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Southwestern Brunches (1996)

Savor the Regions



Genre: Cooking

Place Covered: Louisiana, Scottsdale, Arizona

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

Date Issued: 1996-09-28

Duration: 00:25:15

Subjects: Cooking (Beans) | Food | Flynt, D.C. | Patrick, Kelly | Cooking, American -- Southwestern style | Brunches | Cooking (Chicken) | Soups


  • Flynt, D.C. Host
  • Patrick, Kelly Host
  • Wiley, Charles 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 September 28, 1996, Chef D.C. Flynt prepares Cornish Hens with Red Pepper Tomato Sauce and Hot Sausage, as well as Cold Avocado, Asparagus, and Artichoke Soup with Cilantro and Chili Pepper Cream. Next, Chef Kelly Patrick visits the Boulders Resort and Spa in Scottsdale, Arizona, where Chef Charles Wiley shows her how to make Toasted Millet and Carrot Ravioli. Back in the kitchen, Chef Patrick cooks Poached Eggs over Rattlesnake Bean Hash, as well as Hominy Cakes with Clover Honey.