As host Steve Thomas learns, the new construction provides an occasion to prepare for the advent of home audio, video and computer services of the future. Afterwards, he joins kitchen designer Phil Mossgraber and homeowner Sandy Silva as they review her wish list for the kitchen. One of their primary goals was to unfurl the Banner of Hope, a memorial to children killed in war all over the world. Tom Newbauer talks with tournament walleye angler Julia Davis about fishing on the tournament circuit. Dan again joins a group of fourth graders at the Mackenzie Environmental Center as they learn about the process of making maple syrup from maple trees.
Potato crisps replace the traditional puff pastry and the dish is served with a port wine reduction.
A dinner of a peppery steak au poivre and a special molten chocolate cake will make any anniversary celebration an opportunity to rekindle love. At Chicago's five-star restaurant, Charlie Trotter's, traditional rules are often broken to create new taste sensations. The Chef offers innovative ways to prepare salmon with sauces made from both red and white wine, with special attention to simplifying the process of sauce reduction. The featured dishes are poached salmon with mushroom herb citrus broth and sauteed salmon with onion strewn grits and portobello mushroom red wine sauce. Guest Cindy Walter shares this fun and easy technique, plus tips for free motion quilting.