KUED Cooks is back with its highly anticipated second installment  – “R is for Restaurant,”  in which chefs from 11 Utah restaurants—from Hell’s Backbone Grill in Boulder, Utah to Salt Lake City’s The New Yorker  -- prepare appetizers, entrees, salads, side dishes, specials and desserts.

Recipes from each chef have been compiled for inclusion in a new cookbook of the same name that will be available during the three- and-a-half hour cooking show marathon, premiered on KUED Wednesday, June 3, from 7:00 to 10:30 p.m.

Filmed at the Orson Gygi Kitchen in Salt Lake City with host Kim Warren, the marathon features:

The New Yorker: Chef Will Pliler

• Roasted Rack of Utah Lamb with Red Wine Mint Sauce;
  

Lugano: Chef Greg Neville

• Lugano Parmesan/Parsley Gnocchi with Wilted Arugula & Roasted Tomatoes; Lugano Parsley Stuffed Chicken Breasts; Shaved Raw Asparagus Salad;
  

Market Street Grill: Chef Bill McArthure

• Market Street Sabayon Dessert;
  

Mazza: Chef Ali Sabbah

• Mediterranean Butterflied Lamb;
  

Franck’s: Chef Franck Peissel

• Pan Seared Scallop served with Lychee Jasmine Rice and Baby Vegetables in a Vanilla Lobster Sauce;
  

The Tin Angel Café: Chef Jerry Liedtke

• Espresso-Crusted Seared Beef Tenderloin with Gorgonzola and Port-Wine Reduction and Speck Wrapped Shrimp with Apricot Champagne Vinaigrette Tapas; and his entrée, Elk Wellington with Blueberry Demiglaze;
  

Rio Grande Café: Chef Joseph Bartmanowicz

• Pollo Cilantro with Rice and Beans and a Jicama Salad;
  

Stella Grill: Chef Steve Hamburg

• Pecan Crusted Salmon;
  

Roosters Brewing Company: Chef Jena Lee Cook

• Pancetta- Wrapped Sea Scallops with Saffron Risotto and Citrus Beurre Blanc;
  

Hell’s Backbone Grill: Chefs Blake Spalding and Jen Castle

• Blue Ribbon Black-Powder Buttermilk Biscuits;
  

The Indochine: Chefs Tuan Vu and Diem Nguyen

• Noodle Salad with Beef and Lemongrass (Vietnamese name: Bun Bo Xao Sa).
  

These recipes and more from each chef are included in the cookbook.