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
Spicy Blue Cornmeal Gulf Shrimp with Cold Marinated Tomatoes
Clive DuVal,
Tila’s,
Houston TX
Deep-fried Crab Balls with Jicama Pepper Panache
Rick O’Connell,
Rosalie’s,
San Francisco CA
Wild Rice Pancakes Garnished Two Ways
[with Chicken
Tenderloins]
Michael Roberts,
Trumps,
Los Angeles CA
Leg of Lamb Marinated with Mexican Spices
Mark Miller,
Coyote Cafe,
Santa Fe NM
Chicken Gonzalez Joaquin Gonzalez,
La Louisiane,
San Antonio TX
Lamb Loin with Turnip Sauce
Raymond Tatum,
Jeffrey’s,
Austin TX
Fresh Berry Mousse in Pizelle Cups
Douglas Dale,
Wolfdale’s,
Lake Tahoe NV
Chocolate Cake with Roasted Banana Sauce Robert Del Grande,
Cafe Annie,
Houston TX
White Chocolate Ravioli
Jimmy Schmidt,
The Rattlesnake Club,
Denver CO
Home Cooks:
Lazy Man’s Peach Cobbler
Bertie Varner,
Y.O. Ranch,
Mountain Home TX
Gypsy Stew
Rosalea Murphy,
The Pink Adobe,
Santa Fe NM
Fried Chicken
Bertie Varner,
Y.O. Ranch,
Mountain Home TX
