Savor the Regions »»»Published: November 02, 2000

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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.

  

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