Steven Douglas graduated from the Culinary Institute in 1973 and worked his way up the kitchen ladder in several restaurants and hotels before becoming the executive chef at the Red Lion Inn in Stockbridge, Massachusetts.
The Great Chefs television team showed up at that historic Inn in the fall of 1992 to tape Chef Mongeon for the Discovery Channel’s Great Chefs of the East television series where he appeared in episode #13.
He stayed at the Red Lion for over 15 years before opening a chain of Court Square Breakfast & Deli based out of Pittsfield, Massachusetts. He also has been an instructor of Culinary Arts at Berkshire Community College.
Red Lion Lemon Bread
Serving: Makes 2 loaves Print Red Lion Lemon Bread By Great Chefs November 19, 2015 This delicious quick bread — a bread which uses baking powder or soda as a leavening agent, rather than yeast — has a light lemon flavor that comes from fresh lemon pudding. Add lemon zest if you wish to punch […]
Serving: 10 to 12 Print Indian Pudding By Great Chefs November 10, 2015 Indian pudding, a slow-cooked mixture made with cornmeal and molasses, goes back to Colonial days, but the topping of vanilla ice cream is very contemporary. The apple and raisins add texture to the smooth pudding. The pudding is best if it is […]