Lydia Shire is a legend in her own time, a true culinary pioneer who featured offal on the menu at the Boston's legendary Locke Ober Restaurant at a time when nobody ate entrails or the internal organs of animals. Now that the rest of the world has caught up, this truly intrepid chef is on a new mission: to counter the no-fat, no-fun fad that encourages eliminating butter, meat, and salt from our diets. Shire believes in the enjoyment of rich, full flavors, and advocates using only the finest quality ingredients from only the best sources. In this episode we will experience Diane St. Clair's rich, creamy Vermont butter; sweet Maine lobsters direct from the Atlantic Ocean; and the freshest cuts of meats from Lobel's Butcher Shop in New York City. Discover the world of this truly passionate chef as we take the rare opportunity to visit Shire at home as she uses these fine products to prepare an intimate Sunday family dinner.
