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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.

  • Cookbook author Marilynn Brass says eating Virginia Lima's traditional Portuguese Sweet Bread is like biting into a cloud.
    Souvenirs from Portugal
    Al Spoler
    Having just gotten back from a two-week trip to Portugal, and I have all sorts of stories to tell. Not the least of them are my stories about the food and wine I tasted. All of the restaurant food we ate seemed to have been prepared from family recipes, perfected by generations of grandmothers. As I told Chef Jerry Pellegrino, a few of these really stuck in my mind, and so I’m going to try them at home.
  • A food pantry client adds a carton of yogurt to her cart at the food pantry at Jewish Family Services in Denver, Colo.
    Top Ten Pantry Items
    Al Spoler
    Chances are most of us have a younger person or two in our lives, and not all of them are adept at the ins and outs of running their own kitchen. Stocking up the pantry with the basics is a crucial step. So, Chef Jerry Pellegrino has come up with a list of helpful things we can get for these novices.
  • Roasted and curried butternut squash soup
    Autumn Soups
    Al Spoler
    Thanksgiving is just around the corner and a lot of us are looking for some new ideas. Although it may not be part of everyone's traditional dinner, a lovely bowl of hearty autumn soup is a welcome idea. And as Chef Jerry Pellegrino has noted, the makings for good Thanksgiving soups are all around us.
  • Cornbread in a cast-iron skillet. A taste of home?
    Cast Iron
    Al Spoler
    I would guess that in the kitchens of people of a certain age you're bound to find a cast iron skillet tucked away somewhere. Many are cherished heirlooms, while some are newly purchased, which I think is a wise investment. So, I asked Chef Jerry Pellegrino what do we need to know about cast iron?
  • This sweet potato avocado toast recipe is ideal for a mid-day snack. "If you need to be filled, but you want something delicious and quick, avocado toast is your friend. It will get you through until lunchtime," Tabitha Brown says. She suggests loading it up with your favorite toppings.
    Avocado Toast
    Al Spoler
    There is a certain restaurant in Baltimore that I like to visit for lunch, and nearly all the time I start off with the same dish: avocado toast. It's so light and tasty I can't resist it. I told Chef Jerry Pellegrino I decided I'd try to make it at home, and it turned out to be a bit trickier than I thought.
  • "Do not overwork the dough," says Chef Higgins. You want a loose, jaggedy ball.
    Laminated Dough
    Al Spoler
    Anyone who has watched any of the dozens of baking shows on TV has marveled at the flaky magic of multi-layered dough. There seems to be several types in play here, so I asked Chef Jerry Pellegrino, to teach us the different kinds and how to make them?
  • Breads sold at the Historic Lewes Farmers' Market. Credit: Michele Dorsey Walfred
    Market Report
    Al Spoler
    This is prime time for our Maryland farmers markets. We still have a fair amount of summer produce hanging around, and the best of the autumn harvest is just arriving. I paid a visit to one of Baltimore's markets this past weekend, and as Chef Jerry Pellegrino knows oh so well, the joint was jumping.
  • Roasting & Stuffing Winter Squash
    Al Spoler
    When it comes to shopping for squash, we are definitely in a transition period. Yellow and green zucchini are still around, but the winter squash are rolling in. The nice thing about winter squash is that they are sort of hollow inside. And as Chef Jerry Pellegrino will tell you, that means they are ideal for stuffing.
  • The key to making the quintessential biscuit of the American South, like these from Callie's Charleston Biscuits Bakery in Charleston, S.C., is more about technique than a specific flour, some bakers say.
    Biscuits and Gravy
    Al Spoler
    That little nip in the air reminds me that it's time to start adjusting our daily menus. It's the perfect season to introduce a little warm, tasty treats to the breakfast table. So we can't blame Chef Jerry Pellegrino for thinking about biscuits and gravy?
  • Cupcakes by Georgetown Cupcake.
    Favorite Fall Cupcakes
    Al Spoler
    Okay, so the kids have been back in school for a few weeks and the thrill has rubbed off and now they're kinda bored with the whole thing. So that means it's time to break out the big old mixing bowl and get the young un's to help whip up a bunch of cupcakes. And Chef Jerry Pellegrino, I doubt there is anything that brings out more of a kid's creativity than making cupcakes.
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