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Southwestern French Cuisine (1996)

Savor the Regions



Genre: Cooking

Place Covered: Louisiana, Sedona, Arizona

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

Date Issued: 1996-08-03

Duration: 00:24:50

Subjects: Cooking (Quail) | Cooking (Rabbit meat) | Cooking (Oysters) | Food | Flynt, D.C. | Patrick, Kelly | Cooking, American -- Southwestern style | Cooking, French | Cooking (Game) | Cooking (Duck) | Cooking (Pheasant) | Cooking (Apricots) | Cooking (Eggplant)


  • Flynt, D.C. Host
  • Patrick, Kelly Host
  • Harings, John Guest
  • LaFleur, Donna Producer
  • Fowler, Ken Producer
  • Pope-Johnston, Ruth Producer
  • Jane and DC Flynt Media Preservation Funding


In this episode from the “Southwestern Cuisine” series of “Savor the Regions” from August 3, 1996, Chef D.C. Flynt prepares Three Fowl Sauté with Duck, Cornish Hen, and Quail in a Mustard Tarragon Sauce, as well as Rabbit and Oyster Spinach Soufflé. Next, Chef Flynt visits L’Auberge de Sedona, a French inn in Sedona, Arizona, where Executive Chef John Harings cooks Braised Pheasant with a Wild Mushroom Court-bouillon. Back in the kitchen, Chef Kelly Patrick prepares an Apricot Soufflé and Beignets Aubergine.