Brunch & Breakfast Menus (1999)
Savor the Regions
Details
Collection:LPB
Genre: Cooking
Place Covered: Grafton, Vermont
Copyright Holder: Louisiana Educational Television Authority
Date Issued: 1999-07-17
Duration: 00:25:44
Subjects: Cooking (Salmon) | Cooking (Eggs) | Local foods | Healthy cooking | Cooking, American -- New England Style | Breakfasts | Brunches | Cooking (Blackberries) | Cooking (Strawberries) | Cooking (Tomatoes)
Contributors:
- Patrick, Kelly Host
- LaFleur, Donna Producer
- Pope-Johnston, Ruth Producer
- Liberis, Greg Guest
Description
In this episode from the “New England Cuisine” series of “Savor the Regions” from July 17, 1999, Nutritional Chef Kelly Patrick prepares dishes for breakfast and brunch menus. Chef Patrick puts a healthy twist on these delicious meals. She first prepares Pancakes with a Mixed Berry Syrup and Succotash over English Muffins. Next, she visits the Tavern Inn in Grafton, Vermont, where Guest Chef Greg Liberis prepares Sautéed Tomatoes with Toasted Pine Nuts and Balsamic Vinegar. Back in the kitchen, Chef Patrick prepares Grilled Salmon Hash with a Poached Egg and Homemade Granola. This program was preserved through a 2022-2023 Public Broadcasting Preservation Fellowship.