NEC Season 5

Stuart Timmons from Farrell Distributing shares pairing tips for sparkling white and red varietals.

Chef Nooney makes Sugarbush's signature chocolate mousse.

Sandy and Tony learn Chef Nooney's secrets for making Hungarian goulash served over homemade spätzle.

Stuart Timmons from Farrell Distributing presents sparkling wines that are perfect for the holidays.

Tony and Sandy help Peter prepare his grandmother's hearty Italian meat sauce.

Peter prepares a delicious lentil dish using his special Vermont Salumi Red Wine & Sausage.

Stuart Timmons from Farrell Distributing pairs red and white varietals with Chef Wingensiefen's lobster rolls and seared pork chops.

Chef Wingensiefen makes a fresh lobster salad served in soft rolls.

Chef Wingensiefen prepares a tasty dish of pork chops served over warm potato salad.

Stuart Timmons from Farrell Distributing presents an array of wines in alternative packaging.

Janet prepares a farm-to-plate favorite of BBQ chuck roast.

Chef Coppola puts together a tasty reuben with corned beef and freshly prepared condiments.

Chefs McFarland and Smith show how easy it is to create a Mexican-inspired feast.

Stuart Timmons from Farrell Distributing shares some wine favorites to accompany Chef Ploof's Valentine's Day spread.

Chef Ploof prepares a Chateaubriand Au Poivre, Caesar Salad, and Chocolate Pot Du Crème dessert.