Watch how Chef Scott Carsberg creates two dishes based off of the Pacific Northwest's famed geoduck.

Bisato: Inside the Kitchen

Episode 1 - Geoduck

March 20th is the start of spring, which means one thing: the updated spring menu. Chef Carsberg shows how to make one of the upcoming dishes, asparagus salad with parmesan ice cream.

Episode 13 - Asparagus Salad

In this episode, Chef Carsberg demonstrates the second of his recipes featured in Modernist Cuisine: Pecorino with truffle honey. This dish illustrates the cooking technique of planking: cooking using a smoldering wood plank, used to impart a lightly smoky flavor.

Episode 12 - Pecorino with Truffle Honey

Since its release in March, Nathan Myhrvold's Modernist Cuisine has been called one of the most influential books on the craft of cooking. We were tremendously honored to have two of Chef Carsberg's signature dishes included in the book. In this episode, Carsberg shows how to create one of the two dishes profiled in the book: Dungeness crab cannelloni with honeycrisp apple.

Episode 11 - Dungeness Crab Cannelloni

In this cooking demo, Chef Carsberg breaks down how he makes the most recent addition to Bisato's menu, bucatini.

Episode 10 - Bucatini, celeriac sauce, and salmon roe

Chef Carsberg shows how to plate Bisato's chocolate feuilletée -- dark chocolate, pistachio crème, and orange.

Episode 9 - Chocolate Feuilletée

Chef Carsberg highlights one of Bisato's dessert specials: pineapple ravioli with white chocolate soup.

Episode 8 - Pineapple Ravioli

Chef Carsberg shows his technique for making parmesan crisps - suitable for a snack or a garnish.

Episode 7 - Parmesan Crisps

In under 10 minutes, Chef Carsberg makes a poached duck egg with Umbrian truffles, provolone, and brioche.

Episode 6 - Poached Duck Egg

Chef Carsberg captures the essence of autumn in his latest addition to the menu, Butternut Squash Risotto.

Episode 5 - Butternut Squash Risotto

Chef Carsberg makes a classic Italian pairing: prosciutto and melon. (The "Ferrari" of meat slicers is optional.)

Episode 4 - Prosciutto and Melon

Think scrambled eggs are dull? Think again. Chef Carsberg shows his technique for making scrambled eggs with summer truffles from Umbria.

Episode 3 - Scrambled Eggs

Chef Carsberg shows how to make one of the current desserts on Bisato's menu: Summer berries with ewe's milk cheese.

Episode 2 - Summer Berries

James Beard Award-winning chef Scott Carsberg takes you inside the kitchen of his new Seattle restaurant, Bisato.