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Chefs A'Field: Kids on the Farm, Season 3, Episode 106, Seed Saving & Heirloom Veggies
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directed by Chris Warner; produced by Heidi Hanson, fl. 1996, Warner Hanson Television and KCTS/TV, in Chefs A'Field: Kids on the Farm, Season 3, Episode 106 (Harrington Park, NJ: Janson Media, 2013), 27 mins
The chef and his two children pull on their boots for a day of discovery at Rancho La Paz, a tiny but glorious farm nestled along the Rio Grande in the southern Rocky Mountains. As they attempt to sample 96 kinds of tomatoes, 32 types of basil and 47 varieties of sweet and spicy peppers, the bounty is ripe for the...
directed by Chris Warner; produced by Heidi Hanson, fl. 1996, Warner Hanson Television and KCTS/TV, in Chefs A'Field: Kids on the Farm, Season 3, Episode 106 (Harrington Park, NJ: Janson Media, 2013), 27 mins
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Food Safari, Food Safari Series 4, Episode 1
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directed by Toufic Charabati, fl. 2002; presented by Maeve O'Meara, fl. 2002; produced by Maeve O'Meara, fl. 2002 and Toufic Charabati, fl. 2002, in Food Safari (Sydney, New South Wales: Special Broadcasting Service, 2012), 26 mins
In this 2012 episode, Maeve O'Meara explores the diverse food culture of Darwin, Australia, including traditional Aboriginal foods.
directed by Toufic Charabati, fl. 2002; presented by Maeve O'Meara, fl. 2002; produced by Maeve O'Meara, fl. 2002 and Toufic Charabati, fl. 2002, in Food Safari (Sydney, New South Wales: Special Broadcasting Service, 2012), 26 mins
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Great Chefs of America, Great Chefs of America, Episode 51
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directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, Great Chefs Television, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 1999), 30 mins
On this episode of Great Chefs of America, chef Julian Serrano prepares an appetizer of Lobster Salad, chef Allen Susser prepares an entree of Roasted Pompano and Red Bean Ragout, and chef Lisa Liggett prepares a dessert of Pear Napoleon.
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, Great Chefs Television, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 1999), 30 mins
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Great Chefs of America, Great Chefs of America, Episode 52
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directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, Great Chefs Television, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 1999), 30 mins
On this episode of Great Chefs of America, chef Todd Wiesz prepares an appetizer of Stone Crab Wrapped in Phyllo, chef Gabino Sotelino prepares an entree of Smoked Sturgeon and Mashed Potatoes, and chef Jean-Philippe Maury prepares a dessert of Caramelized Pear Pocket with Cinnamon Ice Cream.
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, Great Chefs Television, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 1999), 30 mins
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Great Chefs of America, Great Chefs of America, Episode 54
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directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, Great Chefs Television, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 1999), 30 mins
On this episode of Great Chefs of America, chef Marc Guizol prepares an appetizer of Crab Spring Roll with Coconut Dressing, chef Kerry Simon prepares an entree of Oven-roasted Wild Striped Bass, and chef Francesco Antonucci prepares a dessert of Zabaglione with Fresh Fruit (Zabaglione Sarah Venezia).
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, Great Chefs Television, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 1999), 30 mins
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Great Chefs of America, Great Chefs of America, Episode 92
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directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, Great Chefs Television, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 2001), 25 mins
In this episode of Great Chefs of America chef Wayne Nish prepares lobster carpaccio, chef Debbie Gold prepares spice-rubbed antelope loin, chef J.J. Stith prepares a pear financier.
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, Great Chefs Television, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 2001), 25 mins
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Great Chefs of America, Great Chefs of America, Episode 97
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directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, Great Chefs Television, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 2001), 25 mins
On this episode of Great Chefs of America chef Bob Peterson prepares an appetizer of sweet potato gnocchi, chef Michel Marcais prepares quail ballotine, and chef Daniel Orr prepares a minted melon soup.
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, Great Chefs Television, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 2001), 25 mins
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Great Chefs of America, Great Chefs of America, Episode 98
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directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, Great Chefs Television, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 2001), 25 mins
On this episode of Great Chefs of America chef James Boyce prepares an appetizer of sea scallops and foie gras with figs, chef Jean-Louis Palladin prepares tilefish with a vegetable ragu, and chef Stacy Pierce prepares a frozen lemon parfait.
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, Great Chefs Television, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 2001), 25 mins
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Great Chefs of America, Great Chefs of America, Episode 103
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directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 2001), 25 mins
In this episode of Great Chefs of America chef Michael Lomonaco prepares roasted oysters with wild mushrooms, chef Jean-Louis Palladin prepares foie gras with citrus sauce, and chef Thaddeus DuBois prepares kaiser schmarren.
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 2001), 25 mins
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Great Chefs of America, Great Chefs of America, Episode 111
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directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, Great Chefs Television, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 2001), 25 mins
In this episode of Great Chefs of America chef Daniel Orr prepares spiced frog legs, chef Scott Williams prepares a grilled portobello mushroom, and chef Brian Schoenbeck prepares a chocolate-passion fruit dome.
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, Great Chefs Television, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 2001), 25 mins
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