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
Cornmeal Pizza with Wild Mushrooms
Cindy Black,
Piret’s,
San Diego ,CA
Brisket and Ribs
Tim Ader,
The Salt Lick,
Driftwood TX
Assorted Barbecued
Meats
Kreuz Market,
Lockhart TX
Wild Mushroom
Gratin
Bradley Ogden,
Campton Place,
San Francisco CA
Curried Lamb
Sausage with
Compote and Pecan Pancakes
Jimmy Schmidt,
TheRattlesnake Club,
Denver CO
Brisket
Bo Wafford,
Onion Creek Lodge,
Buda ,TX
Hill Country MixedGrill with Jalapeño Spaetzle
Gert Rausch,
Austin’s Courtyard,
Austin TX
Chocolate Cream Pie with Meringue Crust
Kathy Ruiz,
BistroGarden,
Houston TX
Smoked Barbecued Duck with PecanStuffing
G. Scott Philip,
Las Canarias,
SanAntonio TX
Red Yam Flan
Sue Feniger and Mary Sue Milliken,
Border Grill,
Los Angeles, CA
Home Cooks:
Biscuits
Louis Aaron, Sam Houston’s,
Kerrville TX
Exotic Game P√¢té
Louis Aaron,
Sam Houston’s,
Kerrville TX
Pecan Pie
Charlotte Parks,
Texas State Fair
