Series

Ali Rizk, the owner of Shawarma Stop to GO, demonstrates how to make a chicken shawarma wrap. Shawarma Stop to GO is one a dozen food trucks that will be featured at Winter Blast. Winter Blast runs from January 31st through February 2nd in Downtown Royal Oak. For more visit, winterblast.com.

Jamal Alashmaly, the executive chef of Tom's Oyster Bar, and TJ Newington, the head chef of Terry's Terrace, demonstrate how to prepare flaming lobster pasta. Tom's Oyster Bar is located at 318 S. Main Street in Royal Oak. For more visit, tomsoysterbar.com. Terry's Terrace is located at 36470 Jefferson Ave. in Harrison Township. For more visit, terrystime.com.

Lynn Warren of You Baking Me Crazy demonstrates how to make her peach cobbler pound cake. You Baking Me Crazy is located at 19126 Livernois in Detroit. To make the pound cake you will need: 1 cup all-purpose flour, 3 cups granulated sugar, 1/2 cup brown sugar, 1/2 tsp. cinnamon powder, 1/4 tsp. nutmeg powder, 3 sticks unsalted butter (softened), 1 can diced peaches and 6 eggs. Pre-heat the oven to 350°F. In a large mixing bowl, add the flour, baking powder, salt, cinnamon and nutmeg. Whisk until well incorporated and set aside. To make the cake batter, beat the butter with an electric mixer for about 2 minutes. Add the granulated sugar and beat to combine for two minutes. Add the eggs one at a time, beating on medium speed until the egg gets incorporated before adding the next one. Add the vanilla and mix. Add half of the dry ingredients to the bowl. Mix on low to combine. Add the remaining flour mixture and fold until the batter comes together and becomes smooth. Layer brown sugar to bottom of cake pan, add peaches on bottom of the Bundt cake pan. Smooth the batter with a spatula.

Chef Elwin Greenwald from Elwin & Company demonstrates how to prepare a Champagne Salmon Wellington. Elwin & Company is located at 2971 Coolidge Highway in Berkley. For more visit, elwinandco.com.

Chef Brandon Shouneyia from The Jagged Fork demonstrates how to make blueberry lemon curd pancakes. For the pancakes you will need: 1.5 cups all purpose flour, 3 teaspoons baking powder, 1 tablespoon sugar, 1 cup buttermilk, 1 egg, 1 tablespoon sugar and a pinch of salt. Mix all of the ingredients together. For the lemon curd you will need: 1.5 cups fresh lemon juice, 1.5 cups sugar, 1 cup unsalted butter, 6 eggs, and 2 tablespoons grated lemon zest. Combine all ingredients in a saucepan and heat over low until it comes together. The Jagged Fork has locates in Ann Arbor, Dearborn Heights, Grosse Pointe Farms, Lathrup Village, Rochester Hills and West Bloomfield. For more visit, thejaggedfork.com.

Orange Sauce: Heat in a pan and mix well ½ cup Fresh squeezed orange juice or you can use store bought, ½ cup zero calorie sugar replacement of your choice, 2 tbsp rice vinegar, 2 tbsp soy sauce, ¼ tsp of ginger and ¼ tsp of garlic chopped, orange zest, 1 tbsp corn starch. Air Fried Chicken: Take a 99% lean chicken bread and dredge it in ¼ cup flour with 1 beaten egg. Next, press it into ¾ cups crushed corn flakes. Spray it with a zero calorie oil and air fry at 385 for 16 minutes flipping halfway. Cook till an internal of 165F is reached. Cucumber Salad: In a bowl add ½ cup sliced cucumber and sliced daikon. ½ tbsp avocado oil, ½ tbsp fish sauce, 1 tsp apple cider vinegar, zero calorie sugar replacement, and 1 tsp crushed red pepper, shake well and enjoy! The Sandwich Spread: ¼ cup Choboni Nonfat Vanilla Greek Yogurt mixed with 2 tsp old style mustard. 2 Slices Ciabatta bread

Learn how to make Linguine con Cozze e Pancetta Affumicata with Francesco Apollonia, the executive chef of Bella Piatti in Birmingham.