate their cooking game this season. 🔉Listen …
019. Mexican cuisine, cooking with Grains, cooling Leftovers, choosing Clams
Join hosts Christa DeMercurio and Chef Cal as they dive into essential kitchen practices and food safety tips in this episode of the “Cooking Like a Pro” podcast. Get chef advice on everything from poblanos …
018. Pomegranate Tips, Soup Mastery, Roast Perfection and Chef Expectations
Unlock culinary secrets with Chef Cal and Christa DeMercurio in this episode of Cooking Like a Pro. Learn essential tips for everything from pomegranate preparation to perfecting your roast beef. 🔉Listen ⤵️ Follow Podcast: Apple ▶️ Spotify ▶️ YouTube ▶️ Timestamp Overview …
017. Mrs. Chef gets schooled in making Beef Stock
Hey Food Fans! Join Chef Cal and Christa DeMercurio on another insightful episode of Cooking Like a Pro, where they delve into culinary techniques, trends, and the art of flavors. Tune in for tips that will …
016. Should I open a restaurant? What’s it like running a family-owned restaurant?
Hey Food Fans! In this episode, we dive into the heart of family-owned restaurant operations, revealing the secrets behind hand-crafted, from-scratch, dishes and staying community and customer driven. Join Chef Cal as he chats with …
015. When Chefs Drive 5 Hours to Monterey Bay for Dinner
Join Chef Cal and Mrs. Chef as they share their unforgettable 18th wedding anniversary trip to Monterey Bay in California. Discover culinary delights, unique finds, and memorable dining experiences in this detailed podcast. The Victorian …
014. Crudité, Rib-Eye Stroganoff, Manicotti Bolognese, Cooking with Beer
Hey Food Fans!This is our best episode yet. We’re thrilled to bring you a fresh episode of “Cooking Like a Pro” – the podcast where we explore all things food with a dash of nostalgia …
013. Storing Vegetable, What’s in our Food, Chocolate, Approachable Wine Pricing
Join us in this episode as we dive into the essentials of food safety, organic certifications, and practical cooking tips. Discover how to make healthy food choices while minimizing waste and experimenting in the kitchen. …
012. Pluots, Better Ways to Fry, Roasted Chicken Flavor, Food Fads
Join Chef Cal and Christa as they dive into a variety of culinary topics, focusing on flavor enhancement and cooking techniques. This episode touches on everything from seasonal ingredients to mindful eating, providing valuable insights …
011. Eggplant, Kitchen Safety, Making Sauces, Chasing Live Lobsters
Join Chef Cal and Christa for another insightful episode of “Cooking like a Pro,” where they dive into eggplant recipes, kitchen safety tips, and sauce making basics. Stay tuned for lively discussion and practical cooking …
010. Healthy eating with special guest Chef Sadie Kreuger
Join us for an enlightening discussion on food, health, and sustainability in this latest podcast episode. Special guest Chef Sadie Krueger shares her culinary insights and supports local farmers, “The best thing we can do is …
009. Butternut Squash Soup, Wild Game, Steaming Veggies and Paso Robles Zinfandel
We’re back with a brand-new episode of Cooking Like a Pro podcast and this one is bursting with flavor and fun! Join Chef Cal and Christa as they delve into the world of unique culinary …
008. Heirlooms, Pumpkin Pie Soup, Mock Abalone and Sauvignon Blanc
Ready to get cooking, sipping, and savoring? Welcome to another episode of Cooking Like a Pro with Chef Cal and Christa DeMercurio. Tune in for expert cooking tips, delicious recipes, and insightful culinary discussions about …
007. Spaghetti Squash, Roasting, Time in the Kitchen and Cabernet
On today’s episode, Chef Cal and Christa DeMercurio take you on a tasty journey, revealing their secrets for making cooking a delightful experience. In this episode, we’re exploring the versatility of spaghetti squash, mastering the …
006. Melons, Breakfast for Dinner, Halibut en Croute and Viognier
In this episode of Cooking Like a Pro, Chef Cal and Christa dive into a variety of culinary topics, from creamy sauces to breakfast for dinner. Join them as they share their passion for cooking …
005. Shishitos, Griddling, Timing and Pinot
Welcome to another episode of Cooking Like a Pro with Chef Cal and Christa DeMercurio! Dive in as we explore the distinctions and delights of cooking techniques, spicy food tips, and wine pairing insights. *** …
004. Peaches, Poppyseeds, Poaching, Plating and Pairing Chardonnay
We’re back with another exciting episode of Cooking Like a Pro, featuring your favorite culinary duo, Chef Cal and Christa DeMercurio. This week, we’ve got a treasure trove of tips and tricks that will take …
003. Cucumbers, Dry Toast and Red Wine
Join Chef Cal and Christa on this week’s episode of Cooking Like a Pro as they discuss fresh cucumbers at the market, learning the skill of sautéing and breading, pairing Merlot and tipping your server …
002. Blueberries, Master Chefs and BBQ Sauce
Join Chef Cal and Christa on this week’s episode of Cooking Like a Pro as they kick off their first one-on-one radio show broadcast. 📲PODCAST CHAT: click to MOBILE TEXT us QUESTIONS/COMMENTS >> Join Chef …
001. Welcome to the Show
Tune in to this first-ever Cooking Like a Pro podcast featuring Chef Cal and Christa DeMercurio as radio show guests with host Carl Bott on the Free Fire Radio Morning Show! ✅ Ever wondered how …
Keeping Count
Christa DeMercurioWhen making cherries jubilee for multiple guests, I want to be able to provide the same amount of cherries in each serving. The question then becomes, how many cherries do I have on hand to …
Pasta 1-2-3
Part of my apprenticeship, has been learning how to run the lunch program for our son’s school. During the previous school year, I shadowed Chef Husband in the kitchen. That experience is what precisely prompted …
Baggie Bowls
I have always fought with zipper bags, trying to scoop things into them, and then having whatever wet sticky mess I was trying to put in, left behind all over the zipper and on the …
How to Trim a Bread Bowl
Suddenly, I noticed the scent of garlic and clams were filling the air. Could it be? Is Chef Husband making chowder? It has been a really long time since I’ve had clam chowder. Back when …
Herbs are like Flowers
How many times have we purchased herbs only to lose them to a pile of slime in a plastic bag at the bottom of the veggie drawer? With a little bit of effort and attention, …
A Lesson in Peeling Carrots
On the menu, carrot cake, made from scratch, with locally grown English walnuts and a homemade vanilla cream cheese frosting! Yummmm. Though, as I was prepping my Mise en Place, yet another teachable moment presents …
Sandbagging
The commercial kitchen has its own lingo. It is a culture unto itself. As Chef Husband and I stole away for a brief lunch in between errands, we observed our ordered meals, which came with …
