1 Boat Party
Come on board the 115ft luxury yacht Aviva as host John Sarich prepares Panini (Italian Grilled Sandwiches) and a hearty Tuscan Bean and Bread Soup.

2 Marlin in Woodinville
Host John Sarich prepares Sweet and Sour Marlin with Coconut Curry and a delicious Fresh Fruit Relish in a beautiful designer kitchen in a Woodinville WA home.

3 Rosario Retreat
BOT visits picturesque Rosario Resort in the San Juan Islands, Washington to prepare a Seafood Risotto of mussels, clams, scallops and prawns.

4 Halibut and Cous Cous
John Sarich prepares Seared Alaskan Halibut on a base of toasted Mediterranean couscous for this episode of BOT.

5 Orcas Oysters
Host John Sarich visits an oyster farm on beautiful Orcas Island to select the freshest of ingredients for an unusual Oyster stew.

6 Fall Harvest
It’s autumn in Washington state and time for warm and filling comfort food: spicy ginger curry pumpkin soup and hearty potted beef with cabernet and mushrooms.

7 Dungeness Delights
John Sarich uses fresh-caught crab in his secret recipe for Dungeness crab cakes on-board a commercial crab-fishing boat off the coast of Washington State.

8 Holiday Party Part 1
The first of a two-part holiday dinner party, featuring a magnificent hors d'oeuvers buffet: prawns with curry mayonnaise, lox & melon and a delicious chicken liver spread on crostini.

9 Holiday Party Part 2
The second of a two-part holiday dinner party, featuring a Herb-rubbed Rib Roast, coffee-flavored Tiramisu and a solo musical performance from award-winning saxophonist, Darren Motamedy

10 Do the Fandango!
John Sarich welcomes James Beard Award-winning chef, Christine Keff as they prepare tantalizing Pork Braised with Ricado Rojo at Fandango - her unique and popular Seattle restaurant.

11 Wonderful Winterfeast
On location at a spectacular Mt Rainier chalet, John Sarich prepares warm and hearty winter fare that's just right for after a day in the snow.

12 Roasts
Everything's coming up…roasts! John Sarich goes on location to discover the secrets of roasting coffee beans. Then John prepares a delicious roasted vegetable medley to accompany his famous roast chicken.

13 Pots and Pans and a Log House
First, BOT's at Sur La Table , one of the US's leading cookware stores to test different brands and qualities of cookware. Then we’re off to an extraordinary log home where host John Sarich prepares a delicious veal roast dinner on an AGA stove.

14 Pacific Fish
At Ocean Beauty Seafood, host John Sarich sees some beautiful fish from around the Pacific Ocean.Then he prepares a baked cod dish in one of Seattle's unique floating homes.

15 DeLaurenti’s at Pike Place Market
At historic Pike Place Market in Seattle, John Sarich talks with Louie, owner of DeLaurenti's Delicatessen where he shops for two wonderful pasta dishes he prepares in his own home.

16 Spring at Snoqualmie Ridge
At the new and already-famous Snoqualmie Ridge Country Club, host John Sarich tours the beautiful lodge and Jack Nicklaus-designed golf course, and prepares a wonderful Springtime lamb barbacue.

17 Chateau Ste Michelle
Host John Sarich visits the Chateau Ste Michelle winery to talk with the winemaker about oak barrel aging followed by the preparation of delicious Pounded Veal Chops in the CSM Manor House.

18 The Four Seasons Hotel, Vancouver, BC
BOT visits the luxurious Four Seasons Hotel in Vancouver, Canada, where host John Sarich works with the chefs to prepare a delicious Seared Salmon dish accompanied by warm Asparagus Salad. There's also a visit to the picturesque Granville Market.

19 The Tokyo American Club, Japan
Host John Sarich travels to Japan to visit the renowned Tokyo-American Club, where he shares the spotlight with Executive Chef Rick Scott, who prepares his signature dish – Grilled Sea Bass with Sesame Seed Crust. John completes the menu with his wonderful Asian Duck Salad

20 When in Tokyo...
Host John Sarich takes us “behind the scenes” in Tokyo to visit the largest fresh fish market in the world; discovers an exclusive sushi shop to observe one of Tokyo’s top Sushi Masters, and takes us to a Chinese noodle house for a working-man’s lunch. John prepares his own version of Chinese Noodle Soup - Japanese style.

21 Grand Wailea Resort and Spa, Hawaii
BOT travels to Maui, Hawaii for a visit to the Grand Wailea Resort Hotel and Spa.The Resort’s Executive Sous Chef shares his recipe for Island Cioppino and Seared Scallops, and Humuhumunukunukuapua’a Chef Larry Quirit prepares the “Humu” Restaurant’s famous Pan Seared Onaga. Host John Sarich enjoys more than cooking, as he experiences the Resort’s famous Spa treatment.

22 Maui Family Dinner
Host John Sarich’s vacation in Hawaii includes a visit with his brother, Michael; shopping with the locals; and a wonderful island dinner of Poki, Pan-Fried Rice Cakes, and Grilled Sea Bass at Michael’s Kihei home.

23 Villa Mt Eden Winery
Travel to California with host John Sarich as he visits the world-famous Napa Valley Wine Auction and prepares a guest chef banquet at the Villa Mt. Eden Winery.

24 Eagle Nook Resort
Host John Sarich travels to Eagle Nook Ocean Wilderness Resort on the west coast of Vancouver Island to prepare a spectacular beach side oyster roast and clambake.

25 Lake Washington Summer Feast
Host John Sarich literally descends into a uniquely beautiful home on Mercer Island (Washington State) to barbecue a Brined Pork Roast and prepare two perfect summer salad accompaniments.

26 Cuisines of the Sun
Host John Sarich attends “Cuisines of the Sun”, the annual food extravaganza on the Big Island of Hawaii, to exchange ideas and techniques with top chefs from around the world and to share his own recipe for Seared Scallops with Wasabi Cream Sauce.

Series 2

201 E R Rogers Mansion
Host John Sarich visits a seventeen room Victorian mansion-turned-restaurant at the site of one of the earliest shipping cernters on America's Pacific Coast. Learn the storied history of the Edwin Rogers as John joins the Mansion's Executive Chef Elizabeth Huus to prepare crab-stuffed salmon with a heritage tomato salad.

202 Grape Crush
Host John Sarich travels to the vineyards of Eastern Washington just in time for the annual "crush" at the Columbia Crest Winery and talks with winemaker Marcus Notaro about this year's harvest. John prepares a fall feast with Mushroom and Herb Stuffed Game Hens in the beautiful chateau courtyard.

203 Lunch Aboard the Tug Wedell Foss
Tugboats have long been famous for their food, so John Sarich spends a morning with the crew of the Wedell Foss, then joins them for their Port and Starboard Pizza lunch favorite. John also prepares a Provence-style Tugboat Chowder to satisfy any deckhand.

204 Downtown Escape
Host John Sarich takes us to the perfect location for a downtown getaway - a boutique hotel, with an outstanding room and a great restaurant. We'll visit the Chateau Ste. Michelle Suite at the Hotel Vintage Park, and John joins Tulio Chef Walter Pisano to prepare a delicious chantrelle pasta and antipasto dishes.

205 Sunriver Resort
Chef Richard Dingle and host John Sarich prepare a magnificent Elk Loin with Wild Mushroom Sauce followed by Apple & Pear Tart Tartan at the award-winning Sunriver Resort in Oregon.

206 Holiday Show
Host John Sarich prepares a sumptuous holiday party for some special guests.

207 Columbia Tower Club
Host John Sarich visits the highest restaurant West of Chicago - at the Columbia Tower Club, a private business and social club atop the Bank of America building in downtown Seattle.

208 Firehouse #64
What do firefighters really eat for dinner? Host John Sarich travels to Fire Station #64 in the Shoreline Fire Department to prepare dinner with the firehouse's own favorite cook, Lieutenant Steve Taylor.

209 The Del Coronado Hotel Pt 1
Host John Sarich travels to one of the most famous hotels on the West Coast - the Del Coronado. We view the storied past of the landmark hotel, tour the wonderful facilities, and prepare a couple of unique recipes with the Executive Chef.

210 The Del Coronado Hotel Pt 2
A continuation of last week's visit to the historic Del Coronado Hotel in San Diego.

211 USS Abraham Lincoln
Host Sarich boards the US Navy aircraft carrier, USS Abraham Lincoln, at sea to discover that the food on board (and there's tons of it!) is really very tasty.

212 Sooke Harbour House
Travel to Vancouver Island in British Columbia, Canada to a wonderfully eclectic B&B that features the best wine cellar in Canada and gourmet meals prepared with only local ingredients.

213 Stephanie Inn
Host John Sarich travels to scenic Canon Beach, Oregon to an ocean side country inn with a gourmet menu using fresh local ingredients, prepared by Executive Chef, John Newman.

214 The Pearl District, Portland
John Sarich visits the historic Portland Pearl District, once the factory and warehouse area of the city - now restored and renewed as one of the most livable inner-city neighborhoods on the west coast. Host Sarich prepares 'dessert first' at a local gourmet store.

215 Safeco Field
Best of Taste travels to one of the best new ballparks in baseball, Safeco Field in Seattle, to sample the awesome variety of food there, and to enjoy the Diamond Club experience. Blackened Sea Bass and Apricot Prawns top the menu.

216 International Hong Kong
Host/Chef John Sarich travels to Hong Kong, the international financial center of Asia. The city is renowned for it's excellent continental cuisine, and we visit the finest French restaurant in Hong Kong, Petrus, to enjoy timeless classics.

217 Dim Sum in Hong Kong
John Sarich travels to the award-winning Island Shangri-La Hotel in Hong Kong to learn the secrets of dim sum, the magic of Shanghai Noodles, and the ageless traditions of Chinese cooking.

218 Cruiseship Cuisine
Best of Taste boards the luxury cruise ship, MS Amsterdam, and quickly discover why they call it ‘luxury’. Chef/Host John Sarich tours the spectacular ship and showcases the elegant dining menus on board.

219 Redmond Saturday Market
Best of Taste joins Chef/Host John Sarich on his regular Saturday morning grocery-shopping trip to his own local farmers’ market – a delightful and colorful cornucopia. Sarich’s summer barbecue recipes are inspired by his Saturday morning discoveries.

220 Spectacular Sequim
Chef/Host John Sarich travels to spectacular Sequim, on Dungeness Bay, in the rainshadow of the Olympic Mountain Range. He showcases the beautiful Dungeness Valley and develops three locally-inspired crab recipes.

221 Ray's Boathouse
Chef/host John Sarich arrives at the legendary Ray's Boathouse Restaurant on Shilshole Bay in Puget Sound. Sarich shares the history and award-winning recipes of this West Coast landmark.

222 Beach Barbecue
John Sarich takes us to the beach for an end-of-summer beach barbecue. Steamed Clams, Grilled Prawns, and Chicken, Veggie and Lamb Skewers are all prepared surfside on a beautiful summer afternoon.

223 Washington Wine Auction
Best of Taste goes behind the scenes at one of the top charity wines auctions in the country. John Sarich introduces us to the backstage team of celebrity chefs in the huge auction kitchen, then prepares a couple of the auction’s most popular menu items himself.

224 Northstar Winery
The BOT crew travel to Walla Walla, Washington, to search out the freshest produce available, including Walla Walla Sweet Onions, peppers and peaches. Chef John Sarich tours Northstar Winery and incorporates their Merlot into a marinade/baste for a scrumptious dish featuring quail, and the local produce into a fantastic vineyard style lunch!

225 Adriatic Cruise
Come on-board with the Best of Taste crew as they travel on the Seven Seas Mariner and enjoy the breathtaking scenery from terrific European destinations like Venice, Italy; Dubrovnik, Croatia & Taormina, a beautiful hillside city on the Island of Sicily.  Chef John Sarich cooks with Chef Bernhard Klotz, and  they prepare several signature dishes from the menus on-board..

226 Dubrovnik Roots
The Best of Taste Tour of the Adriatic continues, as Chef John Sarich and his son, Biagio, visit Dubrovnik, Croatia, the land of their forefathers.  After a tour of the ancient walled city of Dubrovnik, Chef Sarich returns to the ship, to prepare a typical Croatian style meal featuring the freshest fish and vegetables possible.

227 Ciao from Sicily
With Mt. Etna brewing in the distant background, Chef John Sarich and the Best of Taste crew take you on a tour of Naxos & Taormina, two
seaside towns on the island of Sicily. The Mariner is a magnificent cruise ship in the Radisson fleet, and Chef Sarich works in one of the many galleys to prepare some scrumptious Sicilian style dishes. Ciao!

228 A Canlis Christmas
In Seattle, there are not many restaurants that can boast about being in business for more than half a century.  Canlis is one that can! Their exquisite menu, unmatched attention to detail, award winning wine list and terrific views, were just part of the reason that Best of Taste came to visit Canlis. Chef John Sarich works with the Canlis chefs to prepare some classic favorites from the Canlis menu, and just in time to feed a gathering of holiday revelers!

Series 3

301 Music and Food at EMP
Chef John Sarich pays a visit to Seattle's Experience Music Project, the world's only interactive music museum. John introduces us to Doug Murray, Executive Chef of the Turntable Restaurant at EMP who prepares a signature salad. Chef Sarich goes "retro" and revisits a cooking craze from the 70s.

302 Crabfest
Chef John Sarich revisits some of his favorite crab dishes. Catching Dungeness crab in the Pacific, Crab and Avocado Salad from the Adriatic Sea, Crab Vermicelli from sunny San Diego...and more!

303 The Westin, Whistler BC
It's a winter (and summer!) wonderland in Whistler, British Columbia. Chef John Sarich travels to the fabulous Westin Hotel, just steps from the scenic slopes of Whistler and Blackcomb Mountains. After a little snowboarding, it's off to the Aubergine Grill to prepare signature menu items with Executive Chef Hans Stierli.

304 Taste of the Nation
Celebrity chefs gather together to raise money and awareness of hunger in America and abroad. The Share our Strength organization coordinates annual "Taste of the Nation" food events in major cities around the country. Chef John Sarich participates in the Seattle event and cooks with two other renowned chefs: Tom Black & Tom Douglas.

305  Meet Me at the St. Francis!
Chef John Sarich travels to San Francisco for a stay at the legendary Westin St. Francis hotel, located in the heart of the city across from newly renovated Union Square.  Chef Sarich works with St. Francis Executive Chef, Bernd Liebergesell, to prepare a St. Francis favorite: Sonoma Rack of Lamb with Mendocino Mustard Crust.  To match the meal, John highlights three "big" red wines from two Napa Valley wineries: Villa Mt. Eden & Conn Creek.

306 Dinner Party By the Bay
Preparing the meal for a friendly dinner party in Sausalito . . .  that's the reason Chef John Sarich is making his way around San Francisco, seeking out local & fresh ingredients for his dinner party recipes, which include Pacific Coast Pesto Halibut with Mediterranean Couscous.  John finds a great local farmers market near the Ferry Terminal, where he picks up some of the essentials for the meal, followed by a stop at Fisherman's Wharf.  Then it's off to the beautiful Sausalito home, where John prepares the multi-course meal (with a little help from a friend).

307 Tahitian Culinary Cruise
Chef John Sarich takes his knowledge of food and wine to Tahiti, participating in a week long "Culinary Cruise" on-board the Radisson Seven Seas cruise ship, m/s Paul Gauguin.  John gets the opportunity to work with two 2-Star Michelin chefs, Jean-Pierre Vigato and Gilles Tournadre, as they create French fare with Polynesian flair.

308 Private Island Barbecue
Imagine your own private island in French Polynesia, and once a week you invite 300+ friends over for a little barbecue!  Join Chef John Sarich on Motu Mahana, the exclusive island for the m/s Paul Gauguin, as he cooks up some tropical favorites with Bernhard Klotz, Fleet Exec. Chef for Radisson Seven Seas Cruises, and Daniel Daoulas, Exec. Chef for the ship.

309 Tahiti by Gauguin
Another stop on the "Culinary Cruise" is the market in Papeete, Tahiti, which offers up the freshest products that French Polynesia has to offer.  Chefs John Sarich and Bernhard Klotz shop for ingredients for tasty Tahitian dishes, then return to the  m/s Paul Gauguin to prepare  Pineapple & Papaya Salsa, Coconut Shrimp with Vanilla Sauce and Banana Tatin.

310 Vancouver Island Rogue
The Best of Taste crew sets out for a weekend fishing getaway in beautiful British Columbia.  Chef John Sarich creates a delightful picnic style dinner for the guests and crew on board the Island Rogue, a former commercial fishing vessel that's now a leisure craft.

311 Snohomish Mushroom Farm
The search is easy in this mushroom hunt, as Chef John Sarich discovers FungusAmongUs, an organic farm in Snohomish, Washington, that grows gourmet fungi.  Several delightful dishes are prepared, incorporating fresh and dried mushrooms from the farm.

312 Tuscani and Antonori
A visit to Tuscany, one of the most famous wine producing regions in the world, and a look at Antnori, one of Italy's oldest and finest wine producers.  Chef John Sarich works with Chef Matia Barciulli at Osteria di Passignano, a countryside restaurant next to a 1000 year old abbey & wine cellar.

313 Florence and Cantinetta Antonori
Chef John Sarich makes another stop on his Tuscan tour, this time in Florence, for a visit to Cantinetta Antinori.  This popular wine bar was opened by the Antinori family in 1957, and continues to attract wine and food afficinados alike.  Chef Sarich prepares two Cantinetta Antinori favorites, including Chicken alla "Fiorentina".

314 Croatian Family Feast
Join Chef John Sarich as he travels to the land of his heritage, the beautiful Dalmatian coast of Croatia, for a wonderful feast with family and friends.  John visits the hillside vineyards that his grandfather planted over a century ago, and (with a little help) prepares a traditional Croatian style veal dish, baked under clay.

315 Desert Destinations
When the weather goes south, so does Chef John Sarich!  Best of Taste visits Palm Springs, CA, and Chef Sarich participates in a festive wine dinner to celebrate the 2nd Anniversary of Roy's Restaurant in Rancho Mirage.  Roy Yamaguchi, Founding Chef & Owner, prepeares a fantastic "Hawaiian Fusion" dish, and guest chef Jimmy Schmidt brings us a lucious lobster creation!

316 Holiday Favorites in a Gourmet Kitchen
Chef John Sarich prepares some of his family's holiday favorites, and he does the cooking in a gourmet demo kitchen at Bradlee Distributors in Seattle.  Bradlee is one of the largest suppliers in the Pacific Northwest for top-of-the-line appliances like Wolf and Sub-Zero

317 Perfect Pairings
Food and wine matching are made simple, as Chef John Sarich gives tips and guidance, stepping through multiple courses and flavors.  Four dynamic Washington State wines are matched to bring out their optimum flavor with some of Chef Sarich's favorite dishes.

318 Maltese Memories
Chef John Sarich shares highlights of his visit to the island nation of Malta, and creates wonderful Maltese dishes.  Wonderful domestic wines are paired with Maltese Beef "Olives" and a "hummus style" Fava Bean Dip.

319 Corfu Cuisine
Chef John Sarich shares highlights of his visit to the Greek Island of Kerkyra (a.k.a. Corfu), and prepares several dishes that are typical of the Corfiot cuisine.  Chef Sarich shares tips for matching domestic wines with the flavors of Corfu & Greece.

320 St John's Finest...
Chef John Sarich visits the beautiful U.S. Virgin Islands, with a stop on St. John at the luxurious Westin Resort & Villas.  Executive Chef Brian Kay & Chef Sarich, working in a seaside gazebo, prepare signature dishes from the resort menus.

321 Tastes of St Thomas
For a true taste of Caribbean cuisine, Chef John Sarich visits St. Thomas, one of the U.S. Virgin Islands, to work with Chef Patricia LaCorte.  The two chefs convene in the kitchen at Villa Sunset, a stunning view property over-looking the harbor of Charlotte Amalie, to prepare light island-style appetizers.

322 St Croix's Buccaneer
The historic Buccaneer Resort on the island of St. Croix sits on property with over 350 years of history.  Chef John Sarich pays a visit to the beautiful resort, and works with the Executive Chef to prepare seafood favorites from the Buccaneer menu.

323  Cookin' in Calgary
Best of Taste tours Canada!  Chef John Sarich pays a visit to Calgary, Alberta, home of the world famous Calgary Stampede. And for a taste of regional cuisine, it's off to The Ranche Restaurant, to prepare a few of their signature dishes.

324 Beautiful Banff
Best of Taste tours Canada!  Next stop, Banff & Lake Louise, Alberta, two year-round tourist destinations, nestled in the majestic Canadian Rocky Mountains.  Chef John Sarich tours a wonderful mountain lodge and samples their famous Canadian Rocky Mountain cuisine.

325 Edmonton Alberta
Best of Taste tours Canada!  Chef John Sarich enjoys a sampling of the cuisine in Edmonton, Alberta, visiting kitchens in two of the city's favorite restaurants.  Chef Sarich also tours a gorgeous boutique hotel in the heart of downtown Edmonton.

326 Four Seasons Toronto
Best of Taste tours Canada!  The Four Seasons Hotel in Toronto hosts a special wine dinner, featuring exquisite Four Seasons cuisine, matched with wonderful wines from Washington state.  Chef John Sarich works with two Four Seasons chefs on some of the menu items for the dinner.  A tour of Toronto is also in order!

327 Two Tastes of Toronto
Best of Taste tours Canada!  Chef John Sarich visits Toronto, Ontario, and works in two of the city's favorite eateries, with two great chefs, preparing two great wine-friendly entrees.

Series 4

401 Historic Gig Harbor
Chef John Sarich visits gorgeous Gig Harbor, Washington. With its European roots, especially from the coast of Croatia, Gig Harbor is the perfect spot for a seafood feast!

402 Grilling in Gig Harbor
Gig Harbor, Washington, is a great place to live, a great place to soak up local history and a great place for grilling as well!  Chef John Sarich demos three tasty recipes for grilled steaks and highlights two fabulous red wines.

403 Cannon Beach Cooking School
Chef John Sarich pays a visit to a unique cooking school in beautiful Cannon Beach, Oregon.

404 Oregon Coastal Cuisine
With the majestic Oregon coast as a backdrop, Chef John Sarich prepares fresh caught seafood in a West Coast style clam bake

405 Snoqualmie Vineyards
Chef John Sarich tours Snoqualmie Vineyards Winery in Prosser, Washington, and visits with award-winning winemaker Joy Anderson.  Chef Sarich follows with a tasty seasonal meal, prepared in the wineries beautiful courtyard.

406 Holiday Dinner Made Easy!
The setting is a rustic log home in the Pacific Northwest, as Chef John Sarich prepares a delicious holiday meal, and shows off a unique way to prepare the holiday turkey!

407 Old San Juan
Join Chef John Sarich on a historic and culinary tour of Old San Juan, Puerto Rico.  Chef Sarich learns more about Puerto Rican tastes from Israel Calderon, Executive Chef @ the Sheraton Old San Juan Hotel.

408 Puerto Rican Fusion
Food styles and culinary trends run the gamut in Puerto Rico, and Chef John Sarich gets a taste of some of the most innovative cuisine on the island, thanks to Roberto Trevino, Executive Chef of OOF! Inc., Restaurants.  The chefs work at Agua Viva, a seafood/ceviche restaurant in the heart of Old San Juan.

409 Destination Puerto Rico
Puerto Rico is a popular stop for many cruise lines, but it takes a longer vacation to this island destination to get the full Puerto Rican experience.  Join Chef John Sarich as he shows off some great Puerto Rican resort hotels, beautiful San Juan and the culinary expertise of Roberto Trevino, Executive Chef, OOF! Inc. Restaurants.

410 Hawaii's Big Island Festival
Join Chef John Sarich for a sampling of Hawaii's Big Island Festival, an annual 4-day culinary extravaganza, featuring Food & Wine Magazine's Best New Chefs, and reknowned Big Island Chefs as well.  John works with Wilhelm Pirngruber, Executive Chef at the beautiful Hilton Waikoloa Village to prepare great island cuisine.

411 Kona's Treasured Legacy
The Kona Coffee Cultural Festival is one of the most successful and longest running food festivals in the islands.   Chef John Sarich highlights festival events and works with Ben Takahashi, Executive Chef at the Sheraton Keauhou Bay Resort & Spa, to prepare some innovative dishes.

412 Hawaiian Heritage & Cuisine
Join Chef John Sarich for a glimpse of Hawaii's royal heritage, and a tour of Hulihe'e Palace in Kailua-Kona, on Hawaii's Big Island.  Chef Sarich gets the chance to work with Peter Merriman, Owner/Executive Chef of Merriman's Restaurant, who's one of the pioneers of Hawaii's Regional Cuisine movement.