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Great Chefs of America, Great Chefs of America, Episode 1
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 Philippe Boulot prepares Dungeness Crab Roll with Carrot Salad and Vegetable Essence, chef Anne Kearney prepares Seared Squab with Rice, and chef Michael Maddox prepares Almond Tuile with Passion Fruit Custard and Caramelized Banana.
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 Philippe Boulot prepares Dungeness Crab Roll with Carrot Salad and Vegetable Essence, chef Anne Kearney prepares Seared Squab with Rice, and chef Michael Maddox prepares Almond Tuile with Passion Fruit Custard and Caramelized Banana.
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
Anne Kearney, fl. 1991, Philippe Boulot, fl. 1994, Michael Maddox, fl. 1998
Topic / Theme
Dessert, Entree, Appetizer, Baking, Roasting, Poaching, Frying, Asian Cuisine, Southern Cuisine, Creole, Pastries, Poultry, Shellfish, Restaurants, Food preparation, Cooking, Personal Interest
Copyright Message
Copyright © 1998 by Great Chefs Television
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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
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Great Chefs of America, Great Chefs of America, Episode 9
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 John Currance prepares smoked oyster timbale on fried tabasco-cheese grits, chef Ernst Konrad prepares pork tenderloin with tomato-sorrel concasse, and chef Jean-Luc Albin prepares a fresh fruit tart.
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 John Currance prepares smoked oyster timbale on fried tabasco-cheese grits, chef Ernst Konrad prepares pork tenderloin with tomato-sorrel concasse, and chef Jean-Luc Albin prepares a fresh fruit tart.
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
Jean-Luc Albin, fl. 1998, Ernst Konrad, fl. 1998, John Currence, fl. 1992
Topic / Theme
Entree, Appetizer, Dessert, Smoking, United States Cuisine, Pastries, Oysters, Restaurants, Cooking, Food preparation, Personal Interest
Copyright Message
Copyright © 1998 by Great Chefs Television
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Great Chefs of America, Great Chefs of America, Episode 12
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 Marty Blitz prepares Florida lobster cassoulet with saffron rouille, chef Louis Osteen prepares grouper with rice and green chiles, and chef Frank Brigtsen prepare pecan pound cake with fresh berries in champagne.
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 Marty Blitz prepares Florida lobster cassoulet with saffron rouille, chef Louis Osteen prepares grouper with rice and green chiles, and chef Frank Brigtsen prepare pecan pound cake with fresh berries in champagne.
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
Louis Osteen, fl. 1979, Frank Brigtsen, fl. 1973, Marty Blitz, fl. 1998
Topic / Theme
Appetizer, Entree, Dessert, Baking, Sautéing, United States Cuisine, Lobster, Grouper, Food preparation, Cooking, Restaurants, Personal Interest
Copyright Message
Copyright © 1998 by Great Chefs Television
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Great Chefs of America, Great Chefs of America, Episode 14
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 Thomas Kovacs prepares croustillant of dungeness crab, chef Bradley Ogden prepares oak-fired butterflied lamb salad with griddled corn cakes and chipotle BBQ sauce, and chef Darryl Mickler prepares calvados souffle in an apple with cider sabayon.
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 Thomas Kovacs prepares croustillant of dungeness crab, chef Bradley Ogden prepares oak-fired butterflied lamb salad with griddled corn cakes and chipotle BBQ sauce, and chef Darryl Mickler prepares calvados souffle in an apple with cider sabayon.
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
Darryl Mickler, fl. 1998, Bradley Ogden, fl. 1988, Thomas Kovacs, fl. 1970
Topic / Theme
Appetizer, Dessert, Entree, Marinating, Grilling, United States Cuisine, Pastries, Fish and seafood, Lamb, Food preparation, Restaurants, Cooking, Personal Interest
Copyright Message
Copyright © 1998 by Great Chefs Television
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See details
Great Chefs of America, Great Chefs of America, Episode 20
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 Jonathan Eismann prepares steamed clams in wasabi broth with key lime, chef Ken Goff prepares sauteed fillet of walleye with tomatoes and spring herb butter, and chef Anne Kearney prepares an almond and pear tart.
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 Jonathan Eismann prepares steamed clams in wasabi broth with key lime, chef Ken Goff prepares sauteed fillet of walleye with tomatoes and spring herb butter, and chef Anne Kearney prepares an almond and pear tart.
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
Jonathan Eismann, fl. 1998, Anne Kearney, fl. 1991, Ken Goff, fl. 1985
Topic / Theme
Appetizer, Entree, Dessert, Baking, Poaching, Steaming, Sautéing, United States Cuisine, Fish and seafood, Clams, Food preparation, Restaurants, Cooking, Personal Interest
Copyright Message
Copyright © 1998 by Great Chefs Television
×
See details
Great Chefs of America, Great Chefs of America, Episode 43
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 Jean Joho prepares an appetizer of Shirred Eggs and Caviar, chef Thomas McEachern prepares Rabbit Three Ways for an entree, and chef Keegan Gerhard prepares a dessert of Chocolate Beignets with Capuccino Milkshake.
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, 1999), 30 mins
Description
On this episode of Great Chefs of America, chef Jean Joho prepares an appetizer of Shirred Eggs and Caviar, chef Thomas McEachern prepares Rabbit Three Ways for an entree, and chef Keegan Gerhard prepares a dessert of Chocolate Beignets with Capuccino Milkshake.
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
1999
Publisher
Great Chefs Television
Series
Great Chefs of America
Person Discussed
Thomas McEachern, fl. 1999, Keegan Gerhard, 1960-, Jean Joho, fl. 1998
Topic / Theme
Dessert, Entree, Appetizer, Frying, Smoking, Sautéing, Marinating, United States Cuisine, Chocolate, Eggs, Pastries, Milk, Rabbit, Food preparation, Restaurants, Baking, Cooking, Personal Interest
Copyright Message
Copyright © 1999 by Great Chefs Television
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Great Chefs of America, Great Chefs of America, Episode 47
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 Michael Cribb prepares an appetizer of Hot Grouper Cheeks, chef Gene Bjorklund prepares an entree of Foie Gras and Onion Confit, and chef Minh Duong prepares a dessert of Chocolate Renaissance.
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, 1999), 30 mins
Description
On this episode of Great Chefs of America, chef Michael Cribb prepares an appetizer of Hot Grouper Cheeks, chef Gene Bjorklund prepares an entree of Foie Gras and Onion Confit, and chef Minh Duong prepares a dessert of Chocolate Renaissance.
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
1999
Publisher
Great Chefs Television
Series
Great Chefs of America
Person Discussed
Gene Bjorklund, fl. 1999, Michael Cribb, fl. 1999, Minh Duong, fl. 1998
Topic / Theme
Dessert, Entree, Appetizer, Baking, Sautéing, Roasting, United States Cuisine, Sweet potatoes, Apples, Filled cakes, Grouper, Chocolate, Food preparation, Restaurants, Cooking, Personal Interest
Copyright Message
Copyright © 1999 by Great Chefs Television
×
See details
Great Chefs of America, Great Chefs of America, Episode 48
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 Tim Keating prepares an appetizer of Crab-filled Salmon Boules, chef Frank Caputo prepares an entree of Shad Roe with Wild Mushrooms, and chef Lisa Anderson prepares a dessert of Cherry-Almond Strudel.
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, 1999), 30 mins
Description
On this episode of Great Chefs of America, chef Tim Keating prepares an appetizer of Crab-filled Salmon Boules, chef Frank Caputo prepares an entree of Shad Roe with Wild Mushrooms, and chef Lisa Anderson prepares a dessert of Cherry-Almond Strudel.
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
1999
Publisher
Great Chefs Television
Series
Great Chefs of America
Person Discussed
Tim Keating, fl. 1999, Frank Caputo, fl. 1998, Lisa Anderson, fl. 1998
Topic / Theme
Dessert, Entree, Appetizer, United States Cuisine, Salmon, Mushrooms, Pastries, Food preparation, Restaurants, Baking, Cooking, Personal Interest
Copyright Message
Copyright © 1999 by Great Chefs Television
×
See details
Great Chefs of America, Great Chefs of America, Episode 51
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.
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, 1999), 30 mins
Description
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.
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
1999
Publisher
Great Chefs Television
Series
Great Chefs of America
Person Discussed
Julian Serrano, Lisa Liggett, fl. 1999, Allen Susser, 1956-
Topic / Theme
Dessert, Entree, Appetizer, Salad, Roasting, United States Cuisine, Fruits, Beans, Ragout, Fish and seafood, Lobster, Food preparation, Restaurants, Baking, Cooking, Personal Interest
Copyright Message
Copyright © 1999 by Great Chefs Television
×
