Collection:LPB

Genre: Cooking

Place Covered: New Orleans, Orleans Parish, Louisiana

Copyright Holder: Louisiana Educational Television Authority

Date Issued: 1997-09-13

Duration: 00:25:21

Subjects: Cooking (Eggplant) | Healthy cooking | Cooking, American -- Louisiana style | Cooking (Mushrooms) | Cooking (Crawfish) | Cooking (Catfish) | Cooking (Rice) | Cooking (Okra) | Cooking (Spinach) | Cooking (Ham)

Contributors:

• Patrick, Kelly Host
• LaFleur, Donna Producer
• Pope-Johnston, Ruth Producer
• Adcox, David Guest

In this episode from the “New Orleans Cuisine” series of “Savor the Regions” from September 13, 1997, Nutritional Chef Kelly Patrick prepares dishes centered around casual New Orleans dining. Chef Patrick puts a health twist on popular Louisiana Dishes. She first prepares Eggplant and Portebello Mushrooms topped with Crawfish Sauce. Then, she visits with guest Chef David Adcox at the Fairmont Hotel in New Orleans. He prepares the famous Fairmont Bistro Stuffed Eggplant. This dish is both heart healthy and vegetarian, which appeals to many of the customers Chief Adcox cooks for at the Fairmont Hotel. Next Chef Patrick heads back to the kitchen to cook Sautéed Catfish with Dirty Rice topped with a Creole Mustard Sauce. Finally, Chef Patrick prepares a Spinach Salad topped with a Tasso Ham Vinaigrette. Chef Patrick demonstrates how to incorporate low fat cooking at home with these final two recipes. This program was preserved through a 2022-2023 Public Broadcasting Preservation Fellowship.