Meats & Game (1999)
Savor the Regions
Details
Collection:LPB
Genre: Cooking
Place Covered: Mystic, Connecticut
Copyright Holder: Louisiana Educational Television Authority
Date Issued: 1997-07-10
Duration: 00:26:16
Subjects: Local foods | Healthy cooking | Cooking, American -- New England Style | Cooking (Game) | Cooking (Blackberries) | Cooking (Ostrich meat) | Cooking (Duck) | Cooking (Rabbit meat)
Contributors:
- Patrick, Kelly Host
- LeFleur, Donna Producer
- Pope-Johnston, Ruth Producer
- Tripp, Bob Guest
Description
In this episode from the “New England Cuisine” series of “Savor the Regions” from July 10, 1999, Nutritional Chef Kelly Patrick prepares dishes using wild game. Chef Patrick puts a healthy twist on delicious ingredients. She first prepares Roast Duck Breast with Blackberry Sauce and Mint Couscous. Next, she visits the Flood Tide Restaurant in Mystic, Connecticut, where Guest Chef Bob Tripp prepares all his dishes table side, giving customers a unique experience for their meal. Chef Tripp prepares Ostrich Medallions with a Blackberry Port Demi Gloss. Back in the kitchen, Chef Patrick prepares Barbecued Rabbit with Corn Popovers and Greens. This program was preserved through a 2022-2023 Public Broadcasting Preservation Fellowship.