Great Gourmets
visits The Crepe Place in Santa Cruz to scout out potential entres to feature in the Broadcast Cable Series, and pairs up Bargetto's Pinot Grigio with the Crepes , Clam Chowder, and Mussels.
Please visit the website at
http://GreatGourmets.blogspot.com
and the master Broadcast Website:
http://TamaraLynnScottBroadcasts.blogspot.com
Longboard Winery
of the Russian River area of California,
has entered the series " Great Gourmets"
with several of their fine wines to pair with the entres in the weekly Broadcast Cable
Series.
Here, their 2007 Sauvignon Blanc - Russian River Valley
has been chosen to be paired up with the Omaha Steak Company's
assorted cheesecakes as compliment in the fine dining, food demonstrations, and food pairings at the Outdoor Kitchen area of the series: From the Ground Up.
Omaha specializes in gourmet foods which can be shipped directly to the location at which it is to be enjoyed, and as such, has been a leader in the arts of gift giving, with their shipping of quality items in containers that can be re-utilized as coolers.
Please visit the series:
http://GreatGourmets.blogspot.com
Segment 344: " From the Ground Up
Creating Energy Self-Reliant,
Environmentally Friendly,
Homes and Systems.
Outdoor Kitchens
Featuring
Greg Weisman
demonstrating the set up of
aLynx grill.
These grills are constructed to last of stainless steel.
LED and Halogen lights are used.
Discussions of cooking times and contrasts,
as well as the set up of the grill are covered.
This grill was chosen for it's quality of construction to be featured as a grill fueled by propane, and by a solar photovoltaic energy system.
Follow-up segments are being planned to demonstrate cooking on the grill and will feature Chefs from the sister series: " Great Gourmets ".
Copies of these broadcasts may be obtained through the Producer, Scott Com, at TLS.FromTheGroundUp@gmail.com
copyright 2008 Tamara Lynn Scott Com
Segment 344: " From the Ground Up
Friday, May 29th, 2009
5:30 p.m. news primetime
and again at
2:00 a.m.
Tuesday, June 2nd, 2009
5:30 p.m. news primetime
and again at
2:00 a.m.
Please visit http://TLS-FromTheGroundUP.blogspot.com
Produced by Tamara Lynn Scott
Broadcast Cable Series: Great Gourmets
Produced and Directed by
Tamara Lynn Scott
http://GreatGourmets.blogspot.com
Omaha Steaks
is being featured in the series
for it's gourmet products
which include their signature steaks,
and other special foods,
which will be utilized by our gourmet chefs
and will be filmed in preparation and
cooking techniques in the upcoming
segments on Outdoor Kitchens where we will
be featuring a propane fueled 36 inch, 3 burner, Lynx grill,
and the charcoal fueled Big Green Egg Grill.
We show here the first of the products arriving
in their refrigerated cases,
delivered to the
doorstep, and packaged as shipped.
Following shipments will also be photographed
upon arrival state, and then utilized in our
outdoor kitchen segments during the chef
demonstrations for the series.
Shown here are
The Terrific Twosome
4 (5 oz.) Bacon-Wrapped Filets
4 (5 oz.) Top Sirloins
These products arrive in a frozen state, kept cold by dry ice in their own cooler.
SEGMENT 343: Great Gourmets
La Bruschetta
Felton, California
Featuring Executive Chef
Judd Anthony
with staff
Featuring Executive Chef, Judd Anthony making Cannoli 
and featuring Naomi Reinman creating
Café Moche
Friday, May 22nd, 2009
5:30 p.m. news primetime
and again at
2:00 a.m.
Tuesday, May 26th, 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 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.
Tuesday, April 14th, 2009
5:30 p.m. news primetime
and again at
2:00 a.m.
when all other programming goes off the air.
Friday, April 17th, 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
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
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
