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Chefs A'Field: Kids on the Farm, Season 3, Episode 107, Shrimp Boat on the Bayou
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 107 (Harrington Park, NJ: Janson Media, 2013), 27 mins
What happens when a former Marine, a 10-year-old boy and a bayou shrimp-boat captain get together for a day out at sea? The Marine, Chef John Besh, and his son Brendon get an unexpected lesson in marine biology, and the captain, Lance Nacio, is let in on a few culinary secrets for preparing his freshly caught Loui...
Sample
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 107 (Harrington Park, NJ: Janson Media, 2013), 27 mins
Description
What happens when a former Marine, a 10-year-old boy and a bayou shrimp-boat captain get together for a day out at sea? The Marine, Chef John Besh, and his son Brendon get an unexpected lesson in marine biology, and the captain, Lance Nacio, is let in on a few culinary secrets for preparing his freshly caught Louisiana wild shrimp. The hard work of pulling in nets is second nature to Chef Besh, who grew up hunting and fishing in the area and is n...
What happens when a former Marine, a 10-year-old boy and a bayou shrimp-boat captain get together for a day out at sea? The Marine, Chef John Besh, and his son Brendon get an unexpected lesson in marine biology, and the captain, Lance Nacio, is let in on a few culinary secrets for preparing his freshly caught Louisiana wild shrimp. The hard work of pulling in nets is second nature to Chef Besh, who grew up hunting and fishing in the area and is now one of America’s top chefs. Brendon is wide-eyed and all smiles as he sorts through a cornucopia of gigantic, fresh shrimp he can’t wait to sink his teeth into. Then it’s into the kitchen, where Brendon and his dad show the rest of the family just how the cookin’ is done. Recipe: Wild Louisiana Barbeque Shrimp Besh Style; Tempura Fried Wild Louisiana Shrimp with Vietnamese Spicy Sauce; Southern Grits and Spicy Louisiana Wild Shrimp.
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Field of Study
Cooking
Content Type
Documentary
Contributor
Heidi Hanson, fl. 1996, Warner Hanson Television, KCTS/TV, Jed Duvall
Author / Creator
Chris Warner
Date Published / Released
2008, 2013
Publisher
Janson Media
Series
Chefs A'Field: Kids on the Farm
Speaker / Narrator
Jed Duvall
Person Discussed
John Besh
Topic / Theme
Entree, Frying, Shrimp, Fisheries, Cooking, Fresh foods, Food preparation
Copyright Message
Copyright © 2013 by Janson Media
Dish
Shrimp
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Cucina Amore, Shrimp in the Pot & Baked Tomatoes
directed by Peter Brown, fl. 2006; presented by Nick Stellino, 1958-; produced by Chris Rylko, fl. 2006, in Cucina Amore (Wheeling, IL: Film Ideas, 2006), 25 mins
This popular cooking series features everyone's favorite Italian Chef, Nick Stellino. The series featured nationally on PBS includes all the style, stories, and of course great dishes that Nick creates, making this delectable presentation a cook’s delight. Tender shrimp cooked in a flavorful sauce of wine, garli...
Sample
directed by Peter Brown, fl. 2006; presented by Nick Stellino, 1958-; produced by Chris Rylko, fl. 2006, in Cucina Amore (Wheeling, IL: Film Ideas, 2006), 25 mins
Description
This popular cooking series features everyone's favorite Italian Chef, Nick Stellino. The series featured nationally on PBS includes all the style, stories, and of course great dishes that Nick creates, making this delectable presentation a cook’s delight. Tender shrimp cooked in a flavorful sauce of wine, garlic and tomato sauce served with baked tomatoes filled with savory rice. Printable ingredients list included.
Field of Study
Cooking
Content Type
Instructional material
Contributor
Chris Rylko, fl. 2006
Author / Creator
Peter Brown, fl. 2006, Nick Stellino, 1958-
Date Published / Released
1995, 2006
Publisher
Film Ideas
Series
Cucina Amore
Person Discussed
Thomas Jefferson, 1743-1826
Topic / Theme
Entree, Baking, Sautéing, Italian Cuisine, Shrimp, Rice
Copyright Message
Copyright © 2006 Film Ideas, Inc.
Dish
Shrimp, Rice
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Great Chefs of America, Great Chefs of America, Episode 2
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, 1998), 30 mins
On this episode of Great Chefs of America, chef Guenter Seeger prepares lamb roulade on zucchini and eggplant carpaccio, chef Paul Bartolotta prepares scampi, and chef Gerard Partoens prepares summer berries with white chocolate mousse.
Sample
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, 1998), 30 mins
Description
On this episode of Great Chefs of America, chef Guenter Seeger prepares lamb roulade on zucchini and eggplant carpaccio, chef Paul Bartolotta prepares scampi, and chef Gerard Partoens prepares summer berries with white chocolate mousse.
Date Written / Recorded
1998
Field of Study
Cooking
Content Type
Documentary
Contributor
John Beyer, fl. 2002
Author / Creator
John Beyer, fl. 2002, Mary Lou Conroy, fl. 2002
Date Published / Released
1998
Publisher
Great Chefs Television
Series
Great Chefs of America
Person Discussed
Gerard Partoens, fl. 1998, Paul Bartolotta, 1961-, Guenter Seeger, fl. 1977
Topic / Theme
Dessert, Entree, Appetizer, Poaching, Sautéing, Italian Cuisine, Lamb, Shrimp, Pastries, Cooking, Restaurants, Food preparation, Personal Interest
Copyright Message
Copyright © 1998 by Great Chefs Television
Dish
Lamb, Shrimp, Pastries
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Great Chefs of America, Great Chefs of America, Episode 75
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, 2000), 30 mins
In this episode of Great Chefs of America chef Robert McGrath prepares crawfish skillet gratin, chef Peter de Jong prepares salmon napoleon and tartare, and chef J.J. Stith prepares a chocolate banana cake.
Sample
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, 2000), 30 mins
Description
In this episode of Great Chefs of America chef Robert McGrath prepares crawfish skillet gratin, chef Peter de Jong prepares salmon napoleon and tartare, and chef J.J. Stith prepares a chocolate banana cake.
Date Written / Recorded
2000
Field of Study
Cooking
Content Type
Documentary
Contributor
John Beyer, fl. 2002, Great Chefs Television
Author / Creator
John Beyer, fl. 2002, Mary Lou Conroy, fl. 2002
Date Published / Released
2000
Publisher
Great Chefs Television
Series
Great Chefs of America
Person Discussed
Peter de Jong, fl. 1998, Robert McGrath, J. J. Stith
Topic / Theme
Dessert, Entree, Appetizer, United States Cuisine, Chocolate, Cakes, Salmon, Shrimp, Food preparation, Baking, Cooking, Personal Interest
Copyright Message
Copyright © 2000 by Great Chefs Television
Dish
Chocolate, Cakes, Salmon, Shrimp
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Great Chefs of America, Great Chefs of America, Episode 82
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, 2000), 30 mins
In this episode of Great Chefs of America chef Jean-Louis Palladin prepares shrimp tempura, chef Pascal Oudin prepares black bean-crusted tuna, and chef Franck Guyot prepares crack corn custard.
Sample
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, 2000), 30 mins
Description
In this episode of Great Chefs of America chef Jean-Louis Palladin prepares shrimp tempura, chef Pascal Oudin prepares black bean-crusted tuna, and chef Franck Guyot prepares crack corn custard.
Date Written / Recorded
2000
Field of Study
Cooking
Content Type
Documentary
Contributor
John Beyer, fl. 2002, Great Chefs Television
Author / Creator
John Beyer, fl. 2002, Mary Lou Conroy, fl. 2002
Date Published / Released
2000
Publisher
Great Chefs Television
Series
Great Chefs of America
Person Discussed
Franck Guyot, Pascal Oudin, fl. 1999, Jean-Louis Palladin
Topic / Theme
Dessert, Entree, Appetizer, Frying, United States Cuisine, Dairy foods, Maize, Black beans, Tuna, Shrimp, Fish (Animal), Cooking, Personal Interest
Copyright Message
Copyright © 2000 by Great Chefs Television
Dish
Dairy foods, Maize, Black beans, Tuna, Shrimp
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Great Chefs of the World, Great Chefs of the World, Episode 17
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 the World (New Orleans, LA: Great Chefs Television, 1997), 30 mins
On this episode of Great Chefs of the World, chef Keith Scheible prepares an appetizer of Curried Conch and Plantain Ravioli with Mango-Papaya Coulis, chef Alfredo Ayala prepares an entree of Shrimp Asopao, and chef Cécile Briaud prepares a dessert of Crispy Feuillantines with Fresh Strawberries and
Caramel Ice...
Sample
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 the World (New Orleans, LA: Great Chefs Television, 1997), 30 mins
Description
On this episode of Great Chefs of the World, chef Keith Scheible prepares an appetizer of Curried Conch and Plantain Ravioli with Mango-Papaya Coulis, chef Alfredo Ayala prepares an entree of Shrimp Asopao, and chef Cécile Briaud prepares a dessert of Crispy Feuillantines with Fresh Strawberries and
Caramel Ice Cream.
Field of Study
Cooking
Content Type
Documentary
Contributor
John Beyer, fl. 2002, Great Chefs Television
Author / Creator
John Beyer, fl. 2002, Mary Lou Conroy, fl. 2002
Date Published / Released
1997
Publisher
Great Chefs Television
Series
Great Chefs of the World
Person Discussed
Keith Scheible, fl. 1997, Cécile Briaud, 1970-, Alfredo Ayala, fl. 1997
Topic / Theme
Dessert, Entree, Appetizer, Caribbean Cuisine, Pasta dishes, Cookies and candy, Stews, Papayas, Mangoes, Ice creams, sorbets, etc., Strawberries, Shrimp, Food preparation, Cooking, Baking, Restaurants, Personal Interest
Copyright Message
Copyright © 1997 by Great Chefs Television
Dish
Pasta dishes, Cookies and candy, Stews, Papayas, Mangoes, Ice creams, sorbets, etc., Strawberries, Shrimp
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Great Chefs of the World, Great Chefs of the World, Episode 50
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 the World (New Orleans, LA: Great Chefs Television, 1998), 30 mins
On this episode of Great Chefs of the World, chef Claude Troisgros prepares an appetizer of Homard Pailleté (Lobster and Tomato Salad with Vinaigrette), chef Dominique Jamain prepares an entree of Swordfish with a Crab Meat-Sesame Crust, Warm Mirin-Cilantro Sauce, and Garlic-Miso Dressing, and chef Christian Petz...
Sample
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 the World (New Orleans, LA: Great Chefs Television, 1998), 30 mins
Description
On this episode of Great Chefs of the World, chef Claude Troisgros prepares an appetizer of Homard Pailleté (Lobster and Tomato Salad with Vinaigrette), chef Dominique Jamain prepares an entree of Swordfish with a Crab Meat-Sesame Crust, Warm Mirin-Cilantro Sauce, and Garlic-Miso Dressing, and chef Christian Petz prepares a dessert of Lemon Mousse on Wild Cherry Jelly.
Field of Study
Cooking
Content Type
Documentary
Contributor
John Beyer, fl. 2002, Great Chefs Television
Author / Creator
John Beyer, fl. 2002, Mary Lou Conroy, fl. 2002
Date Published / Released
1998
Publisher
Great Chefs Television
Series
Great Chefs of the World
Person Discussed
Dominique Jamain, fl. 1998, Christian Petz, 1963-, Claude Troisgros, fl. 1997
Topic / Theme
Dessert, Entree, Appetizer, Asian Cuisine, Austrian Cuisine, Brazilian Cuisine, Shrimp, Vegetables, Fruits, Swordfish, Restaurants, Food preparation, Cooking, Baking, Personal Interest
Copyright Message
Copyright © 1998 by Great Chefs Television
Dish
Shrimp, Vegetables, Fruits, Swordfish
×
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Great Chefs of the World, Great Chefs of the World, Episode 53
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 the World (New Orleans, LA: Great Chefs Television, 1998), 30 mins
On this episode of Great Chefs of the World, chef Kelly Degala prepares an appetizer of Grilled Kauai Prawns and Bean Thread Noodles with a Strawberry
Papaya-Chili Vinaigrette, chef Oliver Horion prepares an entree of Tournedos Sturgeon, and chef Reinhard Gerer prepares a dessert of Rice Tarts on Orange Sauce.
Sample
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 the World (New Orleans, LA: Great Chefs Television, 1998), 30 mins
Description
On this episode of Great Chefs of the World, chef Kelly Degala prepares an appetizer of Grilled Kauai Prawns and Bean Thread Noodles with a Strawberry
Papaya-Chili Vinaigrette, chef Oliver Horion prepares an entree of Tournedos Sturgeon, and chef Reinhard Gerer prepares a dessert of Rice Tarts on Orange Sauce.
Field of Study
Cooking
Content Type
Documentary
Contributor
John Beyer, fl. 2002, Great Chefs Television
Author / Creator
John Beyer, fl. 2002, Mary Lou Conroy, fl. 2002
Date Published / Released
1998
Publisher
Great Chefs Television
Series
Great Chefs of the World
Person Discussed
Kelly Degala, fl. 1998, Oliver Horion, fl. 1998, Reinhard Gerer, fl. 1998
Topic / Theme
Dessert, Entree, Appetizer, Asian Cuisine, Austrian Cuisine, Latin American Cuisine, Fruits, Rice, Shrimp, Fish and seafood, Restaurants, Food preparation, Cooking, Baking, Personal Interest
Copyright Message
Copyright © 1998 by Great Chefs Television
Dish
Fruits, Rice, Shrimp, Fish and seafood
×
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Great Chefs of the World, Great Chefs of the World, Episode 113
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 the World (New Orleans, LA: Great Chefs Television, 2000), 30 mins
On this episode of Great Chefs of the World, chef Martin Bardelli prepares an appetizer of Sautéed Prawns in Yellow Curry Paste on Yameni Rice, chef Christian Golles prepares an entree of Saddle of Venison, and chef Frederic Poisson prepares a dessert of Shortbread Biscuit (Sable) and Crème Brulée with Strawber...
Sample
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 the World (New Orleans, LA: Great Chefs Television, 2000), 30 mins
Description
On this episode of Great Chefs of the World, chef Martin Bardelli prepares an appetizer of Sautéed Prawns in Yellow Curry Paste on Yameni Rice, chef Christian Golles prepares an entree of Saddle of Venison, and chef Frederic Poisson prepares a dessert of Shortbread Biscuit (Sable) and Crème Brulée with Strawberries.
Field of Study
Cooking
Content Type
Documentary
Contributor
John Beyer, fl. 2002, Great Chefs Television
Author / Creator
John Beyer, fl. 2002, Mary Lou Conroy, fl. 2002
Date Published / Released
2000
Publisher
Great Chefs Television
Series
Great Chefs of the World
Person Discussed
Frederic Poisson, fl. 2000, Martin Bardelli, fl. 2000, Christian Golles, fl. 2000
Topic / Theme
Dessert, Entree, Appetizer, Sautéing, French Cuisine, Austrian Cuisine, Argentine Cuisine, Cream, Strawberries, Cookies and candy, Venison, Rice, Shrimp, Restaurants, Food preparation, Baking, Cooking, Personal Interest
Copyright Message
Copyright © 2000 by Great Chefs Television
Dish
Cream, Strawberries, Cookies and candy, Venison, Rice, Shrimp
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Great Chefs of the World, Great Chefs of the World, Episode 123
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 the World (New Orleans, LA: Great Chefs Television, 2000), 30 mins
On this episode of Great Chefs of the World, chef Herbert Danzer prepares an appetizer of Chicken Breast on Austrian Caesar Salad, chef Brendan O'Sullivan prepares an entree of Prawn and Scallop Cassoulette, and chef Mara Rocha Mello prepares a Banana Tower for dessert.
Sample
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 the World (New Orleans, LA: Great Chefs Television, 2000), 30 mins
Description
On this episode of Great Chefs of the World, chef Herbert Danzer prepares an appetizer of Chicken Breast on Austrian Caesar Salad, chef Brendan O'Sullivan prepares an entree of Prawn and Scallop Cassoulette, and chef Mara Rocha Mello prepares a Banana Tower for dessert.
Field of Study
Cooking
Content Type
Documentary
Contributor
John Beyer, fl. 2002, Great Chefs Television
Author / Creator
John Beyer, fl. 2002, Mary Lou Conroy, fl. 2002
Date Published / Released
2000
Publisher
Great Chefs Television
Series
Great Chefs of the World
Person Discussed
Herbert, Danzer, fl. 2000, Brendan O'Sullivan, fl. 1999, Mara Rocha Mello, fl. 2000
Topic / Theme
Dessert, Entree, Appetizer, Salad, Brazilian Cuisine, Austrian Cuisine, Irish Cuisine, Shrimp, Scallops, Chicken, Fruits, Cassoulet, Restaurants, Food preparation, Baking, Cooking, Personal Interest
Copyright Message
Copyright © 2000 by Great Chefs Television
Dish
Shrimp, Scallops, Chicken, Fruits, Cassoulet
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