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Chefs A'Field: Kids on the Farm, Season 3, Episode 107, Shrimp Boat on the Bayou
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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 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...
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
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Cucina Amore, Shrimp in the Pot  & Baked Tomatoes
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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...
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
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Great Chefs of America, Great Chefs of America, Episode 2
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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, 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.
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
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Great Chefs of America, Great Chefs of America, Episode 75
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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, 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.
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
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Great Chefs of America, Great Chefs of America, Episode 82
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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, 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.
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
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Great Chefs of the World, Great Chefs of the World, Episode 17
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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 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...
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
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Great Chefs of the World, Great Chefs of the World, Episode 50
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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 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...
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
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Great Chefs of the World, Great Chefs of the World, Episode 53
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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 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.
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
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Great Chefs of the World, Great Chefs of the World, Episode 113
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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 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...
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
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Great Chefs of the World, Great Chefs of the World, Episode 123
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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 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.
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
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