Jazz Brunch (1997)
Savor the Regions
Details
Collection:LPB
Genre: Cooking
Place Covered: New Orleans, Orleans Parish, Louisiana
Copyright Holder: Louisiana Educational Television Authority
Date Issued: 1997-11-29
Duration: 00:25:21
Subjects: Local foods | Healthy cooking | Cooking, American -- Louisiana style | Cooking (Crabs) | Cooking (Corn) | Cooking (Grits and Grillades) | Pennington Biomedical Research Center | Weight loss | Cooking (Eggs)
Contributors:
- Patrick, Kelly Host
- LeFleur, Donna Producer
- Johnston, Ruth Pope Producer
- Shannon, Jamie Guest
- Greenway, Frank Interviewee
Description
In this episode from the “New Orleans Cuisine” series of “Savor the Regions” from November 29, 1997, Nutritional Chef Kelly Patrick prepares dishes traditionally served at New Orleans Jazz Brunches. Chef Patrick puts a health twist on popular Louisiana Dishes. She first prepares Grits and Grillades. Next, she meets with Chef Jamie Shannon, head chef at Commander’s Palace in New Orleans. He prepares a lighter version of a Crab Cake with Sautéed Corn. Next, Chef Patrick heads back to the kitchen to cook Eggs Sardou and a Broiled Brown Sugar Grapefruit. Finally, Chef Patrick speaks with Dr. Frank Greenway, a researcher at Pennington Biomedical Research Center in Baton Rouge. Dr. Greenway shares important information regarding research in weight loss medication. This program was preserved through a 2022-2023 Public Broadcasting Preservation Fellowship.