Thanksgiving Cuisine (1999)
Savor the Regions
Details
Collection:LPB
Genre: Cooking
Place Covered: Stowe, Vermont
Copyright Holder: Louisiana Educational Television Authority
Date Issued: 1999-07-03
Duration: 00:26:09
Subjects: Local foods | Healthy cooking | Cooking, American -- New England Style | Cooking (Turkey) | Cooking (Pheasant) | Cooking (Oysters) | Cooking (Bread) | Thanksgiving cooking
Contributors:
- Patrick, Kelly Host
- LaFleur, Donna Producer
- Pope-Johnston, Ruth Producer
- St. Onge, Edward Guest
Description
In this episode from the “New England Cuisine” series of “Savor the Regions” from July 3, 1999, Nutritional Chef Kelly Patrick prepares a Thanksgiving Feast. Chef Patrick puts a healthy twist on traditional dishes. She first prepares a Maple Glaze Roast Turkey, and Gingered Orange Cranberry Sauce. Next, she visits the Top Notch Resort and Spa in Stowe, Vermont, where Chef Edward St. Onge takes inspiration from local ingredients and fresh game in his heart healthy dishes. Guest Chef Edward St. Onge prepares Roast Pheasant with a Vegetable Mousse. Back in the kitchen, Chef Patrick prepares an Oyster Dressing to complete her Thanksgiving menu. This program was preserved through a 2022-2023 Public Broadcasting Preservation Fellowship.