BACK TO INDEX | NEXT CHEF With a dedication to sourcing the finest locally farmed ingredients, a command of the finest French cooking techniques, and a knack for surprises, Charles Palmer opened his New York City restaurant Aureole at the ripe old age of 28. He has been "wowing" his fans ever since. Trained at the Culinary Institute of America and in kitchens throughout Europe, Charles was first recognized in the early '80s for his unique style at The River Café in Brooklyn, where he kicked the ratings up from one to three stars in The New York Times. Since then he has created a small restaurant empire with locations in New York and Las Vegas, developed an award-winning Dairy Farm that produces cheeses and butter, and, of course, penned a notable cookbook that captures his restaurants' signature dishes on paper. From the subtle flavor layering in his Pepper Seared Venison Steaks with Pinot Noir and Sun-dried Cherries to his elaborate Chocolate Tarragon Dessert presentation, Charles Palmer presents us with recipes that play up to all of our senses in COOKING WITH MASTER CHEFS.  Julia Introduces Charles Palmer  Pepper Seared Venison Steaks with Herb Potato Maxime's  Herb Potato Maxime's  Chocolate Tarragon Dessert with Chocolate Tuiles  Chocolate Tuiles