chef chris is also a resident of waterloo. joining us today is chef chris meyers of the ansborough avenue hy-vee in waterloo. chris will be preparing: chili lime shrimp cups. the recipe is as follows: 24 philo cups 24 medium shrimp,peeled and deveined 1tblsp olive oil teas. salt 1 teas. chili powder, you can use ancho chili or chipotle powder teas cumin teas garlic powder 2 limes c baby arugula 3 tblsp sour cream -combine chili powder,cumin,salt,and garlic powder -place shrimp in a boil and add olive oil and seasoning. mix sheet for 5-8 minutes at 350 -fill each cup with a few pieces of arugula, a dollop of sour cream and one shrimp. spritz with a bit of lime juice. chef chris meyers grew up in cedar falls where he graduated from high school with the class of 1983. after high school he enlisted in the united the marine corps, he became head night chef for a new restaurant just opening in waterloo, iowa, called north bank cafe. this is where chef chris met his wife sheryl of nearly 25 years. chef chris is also a resident of wat

the two pastry chefs who started it, chris hoover and walker who is sam's wife, supplied all the pastriesakeries for the market. they found a space on the block to do that and the ice cream kind of came as an afterthought. they realized the desire for ice cream and we now have lines around the corner. so, that's been a huge success. >>> in 2008, sam started 18 reasons, which is our community and event space where we do five events a week all around the idea of bringling people closer to where the food comes from and closer to each other in that process. >> 18 reasons was started almost four years ago as an educational arm of their work. and we would have dinners and a few classes and we understood there what momentum that people wanted this type of engagement and education in a way that allowed for a more in-depth conversation. we grew and now we offer -- i think we had nine, we have a series where adults learned home cooking and we did a teacher training workshop where san francisco unified public school teachers came and learned to use cooking for the core standards. we range all over t

. >> society i tavern chef walter staib invited us and chris murphy have to have a holiday feast exactly me. >> city tavern opened in 1773. >> this december, 242 years later city tavern food and drink remain the same. >> george washington recipe original recipe. we are responsible for content. thomas jefferson, and last one is alexander hamilton. >> what was the the alcohol content in the 1700. >> almost 14 percent. it cannot be categorized as beer. >> speaking of wine. >> there you go. >> this is a very popular drink in the city tavern because it dates back to the 18th century. so, it dates back to the 18th century and it is warm, wine that is spiked with orange, cinnamon, and lemon. very popular here. >> after six different types of drinks, bring on the bread. >> we have breads that date back to the 18th century. we have sweet potato biscuits and they are baked freshly every day 365 days a year rain or shine. we make our breads. why do we serve those kind of bread. they are the bread of the 18th century to the upper echelon of the columnist. >> some of the bread to dip in the lobster s

. >> >> sarah: we're calling in the chef of the house, my husband chris, to add the main ingredient. >> and i use a hot sausage and a regular sausage to give it a kick. >> sarah: chris, this usually takes, what, 15 minutes? >> yeah, 15 minutes. >> sarah: the sausage is we pour that into the bread mixture. >> now you tear the bread pieces and dump it into the mixture. >> sarah: this is my favorite part, the cheese. mom usesmont ray jack. you can use whatever type you like. why don't you stir that up. >> pour it in the casserole dish and put it in the refrigerator overnight. >> sarah: after it's been in the fridge overnight, you place it in the oven at 350 for about an hour on christmas morning and then you have your breakfast casserole. from arkansas to massachusetts, we hope you get a chance to try my mom's breakfast casserole. thank you so much for supporting project bread. happy holidays. if you want to make a donation to project bread and learn more about 7news recipes, log on to whdh.com and click on the project bread logo. my mother was nervous, but she did a great time. >> chri

we are calling in the chefs of the household. my husband chris to take care of the sausage. the main ingredient. >> yes. i use regular and hot sauce auj to give it a kick. >> sarah: this takes you 15 minutes? >> about 15 minutes. >> sarah: pour the sausage into the egg mixture. stir that in. now tear the bread pieces. dump it into the mixture. the last ingredient, the cheese. you can use different kinds if stir that up for us. >> pour it into the dish. refrigerator overnight. we will place it in the oven at 350 for an hour. on christmas morning. then you will have your breakfast casserole. from arkansas to massachusetts, we hope you get a chance to try my mom's breakfast casserole this holiday season. thank you so much for supporting project bread. happy holidays. to make a donation, log on to our web site, whdh.com. click on the project bread logo. we'll be right back after this >> sarah: a disciplinary vasquez, a 28-year veteran of the m.b.t.a. his train was car rig 50 station in braintree last week. nicole oliverio has the latest now from dorchester. >> reporter: the unio

the two pastry chefs who started it, chris hoover and walker who is sam's wife, supplied all the pastries and the ice cream kind of came as an afterthought. they realized the desire for ice cream and we now have lines around the corner. so, that's been a huge success. >>> in 2008, sam started 18 reasons, which is our community and event space where we do five events a week all around the idea of bringling people closer to where the food comes from and closer to each other in that process. >> 18 reasons was started almost four years ago as an educational arm of their work. and we would have dinners and a few classes and we understood there what momentum that people wanted this type of engagement and education in a way that allowed for a more in-depth conversation. we grew and now we offer -- i think we had nine, we have a series where adults learned home cooking and we did a teacher training workshop where san francisco unified public school teachers came and learned to use cooking for the core standards. we range all over the place. we really want everyone to feel like they can be include

the two pastry chefs who started it, chris hoover and walker who is sam's wife, supplied all the pastriesthe block to do that and the ice cream kind of came as an afterthought. they realized the desire for ice cream and we now have lines around the corner. so, that's been a huge success. >>> in 2008, sam started 18 reasons, which is our community and event space where we do five events a week all around the idea of bringling people closer to where the food comes from and closer to each other in that process. >> 18 reasons was started almost four years ago as an educational arm of their work. and we would have dinners and a few classes and we understood there what momentum that people wanted this type of engagement and education in a way that allowed for a more in-depth conversation. we grew and now we offer -- i think we had nine, we have a series where adults learned home cooking and we did a teacher training workshop where san francisco unified public school teachers came and learned to use cooking for the core standards. we range all over the place. we really want everyone to feel like

the two pastry chefs who started it, chris hoover and walker who is sam's wife, supplied all the pastrieses for the market. they found a space on the block to do that and the ice cream kind of came as an afterthought. they realized the desire for ice cream and we now have lines around the corner. so, that's been a huge success. >>> in 2008, sam started 18 reasons, which is our community and event space where we do five events a week all around the idea of bringling people closer to where the food comes from and closer to each other in that process. >> 18 reasons was started almost four years ago as an educational arm of their work. and we would have dinners and a few classes and we understood there what momentum that people wanted this type of engagement and education in a way that allowed for a more in-depth conversation. we grew and now we offer -- i think we had nine, we have a series where adults learned home cooking and we did a teacher training workshop where san francisco unified public school teachers came and learned to use cooking for the core standards. we range all over the pl

chef". >>> it's supposed to be a fun way to decorate your home but it's causing problems you can't see. what you need to know about the star shower. >>> hi, i'm chris lawrence. those are some of the interestings stories making news this week. first, a labor of love. a woman in southeast washington cooks holiday dinner for hundreds of local police officers every year. all in honor of her son who was killed many the line of duty. she's been doing this for 20 years and as mark sea graves reports. >> this is how it's been at shirley gibson's house all day long. hundreds of police officers coming and going, not just d.c. police officers, officers from maryland and virginia, park police officers, all coming to enjoy a home cooked meal, see some old friends and to honor one of their own. one of the first officers here was someone who knew brian gibson well as an officer. an emotional chief kathy lanier. >> always had a big smile, big grin on his face. >> reporter: 19 years ago brian gibson was gned down by a man who wanted to kill any police officer he could find. >> losing brian was terrible if are the police department, the way he was killed. and mrs. g

the two pastry chefs who started it, chris hoover and walker who is sam's wife, supplied all the pastries market. they found a space on the block to do that and the ice cream kind of came as an afterthought. they realized the desire for ice cream and we now have lines around the corner. so, that's been a huge success. >>> in 2008, sam started 18 reasons, which is our community and event space where we do five events a week all around the idea of bringling people closer to where the food comes from and closer to each other in that process. >> 18 reasons was started almost four years ago as an educational arm of their work. and we would have dinners and a few classes and we understood there what momentum that people wanted this type of engagement and education in a way that allowed for a more in-depth conversation. we grew and now we offer -- i think we had nine, we have a series where adults learned home cooking and we did a teacher training workshop where san francisco unified public school teachers came and learned to use cooking for the core standards. we range all over the place. we re

than three miles away, the chef, a graduate of the pasadena location says he learned of the closure this morning. >> i'm really devastated. i'm still in shock. reporter: chrisays le cordon bleu was the police where -- place he learned to turn his passion for cooking into an art and science. >> give me that drink and you taste it then how much you apply yourself is how much you excel. reporter: career education corporation the parent company says it will no longer enroll new students after january 4th. all students will be able to finish the program and all campuses are expected to remain open until september 2017. the brand has among its graduates, julia child who attended its paris school which will remain open. >> fantastic faculty at california culinary academy and the rest of le cordon bleu. upper management, ownership, the career education core, that's where the problem was lying. reporter: he is a foamer wine and business management instructor at the school. he's now the founder of the san francisco wine school. in recent years, career education corsetled a class action lawsuit by le cordon bleu graduates who said they made $12 an hour and worked in j

chris brown from the samsung outdoor stage. tomorrow night, the great albert brooks. from "veep," tony hale, and we'll have music from kool and the gang. sykes, calista flockhart, formula one racer lewis hamilton, chef adam perry lang, and music from band of merrymakers and run the jewels. please join us for those guests. without our first guest, people wouldn't be able to take samurai swords on planes, hitler never would have been shot in a movie theater and john travolta would be doing "welcome back kotter" reunions on netflix right now. he's a two-time oscar winning writer and director whose new movie "the hateful eight" splatters onto screens in 70mm on christmas day, then nationwide january 8th. please welcoco quentin tarantino. [ cheers and applause ] >> jimmy: it's great to see you, thank you for coming. >> thank you. >> jimmy: i really enjoyed the movies to come out but they're i thought it really came out great. >> i got a kick out of the fact of like you guys had your own jimmy kimmel screening. >> jimmy: we did. >> i heard that you kind of hooted and hollered it up and everything. you went out of the movie like, okay, i felt like i kind of got punched in the face, i don't know if i like i

fox news sunday host chris wallace up next to tell us. >> one chef claims to dish big secrets from the big twist to this story. the reveal coming up. ♪ the reveal coming up. i have asthma... ...one of many pieces in my life. so when my asthma symptoms kept coming back on my long-term control medicine, i talked to my doctor and found a missing piece in my asthma treatment. once-daily breo prevents asthma symptoms. breo is for adults with asthma not well controlled on a long-term asthma control medicine, like an inhaled corticosteroid. breo won't replace a rescue inhaler for sudden breathing problems. breo opens up airways to help improve breathing for a full 24 hours. breo contains a type of medicine that increases the risk of death from asthma problems and may increase the risk of hospitalization in children and adolescents. breo is not for people whose asthma is well controlled on a long-term asthma control medicine, like an inhaled corticosteroid. once your asthma is well controlled, your doctor will decide if you can stop breo and prescribe a different asthma control medicine, like