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
Two Salmon Pasta Kathy Ruiz,
Bistro Garden,
Houston TX
Assorted Hors d’Oeuvres
Douglas Dale,
Wolfdale’s,
Lake Tahoe NV
Chimayo Cocktail
Arturo Jaramillo,
Rancho de Chimayo,
Chimayo ,NM
Marinated Grilled Chicken Breast
with Cheese and Prosciutto
Clive DuVal,
Tila’s,
Houston TX
Grilled California
Free-range Chicken. And Tobacco Onions
Dean Fearing,
The Mansion on Turtle Creek,
Dallas TX
Huevos Rancheros
with Green Chile
Sauce
Manuel J. Aragon,
Rancho de Chimayo,
Chimayo NM
Poppy Seed Cake
Rebecca Naccarato,
Rebecca’s,
Aspen CO
Neon Tumbleweed with Biscochitos
John Sedlar,
Saint Estèphe,
Los Angeles CA
Enchiladas Verdes
Jack Laurenzo,
Ninfa’s,
Houston TX
Flan
Mary Santos,
Ninfa’s,
Houston TX
Home Cooks:
Sopa Azteca
Mary Trevino,
El Mirador,
San Antonio TX
Biscochitos
Eloisa Rivera,
Santa Fe NM
Sopaipillas and
Natilla
Josie Ortiz and Kate Abeyta,
Rancho de Chimayo,
Chimayo NM
