We'll show you how to grill chicken after we marinate it in a basic brine and our variation that uses Michigan maple syrup. We also prepare a great corn meal porridge or polenta to serve with the chicken. This porridge is made extra special with the little fresh, sweet corn niblets I add right at the end of the recipe. The fresh corn makes the porridge extra special. We also chat with some great chef's from the Detroit area and talk about our "worst kitchen disasters" wait 'til you hear some of their stories and, of course, I have one of my own disasters to tell you about. Then we visit Palazzolo's in Saugatuck, Michigan and sample some of the best gelato I have ever tasted. What a treat!

Here are the features from Show # 102:

• Grilled Chicken with Corn Meal Porridge
• Professional chefs tell about their kitchen disasters
• Making Gelato (Italian Ice Cream) with the fine folks at Palazzolo's in Saugatuck, Michigan.