We’re whisking you away to the Taste of Lancaster on this week’s Food, Farms, & Chefs show as we speak with local restaurateurs as well as take you across the globe with some of the most talented celebrity chefs around!

Stay tuned to hear from Bravo TV’s Below Deck star, Chef Ben Robinson while he sat down to discuss what it’s like to create a multitude of culinary works of art on a yacht, where to find the best markets while in-port across the globe, and even what his favorite cuisine to create is.  Then we spoke with friend of the show, Chef Brian Duffy as he dishes out what some of his favorite finds were during the Taste of Lancaster this year, what he has been up to lately, and what he was dishing up during his demo!

After a short break we’ll also hear from Chef Edward Covino and how his scratch-made soups and stews are not only packed with an abundance of nutritious food, the meals are an ideal way to feed your hunger without worrying about all the prep work.  We’ll dig into how his pre-portioned and packaged meals are also perfect to bring out some of your own creativity in the kitchen too.  And afterwards we will speak with Chef Barry Sexton as he represented all of NJ, PA, and beyond while he created his flavorful mushroom-based quesadillas and risotto for everyone to enjoy.  And keep your ears peeled for where to find him next with the holiday season fast approaching.

Lastly, we’ll hear from the hottest sauces to hit the market with Bev Jenkins with her company Hot Wings on the Run.  She created a plethora of saucy ways to spice up your next tailgate or football party by adding her hot wing sauces to whatever you choose.  And for those of you who LOVE the heat–she even gifted us with her ghost-pepper based one, BJ’s XXXtreme Spicy Sauce.  And speaking of spicy, we’ll round out our episode with the very cordial owner of Frisco’s Chicken, Mr. Francisco Gomez.  He joined co-host Amaris Pollock and guest host Chef Barbie Marshall to discuss Frisco’s Chicken’s authentic latin-based menu options as well as how he brought the heart of the cuisine to the Lancaster area.