Yes, the chef's name was Reed. He commented about how his artichoke dish
looked good on her plates-and it did-one of the few times that's
happened. She had those wildly colored plates ?majorca? "majollica?

Personally I like food served on crisp plain white-I love my simple
Corelle dishes for everyday, I also have Martha's "Greek" dishes (from
KMart-no snobbery here lol) which I love because the border colors pick
up on the silverware nicely. Alas, they sold out of the big platter
before I purchased the dishes and other serving pieces-but my Corelle
perfectly matches other than no border.

Thanks for the link-I had a look at the menu which includes iron skillet
mussels with dipping butter. That was the other item he prepared on her
show. Personally his steak and duck menu items appealed to me the most.
I eat vicariously all the time :-)

I have seen the Cook's stuffing show before and it makes total sense-in
fact most people dont even notice the wings on the cooked bird so cut
off the first two sections and set aside to be used in the stuffing
dish.