SEG 343: Great Gourmet - Cannoli - Cafe Mocha

SEGMENT 343: Great Gourmets

La Bruschetta

Felton, California

Featuring Executive Chef

Judd Anthony

with staff members

Alfredo Perez

Natividad Perez

Ramon Serratos

Hostess, Naomi Reinman

Opening with the Bruschetta, Sicilian Olive and Roasted Garlic Topenades.

Chef Judd Anthony demonstrates the process of creating Foccata Bread,

and Antipasti Appetizers of Involtini di Melanzare all Trapanese, Slices of eggplant stuffed with sun dried tomatoes, pine nuts, bread crumbs, topped with fresh housemade tomatoe sauce and Sicilian Pecorino cheese.

and

Vongoli Casino, fresh manila clams steamed in a broth of white wine, garlic, onions, Italian Parsley, butter, and lemon, served with grilled Foccacia Bread.

Tuesday, March 31st, 2009

5:30 p.m. news primetime

and again at

2:00 a.m.

when all other programming goes off the air.

Friday, April 3rd, 2009

5:30 p.m. news primetime

and again at

2:00 a.m.

when all other programming goes off the air.

Please visit http://GreatGourmets.blogspot.com

DVD copies of these broadcasts are available through the Producer at GreatGourmets@gmail.com
831-335-2069

These Broadcasts derive all their support from you, the viewing Public. Please consider supporting these works through Paypal account TamaraLynnScott@gmail.com

Produced and Directed by

Tamara Lynn Scott

Copyright 2008 Tamara Lynn Scott

SEG 342: Great Gourmets-MainWines, Song, Dessert

SEGMENT 342: Great Gourmets

La Bruschetta

Felton, California

Featuring Executive Chef

Judd Anthony

with staff

Main courses continue with the completion of

Fillet alla Gorgonzola topping, plating, and serving to tableside.

The audience enjoys the singing along with familiar Italian classic songs. Salute!

Back to the Kitchen, Executive Chef, Judd Anthony demonstrates the creation of the Italian Classic Dessert, Tirimisu.

Final garnish of a fresh orange slice is added just prior to taking the dessert out to tableside.

Friday, May 15th, 2009

5:30 p.m. news primetime

and again at

2:00 a.m.

Tuesday, May 19th, 2009

5:30 p.m. news primetime

and again at

2:00 a.m.

Please visit http://GreatGourmets.blogspot.com

DVD copies of these broadcasts are available through the Producer at GreatGourmets@gmail.com
831-335-2069

These Broadcasts derive all their support from you, the viewing Public. Please consider supporting these works through Paypal account TamaraLynnScott@gmail.com

Produced and Directed by

Tamara Lynn Scott

Copyright 2008 Tamara Lynn Scott

SEGMENT 341 - Great Gourmets - La Bruschetta - Main Courses

SEGMENT 341: Great Gourmets

La Bruschetta

Felton, California

Featuring Executive Chef

Judd Anthony

with staff

and

Main courses

Linguini Mare

and Fillet Gorgonzola - Part one

Only fresh, organic produce is utilized to create these dishes, provided by the fine folks at New Leaf Market in Felton, just a few minutes down the street, which allows the use of locally grown, chemical free foods.

Friday, May 8th, 2009

5:30 p.m. news primetime

and again at

2:00 a.m.

Tuesday, May 12th, 2009

5:30 p.m. news primetime

and again at

2:00 a.m.

Please visit http://GreatGourmets.blogspot.com

DVD copies of these broadcasts are available through the Producer at GreatGourmets@gmail.com
831-335-2069

These Broadcasts derive all their support from you, the viewing Public. Please consider supporting these works through Paypal account TamaraLynnScott@gmail.com

Produced and Directed by

Tamara Lynn Scott

Roma tomatoes are utilized to create the fine, thick, sauces that will create a side dish for the Fillet Gorgonzolla.

Copyright 2008 Tamara Lynn Scott

Segment 340 Great Gourmets Airing Schedule

SEGMENT 340: Great Gourmets

La Bruschetta

Felton, California

Featuring Executive Chef

Judd Anthony

with staff members

Alfredo Perez

Natividad Perez

Ramon Serratos

Hostess, Naomi Reinman

Opening with the Bruschetta, Sicilian Olive and Roasted Garlic Topenades.

Chef Judd Anthony demonstrates the process of creating Foccata Bread,

and Antipasti Appetizers of Involtini di Melanzare all Trapanese, Slices of eggplant stuffed with sun dried tomatoes, pine nuts, bread crumbs, topped with fresh housemade tomatoe sauce and Sicilian Pecorino cheese.

and

Vongoli Casino, fresh manila clams steamed in a broth of white wine, garlic, onions, Italian Parsley, butter, and lemon, served with grilled Foccacia Bread.

Friday, May 1st, 2009

5:30 p.m. news primetime

and again at

2:00 a.m.

Tuesday, May 5th, 2009

5:30 p.m. news primetime

and again at

2:00 a.m.

Please visit http://GreatGourmets.blogspot.com

DVD copies of these broadcasts are available through the Producer at GreatGourmets@gmail.com
831-335-2069

These Broadcasts derive all their support from you, the viewing Public. Please consider supporting these works through Paypal account TamaraLynnScott@gmail.com

Produced and Directed by

Tamara Lynn Scott

Copyright 2008 Tamara Lynn Scott