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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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? -
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. -
While baked beans are rarely the star of any meal, they quite often are the favorite supporting dish. Canned beans are just great, but I'm struck by how easy it is to make your own, and custom tune them to your own taste and creativity. To Chef Jerry Pellegrino, the concept of baked beans does allow for endless variations. -
These days I couldn't be happier. Football season is back and all the tradition and pageantry of the sport is in full swing. And of course that includes tail-gating, that All-American celebration of sport and wretched excess. I was curious what Chef Jerry Pellegrino might have to offer to the party? -
In an effort to establish a healthier diet my wife and I have resolved to eat more fish. I still have a lot to learn about cooking fish, but I am already pretty proficient in making sauces. So I asked Chef Jerry Pellegrino, if a sauce for fish might be a good bit different than a sauce for meat, correct? -
I'm very familiar with Chef Jerry Pellegrino's penchant for pickling late season produce to keep it available for the cold winter months. But on the many cooking shows we watch; you always see competing chefs whipping up a pickle in just seconds... or so it seems. So, I asked Jerry to tell me how is pickling for the table different? -
During the Covid pandemic a lot of us tried our hand at baking and all around the country grocery stores were running out of flour and yeast. Well, there's more than one way to bake a loaf of bread, and more than one grain we can use. Chef Jerry Pellegrino, has dug back into history and came up with some ancient grains. -
A while ago when we were in England, we had a wonderful dish the restaurant called "white bouillabaisse". It bore a passing resemblance to the Provencal original, but it was a delightful take on it. Chef Jerry Pellegrino helped me flesh out this idea of making this dish. -
With cook-out season in full swing many of us are eager to move beyond simple burgers and hot dogs and try something a little more involved. Enter the marinade, a popular method of increasing flavor in things that we grill while at the same time bringing a little tenderness into the picture. As I told Chef Jerry Pellegrino, I know what a marinade is but I'm not sure how it works. -
A few weeks ago we were having dinner with a friend who had cooked a beautiful leg of lamb. Staying in a traditional mode, he also had prepared mint sauce, but this wasn’t the jelly kind, this was the real deal. Chef Jerry Pellegrino will tell you, when it comes to herb-based sauces, mint is just the beginning.
