Left: Chef Ed Douglass of Naniboujou Lodge appeared on PBS WDSE Cooks to prepare his Braised Ruffed Grouse. Above: Dionn Cecak of Schroeder shared her recipe for Indonesian Chicken. Both North Shore cooks are pictured with WDSE Cooks host Juli Kellner.
Indonesian Chicken, Braised Ruffed Grouse, Chicken Pesto Pizza, Baked Buffalo Chicken Rolls, Pheasant Pie and more are featured on the upcoming WDSE Cooks program “P” is for Poultry. And, two local cooks are part of the fun.
Join WDSE Cooks host Juli Kellner and 18 local, fabulous cooks for “P” is for Poultry— among them you will see Chef Ed Douglass of Naniboujou Lodge in Grand Marais, who presents his Braised Ruffed Grouse, and Dionn Cecak of Schroeder, who makes her Indonesian Chicken.
WDSE Cooks premieres its 50th show, “P” is for Poultry, Saturday, March 2 at 12:30 p.m. and March 17 at 1:30 p.m. on PBS North.
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