This week at the market, Special Guest Host Marsh Campbell along with Angelo Patsalis and his chefs from The Riviera, explain how to prepare their Wild Berry Chicken.
At The Market with Bryan Neiman is produced by St. Clair CTV, sponsored by the St. Clair DDA, and funded in part by Citizens First.
This week at the market, Bryan along with Sheila Zohr and Rachel Killen from LaCroix’s Riverside Pub, explain how to prepare their Steak Sizzler!
At The Market with Bryan Neiman is produced by St. Clair CTV, sponsored by the St. Clair DDA, and funded in part by Citizens First.
This week at the market, Bryan along with Oak Room Owner John Rouleau and Chef Amy Schornak, of Marine City’s Oak Room Grille, explain how to prepare their new, Lemon-Pepper Mahi Mahi Salad with Amy’s Special Chipotle Salsa!
At The Market with Bryan Neiman is produced by St. Clair CTV, sponsored by the St. Clair DDA, and funded in part by Citizens First.
This week at the market, Bryan along with Assistant Fire Chief Erick Harrison, of The St. Clair Fire Authority, explain how to prepare Steak Wraps with fresh vegetables, rice, and cheese.
At The Market with Bryan Neiman is produced by St. Clair CTV, sponsored by the St. Clair DDA, and funded in part by Citizens First.
This week at the market, Bryan along with Chef Mike Noble and Pantry Chef Nicole Novelli, of The Voyager, explain how to prepare thier Almond-Encrusted Chicken Salad with Asian Dressing.
At The Market with Bryan Neiman is produced by St. Clair CTV, sponsored by the St. Clair DDA, and funded in part by Citizens First.
This week at the market, Bryan along with Chef Matt McCallumore, of The St. Clair River Country Club, explain how to prepare Vegetable Napoleon.
At The Market with Bryan Neiman is produced by St. Clair CTV, sponsored by the St. Clair DDA, and funded in part by Citizens First.
This week at the market, Bryan along with Chef Keith Kirkwood and Chef Scott Schneider, of The River Crab, explain how to prepare thier famous Gazpacho.
At The Market with Bryan Neiman is produced by St. Clair CTV, sponsored by the St. Clair DDA, and funded in part by Citizens First.
This week at the market, Bryan along with Chef Tammy Parcell and Chef Dominic Lucarelli, of Anita’s Place, explain how to prepare thier Grilled Zucchini and Roasted Red Pepper Sauce.
At The Market with Bryan Neiman is produced by St. Clair CTV, sponsored by the St. Clair DDA, and funded in part by Citizens First.
This week at the market, Bryan along with Chef Jeremy Fisher and Chef Melissa Ikera, of the Marine City Fish Company, explain how to prepare thier Fish Company Spread. At The Market with Bryan Neiman is produced by St. Clair CTV, sponsored by the St. Clair DDA, and funded in part by Citizens First.
This week at the market, Bryan along with Chef Norm Grasley, of the River District Hospital, explain how to prepare a Stuffe French Toast with Strawberries and Grand Marnier dish.
At The Market with Bryan Neiman is produced by St. Clair CTV, sponsored by the St. Clair DDA, and funded in part by Citizens First.
