Vegetarian Menus (1999)
Savor the Regions
Details
Collection:LPB
Genre: Cooking
Place Covered: Providence, Rhode Island
Copyright Holder: Louisiana Educational Television Authority
Date Issued: 1999-06-26
Duration: 00:25:58
Subjects: Healthy cooking | Local foods | Cooking, American -- New England Style | Cooking (Vegetables) | Cooking (Squash) | Cooking (Pasta) | Cooking (Eggplant) | Cooking (Tofu)
Contributors:
- Patrick, Kelly Host
- LaFleur, Donna Producer
- Pope-Johnston, Ruth Producer
- Stamm, Christine Guest
Description
In this episode from the “New England Cuisine” series of “Savor the Regions” from June 26, 1999, Nutritional Chef Kelly Patrick prepares vegetarian dishes. Chef Patrick puts a healthy twist on these meatless favorites. She first prepares Ginger Squash Soup, and Seared Tofu with Olive Tapenade and Preserved Lemons. Next, she visits Johnson and Wales University in Providence, Rhode Island, where she tours their famous cooking school. Guest Chef Christine Stamm prepares Arugula Pasta with Vegetables and Eggplant Quenelle. Back in the kitchen, Chef Patrick prepares a Vegetarian Shepherd’s Pie. This program was preserved through a 2022-2023 Public Broadcasting Preservation Fellowship.