Phoenix: Roots of the Southwest
Grab your cowboy hat and travel with Todd English to the Southwest as he saddles up for a chuck wagon dinner complete with green chile beef, and pan de campo prepared in authentic, old Southwest style. Digging deeper into the roots of Southwest cuisine, Todd joins chef Janos Wilder on a cactus hunt to learn more about this ancient food source and how it is used today. And before the sun sets Todd visits with Gila River Indian Community Elementary School students to learn how they grow fresh produce for the Native American-inspired menu at KAI restaurant. Back at Olives, Chef creates desert-inspired pork tenderloin "birds" with a Saguaro syrup glaze, pumpkin stew with beans, and cornmeal pan de campo.
|
|
|
CC - Closed Caption
HD - High Definition
16:9 - Anamorphic Widescreen
LTR - Letterbox
DVI - Descriptive Video Information for the visually impaired
|
