Jason Parsons cooks with in-season peaches, preparing a Peach Ragout with Scallops. Massimo Capra prepares Gazpacho two ways and explains its origin. He’ll also prepare a Roasted Chicken Breast Gazpacho with a salsa verde. Randy Feltis shows his latest restaurant project up north and he’ll prepare an Herb Crusted Pickerel that’s featured on the menu. He’ll also give a lesson on using herbs for pestos & flavoured oils!