'On The Menu' Premieres Oct. 11 - October 11, 2007
LENOX - The sixth season of WGBY's "On The Menu" will kick off Thursday, Oct. 11, at 7:30 p.m. with chef Michael Stahler of Bistro Zinc offering a full-course Mediterranean style menu.
This season will once again focus on sharing the many international flavors of western New England with cooking demonstrations and conversation with chefs from restaurants throughout the region.
"On The Menu," along with "Making It Here," which premiered Oct. 9, are leading the way this week on the new season of WGBY's locally produced high-definition programs that also include "The State We're In," "Watercooler," "Doctors On Call" and "As Schools Match Wits."
Betty Rosbottom, who is returning for her second season as host, will assist Stahler in preparing a sautéed black cod with chorizo, haricot verts and sherry sauce. Dessert will be profiteroles, more commonly known as cream puffs.
Joining Rosbottom, a founder of the nationally recognized La Belle Pomme Cooking School, will be favorites Paul Provost, general manager of Table & Vine, and University of Massachusetts pastry chef Simon Stevenson.
Provost, dubbed "one of the country's great wine merchants" by "The Wine Advocate" author Robert M.
Parker Jr., suggests a fine riesling with the main course, followed by an appropriate Italian wine to accompany desert.
Stevenson, a native of England and department head at the Connecticut Culinary Institute, will offer a segment on one of his specialties, making bread.
With an audience stretching from the Vermont border to southern Connecticut and a Web site boasting more than 20,000 visits and 2,000 recipe downloads per month, "On The Menu" has established itself as the premier local cooking program in western New England. |