“Savor the Southwest,” the ground-breaking 13-week TV cooking series that debuted in 1999, is being re-run this year on PBS stations nationwide.
As a kickoff, the Valley’s KAET is bringing together many of the participating chefs for a live, three-hour cooking show that will air at noon Saturday.
Besides original host Barbara Fenzl, the reunion show will include chefs Robert McGrath, Vincent Guerithault, Janos Wilder, Chuck Wiley, Lenard Rubin, Roxsand Scocos McCreary (pictured above, in 1999), Donna Nordin and Loretta Barrett Oden.
The re-airing of the original series will begin March 26. The episodes, which will air at noon Saturdays, in chronological order:
The Bounty of Outdoors: Robert McGrath (shown at right) prepares pan-friend canyon trout, spring melon and green onion salad, sugar and chile cured duck breasts and green chile macaroni.
Tex Mex: Mary Sue Milliken and Susan Fenigerprepare chipotle corn relish, chipotle sauce, vegetarian red bean chile, ancho chile relish and ancho glazed chicken with seared chard.
Beef, Southwestern Style: Robert Del Grande prepares coffee-roasted fillet of beef with pasilla chile broth and gratin of Swiss chard.
Outdoor Cooking: Chuck Wiley prepares achiote-basted rack of venison, Dutch oven corn bread and roasted vegetables.
Chocolate and Other Mexican Influences: Donna Nordin prepares chicken molé and chocolate tacos.
Native Seeds and Heirloom Plants: Janos Wilder prepares blue corn crusted cabrilla with rainbow posole broth and salsa fresca.
The Three Sisters: Loretta Barrett Oden prepares three sisters stew with corn dumplings and Indian pudding.
Barbecue: Lenard Rubin prepares mango chipotle barbecue sauce, barbecued beef short ribs, Southwestern barbecue paella and marinated grilled chicken.
Fresh Chiles: Stephan Pyles prepares three-tomato pico, goat cheese and crab rellenos with fiery black bean sauce, and chocolate Diablo bread pudding.
Local Produce: Roxanne Scocos prepares mesquite crepes with onion filling and leek broth.
Cooking with Cactus: Jay McCarthy prepares nopales (cactus pads) stuffed with beef machaca, cactus fries, cactus shrimp and cactus Rita.
Tamales: John Sedlar prepares chicken and tomatillo tamales and salmon mousse tamales.
Tortillas in Everything: Vincent Guerithault (pictured above) prepares Southwest omelette, seared tuna tortilla sandwich with cilantro pesto, and banana and raspberry tart.
