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Jerry Pellegrino

Host, Radio Kitchen

Executive Chef Jerry Pellegrino of Corks restaurant is fascinated by food and wine, and the way they work in harmony on the palate.  His understanding of the two goes all the way to the molecular level, drawing on his advanced education in molecular biology.  His cuisine is simple and surprising, pairing unexpected ingredients together to work with Corks' extensive wine offerings.

His restaurant is set in a quaint 1849 rowhouse in Baltimore's Historic Federal Hill and he has transformed it into what Baltimore Magazine called "a miniature utopia for wine lovers".  But wine is just half of the equation. Corks is a restaurant where diners can be swept up in Chef Pellegrino's passion for food and wine and discover the distinctiveness of ingredients and the way they work together.

Chef Pellegrino is a member of the local board for the American Institute of Wine and Food, Vice Chancellor Culinare of the Baltimore Bailliage of the Chaine des Rotisseurs, certified by the Court of Master Sommeliers and often featured in cooking segments on local television.  Under his guidance, Corks has been named one of Baltimore's top 65 restaurants every year since opening in 1997 and has been given "The Wine Spectator" award of excellence.

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  • Poultry is very big business in Maryland, with huge industrial scale chicken houses covering the Eastern Shore. Poultry raising on that scale is a tad bit impersonal to say the least. At the other end of the scale—way on the other end—is the backyard hen house, an operation where the chicks are practically pets. And Chef Jerry Pellegrino, has looked into this idea.
  • Over the years I've tried to incorporate more and more seafood into my diet, and despite not being very adept at cooking fish, I do try. What often saves the dish is the sauce that I whip up...something I'm a little better at. And as I joked with Chef Jerry Pellegrino, what's sauce for the goose isn't necessarily sauce for the grouper.
  • I have to admit that the warmer weather and the abundance of fresh food at the market have given me quite an appetite. Lucky for me there is a dish that not only incorporates all that is good about spring, it actually incorporates the word itself. Chef Jerry Pellegrino is proud to say, it's a gift the Italian language has given to the world: primavera. But in point of fact, it's a dish that doesn't even exist in Italy.
  • One of my favorite vegetables is tremendously useful, totally tasty, and sadly overlooked. In a professional kitchen it is a ubiquitous standby, and it shows up everywhere, often without you knowing about it. And Chef Jerry Pellegrino will tell you, he wouldn't want to live without the humble little shallot.
  • There are many emblems of spring: crocus, daffodils, Easter bunnies and chocolate eggs. But for foodies all over town the true first sign of spring is the asparagus.