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For nearly ten years, Jimmy Sneed has been creating elegant cuisine from simple country fare, applying his well-executed culinary techniques to fresh local ingredients at The Frog and the Redneck in Richmond, Virginia. First exposed to French cuisine as a translator at Le Cordon Bleu in Paris, he returned to America with an appreciation for the art of cooking. Working in a series of modest restaurants to support his law studies, Jimmy realized that his true passion was in the kitchen and convinced chef Jean-Louis Palladin of Watergate Restaurant to train him in the techniques that he had observed in Paris. Jimmy shadowed the Michelin-rated chef for six years, sharpening his culinary skills and cultivating his creativity before opening his own award-winning restaurant, The Frog and the Redneck. In the show IN JULIA'S KITCHEN WITH MASTER CHEFS, Jimmy Sneed prepares his signature fare of Sautéed Soft Shell Crabs, Homemade Saffron Pasta, and Richmond Slaw.
 Virginia Stuffed Turkey Leg - Part 1
Virginia Stuffed Turkey Leg - Part 2
Boning a Turkey
Soft-Shell Crabs with Fresh Pasta, Part 1
Soft-Shell Crabs with Fresh Pasta, Part 2
Homemade Saffron Pasta
Cole Slaw
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