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| Julia Child met with John for a discussion on the difference between a cook and a chef. Hear her interview on John's radio show, Saturdays; 10AM-Noon, on WATD 95.9FM, Boston/Cape Cod. | Chef Mark of the Black Cat Restaurant, Hyannis joins John on the Reluctant Gourmet TV Show, WBPX TV46; Mondays at 5:30PM throughout Southeastern Massachusetts. |
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| Chef Ted DeCrassta of PJ's Country House; Scituate, invited John into the kitchen for a sampling of their new & creative menu. | Ed Swiniarski, Wine Connisseur and manager of Luke's Super Liquors; Yarmouth & Brewster, joins John for a tasty conversation about wines of the world on his recent TV Show on MediaOne "Channel 11." |
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| Malcolm Wilson, Restaurant Critic for the Back Bay Courant; Boston, challenges John for the first taste of a sweet custard. | La Bettola; Boston - a showcase restaurant at the Taste of Southend, had John's attention during his recent television show of the event. |
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| Tasting is just one of John's quests. At a recent food show, the Cape Cod Chowder (created and made by the Dan'l Webster, Sandwich) was his first choice. The chowder is available at leading supermarkets. |
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| Chef Mitchell of Mitchell's Bistro in Eastham, invited John to sample taste several Indian dishes from the restaurant's eclectic menu. Check out the menu on this page. | Chef Norbert of Petite Paris in Scituate has John learning the art of country French cooking on his TV show in Boston. See the menu selection on the Taste of the South Shore page. |
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Chef Michael of Dole & Bailey, purveyor of fine foods to regional restaurants, gives John some valuable tips for his radio audience. |
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| Chef Ray Fuccillo of Not Just Seafood, Rockland, instructs John on foods of the world and how to select a hat for cooking. | Gayle McCormick reflects with John on the nostalgia of the 38 year history of the Ebb Tide, a fine dining establishment on Chase Avenue in Dennisport. |
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| John joins Donna Aliperti and Cathie Cotter at their Front Street restaurant in Provincetown to view the preparations of Italian and Continental entrees. | A signature dish prepared for John by Executive Chef Peter Martin, Bell Frye Inn, Sandwich. |
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| Polly Hemstock, Executive Chef and co-owner of the Boatslip in Provincetown, allowed John to help in the kitchen. | John is inspired to taste with his eyes closed to enjoy the true scent of the entree prepared by Chef/Owner Robert Gold of Penguin Sea Grill, 331 Main St. Hyannis. |