We’re cooking Scallops with Fingerling Potatoes with Chef Kevin Gadreau of The Pier.
patrick. whatat are we makingak today? >> this is chef kevinin gadreau from the pier restaurant and he ra nd has a fabulousbu seafood recipe. tell us about the event you’re u’ auctioning off. >> this is the annual fund raiser for the march of dimes organization in rhode island. it’s trying to create funds for the mission to n you know, help get healthy babies up and going, also helps us to support the parents. this year, we’re honoring cy from dewolf tavern, it’s a big deal foral us, it’s the 10t 10th year and there’s 25 chefs coming. >> we’ll talk morek about that in our next segment, next thursday. what do you have here? >> those a re george’s's bank scallops. i’m going to do a quick appetizer, something you can make at the house, easy, cleanup, looks great and tastes good. >> boy, that simple. >> that simple.im >> chef kevin, good to have you here and we’ll have more oneor the march o