French Creole Influences (1997)
Savor the Regions
Details
Collection:LPB
Genre: Cooking
Place Covered: New Orleans, Orleans Parish, Louisiana
Copyright Holder: Louisiana Educational Television Authority
Date Issued: 1997-10-04
Duration: 00:25:20
Subjects: Cooking, Creole -- Louisiana style | Local foods | Healthy cooking | Cooking (Fish) | Cooking (Oysters) | Cooking (Seafood) | Cooking (Turtle) | Cooking (Veal) | Antoine's (New Orleans, La.)
Contributors:
- Patrick, Kelly Host
- LaFleur, Donna Producer
- Pope-Johnston, Ruth Producer
- Guste, Randy Interviewee
Description
In this episode from the “New Orleans Cuisine” series of “Savor the Regions” from October 4, 1997, Nutritional Chef Kelly Patrick prepares dishes that highlight the French Creole influence of Louisiana Cuisine. Chef Patrick puts a health twist on popular Louisiana Dishes. She first prepares Red Snapper with Sherry Turtle Sauce. Next, Chef Patrick interviews Randy Guste, the owner of Antoine’s Restaurant in New Orleans, Louisiana. Antoine’s is the oldest restaurant in New Orleans and has greatly influenced French Creole cooking. Lastly, Chef Patrick heads back to the kitchen and prepares two dishes that incorporate local Louisiana oysters: Veal Roulade with Oyster Dressing and Oysters Louisiana. This program was preserved through a 2022-2023 Public Broadcasting Preservation Fellowship.