Collection:LPB

Genre: Cooking

Place Covered: Louisiana, San Francisco, California

Copyright Holder: Louisiana Educational Television Authority, Lake Charles Memorial Hospital

Date Issued: 1995-05-27

Duration: 00:24:59

Subjects: Food | Flynt, D.C. | Cooking (Lamb and mutton)

Contributors:

• Flynt, D.C. Host
• Hunter, Karen Host
• Cook, Clay Guest
• Draeger, John Guest
• LaFleur, Donna Producer
• Fowler, Ken Producer
• Pope-Johnston, Ruth Producer
• Jane and DC Flynt Media Preservation Funding

In this episode from the “San Francisco and California Wine Country” series of “Savor the Regions” from May 27, 1995, Chef D.C. Flynt prepares Boneless Leg of Lamb Stuffed with Feta Cheese and Spinach. Guest Chef Clay Cook of the Willis-Knighton Medical Center in Shreveport then shows Chef Flynt how to make his Spinach and Orzo Lamb Roulade with Pear Chutney. Next, Chef Flynt visits Draeger’s Market in San Francisco, California, and learns about the different cuts of lamb with butcher John Draeger. Back in the kitchen, Chef Flynt cooks Lamb Masala and Arabian Lamb in Pita Loaves.