13WHAM's Sam Carter visited with Alex Groat, Head Chef of The Summit at Brighton, and resident Marlene to make Chicken Tikka Masala.

13WHAM's Sam Carter visited with Alex Groat, Head Chef of The Summit at Brighton, and resident Sarah to make Chicken Diane.

13WHAM's Sam Carter visited with Alex Groat, Head Chef of The Summit at Brighton, and resident Richard to make a Honey Garlic Shrimp Stir Fry. Yield: 1 8oz. portionIngredients:6 shrimp, peeled, deveined and detailed 1/4 cup broccoli florets 1/4 cup...

13WHAM's Sam Carter visited with Alex Groat, Head Chef of The Summit at Brighton, and resident Enid to make a Roasted Vegetable Medley. Enid's Roasted Vegetable Medley (Serves Two 4 oz. Portions) Ingredients: 6 baby carrots, halved. 4 broccoli florets,...

13WHAM's Sam Carter visited with Alex Groat, Head Chef of The Summit at Brighton, and resident June to make Steak Diane. June's Steak Diane (Serves One Portion)Ingredients:1 12oz.

13WHAM's Kris Betts visited with Alex Groat, Head Chef of The Summit at Brighton, and resident Golda to make Bourbon Portabella Strip Steak. Golda's Bourbon Portabella Strip Steak (Serves One Portion)Ingredients:1 10-12oz. strip steak1 large portabella mushroom cap, cleaned and...

13WHAM's Kris Betts visited with Alex Groat, Head Chef of The Summit at Brighton, and resident Marlene to make Shrimp Fra Diavolo - a spicy shrimp dish over pasta. Marlene's Shrimp Fra Diavolo (Serves One Portion)Ingredients:5 shrimp, peeled and deveined...

13WHAM's Kris Betts visited with Alex Groat, Head Chef of The Summit at Brighton, and resident Eleanor to make Honey Garlic Glazed Salmon. Eleanor's Honey Garlic Glazed Salmon (Serves One Portion) Ingredients: 1 salmon fillet. 1 tbsp. garlic, minced. 1/2...