Follow the instructions of Marcel J. Vanic of the Vienna Hilton in Vienna to learn how to make a rustic gourmet three course meal. For the appetizer, there is River Crawfish Tails with Arugula and Dried Tomatoes in a Lime-Olive Oil Dressing. Then, Stuffed Lamb Chops with Fried Polenta and Stewed Artichokes. And, for dessert, Frozen Honey-Nut Mousse with Crispy Spoon.
Learn how to cook spectacular regional dishes in Great Chefs of Austria. Each episode transports the viewer to Austriaís finest hotels, where one of the nationís top chefs gives step-by-step instructions on how to make exquisite delicacies. Fascinating historical facts are given about the recipes, as well as tips to transform each culinary marvel into a meal to remember.