From coast to coast, each region of America has its own unique cuisine and culture. In our new cooking show, Savor the Regions, Nutritional Chef Specialist Kelly Patrick will not only bring viewers the cooking secrets of such diverse locations as San Francisco, New Orleans and the great Southwest, but also show how to make those recipes both low-fat and delicious. Savor the Regions is a joint production of Louisiana Public Broadcasting and the Lake Charles Memorial Hospital.
What's great food without great wine? We’ll tour the vineyards in California's wine country where you'll learn everything from planting and maintaining the crops to harvesting and fermentation. We’ll even stop by their kitchens to "whip up" an appetizer or two to enjoy with the wines. Then it's on to the restaurants and markets of San Francisco for tips on selecting fresh seafood, vegetables and cheese. There's even an entire show devoted to champagne and Ghirardelli chocolate!
The 200 series takes you to the picturesque canyons and deserts of Arizona where we’ll check out such local delicacies as Mesquite Grilled Rack of Lamb, Braised Pheasant with a Wild Mushroom Courtbouillion and Pan Seared Ahi Tuna with Oven Roasted Vegetables and a Yellow Pepper Molé.
When you prepare Chef Patrick's recipes, you'll be able to enjoy them even more knowing that it's "Gourmet Without the Guilt." Each recipe is analyzed for caloric and fat content by nutritionists. If you're health-conscious, but still crave foods that are a little exotic and extremely flavorful, this is the series for you.
Chef Kelly Patrick
Nutritional Chef Kelly Patrick infuses her personality into every recipe she creates for Savor the Regions. The Culinary Specialist for Pennington Biomedical Research Center in Baton Rouge, Louisiana lends her creative talents to make heart-healthy food exciting and full of flavor. Her work includes consulting and training for institutions such as the U.S. Army, the U.S. Department of Agriculture and privately owned restaurants and establishments. Chef Patrick has developed simple cooking techniques and seasoning methods to create excellence in nutritional cooking. She believes the easiest and best tasting approach to a healthier diet is to take advantage of simple, robust cuisine from around the globe that is naturally low in fat, yet high in flavor. As a result, she is greatly influenced by Oriental, Mediterranean, Far Eastern, Caribbean and Southwestern United States cuisine.
Patrick brings an extensive background of education, experience and culinary expertise to the kitchens of Savor the Regions. She learned the basics of French cuisine at a local restaurant when she was 14 years old and refined her techniques with two years at the Culinary Institute of America. Traveling from New York to San Francisco to Los Angeles, Chef Patrick has had the opportunity to work with some of the country's greatest chefs. Today, she is using her expertise to help people lead healthier lives.
Series 300: New Orleans
PROGRAMS & LOCATIONS
Series 300 Program Listings
Show 301 - Louisiana Shellfish
Chef Kelly Patrick cooks up a delicious Crawfish Bisque and a Blue Crab Salad. We visit with Chef Jamie Shannon from New Orleans' famous Commanders Palace as he prepares Pan Roasted Shrimp. Guest nutritionist Barbara Eberhardt discusses cholesterol in shellfish.
Location Sites
Antoine’s Restaurant
713 Saint Louis Street
New Orleans, LA 70130
Reservations: (504) 581-4422
Office: (504) 581-4044
Web site
One of the oldest restaurants in the country, this famous Creole restaurant is located in the heart of the New Orleans French Quarter. Founded in 1840 by French Chef Antoine Alciatore, this New Orleans institution has a substantial history, and has been visited by the famous and the infamous. Their specialty has always been and will remain French Creole cuisine.
Bayona Restaurant
430 Dauphine Street
New Orleans, LA
Reservations: (504) 525-4455
Office: (504) 522-0588
Chef Susan Spicer has ingenious ideas on healthy cuisine, and her fresh approach to fine eating is reflected at the popular Bayona restaurant, located in the New Orleans French Quarter. Her special skill at using spices and citrus blends has resulted in cuisine that is not only cutting edge in culinary circles, but has established a devoted clientele whose palates are engaged and satisfied with each visit. Chef Spicer’s expert hand creates dishes that are adventurous and elegant.
Central Market
923 Decatur Street
New Orleans, LA
Phone: (504) 523-1620
The Muffoletta is so much more than an Italian sandwich— a delightful blend of meats and cheeses on a freshly baked loaf, and coated with a special olive and vegetable mix in olive oil, it has become a New Orleans favorite. Central Market is where the classic recipe was invented, and you can find no better muffoletta in town. The Tusa family operates this wonderful cornucopia of a store, established in 1906, that is a delight for the gourmet. Imported Italian cheeses and meats, and other freshly prepared food items are available there, and it’s just a short walk from Jackson Square.
Commander’s Palace
1403 Washington Avenue
New Orleans, LA
Reservations: (504) 899-8221
Web site
The Garden District in New Orleans is home to one of the finest restaurants in the country. Owned by the Brennan family, Commander’s Palace is a turquoise and white Victorian fantasy surrounded by a beautiful courtyard and lush gardens. The award-winning restaurant has always been home to powerful culinary talents, including Chef Paul Prudhomme and Chef Emeril Lagasse. Executive Chef Jamie Shannon dishes up delicious recipes like Pan Roasted Shrimp, or healthy Crab Cakes, served in a beautiful New Orleans setting. The specialty here is Haute Creole cuisine, which translates as classic French Creole cuisine refined for contemporary tastes. Don’t miss the weekend Jazz Brunch.
The Fairmont Hotel
Sazarac Bar and Restaurant
Bailey’s Restaurant
123 Baronne Street
New Orleans, LA 70140
Phone: (504) 529-7111
Fairmont Hotels Reservations: (800) 527-4727
Web site
Adjacent to the French Quarter, the Fairmont Hotel is over 100 years old, with architecture that harkens back to an opulent and glamorous time. One of six grand hotels in the national chain, this ornate beauty is the home of the famous Blue Room — where singers of national acclaim have performed. Beginning in 1893 as the Grunewald Hotel, it was sold in 1923 and renamed the Roosevelt Hotel in honor of President Theodore Roosevelt. In 1965, the property was purchased and renamed the Fairmont-Roosevelt and later, the Fairmont Hotel. After a five-year, multi-million dollar renovation, the Fairmont Hotel is prepared for the next century of hospitality and service in New Orleans with the grandeur and elegance that has made it a landmark, and by providing guests with state-of-the-art services and amenities.
The Fairmont has two restaurants in-house, catering to either formal or casual dining. Chef Nick Rabelais of the Sazarac Restaurant, and Chef David Adcox of Bailey’s Restaurant prepare classic cuisine with New Orleans flair. And the Sazarac Bar, with its classic charm, is actually older than the hotel, and remains a favorite place to relax and enjoy the sophisticated sounds coming from the baby grand piano.
French Market
Decatur Street
New Orleans, LA
Fresh vegetables abound at this open market at the hub of New Orleans. Long braids of garlic, crates of Creole tomatoes, peppers, merlitons, citrus, and mounds of watermelons are some of the produce you’ll find at the historic French Market. French Market Corporation, 1008 N. Peters, New Orleans, LA. Phone: (504) 522-2621.
Louisiana Seafood Exchange
428 Jefferson Highway
Jefferson, LA
Retail phone: (504) 834-9395
Wholesale phone: (504) 834-9393
Upon these docks come fresh-caught seafood ready for processing and sahipping around the coutnry. Explore the hundreds of options that restaurants and markets have among the finest seafood produce in the country. Or just pick up a terrific seafood po-boy from the sandwich shop in front.
Ponchatoula Strawberry Fields
The sweetest in the country (the sugar content is significantly higher), and great for desserts. Scottie Kupper of Kupper Farms in Ponchatoula, Louisiana shares the secrets of strawberry farming and how to get the freshest and sweetest berries to use in your home.
Show 302 - Casual New Orleans Cuisine
Chef Kelly Patrick prepares Seared Eggplant and Portobella Mushrooms; Spinach Salad with Tasso Vinaigrette; and Seared Catfish with Creole Mustard and Dirty Rice. We visit Chef David Adcox in the kitchen of the Fairmont Hotel in New Orleans and he shares his delicious Stuffed Eggplant recipe.
Show 303 - New Orleans Elegance
We'll savor a Speckled Trout over Fresh Spinach and Saffron Aioli; and Roast Pork Loin over White Beans and Herb Saint Green Sauce. Our host, Chef Kelly Patrick, also joins Fairmont Hotel Chef Nick Rabelais in the kitchen to prepare a Fairmont Bouillabaisse.
Show 304 - Desserts and Cakes
Chef Kelly Patrick teases the sweet tooth with her recipes for Apple Bread Pudding with Raspberry Hard Sauce; Chocolate Strawberry Napoleons; and Sweet Cheese Crepes with Pontchatoula Strawberry Sauce. Chef Nick Rabelais of the Fairmont Hotel in New Orleans prepares his Peppered Strawberries dessert.
Show 305 - Cajun Country Foods
Two classic Louisiana dishes are featured: Red Beans and Rice and Seafood Jambalaya. Chef Kelly Patrick shows us how a Crawfish Boil is both a party and a meal. Dr. Cathy Champagne is our guest, and she discusses the USDA's efforts to lower the fat and improve the diet of schoolchildren across the country.
Show 306 - French Creole Influences
Some wonderful flavors come together in these recipes, as Chef Kelly Patrick prepares Red Snapper with Sherry Turtle Sauce; Oysters Louisiana; and Veal Roulade with Oyster Dresing. Learn the secrets of a New Orleans institution when we interview Mr. Randy Guste of famed Antoine's Restaurant.
Show 307 - New Orleans Vegetarian Menus
Our guest, Dr. Marlene Windhauser reveals the results of the DASH program, a national study on diet and hypertension, while Chef Kelly Patrick and nutritionist Baldwin Sanders visit the vegetable stands in New Orleans' French Market. Recipes include Herbed Rice Cakes; Roasted Eggplant and Tomatoes and a Soulful Vegetable Medley.
Show 308 - Italian Influences
We take a trip to Central Grocery in New Orleans to pick up their famous Muffaletta sandwich. Chef Kelly Patrick prepares Crawfish with Tomato Brochette and a Vegetarian Pesto Lasagna. Our guest, Dr. Mike Lefebvre, explores how dietary fats affect your cholesterol level, and the health of your heart.
Show 309 - New Orleans Soups and Salads
Chef Kelly Patrick presents a terrific combo of soups: Seafood Dumplings with Remoulade Sauce; Corn and Crab Soup with Saged Croutons; and Smoked Chicken and Okra Gumbo; then she tops it off with a Mardi Gras Salad. Guest Chef Susan Spicer prepares her unique recipe for Bayona Seared Tuna.
Show 310 - Wild Game and Meats
We tour New Orleans' famous Antoine's Restaurant while Chef Kelly Patrick cooks up some wonderful dishes using wild game: Venison Tenderloin with Rosemary Sweet Potatoes and Onions; and Duck Breast with Grilled Radicchio and Sweet Bourbon Orange Sauce.
Show 311 - Louisiana Fish and Seafood
We visit the New Orleans Seafood Exchange and see how fresh fish are prepared daily for the restaurant trade. Chef Kelly Patrick prepares an elegant meal including Pompano au Papier with Citrus Beurre Blanc; Pan Seared Talapia with Sazerac over Red Rice; and Fresh Drum Fish with Johnny Cakes and Creole Red Bell Sauce.
Show 312: Southern Parties
Nutritional Chef Kelly Patrick serves up a party menu, including Poor Man's Caviar with Italian Herbed Crackers; Oyster and Artichoke Soup with Asiago; and Peppered Crab Cakes and Maque Choux Relish. We'll also do some cooking with Chef Susan Spicer at her innovative New Orleans restaurant, Bayona.
Show 313: Jazz Brunch
Chef Kelly Patrick presents some time honored recipes for a delicious brunch, including Louisiana Grits and Grillades; and Eggs Sardou; while Chef Jamie Shannon from Commander's Palace restaurant in New Orleans prepares healthy Crab Cakes. Dr. Frank Greenway shares important information on weight loss medications.
Series 200: Arizona and the U.S. Southwest
PROGRAMS & LOCATIONS
Series 200 Program Listings
Show #201 - Southwestern Fajita Fiestas
Today we learn that emu ranching in Arizona produces a leaner, healthier meat that is a more ecological alternative to cattle ranching. Then, Chef Kelly Patrick visits with Dr. Donna Ryan to find out about current women's health issues as they relate to diet and nutrition.
Menu:
Avocado and Black Bean, Red Onion Fajitas with Green Tomatillo Salsa
Grilled Halibut with Green Apple/Red Chili Salsa
Sizzling Lime Marinated Emu with Pumpkin Seeds
Show #202 - South of the Border Spa
Chef Kelly Patrick takes us to the Boulders resort in Scottsdale, Arizona to sample Southwestern style Spa cuisine
Menu:
Fried Green Tomato Gazpacho with Roasted Garlic
Shallot Creme Fraiche
Filet of Trout with Barbecue Roasted Garlic and Onion
Baked Potato with Orange Horseradish Crust
Sweet Biscuits
Show #203 - High Desert Desserts
Tour the R.W. Webb Winery, Arizona's first bonded winery. Guest Baldwin Sanders, an Instructional Nutritionist, discusses low-fat desserts.
Menu:
Rice Gateau with Caramel
Savoy Sponge Cake with Wild Berries Blue
Corn Berry Pudding
Spiced Apples and Brown Sugar Fajitas
Show #204 - Campfire Cuisine
Kelly Patrick takes us on a trail ride at the El Rojo Grande Ranch, through the Red Rocks country of Sedona, Arizona
Menu:
Free-range Chicken with Roasted Vidalia Onion, Princess Tomatoes and Balsamic Vinegar
Grilled Rabbit with Red Chili/Pecan Sauce
Cilantro Peppered Corn on the Cob
Roasted Butternut Squash with Wilted Winter Greens
Show #205 - Southwestern Seafood
Visit the stunning Loews Ventana Canyon Resort. Overlooking Tucson, it presents a picturesque setting for spectacular Southwestern style cuisine.
Menu:
Sautéed Red Snapper with Olive and Fennel Salsa
Turbans of Monkfish in Red Devil Salsa
Blue Crab Tamales with Ancho Chili Sauce
Peppered Seafood Ceviche
Show #206 - Southwestern French Cuisine
Today we visit L'Auberge de Sedona, a romantic French Inn overlooking a beautiful creek in the Red Rocks country of Arizona, where Chef John Harings prepares outstanding French cuisine.
Menu:
Three Fowl Sauté with Mustard-Tarragon Sauce
Rabbit and Oyster Spinach Souffle
Apricot Souffle
Beignets Aubergine
Show #207 - Mandarin And Szechuan Influences
Chef Kelly Patrick visits Virgin Vegetables & Forbidden Fruit, an organic farm near Tucson, Arizona, where lettuces and Chinese vegetables are grown next door to a desert landscape.
Menu:
Spring Lamb with Gingeroot, Mango and Shallot Chutney
Broiled Duck with Red Chili Oil, Sesame and Caramelized Shallots
Chop Suey Southwestern Style
Light Soup of Wild Mushroom and Bamboo Shoots with Rice Croquettes
Show #208 - Southwestern Salads
Chef Kelly Patrick enjoys the beautiful natural desert habitat at the Boulders Spa outside of Scottsdale, Arizona. An interview with Chef Charles Wiley reveals the amazing low-fat cooking techniques that have been developed at the Boulders.
Menu:
Tortilla Soup
Red Pepper Mousse and Artichoke Salad
Sunflower Indian Squash Salad
Show #209 - Southwestern Celebrations with Side Dishes
Today we visit the production line at the Santa Cruz Chili Company during the red chili pepper harvest.
Menu:
Xochile Soup
Turkduckhen
Pinoles Rice
Sweet Potato Pancakes with Capers and Roasted Jalapeno
Three Fruit, Five Pepper Chutney
Braised Garbanzo Beans
Show #210 - Fish Southwestern Style
Visit Loews Ventana Cayon Resort, where a Southwestern Adobe style Gingerbread Village is in the making, and sample a signature dish from the resort, Blue Corn Pancakes with Prickly Pear Cactus Syrup.
Menu:
Poached Salmon with Potato Pancakes, Leeks, and Leek Sauce
Catfish Enchiladas with Red Chili Sauce
Spring Trout with Lime Vinaigrette over Southwestern Slaw
Pesce Piquante
#211 - Savory Southwestern Suppers
Meet international best-selling author Andrew Weil, a Harvard M.D. and botanist who has long studied the connection between health and the medicinal properties of plants. Chef Kelly Patrick joins Dr. Weil in his kitchen for a cooking demonstration.
Menu:
Sautéed Antelope or Venison Tenderloin with Wild Mushrooms
Venison and Antelope Chili Con Carne with Corn Muffins
Posole
Show #212 - Southwestern Brunches
Chef Kelly Patrick visits Arizona's fabulous Boulders Spa, a desert oasis set among giant prehistoric rock formations off of Carefree Highway. Here she teams up with Chef Charles Wiley to learn more about his low-fat cooking methods.
Menu:
Cornish Hens with Red Bell Pepper Tomato Sauce and Hot Sausage
Cold Avocado, Asparagus and Artichoke Soup with Cilantro and Chili-Pepper Cream
Poached Eggs over Rattlesnake Bean Hash
Hominy Cakes with Clover Honey
Show #213 - Classic Italian Dishes
Visit a pecan factory in the Santa Cruz Valley, where irrigated pecan orchards surround a facility that shells and processes pecans for use throughout the country. Guest Mike Lefevre, a specialist on the Mediterranean diet, shares his ideas on healthy eating.
Menu:
Pollo Spezzato e Melanzane—chicken with eggplants
Fusilli alla Vesuviana—noodles with tomato & cheese
Dessert Fruit Bread Pizza with Pecan Crust
Risotto with Spring Peas and Asparagus
Pesce Marinato Tuscan—Tuscan style marinated fish.
Series 200 Location Sites
Loews Ventana Canyon Resort overlooks the sparkling lights of Tucson, Arizona. Hiking trails in back of the resort lead to the Sajuaro National Forest and its dramatic desert terrain. Chef Jim Makinson and Chef Rich Koby show us specialities of the resort such as the Blue Corn Pancakes with Prickly Pear Cactus Syrup or the Mesquite Grilled Rack of Lamb. Pastry Chef Cynthia Coston works on an elaborate holiday Gingerbread Village, Southwestern-style.
Loews Ventana Canyon Resort
7000 North Resort Drive
Tucson, Arizona 55718
(520) 299-2020
L'Auberge de Sedona, is located in Oak Creek Canyon in the picturesque Red Rocks country of Sedona, Arizona. This resort is famous for its fine Country French cuisine, and features an outstanding restaurant overlooking Oak Creek. Chef John Harings shares his recipe for Braised Pheasant with a Wild Mushroom Courtbouillion.
L'Auberge de Sedona
301 L'Auberge Lane
Sedona, Arizona 1-800-272-6777 or
(602) 282-1661
The Boulders in Carefree, Arizona features unusual prehistoric rock formations and outstanding desert landscaping. Chef Charles Wiley and his staff have created healthy cuisine using new cooking methods that make the most of textures and flavors while eliminating most of the fat. Examples of his recipes include Toasted Millet and Carrot Ravioli with a Red Pepper Confit and a Pan Seared Ahi Tuna with Oven Roasted Vegetables and a Yellow Pepper Molé.
The Boulders
34631 North Tom Darlington Drive
Carefree, Arizona
(602) 488-9009
Dr. Andrew Weil, author of the international bestseller, Spontaneous Healing. A Harvard botanist and M.D., Dr. Weil discusses the medicinal uses of plants and alternative methods of treating disease.
Andrew Weill, M.D.
X-9 Ranch
Vail, AZ 85641
Santa Cruz Chili Company, where fresh chilis are prepared and packaged for use around the world. We visit owner Jean Neubauer as red chilis are processed for chili paste. Other products include Picante, Green Chili Salsa, Chili Powder and Chili Barbeque Sauces.
Santa Cruz Chili Company
P.O. Box 177
Tumacacori,.AZ 85640
(520) 398-2591
Virgin Vegetables & Forbidden Fruit, where microbiologist and organic farmer Dominic DeCianne and owner Maureen Booth grow fresh produce in their irrigated desert oasis. Specialty items like baby lettuces, exotic mushrooms, chinese vegetables and edible flowers are skillfully grown in this desert environment for the local gourmet market.
Virgin Vegetables & Forbidden Fruit
2200 East River Road
Tucson, AZ 85718
(520) 299-7232
Skyline Emu Ranch, where owners Lee and Rose Augst are ranching into a new frontier with these large birds native to Australia. More economical to raise in the desert than cattle, for health conscious consumers, emu meat represents a low fat meat alternative that is higher in protein, Vitimin C and iron than beef.
Skyline Emu Ranch
HC 2, Box 1319
Benson, AZ 85602
(602) 586-7228
R.W. Webb Winery is Arizona's first bonded winery, founded in 1980. We observe the bottling operation and Bob Webb invites us to sample his Petit Syrah.
R.W. Webb Winery
P.O. Box 130
Vail, AZ 85641
(520) 762-5777
El Rojo Grande Ranch in Sedona, with a western landscape that includes some of the regions famous Red Rocks, is the site of our trail ride. A replica stagecoach is the ideal image of the Old West, and as the sun sets on a day of riding the trail, Chef Kelly Patrick cooks up a hearty grilled steak dinner over the campfire.
El Rojo Grande Ranch
P.O. Box 4143
West Sodona, AZ 86340
(602) 282 - 1898
Santa Cruz Pecans in Sahuarita, Arizona is the 3rd largest organic pecan orchard in the world. Their factory cleans, cracks, peels and processes pecans for candy makers and food services around the globe.
Santa Cruz Pecans
1625 East Helmet Peak Rd.
Sahuarita, AZ 85629
(520) 791-2062
Series 100: San Francisco and the California Wine Country
PROGRAMS & LOCATIONS
Series 100 Program Listings
Show #101 - Fish & Lobster
The menu for today features Ahi Tuna with Plum Tomatoes and Yellow Bell Peppers, Sautéed Swordfish with Gingered Crawfish and Lobster Risotto with Red Wine Sauce. Wine production is explained at DeLoach Winery in California's Russian River Valley and guest Baldwin Sanders, R.D., discusses diet requirements for patients with multiple sclerosis.
Show #102 - Crab Meat
Today's menu includes Crab & Corn Cakes, Crab Chowder and Sautéed Crab Meat with Shitake Mushrooms. Sample Dungeness Crabs at Fisherman's Wharf in San Francisco. Dr. Marlene Windhauser also discusses nutritional advertising during children's television programming.
Show #103 - Fish
Cook up a tempting array of fish dishes (Tuna with Vinaigrette, Salmon in a Horseradish Crust, and Sea Bass with Sweet and Sour Sauce) while guest Chef Clay Cook prepares a healthy Breakfast Lasagna. Learn how to filet salmon during a visit to Scoma's Restaurant at Fisherman's Wharf.
Show #104 - Lamb
If lamb is a frequent part of your menu, this is your episode! Boneless Leg of Lamb Stuffed with Spinach and Feta Cheese, Spinach and Orzo Lamb Roulade and Lamb Masala are prepared with guest Chef Clay Cook. Plus, a visit to the meat counter at Draeger's Gourmet Market in San Franciscois features.
Show #105 - Chocolate & Champagne
This chocolate-lovers special takes us to Ghirardelli Chocolate Factory in San Francisco to see how chocolate is made, then on to scenic Jordan Winery to celebrate the sparkling wines of Sonoma Valley. You'll be in cocoa heaven as we learn to prepare Dark Chocolate Mint Velvet, Chocolate Strawberries, Petits Pots de Creme au Chocolate and Chocolate Buttermilk Layer Cake.
Show #106 - California Cuisine
There's a definite California flavor to these dishes: Goat Cheese and Tomato Tart, a California Style Pizza and Roasted Sonoma Ducks. Enjoy a visit the organically maintained vineyards of Neibaum-Coppola in Napa Valley. Registered dietitian Nancy Baker answers health questions about grilled foods.
Show #107 - Chinese
Chinese food takes center stage with Stir Fried Orange Venison with Wild Mushrooms, Chinese Roast Duck and Chinese Vegetables with Oriental Noodles. A visit to Draeger's Gourmet Market in San Francisco also features some exotic Chinese vegetables. Guest Dr. David West discusses genetics and your weight.
Show #108 - Veal
Veal Chops Stuffed with Zucchini, Roasted Red Pepper and Chevre Veal Chops, and Veal Chops with Cherry Liqueur Sauce are the featured recipes. At Dry Creek Winery in Sonoma Valley, we examine small oak barrel fermentation and partakes in a wine tasting by master of wine Anthony Foster. Guest Deborah Sowers, owner and manager of Perk's Coffee House, explains the popularity of such establishments.
Show #109 - Oysters
Meet the man who invented California Cuisine, Chef Jeremiah Tower, and visit his restaurant Stars in San Francisco to sample his famous oyster dishes. Featured are Mardi Gras Oysters on Toasted Corn Bread, Oyster Shooters, Oysters Steamed in Bell Pepper Tomato Sauce Trinity, Wood Baked Oysters and Oysters Provençal.
Show #110 - Shrimp
Pepper-Seared Shrimp with Vidalia Onions & Basil-Braised Artichokes, Sautéed Shrimp with Spinach and Corn Salad, Paella-Style Shrimp and Mussel Pasta are on the menu for this gourmet seafood extravaganza. There is also an excursion to the DeLoach Vineyards in Sonoma Valley, California to see how wine grapes are planted. Guest Chef Clay Cook discusses healthy eating habits.
Show #111 - Breads
Just about everybody loves bread and today we prepare some unique and delicious ones. On the menu are Caper and Sweet Potato Muffins, Strawberry Ginger Pepper Jam, Roasted Red Pepper and Parmesan Biscuits, and Vidalia Onion Snacking Bread Hackle. Winemaster Anthony Foster also explains vineyard trellising techniques at the Benziger Family Winery in Sonoma Valley. Dr. Cathy Champagne discusses the new nutritional labels on packaged foods.
Show #112 - Vegetables
Pour through a fine selection of lettuces at Draegers Gourmet Market in San Francisco and dig into these featured vegetable recipes: Herbs of Fennel Provençal, Ratatouille, Eggplants with Crab Meat and Bread Stuffing and Frisee and Radicchio Salad with Pine Nuts. Dr. Jennifer Lovejoy of Pennington Biomedical Research Center discusses diet and diabetes.
Show #113 - Pasta
It's California with an Italian accent as we prepare Golden Onion and Zucchini Lasagna, Linguine with Mussels in Black Bean Sauce, Spaghetti Carbonara and Herbed Orzo with Toasted Pine Nuts. Visit the bocce ball court at J. Pedroncelli Winery in Sonoma Valley, California, where master of wine Anthony Foster showcases their fine Italian-influenced wines. Guest Dr. Dennis Laravia discusses the future of health care.
Series 100 Location Sites
Draeger's Market
1010 University Dr.
Menlo Park, CA 94025
Phone: (415) 688-0688
Culinary Director: Bill Wallace
Open 7 AM to 10 PM daily except for major holidays.
Over 300 cooking classes annually. Ships UPS.
Ghirardelli Chocolate Factory
Ghirardelli Square
900 North Point
San Francisco, CA 94109
Phone: (415) 474-3938
Contact: Allen Morse
Open daily, 10 AM - 11 PM. Renowned for its decadent chocolate confections and world famous ice cream concoctions.
Scoma's Restaurant
Pier #47
San Francisco, CA 94133
Phone: (415) 771-4383
Fax: (415) 775-2601 Executive Chef: James Garibaldi Gannon
Contact: Mariann Costello
Open 11:30 AM until 10:30 PM, 362 days per year.
Complimentary valet parking and handicapped accessible.
Stars Restaurant
150 Redwood Alley
San Francisco, CA 94102
Phone: (415) 431-2716
Reservations: (415) 861-7827
Executive Chef: Jeremiah Tower
Open daily for dinner, lunch served Monday through Friday.
Jeremiah Tower's Stars Cafe
500 Van Ness Avenue
San Francisco, CA 94102
Reservations: (415) 861-4344
Stars Oakville Cafe
P.O. Box 410
7848 St. Helena Hwy. 29
Oakville, CA 94562
Reservations: (707) 944-8905
Lunch from noon to 3 PM, Dinner from 5:30 to 9 PM.
Closed Tuesdays and Wednesdays
Benziger Family Winery
1883 London Ranch Road
Glen Ellen, CA 95442
Phone: (707) 935-3072 or 1-800-989-8890
Wine Shop Manager: Adam Lee
Hospitality Manager: Andi Pollock
Facilities open to public at no charge. Wine shop, wine tasting, art gallery, self-guided tours, and vineyard tram tours available. Winery open daily 10 AM - 4:30 PM.
De Loach Vineyards
1791 Olivet Road
Santa Rosa, CA 95401
Phone: (707) 526-9111
Proprietors: Cecil & Christine De Loach
Tasting Info: Mary Young, Hospitality Director
Open for tasting daily 10 AM to 4:30 PM. Tours daily, 11 AM & 2 PM.
Visitors are welcome to taste wines and picnic on the front lawn of the winery, nestled among the rolling vineyards of the Russian River Valley
Dry Creek Vineyard
3770 Lambert Bridge Road
P.O. Box T
Healdsburg, CA 95448
Phone: (707) 433-1000
Fax: (707) 433-5329
Winery Owner: David S. Stare
Winemaker: Larry Levin
P.R. Contact: Mary Jo Chism
To order wine, phone 1-800-865-WINE(9463).
Tasting room open daily 10:30 AM to 4:30 PM. No tours. Closed major holidays. Picnic facilities. Free copy of Dry Creek Gazette upon request. Annual open house first weekend in June.
Jordan Vineyard & Winery
P.O. Box 878
1474 Alexander Valley Road
Healdsburg, CA 95448
Phone: (800) 654-1213
No tasting room. Tours by appointment.
Niebaum-Coppola, Napa Valley
P.O. Box 208
1991 St. Helena Hwy.
Rutherford, CA 94573
Phone: (707) 963-9099
Contact: Sally McCormick
General Manager: John Skupny
Open to the public beginning September 1995.
J. Pedroncelli Winery
1220 Canyon Road
Geyserville, CA 95441
Phone: (707) 857-3531 or 1-800-836-3894
Fax: (707) 857-3812
Contact: Jim Pedroncelli
Tasting Room Manager: Richard Morehouse
Public Relations Director: Julie Pedroncelli
Tasting room open daily, except for major holidays, 10 AM to 5 PM.
Tours, picnic area, and Bocce court available by appointment.
The companion cookbook to this series allows you to create your own healthly gourmet meals from over 200 recipes.
Lake Charles Memorial Hospital
Lake Charles Memorial Hospital President Elton Williams, Jr. recognized that television viewers were hungry for a cooking show that focused not only on good taste, but on good health as well. That's how Savor the Regions was born.
“Many TV viewers are aware that they need to reduce their cholesterol, sodium intake, calories and fat grams in order to live healthier lives. That often poses a problem in the kitchen,” said Williams. “However, we believe that Savor the Regions will help folks learn how to take those favorite traditional recipes and turn them into healthier versions without sacrificing flavor.”
The cooking show is one of many programs sponsored by Memorial Hospital that focus on keeping people healthy and well. Lake Charles Memorial Hospital is a 324 bed not-for-profit, community hospital that serves a five-parish region of southwest Louisiana as well as southeast Texas.
“The hospital is proud to have teamed up with Pennington Biomedical Research Center to bring the public this innovative and entertaining cooking show,” said Williams.
Pennington Biomedical Research Center
The LSU Pennington Biomedical Research Center in Baton Rouge, Louisiana is dedicated to promoting longer, healthier lives through nutritional research and preventive medicine. Opened in 1988, the Pennington Center houses 40 research laboratories, inpatient and outpatient clinics, a research kitchen and more than $10 million in advanced equipment.
“The Pennington Center and Lake Charles Memorial Hospital share the understanding that good tasting food can be good for you,” says Pennington Center Executive Director George Bray. “We are delighted with the opportunity to team up with Lake Charles Memorial Hospital to bring this message to viewers across the nation.”
Funding for this program was provided by
LAKE CHARLES MEMORIAL HOSPITAL
and by
PENNINGTON BIOMEDICAL RESEARCH CENTER FOUNDATION
“Providing Resources to Build Healthier Lives”
Production Credits
Producer/Director
DONNA LaFLEUR
Producer
KEN FOWLER
Director
CHRIS MIRANDA
Producer/Writer
RUTH POPE-JOHNSTON
Chef/Host
KELLY PATRICK
Host
KAREN HUNTER
Nutritional Chef Specialist
KELLY PATRICK
Cameras
MIKE ABEL
CARLOS EAGLIN
JODIE FONTENOT
REX FORTENBERRY
CHRIS MIRANDA
KEITH NORMAND
BETSY RATCLIFF
VIRNADO WOODS
Lighting/Floor Director
SALLY BUDD
Video Engineer
PEGGY FIELDS
Audio
BEN WILLIAMS
STEVE ROPPOLO
Electronic Editing
REGGIE WADE
Engineering Supervisor
RANDY WARD
Set Additions
SALLY BUDD
MIKE ABEL
JUDITH PATRICK
WOK & WHISK, INC.
BARBARA PETERSON
Carpenter
JEAN JENKINS
Location Crew
Field Director/Editor
DONNA LaFLEUR
Director of Photography
ERICH J. SCHMIDT
Producers
RUTH POPE-JOHNSTON
DENISE JAMES
Field Audio
HEIDI BETH LINOVITZ
LANCE AMBUL
Production Assistants
TONI FORSTER
MARCO QUAVAS
MARK HAGER
Electronic Graphics
STEVE MITCHUM
BRYCE WHITESIDE
Teleprompter
CARLOS EAGLIN
CRAIG GAUTREAUX
RANDY LABAUVE
MARIAN LEFEBVRE
MELISSA PERRETT
Hair & Makeup
ADELITA
Art Design
LEE BARBIER
Still Photography
DONNA LaFLEUR
Script Development
CHEF KELLY PATRICK
Promotions
BOB NEESE
JOSEPH SCOTT
SHARON BENINGFIELD
Production Manager
ED LANDRY
Culinary Staff
JOHN CANGELOSI
WILLIAM CARLSON
STEPHANIE DeARMOND
JOHN de FRANCES
JAY BOB EBERSOLE
MAYOLA JOHNSON
STACY HUGHES,
KRISTIE NEVEAUX
Research Assistants
JULIETTE KAUFMAN
TERRYE STIDHAM, R.D.
BERNITA LOYD, R.D.
AMY SCHROEDER, R.D.
Music
JEFF FORD
Special Thanks to:
Suburban Propane
South City Paint & Supply
Benjamin Moore Paint
LCR Corporation
Kitchenry
Inessa Stewart's Antiques
Nana's Cupboard
The Louisiana Market, Inc.
Ceramic Tiles & Installation
PROFESSIONAL FLOORS
Appliances Provided by
SHEL-BOZE
“YES” Your Electronics Superstore
Furniture Provided by
TOWN AND COUNTRY FURNITURE
LCMH Executive Producer
ELTON L. WILLIAMS, JR.
LPB Executive Producer
CLAY FOURRIER
LPB President & CEO
BETH COURTNEY
Funding for this program was provided by
LAKE CHARLES MEMORIAL HOSPITAL
and by
PENNINGTON BIOMEDICAL RESEARCH CENTER FOUNDATION
“Providing Resources to Build Healthier Lives”
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