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
Guacamole
Sue Feniger and Mary Sue Milliken,
Border Grill,
Los Angeles CA
Avocado and Shrimp Terrine
Tom Emerick,
The Wine Connoisseur,
Houston TX
Escargot Sombreros in Saffron Cream Sauce
Alan Zeman
Tucson Country Club,
Tucson AZ
Grilled Squab with
Black Bean Torta
Robert Del Grande,
Cafe Annie,
Houston TX
Duck and White Bean Chili
Michael Roberts,
Trumps,
Los Angeles CA
Grilled Quail with Shoestring Sweet Potatoes
Bradley Ogden,
Campton Place,
San Francisco CA
Mocha Framboise Donna Nordin,
Cafe Terra Cotta,
Tucson AZ
Orange Zabaglione
in Orange Cups
Malte Breitlow,
The White Dove,
Tucson AZ
Baked Peaches with Macadamia Nuts and Apricot Coulis
Bernard Dervieux,
Grand Champions Club,
Aspen CO
Home Cooks:
Southern Fried
Chicken with Cream Gravy
Sharon Mooney,
Texas State Fair
Potato Salad Hisako Roberts,
The Salt Lick,
Driftwood TX
Chicken Breasts Stuffed with Cilantro Pesto Goat Cheese
[Grilled Chicken with Herb Pesto]
Anne Lindsay Greer,
Dallas TX
