Garden Lunches (1999)
Savor the Regions
Details
Collection:LPB
Genre: Cooking
Place Covered: Boston, Massachusetts
Copyright Holder: Louisiana Educational Television Authority
Date Issued: 1999-05-08
Duration: 00:26:16
Subjects: Healthy cooking | Local foods | Cooking, American -- New England Style | Exercise | Cooking (Crabs) | Cooking (Corn) | Cooking (Fish)
Contributors:
- Patrick, Kelly Host
- LaFleur, Donna Producer
- Pope-Johnston, Ruth Producer
Description
In this episode from the “New England Cuisine” series of “Savor the Regions” from May 8, 1999, Nutritional Chef Kelly Patrick prepares dishes for a garden lunch. Chef Patrick puts a healthy twist on these elegant dishes. She first prepares Blue Crab and Sweet Corn Chowder with Corn Cakes and a Chilled Cod Salad with a Mustard and Pear Vinaigrette. Next, she visits the Four Seasons Hotel in Boston, Massachusetts. There, she speaks on the importance of a balanced healthy lifestyle, which includes exercise. Finally, Chef Patrick heads back to the kitchen to prepare Deviled Clams. This program was preserved through a 2022-2023 Public Broadcasting Preservation Fellowship.