You’ve seen him on The Food Network Challenge narrating some of the most intense pastry competitions out there. Today Chef Keegan joins Sam to talk about his journey there including his career as a world-class pastry chef and as a restauranteur. Of course, it wouldn’t be a livecast without cooking so Chef Keegan shows us how he plates a gorgeous summer peach and corn dessert! If you’re in Denver (http://dbardesserts.com) or San Diego (http://dbarsandiego.com), check out D Bar, your tastebuds will thank you.

We’re back on the livecast tonight and we’re making an very savory appetizer that will definitely turn heads. By using roasted red peppers, capers, and garlic, Sam turns it into a great topping for crispy grilled polenta. Top that with a bit of parsely or cilantro and you got a very pretty dish that tastes amazing. You’ll need to try this!

If you’ve never attempted cooking salmon upon an untreated piece of cedar you’re definitely missing out. Like big time. In this episode, Sam shows you how to find a good, cheap piece of untreated lumber for this cooking method. As a bonus, we also try a famous 3-ingredien tomato sauce posted over the internet. It’s simple, no fuss, and we’ll find out if it’s delicious.

We celebrate the end of “Salad Week” here on The Sam Livecast by doing a killer grilled romaine lettuce salad. Imagine super crunchy leaves, left slightly toasty by a hot grill, dressed in Roma tomatoes, olive oil, and balsamic vinegar. It’s so good and it’s one of the faves here on livecast. Do it.

Tonight on salad week we debut the long awaited salad dressing from Kelly herself. Sam also makes an incredible Israeli couscous dish that will absolutely blow your tastebuds away. You don’t want to miss this hilarious cooking duo…