PRESS RELEASE:

Join Utah chefs as they prepare their unique potato creations, from tantalizing side dishes to quick easy dinners a crowd can enjoy, in a special new KUED cooking program airing Saturday, September 6, at 11:30 a.m., repeating Sunday, September 7, at 3:30 p.m. and Saturday, September 13, at noon. Cookbook author Kim Warren hosts the four-hour marathon. The on-air chefs, who come from Salt Lake City, Ogden, Park City, Provo and Holladay, were selected from more than 100 viewers who submitted recipes for KUED's "P is for Potato" cookbook.

See Tony Caputo of Tony Caputo's Deli prepare his "Gnock Your Socks off Gnocchi with Basil Pesto sauce," Market Street chef Scott Loring show how to make his trademark "Market Street Clam Chowder" and Chef Drew Ellsworth share the secret of his "Potatoes Dauphine," which he prepared at Max Mercier's former La Parisienne restaurant. Professional chef John Gonthier presents his "Black Bean and Sweet Potato Tacos with Chipotle Dressing" and Chef Jaxon Stallard , who has a cooking school in Park City, teaches viewers how to make her "Potato Cake with Smoked Salmon and French Scrambled Eggs."

KUED viewers also take their turn in the spotlight, including Ogden resident Alexandra Jones, who has dreamed of having her own cooking show since she was 5-years-old. Jones prepares her mayonnaise-free "Greek Potato Salad."

Michael Osten prepares his "Blue Potato au Gratin," which he created while working at a restaurant. Gene Stosich presents "Saturday Night Special," a family tradition he created because his wife said she did not want to cook on Saturday nights.

Dr. Jeff Johnson steps out of the office and into the kitchen to prepare "Cardamom Sweet Potatoes with Grilled Red Onions," which he describes as a mix of African and Irish styles. Polly Hall Burley brings her "Gluten Free Irish Fadge," a fried breakfast side dish. Cynthia Theros Cayias brings a traditional Greek family recipe called "Yia Yia Acey's Greek Potatoes" while Nat Carson makes a casserole with potatoes, sausage and eggs called the "Kartoffel Auflauf," a recipe he learned from a British friend while in Germany.

Viewers can find these and more than 100 additional recipes in KUED's companion cookbook, "KUED Cooks: P is for Potato," which will be available for a $50 donation.

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