New Orleans Elegance (1997)
Savor the Regions
Details
Collection:LPB
Genre: Cooking
Place Covered: New Orleans, Orleans Parish, Louisiana
Copyright Holder: Louisiana Educational Television Authority
Date Issued: 1997-09-20
Duration: 00:25:21
Subjects: Cooking, American -- Louisiana style | Cooking (Caviar) | Cooking (Fish) | Cooking (Spinach) | Cooking (Lobsters) | Cooking (Vegetables) | Cooking (Pork) | Cooking (Seafood) | Cooking (Beans) | Healthy cooking
Contributors:
- Patrick, Kelly Host
- Rabalais, Nicholas Guest
- LaFleur, Donna Producer
- Pope-Johnston, Ruth Producer
Description
In this episode from the “New Orleans Cuisine” series of “Savor the Regions” from September 20, 1997, Nutritional Chef Kelly Patrick prepares dishes that highlight the elegance of New Orleans Cuisine. Chef Patrick puts a healthy twist on popular Louisiana Dishes. She first prepares an hor d'oeuvre: Caviar Crisps. Next, she prepares Drumfish over Fresh Spinach with Couscous and Saffron Aioli. Then, she meets with Executive Chef Nick Rabalais at the Fairmont Hotel in New Orleans. He prepares a Sazerac Bouillabaisse. Bouillabaisse is a traditional French Soup, which Chef Rabalais puts a New Orleans flair on by adding seafood. Next Chef Patrick heads back to the kitchen and cooks Roast Pork Loin over White Beans with an Herb Saint Green Sauce. Finally, she prepares Cane Glazed Cornish Game Hens with Root Vegetables. Chef Patrick uses local Louisiana Cane Syrup to bring out the natural flavors in her final dish. This program was preserved through a 2022-2023 Public Broadcasting Preservation Fellowship.