Chefs: Philippe Boulot, Anne Kearney, and Michael Maddox
Recipes included with this episode: Dungeness Crab Roll with Carrot Salad, Seared Squab with Rice, and Almond Tuile with Passion Fruit Custard. Restaurants include: The Heathman Hotel Portland, Peristyle in New Orleans, and Le Titi de Paris in Arlington Heights.
Great Chefs of America Season 1
ChannelOn NowUp Next
- Ch 410A Taste Of History Season 1In this next episode at Monticello, we learn how Thomas Jefferson "liberated" grains of European rice to grow here in America, and tour his legendary Monticello estate, including the Dependencies that housed the beer and wine cellars, and the ice house. Chef Staib also borrows Jefferson' kitchen to prepare Bouilli, a favorite boiled beef dish of Jefferson's, along with Bouillon Potatoes.Ciao Italia Season 26Mary Ann returns to Azienda di Majo in Italy where vintner Alessio di Majo gives her quick tour of his farm's thousand acre field that's filled with tens of thousands of asparagus spears ready for harvest. They take what they need and go nella cucina del'Azienda to create three taste-tempting frittatas; Onion and Sweet Pepper, Asparagus, and Potato Frittata.