A visit to French Lick Resort in Indiana. Eva Sharron Kobee, historian at French Lick, describes the long history of the resort and its sulphuric spring water. Douglas May, director of entertainment, talks about the variety of activities for all ages. Brian Schack, executive chef, talks about the culinary classics weekends and tells how a French Lick chef was the first to serve tomato juice as a breakfast beverage. Segment narrated by Jayne McClew.
Copyright © 2009 KET
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