Collection:LPB

Genre: Cooking

Place Covered: Stowe, Vermont

Copyright Holder: Louisiana Educational Television Authority

Date Issued: 1999-06-05

Duration: 00:26:08

Subjects: Local foods | Healthy cooking | Cooking, American -- New England Style | Cooking (Seafood) | Cooking (Fish) | Cancer treatment

Contributors:

• Patrick, Kelly Host
• LaFleur, Donna Producer
• Pope-Johnston, Ruth Producer
• St. Onge, Edward Guest
• Johnson, Debbie Interviewee

In this episode from the “New England Cuisine” series of “Savor the Regions” from June 5, 1999, Nutritional Chef Kelly Patrick prepares Vermont-inspired dishes using local seafood. Chef Patrick puts a healthy twist on these local favorites. She first prepares Striped Sea Bass with Peppers, Potatoes and a Tarragon Beurre Blanc, and a Grilled Swordfish Sandwich with Frisse and Red Onion Jam. Next, she visits the Top Notch Resort and Spa in Stowe, Vermont. She speaks with Executive Chef Edward St. Onge, who teaches her how to make his signature Cod Fish and Macadamia Nut Butter dish. Next, Chef Patrick heads back to the kitchen to prepare Bluefish with Cornbread Dressing. Finally, she interviews Dr. Debbie Johnson, an oncologist, about the dietary needs of cancer patients. This program was preserved through a 2022-2023 Public Broadcasting Preservation Fellowship.