Wild Game and Meats (1997)
Savor the Regions
Details
Collection:LPB
Genre: Cooking
Place Covered: New Orleans, Orleans Parish, Louisiana
Copyright Holder: Louisiana Educational Television Authority
Date Issued: 1997-11-08
Duration: 00:25:21
Subjects: Healthy cooking | Cooking, American -- Louisiana style | Cooking (Game) | Cooking (Duck) | Cooking (Venison) | Cooking (Pork) | Cooking (Sweet potatoes) | Antoine's (New Orleans, La.) | Local foods
Contributors:
- Patrick, Kelly Host
- LaFleur, Donna Producer
- Johnston, Ruth Pope Producer
- LaViolette, Chester Interviewee
Description
In this episode from the “New Orleans Cuisine” series of “Savor the Regions” from November 8, 1997, Nutritional Chef Kelly Patrick prepares dishes centered around wild game. Chef Patrick puts a health twist on popular Louisiana Dishes. She first prepares Seared Duck Breast with Grilled Radicchio and Sweet Orange Sauce. Next, she takes a tour of New Orleans’ famous Antoine’s Restaurant. Finally, Chef Patrick heads back to the kitchen to cook Venison Tenderloin with Rosemary Sweet Potatoes and Onions, and Seared Pork Chop with Fennel Cabbage and Calvados Apples. This program was preserved through a 2022-2023 Public Broadcasting Preservation Fellowship.