BR Guest TV Channel

KIBO: A MODERN JAPANESE RESTAURANT & LOUNGE IN GRAMERCY Robata Grill, Sushi and DJ's Experience kibō, a new modern Japanese restaurant and lounge in the heart of Gramercy near Union Square, with a menu created by acclaimed French chef Joël Robuchon and sushi by Sushi of Gari alum Boo Lim. Dine at kibō's communal table, watch the robata grill sizzle from a nearby banquette, sip unique seasonal cocktails and entertain in the intimate upper loft. Kibō offers modern Japanese dishes at great value, with over 100 sake selections to pair. Mix and mingle late night at kibō, where a DJ spins after hours Friday & Saturday.

Watch Senior Mixologist Raff VanCouten shake up two cocktails in two minutes - The Brooklyn Bluebird and Bermuda Breeze - two spring additions to BR Guest's restaurant menus. To make the drinks at home here are the recipes. For more tips on cocktail mixing check out Raff's Rebellion blog at www.brguesthospitality.com Recipe Build Shaker: 2oz- Tequila 1/2 oz- Fresh limejuice ½ oz- Cream soda sweetener ½ oz- Blueberry cardamom syrup 1oz- Gingerbeer Combine all ingredients, give a hearty shake pour over fresh ice and top with 3 blueberries. Blueberry cardamom syrup Start the same process for making simple syrup, add a cup of blueberries and a half a cup of whole cardamom pods, cook until the syrup is dark blue (you might want to mash the blueberries a little when making the syrup.) Bermuda Breeze Recipe Build Shaker: 2oz- Dark Rum ½ oz- Lemon juice ½ oz- Cranberry juice ½ oz- Hibiscus soda syrup ½ oz- Apricot brandy Muddle 1 apricot slice in the bottom of your shaker, next combine all ingredients and shake, shake, shake. Stain over fresh ice and garnish with candied apricot.

Senior Mixologist Raff VanCouten shows us how to make 2 cocktails in 2 minutes Passover edition. He mixes up a Gimlet using Potato Vodka and Lime Juice and an Apple Martini with Potato Vodka, Sour Apple Liquor, Lemon and Pineapple juice. Come by BR Guest restaurants during Passover for potato based cocktails and menu specials!

Watch the Final Four at Bill's Rock on our 10x10 jumbo screen, 11 HDTVs, or at Bill's Meatpacking on 5 HDTVs at the bar and two 55" LED TVs And feast on burgers, beers or our special March Madness FINAL FOUR PARTY PLATTER - Nachos, Wings, Fries and Mini B Sliders! For more info check out the blog www.brguesthospitality.com

Watch Executive Chef Brett Reichler make our special "Thin Mints Girl Scout Shake" being served until Wednesday, April 18th at Bill's Bar & Burger locations at Rock Center & the Meatpacking District! Craving one right now? Then here's how you can make one at home: Thin Mint Shake Serves 2 Recipe Ingredients: 8-10 Thin Mint Cookies (whole) 3-4 Thin Mint Cookies (crushed) 1 cup milk 2 scoops Chocolate, Vanilla, or Mint Ice Cream Directions Combine milk and whole cookies in a blender and blend on medium speed until smooth. Add ice cream carefully and blend on a high speed until smooth. Place most of the crushed cookies on the bottom of a shake glass (reserve some crushed cookies for top). Slowly pour the shake into the glass and top with remaining cookies. Serve with a straw and spoon.

BR Guest's Senior Mixologist Raff VanCouten shows us how to make two spring break cocktails inspired by the tropics. Have a staycation by making these concoctions at home - they'll make you feel like you're right to the beach! RECIPES Stormy cloud Vodka Dark Rum Ginger Beer Orchids or Lime Wedge for garnish Over crushed ice(which you can make in your shaker tin by placing ice in and muddling) pour 2oz vodka, pour ginger beer leaving about a quarter inch of space on top of glass. Next you top of slowly with the dark rum so it just floats on to of the drink, garnish and enjoy. Give a quick stir before consuming and when you do do so with a straw. Barbados Mule 1oz- Light rum 1oz- Dark Rum 1/2oz- Pineapple Juice 1/4oz- Lime juice 1/4oz- Simple Syrup Shake all ingredients together, pour into glass, top off with ginger beer, garnish with fresh mint leaves.

BR Guest's Senior Mixologist Raff VanCouten shows us how to make two St. Patty's Day inspired cocktails: Fool's Gold, a refreshing beer-based cocktail, and Envy (served at all BR Guest restaurants), a green matcha dessert cocktail topped with alcohol-infused vanilla whipped cream. Fool's Gold 1oz- Jonny Walker Black 1oz-Pearl Caramel 3oz-Blue Moon 1/4oz- Agave nectar 1/4oz- Fresh Lemon juice 1 splash of passion fruit puree Place all ingredients with ice into a shaker and roll back and forth do not shake, get the liquid nice and frothy and then strain over fresh ice in a beer mug, serve with a metal straw if you can. Envy Build Shaker: 1oz- Green Tea Vodka ½ oz- Simple Syrup ½ oz- Baileys ½ oz Heavy Cream 1- leveled bar spoon of Matcha powder Combine all ingredients and shake until powder dissolves into a nice bright green hue, pour over ice into a wine glass, top with whipahol and sprinkle a little matcha powder on top. Green Tea Vodka Take about five green tea bags, and one liter of vodka, combine in a lexon and let sit for four days, strain vodka back into bottles for service.

Before finding Alias fame and marrying Ben Affleck, Jennifer Garner was part of the BRG Team at Isabella's! Watch her reminisce about her time as a hostess on the Upper West Side on Live! With Regis and Kelly

Lobster in mashed potatoes...why not? In celebration of National Potato Month New York Live's Lauren Scala sought out NYC's best potatoes, and Primehouse New York's Lobster Mashed Potatoes made the list. Chef Brian O'Donohoe treats viewers to a taste of his indulgent creation.

Raff VanCouten, BR Guest's Senior Mixologist demos 2 cocktails in 2 minutes at 675 Bar. Impress your date my serving hand-crafted love-ly cocktails this Valentine's Day. Raff mixes up "Cupid's Passion" - a special concoction being served at all BR Guest restaurants for Valentine's. To make this at home take Vanilla Vodka, Rose Cave, Chambord, Passionfruit Puree, Pineapple Juice, Simple Syrup and shake then top with Cava and garnish with fruit. Top the evening off with "Sweet Revenge", a dessert cocktail being served at 675 Bar's "Is Love in the Cards?" singles party. To make at home take Stoli chocolate raspberry (new!) Chambord, Baileys, Pineapple Juice and shake over ice and top with fresh raspberries. To find out the details on how to get your drink on at 675 Bar's Valentine's Day party check out our blog www.brguesthospitality.com And to check out menus and book a table at one of BR Guest's restaurants for Valentine's click here www.brguesthospitality.com

Executive Chef Juan Carlos shows us how to make an elegant Apple and Manchego Salad - perfect for a light bite between runway shows. The dish is being served on Atlantic Grill Lincoln Center's Fashion Plates Prix-Fixe menu. The fashion-inspired 3-course special is on offer at lunch for $24.09 and Dinner for $35 for NYC Fashion Week running Feb.9-16. To see all BR Guest's specials for Fashion Week check out our blog www.brguesthospitality.com

Celebrating 25 years, a group of restaurants and bars based in New York City and beyond! Get a tiny taste of us here and visit www.brguesthospitality.com for more info.

Our Executive Chef, Brett Reichler, demos Super Bowl snacks from Wildwood BBQ, Bill's Bar & Burger and Dos Caminos with the hosts of Sunday Morning (WNBC) on game day. Watch and learn how to make Sliders, Hot Wings, Bourbon Bread Pudding and Giants cupcakes at home!

Watch Executive Chef Brian O'Donohoe demo butter poached main lobster with Shellfish Ragout, Melted Leeks, Saffron- Lobster Broth. A special dish exclusively being offered on Valentine's Day. (See recipe below to make at home) For more details on celebrating V-day at PrimehouseNY check out their blog here: www.brguesthospitality.com Recipe: Ingredients: 1 ea 2.5 LB lobster. Butter poached 6 PEI mussels 3 clams 3 shrimp peeled and deveined. 2 fingerling potatoes cooked , peeled and sliced. 2 cups lobster stock in fused with sauteed fennel, fennel seed, garlic , and saffron. Steps: Steam open shellfish in the lobster broth. Poach the lobster in a lobster stock mixed with butter and seasoned with salt and pepper. 1 minute before the lobster is cooked through. Add the shrimp. Ensure all ingredients are cooked through. Plate and serve. Garnish with a sprig of fennel

Chef Ivy Stark shares recipes from her new book, "Dos Caminos' Mexican Street Food: 120 Authentic Recipes to Make At Home," and shows how to shake up Italian meals by adding saffron, chipotle and salsa to give them a Mexican kick.

Watch Kibo's Executive Chef Darrell Raymond show how to make Lobster Shrimp Toast, their modern take on the traditional Chinese shrimp toast. This dish along with other specials will be served at Kibo this weekend to celebrate Chinese New Year's so stop by for a taste or try this dish at home! For more info check out www.kibonyc.com Lobster Shrimp Toast with Toban Djan Aioli Ingredients 1 loaf of brioche bread 1 lobster (uncooked deshelled) 7 pc of shrimp ( de-shelled and de-vein ) 1 oz ginger (diced) 1 oz shallots (diced) 2 oz sesame oil 2 oz soy sauce 2 egg whites .5 oz corn starch 1 tsp cilantro (chopped) 1 tsp scallion (sliced) 1 bottle of Toban Djan Sauce (recipe follows) Method: 1.De shell lobster and shrimp and chop both protein very fine. 2. In a bowl add the rest of ingredients and mix well. 3. Add corn starch and mix. Reserve mixture until ready for putting on toast. (Can keep in the fridge for a day). 4.Take lobster and shrimp mixture and with a table spoon then spread onto the toast and place in a fryer at 350 degrees. If a fryer is not available place toast on a baking sheet pan and bake in a oven at 375 degrees for 5 to 10 minutes until done. Garnish with the toban djan sauce and cilantro Toban Djan sauce Ingredients: 1 bottle of toban djan( lee kum kee brand) 2 tbsp mayonnaise 2 oz sesame oil Method: In a blender mix the toban djan sauce until smooth. 2. Pour mixture into a mixing bowl and whisk in the sesame oil and mayonnaise. Set aside until serving time ...

Ruby Foo's Executive Chef Darrell Raymond shows us how to make Crispy Red Snapper, one of the special dishes they're serving to commemorate Chinese New Year's. Celebrations for the year of the dragon will run all weekend long (Jan. 20th - 23rd) so stop by to check out our menu specials and annual kids party on Sunday January 22nd! Details here: www.brguesthospitality.com Recipe: Crispy Whole Red Snapper Ingredients: 1 Whole Red Snapper fish 4 oz sweet sour sauce (recipe follows) 4 oz napa cabbage 2 oz beech mushrooms 2 oz snow peas 4 oz cornstarch .5 oz ginger .5 oz shallot .5 oz oyster sauce .25 shao xing wine 5 pc. Cilantro sprigs Method: 1. Scale the fish - cut off the head and score fish ( slice fish on the flesh to resemble scales) 2. Dip the fish in cornstarch then place in a deep fryer ( or heat up hot oil in a large pot) set to 375 degrees and let fry for 5 minutes. 3. Remove the fish and season with salt. 4. In a wok cook napa cabbage, mushrooms. Season with oyster sauce and Shao xing, and then add snow peas. Heat up sauce in a sauce pan, Place vegetable on plate length wise and place fish on top. Sauce fish and garnish with whole cilantro sprigs Sweet and Sour Sauce Ingredients: 2 bottle Sweet chili sauce (strained) 1.5 oz Sambal 3 oz rice vinegar 4 oz pineapple juice 2 oz chili oil ( Roland brand) Method: Strain sweet chili sauce and reserve. Mix all ingredients in a blender until smooth.

Robata Grill, Sushi and DJ's Experience kibō, a new modern Japanese restaurant and lounge in the heart of Gramercy, with a menu created by acclaimed French chef Joël Robuchon and sushi by Sushi of Gari alum Boo Lim. Dine at kibō's communal table, watch the robata grill sizzle from a nearby banquette, sip unique seasonal cocktails and entertain in the intimate upper loft. Kibō offers modern Japanese dishes at great value, with over 100 sake selections to pair. Mix and mingle late night at kibō, where a DJ spins after hours Friday & Saturday in New York City.

Watch our senior mixologist Raff VanCouten stirs up some bubbly cocktails at 675 Bar in Meatpacking that are perfect for toasting in the new year! Come by any BR Guest restaurant this New Year's Eve to try the Vanilla Deville or Bittersweet Symphony, or make them at home with the recipes below. For more drink tips check out his blog - Raff's Rebellion on BR Guest's website www.brguesthospitality.com Recipes: Vanilla Deville 1oz- Stoli Vanilla Vodka 1/4 oz-Cream Soda Syrup ( Or 1 ounce cream soda) 1/4oz- Simple Syrup 1/4oz- Vanilla Extract (With or without Bourbon in it) 1- Whole Vanilla Bean Pods Edible Silver Star Glitter Shake all ingredients together, pour into champagne glass, top off with champagne and garnish with a vanilla bean pod and top with edible silver star glitter. Bittersweet Symphony 1/4oz-Aperol 2 dashes-Cherry Bitters 1/4oz-Simple Syrup Bar Cherries Rose Cava Shake all measured ingredients together, pour into champagne glass and then top with a sparkling rose of your choice, garnish with a bar cherry.

BR Guest's Senior Mixologist Raff Vancouten meets us at 675 Bar to show you how to mix two hot cocktails in two minutes to keep warm on those cold winter nights. Make the Irish Morning and Captain Todd at home with the recipes below! For more drink tips check out his blog - Raff's Rebellion our our website: www.brguesthospitality.com Winter Hot Cocktail Recipes: Irish Morning 1oz-Espresso Vodka 1/2oz-Bourbon 1/4oz-Simple Syrup 1/4oz-Peppermint Schnapps 2 dashes-Pumpkin Allspice Guinness Peppermint Candy Cane Combine all non alcoholic ingredients into a pot on a low simmer, as the liquid gets warmer add the remainder of ingredients and finish off with a garnish of one candy cane upside down in mug. Captain Todd 3oz-Captain Morgan Spiced Rum 1/4oz-Simple Syrup 1/2-Cranberry Juice 3 dashes-Ground Cinnamon 1/4oz-Maple Syrup Cinnamon Stick Combine all non alcoholic ingredients into a pot on a low simmer, as the liquid gets warmer add the remainder of ingredients and finish off with a garnish of one nice piece of cinnamon stick.

WABC watches Executive Corporate Chef Brett Reichler demo the Butternut Squash Soup Atlantic Grill Lincoln Center is serving at Winter's Eve, an annual tasting event in Lincoln Square.

Kibo means "wish" in Japanese so at our opening night party we asked the crowd "What do you wish for?" To get more info on Kibo or make a reservation check out the website: www.kibonyc.com For more BR Guest Hospitality news & happenings see our blog: www.brguesthospitality.com

Executive Chef Ivy Stark of Dos Caminos shows us how to repurpose Thanksgiving leftovers into a Mexican dish - Turkey Enchiladas with salsa verde

Watch Zagat Buzz take a tour of our new digs at Kibo - our new Japanese Restaurant in Flatiron with a sushi bar, robata grill and lounge. We're serving lunch and dinner daily with an after-hours lounge & DJ on weekends! For more details see: www.brguesthospitality.com

Watch Chef Ivy, Dos Caminos Executive Corporate Chef, demo recipes from her new cookbook "Mexican Street Food" on Good Day New York. Get more details on the cookbook here: www.doscaminos.com

Watch Bill's Bar & Burger's Corporate Executive Chef Brett Reichler take home the trophy in Dr. Oz's "Healthy Burger Challenge." Brett serves up an Oz-ified Chia Turkey Burger for the win! Read more about it here: www.brguesthospitality.com

Join BR Guest Hospitality cocktail consultant Raffaelo "Raff" VanCouten at 675 Bar in the Meatpacking District, New York City for his series 2 cocktails, 2 minutes. This time we're doing Holiday Entertaining- Bourbon, Egg Nog, Maple Syrup and more! Brought to you by www.brguesthospitality.com. Recipes: NOG 1oz- Espresso vodka ¼ oz- Cognac 1oz- Eggnog ¼ oz- Simple ¼ oz- Vanilla ¼ oz- Cranberry juice 1/2oz- Seasonal beer 2 heavy dashes of spice Add all ingredients to shaker, and shake like you mean it. Strain over fresh ice in a wine glass, garnish with upside down candy cane or rod and a dash of pumpkin spice. Homestyle 2oz- Sweet potato bourbon ½ oz- Lemon juice 1oz- Apple cider ½ oz- Maple Syrup 1- bar spoon of cranberry sauce Shake mucho times, pour over fresh ice and then garnish with a few cranberries on one side of the glass

Cheers to the classic Margarita! Enjoy a step by step recipe from Dos Caminos Chef Ivy Stark in her new cookbook Mexican Street Food. For more information (or more tequila!) visit www.doscaminos.com or www.brguesthospitality.com

Join Chef Ivy Stark from Dos Caminos in New York City, Atlantic City and Fort Lauderdale as makes Carne Asada Tacos from her cookbook Mexican Street Food. For more information visit www.doscaminos.com or www.brguesthospitality.com

Join Dos Caminos Chef Ivy Stark and learn how to make her "ensalada de la calle" at home from her book Mexican Street Food. For more info visit www.doscaminos.com or www.brguesthospitality.com

Join BR Guest Hospitality cocktail consultant Raffaelo "Raff" VanCouten at Kibo in Gramercy, New York City right near Union Square for his series 2 cocktails, 2 minutes. This time we're doing asian signature cocktails brought to you by www.brguesthospitality.com. For more info visit us at www.kibonyc.com. Recipes: Kibo San 1oz-Pama 1oz-Vodka 1oz-Lychee ¼ -Grapefruit Juice ½oz Green tea Syrup ½ Bar spoon- Egg White Dry shake first to build foam, then shake with ice, pour over fresh ice in a lowball, top with soda and garnish with pomegranate seeds. Consume with a straw. Talisman 1-oz Absolut Orient Apple ½ -oz Thatcher's Ginger Apple ½ oz- Pink peppercorn infused Syrup 1- Full squeeze of kumquat 2-Dashes Orange Bitters Squeeze kumquat through strainer into champagne glass, add remainder of ingredients and fill glass with prosseco, garnish with a kumquat half.

Join Chef Curt at Wildwood Barbeque in Union Square, New York City as he makes Corn Hush Puppies. Listen to the recipe until the end and there may be a secret treat for you when you come to the restaurant. For more information visit us at Wildwoodbbq.com or www.brguesthospitality.com. RECIPE Hush Puppies 2 C AP Flour 2 C Corn Meal 4 tsp Baking Powder 1.5 tsp Salt 1 ¾ C Cream Corn ½ c Fresh or frozen corn 1 C Mince Onion 2 Whipped Eggs 4 tbsp Blended or vegetable oil Mix first four items and add Corn, creamed corn, onion, eggs, oil Stir well Carefully drop spoons full into hot oil 4-5 minutes till golden brown and done Drain on brown paper and Serve Maple butter 1 lb butter sofented ¾ c maple syrup 3 tbsp maple sugar Whip till fully incorporated Remoulade 1 c Mayo juice of one lemon 2 cloves garlic Puree till smooth in blender or food processor Add ½ c favorite spice blend- Ol Bay etc...

Join BR Guest Hospitality Cocktail Curator Raffaelo "Raff" VanCouten for his 2 Cocktails, 2 Minutes series. Today we are talking tequila. Tequila you can easily mix at home. For more information, check out "Raff's Rebellion" blog at www.brguesthospitality.com Recipes: Mexican Star 2-oz El Tesoro Blanco ½-oz Simple Syrup 3- Halved Strawberries 2-oz Prosecco Shake everything together but the prosecco, strain into highball top with prosecco and garnish with half of strawberry. The Durango 2-oz El Tesoro Blanco ½-oz Simple Syrup 3- Halved Strawberries 2-oz Prosecco Shake everything together but the prosecco, strain into highball top with prosecco and garnish with half of strawberry.

Watch BR Guest Cocktail Liaison Raffaello "Raff" VanCouten shake up his version of Rum Punch. Blanco's Rum Punch is a summery take on the original, with Chambord, Lillet Blanco and fresh raspberries. Get the recipe for making at home on our blog: tinyurl.com

The Garden Party Cocktail: summertime captured perfectly in a glass! Join BR Guest's Cocktail Liaison, Raffaello "Raff" VanCouten, as he shows you how to make the hottest summertime drink around: The Garden Party! This drink has quickly become one of the most popular cocktails on our menus! This cocktail, made with cilantro, watermelon purée, peaches, lime juice and citrus infused vodka is the perfect way to cool off and kick back after a long day in the sun. Raff got the inspiration for this cocktail after he dined out at an Asian Fusion style restaurant and was served a piece of pork belly with watermelon and cilantro. He loved the flavour of this dish so much, he translated it into a cocktail now being served up at all the BR Guest Hospitality restaurant locations. Come on in and try one for yourself! tinyurl.com

Join Chef Ivy Stark from Dos Caminos on NBC's Today in New York live from Rockefeller Center. Brought to you by www.brguesthopsitality.com and www.doscaminos.com. Original air date: 6-26-11

Something sweet? Join us at Bill's Bar & Burger in New York City for milkshakes on New York Live. Brought to you by BR Guest Hospitality. Original air date: 6-27-11

Join our chef at Wildwood Barbeque in Union Square, New York City as he brings you inside our kitchen and prepares the special for the evening. Can't make it in? Now is your chance to try it at home! Brought to you by www.wildwoodbbq.com and www.brguesthospitality.com Buttermilk Marinated Fried Okra with a Jalepeno and Ol'Bay Remoulade 1 qt Buttermilk 1.5 C Old Bay Seasoning Mix together, add okra, and allow to marinate for about 7 hours. Pull okra from marinade, toss in seasoned flour and fry until golden brown Sauce 1 Cup Mayo 1/4 Cup Old Bay 2 tsp minced garlic juice and zest of 2 lemons 1/4 Cup pickled jalepenos 3 tbsp of pickling juice Blend all together until smooth Salt and Pepper to taste

Join our chef at Wildwood Barbeque in Union Square, New York City as he brings you inside our kitchen and prepares the special for the evening. Can't make it in? Now is your chance to try it at home! Brought to you by www.wildwoodbbq.com and www.brguesthospitality.com Fried Dill Pickle Spears with a Cilantro-Lime Dipping Sauce Recipes Cilantro-Lime dipping sauce ½ bunch cilantro 2 cloves fresh Garlic 2 each Zested and Juiced limes Salt and pepper to taste ¾ C Mayo Puree in blender cilantro, garlic, lime zest and juice Blend till smooth In separate non-reactive bowl combine puree and mayo and add salt and pepper as needed Enjoy Dill Pickle Spears 10 Pickling size Kirby cucumbers ½ bunch dill 1C Pickling Spice ¾ C sugar 1 C Kosher Salt 1 Habanera Pepper 2 Qts White Vinegar 1 C Kosher Salt Cut cucumbers in quarters lengthwise and place in a separate container Toss with cup of salt, cover and store over night Combine dill, pickling spice, sugar, salt, and white vinegar in a sauce pot Bring liquid to a boil for about 5 minutes Wash cucumber spear off and add to an air tight container Pour pickling liquid over cucumbers till they are covered You may need to weigh them down if need be Refrigerate and allow pickles to sit for about two days to get the most flavors infused Herbed Bread Crumb Mix 3 tsp chop parsley 2 tsp chop thyme 2 tsp chop cilantro 2 cups AP Flour ½ tsp Kosher Salt Thoroughly mix all five ingredients together Seasoned Flour 2 C AP Flour 2 tsp cayenne 1 tsp ...

Join our chef at Wildwood Barbeque in Union Square, New York City as he brings you inside our kitchen and prepares the special for the evening. Can't make it in? Now is your chance to try it at home! Brought to you by www.wildwoodbbq.com and www.brguesthospitality.com

Join our chef at Wildwood Barbeque in Union Square, New York City as he brings you inside our kitchen and prepares the special for the evening. Can't make it in? Now is your chance to try it at home! Brought to you by www.wildwoodbbq.com and www.brguesthospitality.com Smokey Garlic & Jalapeno mojo sauce 1 c olive oil 12 cloves minced garlic 1 1/3 sour OJ (1c lime- 1/3 OJ) 2 minced jalapenos 2-3tsp salt 2 tsp cumin powder 1 tsp ground black pepper 2 tsp chopped cilantro 1 tsp sliced scallion rounds 1 tsp red pepper flakes 1 tsp smoked paprika (if you can not smoke jalapenos at home) 1/2 c water • On medium flame heat oil add garlic and jalapenos, saute till soft. • Carefully add sour OJ (will splatter if oil is to hot) • Add salt, cumin, black and red pepper flakes to sautéed mixture • Add water to mix and sauté till water is reduced by a quarter • Add cilantro and cut scallions, season again if need be

Join Chef Ivy Stark from Dos Caminos on the Today Show as she makes summer recipes and cocktails! For more information visit us at www.doscaminos.com, brought to you by www.brguesthopsitality.com. Air date: 6-8-11

BYOB (Build Your Own Burger) with us at Bill's Bar and Burger live from Rockefeller Center in New York City. Chef Brett Reichler brings you through a classic burger recipe at home in an apartment or in the backyard on a grill! Then, get your juices flowing for creative ways to Build Your Own Burger! We are running a special facebook contest as we open our newest location in Atlantic City, NJ and you could be joining us! More info here: www.facebook.com or at www.brguesthospitality.com, www.billsbarandburger.com. Air Date: 6/6/2011

You don't have to get on a plane to check out this Buzz! CityBuzz stops by 675 Bar in New York City's Meatpacking District for a visit! For more info visit us at www.brguesthospitality.com or www.675bar.com. Air date: June 2, 2011

NBC's Today Show includes Bill's Bar and Burger in their round up for best places to eat in Rockefeller Center, New York City. Brought to you by www.brguestrestaurants.com and www.billsbarandburger.com. Air date: 5.19.11

Burger...and wine pairings? Yes, you read this right! Learn more here! Watch Chef Brett Reichler on the CW11 for Bill's Bar & Burger in New York City. Brought to you by BR Guest Hospitality- for more info visit www.brguesthospitality.com or www.billsbarandburger.com. Original air date: 5/30

Watch NBC for Chef Anthony Amoroso from BR Guest Hospitality make Salt Baked Wild American Shrimp before our opening of Atlantic Grill in Atlantic City at Caesar's Hotel & Casino. For more information visit www.atlanticgrill.com and www.brguesthospitality.com. Original air: 5-15-11.

Regis, we love this! Hope to see you again soon! For more info visit www.atlanticgrill.com or www.brguesthospitality.com. Original Air- 5/11/2011

Thanks Regis and Kelly- we love having you at Atlantic Grill, a BR Guest Hospitality property in New York City and growing since 1998! For more info visit www.brguesthospitality.com or www.atlanticgrill.com. Original Air: 5/5/2011

Join Dos Caminos Chef Scott Linquist on NBC's Today Show for Cinco de Mayo recipes sure to spice up any fiesta! More more information visit us at www.doscaminos.com or www.brguesthospitality.com. Original Air: 5/5/2011