Cook Like The Pros Coverage

Cook like the Pros: Learn to make Firehouse Macaroni Surprise
Capt. Blake Wright from the Northern Wake Fire Department shows us how to make this Tuesday night favorite at the firehouse.

Cook like the Pros: Perry's Steakhouse sea bass
Perry's Steakhouse & Grille chef Rick Moonen​ shows us the secrets behind the restaurant's pan-seared sea bass.

Cook like the Fair: Koan shares korn dog recipe
Chef Drew Smith shows us how to make Koan's Korn Dog recipe. This dish plus the Zipper Roll (crab salad, cucumber, avocado, cream cheese, spicy mayo, wasabi mayo, eel sauce, tempura fried) and fried ice cream are on their menu Oct. 15-25, 2020.

Cook like the Fair: Whiskey Kitchen's fried strawberries
This restaurant will be serving Smoked Turkey Legs with a spiced Cheerwine and bourbon glaze and Fried Strawberries topped with powered sugar. The specials run Oct. 15-25, 2020.

Cook like the Fair: STIR's Dole Whip Cocktail
This North Hills' restaurant will be serving a Dole Whip Cocktail from Oct. 15-25. The cocktail is described as "a refreshing, plantation pineapple rum-based cocktail with John D Taylor's Velvet Falernum Liqueur (which adds some spice, sweetness and almond), pineapple juice, served over shaved ice with grated nutmeg on top, and a pineapple wedge garnish."

Cook like the Fair: Asali's Roasted Chickpeas
Asali Desserts & Cafe is offering Roasted Chickpeas and Asafeer (pancakes stuffed with custard cream and topped with crushed pistachios, coconut, and cinnamon) from Oct. 15-25, 2020.

Cook like the Fair: Chilly Chicken Creamery's Churro Ice Cream
Chilly Chicken Creamery is selling this decadent ice cream from Oct. 15-25, 2020. Find out how they make it in this video.

Cook like the Fair: Rookie's Pizza and Cinnamon Rolls
Rookie's Sports Bar in Wake Forest is serving up some State Fair-inspired items including pizza and cinnamon rolls.

Cook like the Fair: Cool Runnings Jerk Chicken
This NC State Fair vendor shows us how they make their famous Jerk Chicken.

Cook like the Fair: Il Palio's deep fried delights
For the month of October, Il Palio is serving up three dishes that are inspired by the N.C. State Fair. Fried arancini with house-made pimento cheese, Fried house-made tiramisu, and the Poutine alla Amatriciana.

Cook like the Fair: Sassool's Crispy Garlic Chicken Sandwich
Sassool is getting into the N.C. State Fair spirit by creating a special sandwich to be sold both its locations. The Crispy Garlic Chicken Sandwich will be available from Oct. 15-25, 2020.

Cook like the Fair: Kanki's Fried Sushi on a Stick
From Oct. 15-25, 2020, Kanki will be serving Fried Sushi on a Stick (Spicy tuna and avocado, tempura batter fried with spicy mayo and sweet soy sauce, served on a stick).

Cook like the Fair: Coronato's Roman Carnival Doughnuts
Coronato chef Teddy Diggs shows us how he makes Roman Carnival Doughnuts, which will be available at the restaurant from Oct. 15-25, 2020.

Cook like the Fair: Tonbo Ramen's Fried Chicken and Ramen Mac and Cheese
Tonbo Ramen Chef Alex Cordova shares what he will miss most about the NC State Fair this year and tell us more about their special fair-inspired dish - Fried Chicken and Ramen Mac and Cheese. You can get the item at Tonbo Ramen from Oct. 15-25, 2020.

Chefs share fair-inspired dishes
WRAL.com has teamed up with US Foods and the North Carolina Department of Agriculture this month for a special Cook like the Pros series highlighting fair-inspired food!

Cook like the Fair: Robinson Ferry's Smoked Brisket Cheddar Fries
Robinson Ferry Co-owner and Executive Chef Ryan Grimm shows us how to make four of their State Fair-inspired items: Deep-Fried Elvis, Smoked Brisket Cheddar Fries and two cocktails. These items will be available at Robinson Ferry Oct. 15-25, 2020.

Cook Like the Pros: Grilled Shrimp Louie
Seabird chef Dean Neff shows us how to make Spring Harissa Grilled Shrimp Louie with soft-boiled farm egg, spring vegetables and greens.

Video: Wilmington chef cooks with fresh seafood
Seabird chef Dean Neff has a hands-on demo of his Spring Harissa Grilled Shrimp Louie with soft-boiled farm egg, spring vegetables and greens.

Cook like the Pros: Wye Hill's Charred Broccoli
This week, Wye Hill shows us how to make their Charred Broccoli and whipped tahini.