Jerry Pellegrino
Host, Radio KitchenExecutive 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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When I stepped outside last weekend, I was gratified to feel warmth in the air and sunshine in the skies: beautiful Spring weather. And so it was with great eagerness I made my way to the Baltimore Farmers Market under the expressway to see what our farmers have come up with. And as I told Chef Jerry Pellegrino, the joint was jumpin’. -
Golden, crispy, and custardy—French toast is a breakfast classic with endless possibilities. In this episode of Radio Kitchen, we whisk through the history, technique, and tasty variations of this beloved dish, from traditional styles to creative twists that turn stale bread into something truly spectacular. -
Perfect for breakfast, brunch, or an afternoon treat, coffee cakes are the sweet companion to your favorite cup of joe. In this episode of Radio Kitchen, we dive into the delicious world of coffee cakes—talking textures, toppings, and time-tested recipes that bring comfort and joy in every bite. -
Tender, flavorful, and full of seasonal charm—spring lamb is a culinary favorite this time of year. In this episode of Radio Kitchen, we explore what makes spring lamb so special, how to select the best cuts, and share some simple, delicious ways to bring this springtime staple to your table. -
Spring is officially here, and all sorts of little green things are poking their heads up through the soil. Among the daffodils and crocus are the tender little tops of herbs that are making an early arrival. -
With our long-awaited Springtime finally at hand, it’s a good time to mentally shift gears and begin to cook a little differently. Various foods that we haven’t had access to all winter long are now available, and Chef Jerry Pellegrino will tell you that spinach is leading the parade. -
Cooking is filled with all sorts of little tricks and hacks that can give you a better finished product. One of the most useful, but perhaps trickiest to master is using gelatin. So, we asked Chef Jerry Pellegrino, what are some of the most important things to know about cooking with gelatin? -
There always seems to be a lot of dinner parties and get-togethers in the winter months. People like to sit around munching on appetizers before dinner, and usually one of the most popular is a pâté of some kind. Chef Jerry Pellegrino will tell you, as good as they are, they are something we can have fun making at home for ourselves. -
For those of us who love a good steak, our list of go-to cuts is pretty short: New York strip, rib-eye, and sirloin rule the roost. But Chef Jerry Pellegrino would encourage folks to try out a few of the less well-known cuts. Al has embraced them and has been happy to widen his repertoire. -
This time of year, it’s easy to get stuck in a rut with heavy stews, thick soups, and ponderous roasts. Much to the chagrin of many, salads seem to take a back seat, mainly because folks associate salad fixings with warmer times. But Chef Jerry Pellegrino reminds us that opportunities abound for winter salads.
