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Holiday Table
Delicious recipes and festive entertaining tips, this series covers holidays from Halloween to New Years and Valentine's Day.

PITTSBURGH – As the holidays approach and home cooks head to their kitchens to
whip up delicious offerings for special gatherings of family and friends, help is on its way
in the new public television series, The Holiday Table. Filled with delicious recipes and
festive entertaining tips, the weekly programs cover holidays from Halloween to New
Years, in addition to a Valentine’s Day program. Produced by Marjorie Poore
Productions and underwritten exclusively by KitchenAid, WQED Multimedia Pittsburgh
is the presenting station for this new series.
Throughout the thirteen half-hour episodes, hosts Dede Wilson and Chris Fennimore
prepare mouthwatering and easy-to-prepare dishes. Dede Wilson is a prolific cookbook
author and long-time contr ibutor to Bon Appétit magazine and has appeared in public
television’s Seasonings with Dede Wilson. Chris Fennimore of Pittsburgh’s WQED
Multimedia is the popular host of QED Cooks and PBS’ America’s Home Cooking.
Along with Dede and Chris, nationally-renowned style experts, including Isabelle von
Boch, Maria McBride, Carolyne Roehm, and Edward Lent, present ideas for designing
festive and beautiful holiday tables.
The series premieres in October 2006 and kicks off with two bewitching episodes
devoted to Halloween. Additional episodes focus on Thanksgiving, Chanukah, Kwaanza,
Christmas, New Years and Valentine’s Day. For Halloween, recipes include Bloody
Mary Soup, Hot & Spicy Bat Wings and Chocolate Spider Pumpkin Cupcakes.
For Thanksgiving, there’s an array of quick and easy pies along with an entire episode
devoted to sides, including a foolproof, light sweet potato soufflé and a unique potato
terrine layered with sautéed apples and camembert cheese. Besides an abundant offering
of holiday treats, Dede and Chris prepare a special Christmas brunch menu that includes
Apple Croissant Bread Pudding, Bacon with Mustard-Brown Sugar, and an opulent
dessert: rich chocolate waffles served with whipped cream and a hot fudge topping. The
New Year’s menu includes a host of good luck foods found all over the world.
Short, tabletop segments that are tailored to each holiday follow the cooking
demonstrations. There are great tips throughout the shows for both new and seasoned
party-givers, whether you are creating a Halloween table for adults, designing a nontraditional
Thanksgiving table or explaining the traditions of Kwaanza, Tips include
advice on topics such as setting tables, creating centerpieces, making guests feel
comfortable, packing and shipping holiday presents, and choosing color schemes for a
“In producing the series, our goal was to give viewers a plethora of easy and enticing
recipes for their holiday cooking repertoire. I can’t think of anyone better to present them
than Chris and Dede, both of whom are highly talented cooks and teachers. In addition,
we brought in the best tabletop experts in the country to present exciting ways to set fun
and beautiful holiday tables” said series creator, Marjorie Poore.
WQED Pittsburgh, honored with the 2007 and 2006 Mid-Atlantic Emmy® Award for
Station Excellence, was founded in 1954 as the nation’s first community-supported
broadcaster. WQED creates, produces and distributes quality programs, products and
services to engage, inform, educate and entertain the public within its community and
around the world. WQED Pittsburgh is one of the first broadcasters in the country to be
fully high-definition (HD) in its studio and field production capabilities. It is the parent
company of WQED-TV (PBS); WQED-DT; WQED: The Neighborhood Channel;
WQED-HD; WQEX-TV (A ShopNBC affiliate); WQED-FM 89.3/Pittsburgh; WQEJ-FM
89.7/Johnstown; a publishing division that includes PITTSBURGH MAGAZINE; local and
national television and radio productions; WQED Interactive (www.wqed.org); and The
WQED Education Department.
The National Educational Telecommunications Association (NETA) is a professional
association that serves public television licensees and educational entities in all 50 states,
the U.S. Virgin Islands, and Puerto Rico. NETA serves by connecting people and ideas,
by providing quality programming, educational resources, professional development,
management support, and national representation.
# # #
#101 HALLOWEEN HAUNT, Part I: Ghoulish Tastings
From the spicy to the spooky, Chris Fennimore and Dede Wilson are brewing up concoctions for a
frighteningly unforgettable Halloween extravaganza. Style expert Ed Lent creates a bewitching Halloween
table for guests -- providing they don’t mind sharing with tarantulas and ghosts.
Hot & Spicy Bat Wings
Spooky Sandwiches
Dracula’s Nori, Rolls
Bloody Mary Soup
Shortbread Witches’ Fingers
#102 HALLOWEEN HAUNT, Part II: Pumpkin Fest
After a primer in toasting pumpkin seeds in different flavors, Dede and Chris are making two great
pumpkin dishes. Tabletop guru Edward Lent demonstrates how to bring the beautiful colors of fall into the
dining room.
Pumpkin Ragout with Shell Pasta & Ricotta Served in Pumpkin Shell
Chocolate Spider Pumpkin Cupcakes
Dede and Chris have recipes for some irresistible and tantalizing Thanksgiving sides that just might put
turkey on the back platter. Design trend-setter and best-selling author, Carolyne Roehm, shows how to
design a beautiful Thanksgiving table.
Chris’ Very Favorite Sweet Potato Soufflé
Sweet and Sour Brussels Sprouts with Bacon
Potato and Camembert Terrine
Green Beans with Balsamic-Glazed Red Onions
Two of Chicago’s top chefs -- Tony Mantuano and Jimmy Bannos -- share their secrets for making
succulent turkey and fabulous dressings at home. Isabelle von Boch creates a harvest-inspired
Thanksgiving table.
Turkey with Grappa and Gremolata
Tony Mantuano’s Italian Thanksgiving Stuffing
Cajun Turkey Breast
Andouille Sausage Stove Top Cornbread Stuffing
De-stress your Thanksgiving with delicious pies that come together in minutes, including an easy-to-make
pumpkin ice cream pie with a ginger cookie crust. Carolyne Roehm kicks off the holiday season with easy
tips for wrapping presents, even for the bow-tying challenged.
Chocolate Pecan Caramel Pie
The Great American Pumpkin Ice Cream Pie
Apple Pie with Craisins & Walnuts
Tis the season of giving, so why not throw a dinner party where guests contribute to a favorite cause
instead of exchanging gifts. Dede and Chris have great ideas for a “small bites” dinner party with bite-size
wonders that will suit any occasion. Carolyne Roehm creates a beautiful all-pink table for a “Cook for the
Cure” dinner party.
Pacific Northwest Gravlax
Roasted Vegetable Terrine
Homemade Onion Dip
Asiago Cheese Crisps
Pigs in a Blanket
Homemade gifts touch the heart and feed the soul. Dede and Chris present easy, imaginative gift ideas,
from spiced nuts and truffles to cheese balls and mulled wine. Maria McBride has innovative ideas for
packaging your homemade gifts with creativity and flair.
Spiced Nuts
Crispy Almond Cheese Ball
Cocoa Bean Bittersweet Truffle
Cookies in a Jar
Spiced Mixed Olives
Citrus Mulled Wine
Joan Nathan, America’s leading author on Jewish cooking, is preparing Chanukah favorites, including
everyone’s favorite, crispy potato latkes. Style guru Carolyne Roehm sets a beautiful blue and white table,
perfect for Chanukah or any occasion.
Special guest and author Harriette Cole explains the rich traditions behind Kwaanza, now celebrated by
African-American households to honor their African cultural heritage. Harriette and Chris cook up some
delicious recipes perfect for a Kwaanza feast.
South Side Okra and Tomatoes
For a special Christmas culinary celebration, Dede and Chris are serving food to be enjoyed while
unwrapping presents. Tabletop expert Isabelle von Boch has some great ideas for putting style and pizzazz
into your holiday table.
Apple Croissant Bread Pudding with Cranberries
Spinach and Goat Cheese Frittata
Broiled Grapefruit
Oven Baked Bacon with Mustard Brown Sugar
Chocolate Waffles
Star chef Jim Botsacos from New York City’s acclaimed Molyvos Restaurant makes Christmas dinner
Greek style with dishes that will turn any Christmas table into a memorable feast. Maria McBride presents
inexpensive ways to make a holiday table sparkle.
Spanikopita (Spinach Pie)
Roasted Leg of Lamb with Marinated Tomatoes
Spaniards eat twelve grapes at the stroke of midnight while the French eat a stack of pancakes – both good
luck customs for the New Year. There is more deliciously lucky food cooking up in Chris and Dede’s
kitchen and Isabelle von Boch creates a lucky table to kick off the New Year.
Hoppin John
Pork and Lentil Stew
Homemade Donuts
Chris and Dede are celebrating Valentine’s Day with a sumptuous menu laden with aphrodisiacs such as
oysters, asparagus and figs. Tabletop guru Ed Lent creates a seductive table for the ultimate romantic
Asparagus and Brie Soup
Oysters Baked on Rock Salt
Angels on Horseback
Fresh Fig, Proscuitto, and Arugula Salad with Parmesan Shavings
Dede Wilson
Dede Wilson has worked professionally for more than twenty-one years as a restaurant
chef, bakery owner, caterer, recipe developer, radio talk-show host, frequent television
guest, and television host. Currently, she is a Contributing Editor for Bon Appétit
magazine as well as the host of the 52-episode public television show, Seasonings with
Dede Wilson, which is produced by Marjorie Poore Productions. It premiered in
December 2003 and is distributed throughout the U.S. and Canada. She teaches, works
with private clients, and develops recipes for corporate clients, such as the American
Heart Association and Williams-Sonoma. Dede is a featured guest at trade shows such as
the International Builders’ Show (Orlando), Kitchen and Bath Industry Show (Las
Vegas/Chicago) and the International Home & Housewares Show (Chicago).
Her articles have also appeared in Cook’s Illustrated and her recipes and techniques have
been presented in Family Fun and Fine Cooking magazines. Her first book, The Wedding
Cake Book (Wiley, 1997), was nominated for an IACP (International Association of
Culinary Professionals) Julia Child Cookbook Award for First Book as an Author.
Dede is a repeat guest on NBC’s Today Show, LIVE! With Regis and Kelly , CBS’ Early
Show and Barbara Walter’s The View on ABC representing both her own projects as well
as functioning as the on-air representative for Bon Appetit magazine. Dede has also
appeared on CNN, TVFN, HGTV, FOX News and the Discovery Channel, and has
taught cooking and baking classes at RISD (Rhode Island School of Design) the
California Culinary Academy, Sur La Table, CRATE, Disney World and the Silo among
many other venues. In the late 1990’s, Dede had a radio show on WHMP 1400AM in
Northampton, Massachusetts called Kitchen Wrap.
Dede is a Certified Culinary Professional.
Chris Fennimore
As WQED Multimedia Pittsburgh’s director of programming and host of QED Cooks,
Chris Fennimore wears many hats (and occasionally an apron) at the station.
Since 1991, the Brooklyn native -- who joined WQED Multimedia in 1985 as Director of
National Programming -- has served as Director of Programming. In his current position,
Fennimore is responsible for selecting and scheduling all television programs that air on
WQED tv13. He also serves as a food columnist for PITTSBURGH magazine.
In August 1993, Fennimore incorporated his own love for cooking with his responsibility
for providing quality television programs -- and inaugurated the cooking marathon format
with "Zucchini Cheesecake." Since then, he has produced -- and hosted -- more than 50
live cooking marathons, ranging from "A is for Appetizers" to "S is for Seafood." Public
television stations across the nation now copy this extremely successful fundraising
formula, although no host is like him. His endearing style and down-to-earth demeanor
has made him a household name in Pittsburgh cooking circles and across the country.
Fennimore became a weekly presence on WQED in 1996 when he launched QED Cooks
as a half-hour series featuring segments from the cooking marathons.
Fennimore produced nine installments in WQED’s America's Home Cooking national
series, which included topics as varied as: Italian dishes; Comfort Food; Healthy Recipes;
Appetizers; and Crock Pot shows. The programs were released as a series through
Fennimore began his career in public broadcasting in 1973 at WNET/New York and has
been involved in the development of national projects including Seasons of Life,
Democracy, Children of Darkness and Big Band Bash.
After studying under Marshall McCluhan at Fordham University, Fennimore went on to
receive a graduate degree in Film and Television from the City University of New York.
He is a member of the Pittsburgh Banjo Club and performs occasionally with a Dixieland
Marjorie Poore
Considered a pioneer and trend-setter in the world of culinary television, Marjorie Poore
is one of the most prolific and well-known cooking show producers in all of public
television with a career spanning over 30 years. She is responsible for many of its longrunning
and successful series including Cooking Secrets of the CIA and Cookoff America,
and she launched some of the network’s most well-known personalities including Jacques
Pepin and Martin Yan. Ms. Poore currently runs her own independent production
company, Marjorie Poore Productions, which specializes in the production and
distribution of high-quality, special interest programming.
COOKING SECRETS OF THE CIA (Culinary Institute of America)
LOOK & COOK with Anne Willan
TODAY'S GOURMET with Jacques Pepin
YAN CAN COOK with Martin Yan
THE de' MEDICI KITCHEN with Lorenza de' Medici
COOKING AT THE ACADEMY with the California Culinary Academy
WINE: A USER'S GUIDE with Hugh Johnson
DINING IN FRANCE with Pierre Salinger
MICROWAVE MASTER with Donovan Jon Fandre
PBS Pledge Specials
COOKING FOR GOLD (2000 Culinary Olympics)
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