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COOKING CHANNEL HIGHLIGHTS
September 3-5, 2013 Episodes

MAN FIRE FOOD
Episode Title: "Love for Lobsters in Maine"
Airing Tuesday, September 3rd
8:00 pm ET | 5:00 pm PT

In Maine, the love for lobsters runs deep. In Searsport, a campground is home to a magnificent outdoor kitchen where the Maine event is a feast of lobsters, steamers, mussels and corn cooked in seaweed. In Trenton, a family-run lobster pound boils thousands of pounds of lobsters in pots of boiling seawater set over a wood fire. Roger gets a lesson in cracking lobsters like a true Mainer and helps prepare a classic lobster salad sandwich.
 

KELSEY'S ESSENTIALS
Episode Title: "Dinner and a Movie"
Airing Wednesday, September 4th
8:00 pm ET | 5:00 pm PT

Kelsey heads to Nitehawk Cinema in Brooklyn, N.Y., where they are taking a gourmet approach to dinner and a movie by serving up treats like shrimp sofrito and chocolate cigars. Kelsey then visits Jen and Jeff at Pipcorn who are reinventing generic popcorn. Inspired, Kelsey heads back to her kitchen to make her version of gourmet bites. She serves Duck and Dogs in a Blanket, S'mores Granola Bites and a Cherry Lime Vanilla Glacier.
 

NOT MY MAMA'S MEALS
Episode Title: "Nuts for Peanuts!"
Airing Wednesday, September 4th
9:00 pm ET | 6:00 pm PT

Bobby learns how to transform peanuts into peanut butter with a Mexican flair alongside acclaimed chef, Roberto Santibanez. Then, boxing superstar Laila Ail comes over and adds a peanuty twist to their favorite dishes: Bobby's Lean Peanut Chicken Casserole and Light Peanut Butter Rice Pudding.
 

CHUCK'S EAT THE STREET
Episode Title: "Charleston Chew"
Airing Thursday, September 5th
10:00 pm ET | 7:00 pm PT

Between great food and good manners, Charleston, South Carolina, has a lot to brag about. "Holy City" used to be its nickname, but these days "Hungry City" is just as appropriate. Chuck tastes the best of Charleston's rivers, farms, oceans, and marshes where they all converge on King Street. At Grocery, Chef Kevin Johnson roasts soft-shell crab and fresh asparagus in a wood-fired oven. Chuck then discovers the Lowcountry classic Frogmore Stew at Chef Michelle Weaver's elegant Charleston Grill. At Butcher & Bee, Chef Stuart Tracy shows Chuck how to make a sandwich with chorizo and guacamole and then it's off to Glazed for gourmet doughnuts filled with local goat cheese, seasonal berries, and lavender glaze.

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