KLRU

Over the air - 18.1
AT&T U-verse - 18 / 1018
Grande - 9 / 309
Spectrum - 9 / 1221
Direct TV - 18
Dish - 18
Google - 18
Suddenlink - 9
Northland - 11 / 402
CMA - 9 / 465

KLRU Create

Over the air - 18.2
Grande - 283
Spectrum - 1270
Google - 76
Suddenlink - 142

KLRU Q

Over the air - 18.3
Grande - 284
Spectrum - 20 / 1268
Google - 77
Suddenlink - 143

PBS Kids

Over the air - 18.4
Grande - 285
Spectrum - 1269
Google - 78
Suddenlink - 144

KLRU Schedule | Drexel Interview | Terence Feury

Terence Feury is chef at the acclaimed Fork Restaurant, an elegant Philadelphia bistro featuring innovative American cuisine. One of America's heralded chefs, Feury was a 2002 finalist for the James Beard Culinary Award, Mid-Atlantic Region, and was named Best Chef of 2010 by Philadelphia Magazine. In this episode, Feury describes working as a chef at Le Bernadin, the Waldorf-Astoria, and Peacock Alley in New York City, and as executive chef at the former celebrated Philadelphia restaurant, Striped Bass. He notes that his love of the restaurant world began when he was in his teens and says that creating flavors in sauces and demiglaces fascinates him. Seafood, says Feury, is a particular interest, and he explains his commitment to using only sustainable fish and shellfish. Turning to the current popularity of TV food shows, Feury notes the important role such shows play in educating the public about chef training and different sorts of food. This episode features mouthwatering footage of dishes at Fork Restaurant along with scenes of Feury and his staff in action in the kitchen.

Visit the Website: http://www.drexel.edu/thedrexelinterview

Episode #203 / Length: 26 minutes


On TV