May 26, 2022 | 5:00 p.m.
Robin Daumit infuses Maryland’s regional cuisine with Mediterranean and Syrian flavor; Brian Leigh is all about the barbecue
Christina Zeiders is the communication specialist at WITF. She helps to publicize all of WITF’s programs, events and community conversations.
The great American recipe premieres Friday, June 24 at 9 p.m. on WITF TV, the PBS Video App and online† The eight-part rousing competition series celebrates the multiculturalism that makes American food so vibrant and unique.
The ten participants present unique culinary styles infused with their backgrounds – from Syrian to Hungarian, Vietnamese to Mexican, Italian to Puerto Rican, and Southern soul food to Filipino. The finished dishes represent the delicious diversity of American home cooking.
Each episode gives the chefs the chance to showcase two of their beloved signature dishes as they compete in the national quest for “The Great American Recipe.”
Meet our next two participants:
Robin Daumit from Annapolis, Maryland developed a cooking style that combines Mediterranean and Middle Eastern influences from her mother’s Syrian heritage and the regional cuisine of her home state of Maryland. She lives in the Chesapeake Bay area and enjoys cooking with fresh seafood, especially blue crab and oysters. Growing up, many of her friends were Greek and Italian, and through them she learned to cook a wider variety of Mediterranean dishes.
A single parent of four children and now a grandmother, she loves whipping up recipes she has gathered from experiences throughout her life and has made it her life’s purpose to pass on the traditions of her family’s Mediterranean cuisine through her cookbooks and her blog. Robin’s signature dish is salmon in a fig leaf because fig trees represent prosperity, health and well-being, and she’s had one in every home she owns.
Brian Leigh prides itself on its rustic home-cooked cuisine infused with its Hungarian and German heritage. Born and raised in Ohio, he now calls Bowling Green, Kentucky his home, cooking hearty, home-style meals for his wife and family.
Growing up in a farming family, Brian learned to cook from his mother and grandmother, making everything himself, including beef stroganoff, blintzes, oatmeal cookies, and marinated cucumbers.
Brian developed his cooking techniques as a teenager while working at a friend’s Italian restaurant and thanks his father for his passion for barbecuing, which led him to start his own award-winning company making sauces and rubs. His signature dish is a rib eye with blue cheese and BBQ sprouts.