About the Series
GREAT CHEFS OF THE WEST was at the forefront of the New Southwestern Cuisine trend. Over 60 Great Chefs make over 110 dishes drawn from the ingredients and traditions of the West, dishes like barbecued meats, tamales, flan, game, chili, strawberry shortcake, fajitas, and others. The chefs who launched California cuisine and Southwest cuisine are featured, among them Jeremiah Tower, Mark Miller, Bradley Ogden, Jimmy Schmidt, Dean Fearing, and Robert DelGrande. Music by Bill Monroe and his Bluegrass Boys, Silver Sage, and Charlie Byrd. Taped on location in Lake Tahoe, San Francisco, Dallas, Denver, Phoenix, Houston, Aspen, Tucson, San Antonio, Santa Fe, Austin, and San Diego.What You'll Get
Cream of Cilantro
Soup with Mussels Robert Del Grande.
Cafe Annie,
Houston TX
Jalapeño Pasta with Rattlesnake Sausage G. Scott Philip,
Las Canarias,
San Antonio TX
Green Corn Tamales with Salsa Susan Feniger and Mary Sue Milliken,
Border Grill,
Los Angeles CA
Barbecued Pork with Tequila-ChiliRelish
Gordon Naccarato,
Gordon’s,
Aspen CO
Pork Tenderloin with Date and Fig Chutney
Tom Emerick,
The Wine Connoisseur,
Houston TX
Grilled Chilean Sea Bass with Dill Gremolata
Douglas Dale,
Wolfdale’s,
Lake Tahoe NV
Lemon Pound Cake
with Fruit Sauce
Bradley Ogden,
Campton Place,
San Francisco CA
Pashka Mousse Lilli with Fruit
Carla Summer
Cafe Lilli,
Lake Tahoe NV
Salzburg Nockerel with Vanilla Sauce Tom Emerick,
The Wine Connoisseur,
Houston TX
Home Cooks:
Refried Beans
Mary Trevino,
El Mirador, San Antonio TX
Jalapeño Corn Bread
Bertie Varner,
Y.O. Ranch,
Mountain Home TX
Carne Adovada Isadora Martinez,
La Tertulia,
Los Angeles,CA
