We preview this year's Sharptown Firemen's Carnival and how they're celebrating 100 years of making memories.
There are plenty of animals, food, music, contests and more coming to the Caroline/Dorchester Fair, and we're telling you how to enjoy it all.
Award-winning chef Steve Monz is in the Kitchen Concepts Kitchen making what we're calling Muddy Ponies.
MUDDY PONIES Ingredients 8 cups chex cereal (rice Chex, corn Chex or a combination) 2 cups powdered sugar1 1/2 cups semisweet chocolate chips…
One thing you can enjoy at the Fireman's Carnival is a clam fritter, and we'll hop behind the frier and have a taste.
Fifer's is the place to find all manner of fresh fruits, vegetables, treats and more, so we'll take you inside.
Chef Joe Bellia from Joe's La Roma is in the Kitchen Concepts Kitchen showing us how he makes a fresh Panzanella Salad.
We sent DelmarvaLife's Alexis Griess to Godfrey's Farm to explore their bountiful harvest of vegetables and fresh beautiful flowers.
Chef Thomas O'Neil from Suicide Bridge Restaurant is in the Kitchen Concepts Kitchen sharing his recipe for seared mahi with Mediterranean relish.
Seared Mahi with Mediterranean Relish
Executive Chef Phillip Trout from Savour Restaurant is in the Kitchen Concepts Kitchen making chicken saltimbocca.
Ice cream aficionado Bryan Soronson joins us to discuss the various categories of desserts and tasting techniques.
A chef and owner of El Huasteco restaurant is in the Kitchen Concepts Kitchen putting together a delicious salmon dish.
Chef Zeus from Benvenuto Restaurant is in the Kitchen Concepts Kitchen teaching us how easy it is to break down a whole chicken.
Chef Joe Bellia from Joe's La Roma is in the Kitchen Concepts Kitchen making a shrimp primavera dish.
Steve's Semiquincentennial Smash Burgers
Steve Monz is in the Kitchen Concepts Kitchen making Semiquincentennial Smash Burgers.
Steve's Semiquincentennial Smash Burgers