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New England Culinary Institute - Tapas Challenge

Steve DiFillippo puts this Chopped champion and his students to the test in this week's episode of Dish it Up. Two teams have twenty minutes to make the most impressive presentation for their tapas. Left with bike wheels, beer cans, CDS and duct tape see who can create the craftiest tapas arrangement without any plates.

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Top of the Hub

Dine in the sky at Top of the Hub with us for this week's Dish It Up.

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Gail Simmons

You've watched her Dish it Up on Bravo's hit series Top Chef. Now this leading lady of culinary arts is here in Boston to show Steve how she puts it down in the kitchen. Watch here to give your taste buds a treat.

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Gillette Stadium

Coach Belichick isn't the only coach at Gillette Stadium. Executive Chef Brad Ozerdem gives the play-by-play on orchestrating multiple kitchens with gourmet cuisine for hundreds of guests on game day.

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Four Seasons

Head to the top of the roof at The Four Seasons hotel and check out their little oasis in the middle of the city, sky-high — where greens are harvested for mouth-watering dishes at the Bristol Lounge. The freshness doesn't stop at the rooftop; Steve heads down to the kitchen and gets a lesson the old-fashioned way on the in house apple press. Hard apple cider, apple bread pudding and cider ice cream — need I say more?

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Dinner on the Yacht

Steve DiFillippo sets sail alongside Chef Remo Maute serving up some fine cuisine on Herb Chambers uber luxurious yacht, The Excellence XV. With over five years of culinary experience starboard side; Steve DiFillipo gets a lesson on how to create a simple and elegant dinner off the land.

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Todd English

Is there anything Todd English can't do? Steve Difillippo dishes it up with celebrity chef Todd English and talks to visitors about their thoughts on this upscale restaurant. This savory segment is sure to make your mouth water!

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Jody Adams

Jody Adams, a James Beard award winner, Top Chef Masters competitor and local food whiz cooks us some food we can sink our teeth into. Gin. In. The. Pasta. It's five o'clock somewhere, right?

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Ming Tsai

The scene: hundreds of guests convening for an over-the-top event catered by one of the city's greatest chefs. They expect superlative dishes and they expect them now. Steve DiFillippo heads to the back of the house at the Seaport Hotel to discover how super-chefs Richard Rayment and Ming Tsai balance efficiency and excellence in the workplace.

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Hamersley's Bistro

Hamersley's, located in Boston's South End, has been serving up delightful dishes since the mid 80's and is still going strong. When the restaurant first opened, there was little to no competition in sight, with only three other restaurants in the area. Now, with over 25 other venues nearby, Hamersley's still manages to stand out. With superb cuisine and an unmatched reputation, Hamersley's is great for any occasion.

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Gourmet Bar Food

Rachel Klein, executive chef at the Seaport Hotel, is changing the perception of bar grub. From exquisite lobster meals to well-crafted seafood dishes, the menu at this restaurant goes above and beyond the typical on-the-water selection. Dig in with Steve DiFillippo, owner of Davio's, and enjoy an exclusive look at Tamo's upscale bar food.

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Bistro 36

On his way down to Harwich, Steve DiFillippo, stops into Bistro 36 for casual elegance, great food and good company. Executive chef, Clancy Heicher, demonstrates how to make homemade ravioli from scratch and shows off the high-quality pizza ovens. This eatery brings a little bit of Boston down to the Cape.