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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.

  • Part of the hearty approach to eating in winter is tucking into all manner of potatoes. Baked, roasted, mashed, worked into stews or fried up for breakfast, the possibilities go on and on. Chef Jerry Pellegrino has taught us, sometimes it's a matter of matching up the right kind of potato for the right dish.
  • Maybe it's a guy thing: it's late afternoon and you'd love to have a snack, but a cookie or two doesn't appeal. You start thinking and then the image of a handful of beef jerky pops into your head and you gotta have it. As Chef Jerry Pellegrino has told me, if you had planned ahead you could have easily whipped up a mess of beef jerky all by yourself.
  • In the past few weeks the Holiday Season has seen us sitting down to all sorts of dinners, and chances are more than once the featured attraction has been a bird of some kind. And as Chef Jerry Pellegrino points out there's a lot more available than just good old chicken and turkey.
  • As we noted several weeks ago, there's not a better time in the year for home-made soups than right now. Soup-making is one of those activities that invites creativity and improvisation. Chef Jerry Pellegrino, is all in favor for letting your imagination go to town whilst standing before the soup kettle.
  • In a couple days we'll be bidding farewell to the challenging year of 2021 and welcoming the New Year. I think quite a few of us will be hosting or attending small get-togethers with well-vaccinated friends, and the question always arises: what should be eat? Our friend Chef Jerry Pellegrino, has a whole passel of tips for our listeners.
  • I know I'm a very old fashioned sort of geezer, and I accept that. And guys like me think good old Charles Dickens taught us how to celebrate Christmas pretty near perfectly. To wit: in my mind nothing captures the spirit of the holiday season better than plum pudding. And Chef Jerry Pellegrino will agree this impressive dessert is shockingly easy to prepare... provided you understand a few key things.
  • For most of us the yearly chore of shopping for holiday gifts has started in earnest. I know the older I get, the harder it is to come up with fresh ideas. So, Chef Jerry Pellegrino and I think we might perform a public service by giving our audience some buying tips for your favorite home cook.
  • For the past few weeks I'd bet that more and more often... soups have been appearing on our stove tops. The perfect antidote to chilly weather, a hot, steaming bowl of soup really hits the spot. Now there are dozens of ways to go about building a soup, but our Chef Jerry Pellegrino can make a strong case for a very traditional Italian approach.
  • The holidays are upon us, and a lot of folks are going to be cooking some pretty fancy dinners. Now, if you don’t want to do turkey again, may we make a modest suggestion? Hop right over to your favorite butcher and have him cut you up a rib roast of beef. Chef Jerry Pellegrino says, this is truly a festive cut of meat for big occasions.
  • With Thanksgiving looming large this week, I thought that we might try to come up with an alternative menu that would take advantage of local food that is currently available in the market. Our co-host doesn't really care for a turkey dinner, so to honor Chef Jerry Pellegrino, I've put together an Autumn menu for this week's big feast that features four courses.