In Chef Mark Peel's continuing Off-Ramp series that explores the restaurant world, Mark explains the myriad reasons your meal isn't on the table. Mark is chef/owner of Campanile, Tar Pit, and The ...

From Campanile to The Tar Pit, seasoned chef Mark Peel is known for his culinary excellence -- making him a perfect person to wax poetic about squash at his new eatery, Prawn Coastal Casual. "They ...

Mark Peel, chef/owner of Campanile restaurant, spoke with us about his Thanksgiving menu. He told us that he brines the breast and legs separately; he then roasts the breast and braises the legs.

Mark Peel: Skip Culinary School and Work Instead! In the latest installment of his exclusive looks inside the world of restaurants, Mark Peel, chef/owner of Campanile, says aspiring chefs would be ...

John Rabe asks Campanile's Mark Peel if the food scene will suffer during the current economic slowdown. John Rabe asks Campanile's Mark Peel if the food scene will suffer during the current economic ...

Trim off any excess fat from the meat, leaving a thin layer. Make 1 inch slits all over the meat and insert the garlic slices. Rub the lamb well with olive oil and coat heavily with salt and pepper.

Blanch peas in boiling salted water for 1-2 minutes, then refresh in cold water and ice to stop cooking and to preserve bright green color. In large salad bowl, mix together peas, dill, mint, chives, ...

While chef Mark Peel prepares Thanksgiving dinner at Campanile, food historian Kathleen Curtin reveals what the pilgrims were really eating that historic day and Roberto Rogness offers wines to kick ...

, chef-owner of Campanile restaurant, talks about his Thanksgiving menu. First, he brines the breast and legs separately. He then roasts the breast and braises the legs.