SAVORING OUR FAITH - Season 1

Fr. Leo Patalinghug talks food and faith with Catholics across the United States, cooking delicious meals while offering Church teachings in bite-sized portions.

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HEART OF MAINE

Fr. Leo Patalinghug visits the vibrant Catholic community in Portland, Maine, and its Cathedral of the Immaculate Conception; later, he cooks his version of Corn and Potato Chowder with EWTN host Susan Conroy.

LIVING WATERS

In Maine, Fr. Leo Patalinghug sails the waters of Casco Bay and learns about lobster fishing; later, he prepares a Spicy Asian Coconut Cream Pasta and Semi-Traditional Maine Lobster Rolls.

BREAD OF LIFE

Fr. Leo Patalinghug ends his trip to Maine with a visit to the Basilica of Saints Peter and Paul in Lewiston; afterward, he heads to the kitchen for some lessons on making bread and pizza dough.

THE PEARL OF GREAT PRICE

Fr. Leo Patalinghug visits Seattle and learns how Catholicism spread throughout the northwest; after watching a champion oyster shucker in action, Fr. Leo prepares Oysters Casino and One Pan Salmon Imperial with Potatoes and Broccoli.

DEEP IN THE SEA AND LAND

Fr. Leo Patalinghug visits Sacred Heart Radio and then goes truffle hunting in the woods; later, he cooks Dungeness Crab Cakes, Truffle Risotto, and Chicken Pot Pie.

COFFEE AND THE CATHOLIC FAMILY

In Seattle, Fr. Leo Patalinghug visits a parish that opens a coffee shop every Sunday; afterward, he whips up coffee-inspired dishes like Pan-Seared Beef with Red Wine and Coffee Cream.

HEART OF ST. PETERSBURG

Fr. Leo Patalinghug heads to Florida to visit a friend from seminary, Bishop Gregory Parkes of St. Petersburg Florida, and tours the historic Columbia Restaurant; later, he makes Cumin-Spiced Chuleta and Triple Dirty Rice.

SEEDS OF FAITH

Fr. Leo stops to reflect at the Bethany Retreat Center and visits a microgreen farm; in the kitchen, he uses the fresh microgreens to make Ricotta Stuffed Chicken and Creamy Basil Pasta.

FAITHFUL FOODIE FRIENDS

Fr. Leo visits a church filled with signs and symbols that help explain the Catholic faith and a restaurant that has found success in being friendly; in the kitchen, he makes Chicken Wings 2 Ways and Blackened Fish Tacos with Asian Slaw.

FAITH AND FOOD ON THE GO

Fr. Leo travels to Providence, Rhode Island, to see one of his old seminary students, now a pastor; visiting a Lebanese restaurant, he blends Italian and Lebanese flavors to make Beef Braciole, Opa-inspired Tabbouleh, and more.

MAJESTIC MEALS

Fr. Leo visits the Cathedral of Sts. Peter and Paul in the heart of the diocese of Providence, RI, and stops by a restaurant known for majestic meals; after, Fr. Leo prepares stuffed clams and Rhode Island Clam Chowder.

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