Sing for Your Supper with Bob Waggoner

Episode Guide


Season 1


Poached Farm Eggs/Pan-Seared Red Snapper with Esco (#111)

Bob proves that eggs are, once again, not just for breakfast anymore, and they make for a great ...

Escargot Salad/Lamb Tenderloin with Lauren Alaina (#110)

Today's featured appetizer is a Seared Burgundy Escargot Salad with roasted garlic in a dry white ...

Split Pea Soup/Seared Gulf Snapper with Brandon He (#109)

In today's episode, Bob shares a mouth-watering recipe for Split Pea Soup with smoked bacon and a ...

Quail Breast in Puff Pastry/Oxtail Bourguignon wit (#108)

Chef Bob delights his guests with an appetizer consisting of Quail Breast in Puff Pastry ...

Seared Skate Wing/Root Vegetable Risotto with Dail (#107)

Bob treats his guests to his extraordinary Pan-Seared Skate Wing in a vermouth, lime, caper and ...

Apple Tart/Pumpkin Swordfish with Sarah Darling (#106)

Bob prepares a Granny Smith Apple Tart accompanied by vanilla ice cream and star anise syrup. He ...

French Brie Omelet/Red Grouper with Erin McCarley (#105)

Bob teaches us how to fold an omelet hands-free and serves up his rendition of a French Brie Omelet ...

Wild Shrimp/Elk with Craig Morgan (#104)

Bob serves up today's appetizer, Fried Wild American Shrimp with Fennel and an Avocado Mousseline ...

Duck Breast Salad/Lobster Tempura with Jana Kramer (#103)

Bob serves up a unique Warm Duck Breast Salad with sun-dried cherries in a port & pomegranate ...

Seared Diver Scallops/Chicken Breast With Brett Eldredge (#102)

Chef Bob Waggoner prepares an appetizer of Seared Diver Scallops over sauteed fennel in a sauvignon ...

Eared Foie Gras/Beef Tenderloin with Amy Grant (#101)

Bob serves up a beautiful Skillet-Seared Foie Gras over a sweet potato mousseline with candied ...

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