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
Corn Raviolis with Cinnamon-Flavored Chorizo
Mark Miller,
Coyote Cafe,
Santa Fe AZ
Sweet Potato Bisque with Avocado, Pear, and Lime
Stephan Pyles,
Routh Street Cafe,
Dallas TX
Corn Fritters with
Pineapple Chile
Sauce
Nancy Weiss,
The Amerian Grill,
Phoenix AZ
Roast Texas Rabbit with Red Chili Jelly Rex Hale,
Brennan’s,
Houston TX
Pork Tenderloin Stuffed with Chorizo
Robert Hughes and Jeff Blank,
Hudsons´ on the Bend,
Austin TX
Pheasant San Xavier
Molly McCall,
TheWhite Dove,
Tucson, AZ
Dessert Tostada
Michael Roberts,
Trumps,
Los Angeles CA
Chestnut Royale
Cindy Black,
Piret’s,
San Diego CA
Chimichangas with Green Chili Sauce,
and
Sweat Hot Chili
Gary Darling,
Aunt Chilada’s,
Phoenix AZ
Home Cooks:
Pork Fajitas Josephine Castillo,
Houston TX
Grand Prize Chili
Ray Calhoun,
Texas State Fair
Strawberry Shortcake
Rex Hale, Brennan’s,
Houston TX
