(PBS intro jingle) - [Narrator] This program was made possible by contributions to your PBS station from viewers like you.

Thank you.

(bright music) This program is brought to you by the Livingston Overton County Chamber of Commerce.

(bright music continues) (Live Green jingle) - Welcome to my kitchen for the third annual Live Green Tennessee Home for the Holidays cooking special.

We have got an incredible lineup in this show for you today with my co-host Miss Grada Casey, which I'll share more information about her coming up soon.

Also, we're gonna welcome Billy Hutton, who's gonna do a beautiful bacon-wrapped venison recipe for us.

Grada and I are gonna do a leg of lamb.

- That's right.

- And some other side dishes that I know you're gonna love.

Then we'll welcome Cephas Ablakwa, who will do a traditional Ghanaian dessert.

It's all right here on Live Green Tennessee Home Cooking Holiday Edition.

I can't wait.

(Live Green jingle) Well, all I can say is what a delightful day for me in my kitchen.

One of my mentors, truly, not only just a friend, almost a family member, Ms. Grada Casey.

Again, simple recipe.

- That's right.

- And so we're super excited.

So talk to us about what we're doing.

- Okay, this is a simple marinade that we wanted to flavor this piece of meat.

So we've let the lamb sit out now for an hour or so.

It needs to- - Get to room temperature.

- And we're gonna mix the marinade and you're gonna help me with that Melinda.

- I am ready.

I'm gonna do the garlic.

- [Grada] That's good.

- [Melinda] While you chop that.

- [Grada] So we've got a dijon mustard and it's just sort of the base that glues all of the spices here together, and we will rub that on the meat.

And then we have soy sauce, I think that's about two tablespoons of soy sauce.

- [Melinda] Very good.

- [Grada] And then we have some fresh ginger so that will give it a little bit of flavor.

- [Melinda] Oh how yummy.

- [Grada] Then we are going to use- - [Melinda] That is very interesting.

- [Grada] Yes, this is some thyme.

So that's just the sort of the spices that we're putting in there.

- That's cool.

Now here's my garlic.

You know, lots of times there's kitchen gadgets out there that really just kind of take up space and are not very beneficial.

This little gadget is the best 'cause to me, a garlic press sometimes leaves so much garlic.

- I haven't seen that, Melinda.

- Isn't that fun?

- What's the brand?

- It's a chopper.

- It's just a chopper.

- It's just a chopper.

- Okay, I'll have to look for that, uh-huh.

- [Melinda] Okay, so there's... - [Grada] A lot faster than I do it by hand.

- [Melinda] See?

- [Grada] There we go.

And then we just need about two tablespoons of rosemary.

- [Melinda] Excellent.

Can I stir this for you?

- [Grada] Yes, please stir that and I'll just rough chop this rosemary because we want the flavor.

- Okay, the smell is amazing.

I'm loving it.

- [Grada] And this is just a rub and really, if you did this the day before, it would pick up a lot more flavor into the meat.

- [Melinda] So you would put it on there the day before and let it sit in the fridge but you're still gonna bring it out about an hour before and let it come up to room temperature would be the best bet.

- [Grada] There we go, I got a little piece in there.

- [Melinda] That's okay, let's drop that in there.

All right, Grada and I are gonna get this rubbed marinade ready.

- Wish you guys could smell this, it smells amazing.

- I know, it's delightful.

There's nothing like the smell of fresh rosemary.

All right, when we come back, we're gonna take a lesson from Ms. Grada on how to french the leg of lamb bone.

Okay, here we go.

- Here we go, Melinda.

- You have already got us ready with our aromatics in here.

We've added thyme, garlic, some lemon, onion.

All of the juice from that lamb is gonna go down on here and just create this incredible aroma.

So now I'm fixing to take a lesson on how to french a bone.

- And this is just a little technique that just makes it present a little bit better, and I'm just taking a portion of this meat off of this bone and just scraping it.

Very easy.

- [Melinda] Oh, look at that.

- [Grada] See how easy that is?

- That is easy.

- And then when it comes out of the oven and you're carving and need a little piece to hold onto, you've got this pretty little bone- - So it's functional as well.

- It's functional, that's correct.

So you just take - [Melinda] That's beautiful.

- [Grada] Your knife and just scrape, scrape that.

Ready to go.

- [Melinda] So do you wanna go on and put this in here before you... - Sure.

- Let's brush it with our... - Well let me do the back side, how about that?

Again, I wish you could smell this.

That rosemary and garlic just is a wonderful flavor and it's gonna flavor this meat, and once we get it rubbed good, we could let this marinade overnight but for today's show, we're going to go ahead and bake it.

But if you get this done ahead of time- - Ahead of time, you can.

- Refrigerate it.

- So again, if you're doing something like a leg of lamb for the holidays, this is a really good one 'cause you can start the day before, have all of this prepped and then day of your meal, all you will have to do is put this beautiful leg of lamb in the oven.

- [Grada] A suggestion, we might get to this later, but we did a leg of lamb and had some leftovers and we made kabobs, we made lamb kabobs with them.

- Oh how fun, yes.

- So it's very versatile.

- You know and that is part of the holidays, is the leftovers and what you do with those so yeah, a great way to repurpose that.

Okay, this looks absolutely gorgeous.

Now Grada, we're gonna put this in the oven at what temperature?

- [Grada] 425 and let it roast for about 30 minutes and then we're going to reduce the temperature to 300, 325 and let it come to 135.

Lamb needs to be eaten fairly rare.

- Raw, yes, I've heard.

- Rare to medium and sliced very thin.

So we don't wanna overcook it at all so we're gonna watch that carefully.

We'll use a meat thermometer to be sure we get the correct temperature.

- To be sure we get the right temp.

This is gonna be beautiful.

You and I have some side dishes we're about to start on as well.

- [Grada] Yes, I'm gonna put the rest of this onion in here- - [Melinda] And the lemon, let's put it all in there.

- [Grada] Because we want it to be very, very flavorful and we'll use these juices maybe to make a gravy.

- [Melinda] Sounds great.

- [Grada] It's ready to go in.

- [Melinda] Okay, let's do it.

(Live Green jingle) - Okay Melinda, it looks like now's the test.

- Grada, this is beautiful.

I can tell from the paste that we made, you can see the garlic, all of the... That is beautiful and again, that mustard acts like a binder for that kind of stuff.

- It's browned beautifully.

- It's browned, beautifully roasted.

- Hopefully it's not overcooked.

We're about to find out.

- We're about to find out.

- We want it to be pink.

That's what really makes good lamb so I'm going to, here we go and I'm gonna follow this bone this way.

Oops, just bear with me here a minute.

We'll see.

- [Melinda] That's beautiful.

- [Grada] Oh yeah, it looks like the color is pretty good and we'll want nice, thin slices.

- [Melinda] So folks, that's how you start to carve a lamb.

Isn't that gorgeous?

- [Grada] I just followed this long bone down this way.

- [Melinda] Isn't that gorgeous?

- [Grada] So then we can just cut.

Of course we wanna go across the grain.

- [Melinda] Yes, ma'am, so it stays- - [Grada] When I get this going, yes, we'll just... At this point, you just sort of dig in and do the best you can.

(both chuckling) - That's right, that's right.

Like with most things in the kitchen.

- That's right.

But at least it makes a pretty- - [Melinda] It does.

- [Grada] Striking display when you bring that out to the dining room table.

- [Melinda] Grada, that's beautiful.

- It makes a pretty buffet piece.

- [Melinda] Now a couple of different things we wanted to share with you.

We can do mint jelly.

- Yes, that's the traditional condiment to lamb is a mint jelly.

- [Melinda] But you have suggested, we're gonna put it on the website... - A mint pesto.

- Mint pesto.

- So that kind of brings it into our generation, you might say so it's just some mint and garlic and olive oil.

It's pretty simple, pine nuts- - That would be delightful.

- Or you can substitute walnuts and that's kind of contemporary I think, when you say a mint pesto instead of the dark green mint jelly so that's two sides that we'll put in.

- High five!

- It's been fun.

- We did good, it has been fun.

Okay, we're gonna bring this all together and share with you our beautiful Home for the Holidays meal.

(Live Green jingle) In the meantime, we are gonna do...

This is kind of a first, you've been eating it a long time.

It's a new recipe for me and it's called colcannon.

- So we've taken a cabbage and chopped it up, Melinda did that for us and that's what we were cooking earlier.

We have our cabbage cooked and then we took Yukon gold potatoes and we diced those up.

So a very simple dish, it's just those two items mixed together.

- Can I help you with this?

- Melinda, if you would stir, I'm gonna mash these potatoes lightly and let's stir the milk into the potatoes.

- [Melinda] The milk first?

- [Grada] No, let's do the butter, we want that to melt.

- Oh always do the butter first.

We need that butter to get going.

- [Grada] So we've got to mash 'em and I like texture in this casserole.

- [Melinda] Yes ma'am.

- [Grada] So I'm not going to make 'em just a fluffy- - So we're not doing whipped potatoes, so we're not doing that Southern ma... We're truly mashing them, we're not whipping them.

- And I think maybe salt and pepper?

- Let's do a little salt and pepper.

- Just a little bit of salt and pepper just to be sure that- - 'Cause potatoes can just get really... - And then we're going to add this milk and stir it in.

- [Melinda] I'm gonna get you with some pepper.

- [Grada] And then we're going to add some scallions to it, which I have sauteed and you can use leeks or scallions.

I'm not in the habit of buying leeks but it would be a great- - [Melinda] It would be a great addition as well.

- [Grada] A great addition here, it'd be a new item to get.

- [Melinda] Grada has saved the tops here.

We're gonna use that for a garnish.

- [Grada] That's correct, we're gonna dice those up.

- Excellent, how exciting.

Got that?

- Melinda, now we come to the cabbage, see how easy that is?

And this just all stirs together.

- So I'm gonna move this pot over for you and then I guess we'll just dump it in here?

- Yeah, let's just dump it in.

- Okay, let's do... See how easy it could be?

- You do the stirring there.

- Yes ma'am.

(Live Green jingle) - See how simple this dish is?

- That is beautiful.

- That's it and I have left texture to it.

It could be mashed more.

- So I can still see that some of the lumps are in there.

Grada, I'm gonna add a little more pepper.

- Please, that would be great.

- Because I think it would- - I'm going to dice these onions so we'll have some scallions to dice on top and if you have bacon- - I'm gonna get you a knife.

I have bacon, are you kidding?

- You could add some... - We've had tons of bacon today.

Let me get Grada a knife here.

- There you go and we'll finish this up.

You could use Idaho potatoes.

You know it's just a simple comfort food, use what you have.

- You know but I have to tell you, Yukon golds really have that creamy texture that I feel like just makes the best- - Good taste.

- The best mash.

- You know, you might want more potatoes or less cabbage, so just dump that in there for us Melinda and we're done- - That's what I'm gonna do.

- With this dish.

It is ready to go, table ready.

But this is a nice variation.

If your family won't eat cooked cabbage, you know, this would be fun to serve to them and it's very yummy.

If you like potato soup, if you like cabbage soup- - Look at that.

- You've got it ready.

And then we have some bacon over here that you could add, if you want to.

(Grada chuckles) - I do.

I mean, every dish deserves a little bacon.

This is gonna go so good with our leg of lamb - I think so.

- And our venison.

So do you mind if I give it a taste?

- I would love for you to try.

- I mean, this does truly look like comfort in a bowl.

- What do you think?

Is it a keeper?

- Here's the thing.

I would've never put cabbage and potatoes together, - I would not have either.

- In a million years.

- Isn't that fun to learn something simple- - But those are beautiful together.

- And they're tasty, aren't they?

Good cornbread and you've got a nice meal.

- You've got a meal right there.

- There you go.

- Yay!

- Fun new recipe, we hope you try it.

(Live Green jingle) Okay, it is my incredible pleasure to introduce to you my nephew, Billy Hutton.

He is married to my niece, Caitlin.

They have two gorgeous children, two very busy, full-time careers and yet somehow, you make plenty of time to hunt deer.

- Do my best.

- Do your best.

- Do my best at it, yep.

- Billy's an avid hunter and today, it's really cool for me, Billy has brought to us a backstrap, venison.

We're gonna do a venison recipe today that I think all of you will love.

It's very simple.

We're gonna give you a few tips about how we're gonna do that.

This one is stuffed and wrapped with bacon.

I can't wait to show you how this works.

So Billy, I'm really excited about this.

I know you love to grill.

- Yes.

- I mean, you married into a family of grillers.

- I sure did.

- So that's part of it.

All right, so tell me what we're gonna do here today.

We're gonna prepare this stuffing and it's really a smear, if you will, that's gonna go on this venison.

We've got some ingredients out here so tell me about that and can I chop these for you?

- Yes, go ahead... Portobello mushrooms, they get chopped.

So those are going in with this cream cheese.

We go ahead and pull it out earlier so it's a little bit quicker to get soft.

- So it's softer.

- Yes and can be handled a little bit easier.

- So let's talk about onions, parsley and garlic.

So if you wanna start letting those in there.

- Okay, so onions and mushrooms are all we have to sautee.

- Put in there.

So I'm gonna say that was probably half a cup, three quarter cup of onion.

- Somewhere in there, yes and it depends too what size your backstrap is.

- [Melinda] That's right.

All right, are you ready for me to add the mushrooms?

- [Billy] Yes, go for it.

- [Melinda] So we're just gonna keep sauteeing these for a while and then as we move forward, we're gonna create this paste, which is a much more effective term.

(Billy chuckles) And we're gonna put it in with this cream cheese and get this backstrap ready to go.

- That's all there is to it.

- [Melinda] All right, here we go.

(Live Green jingle) All right, Billy, how did I do with my shingling?

- It looks perfect, no gaps so we don't have to worry about...

It's really fragile when you get to handling it.

- Oh, I bet.

- To the grill, back inside.

- We gotta manage it.

- So it's important- - By the way, the grill - To overlap it.

- Is started, it smells delightful out there.

I can't wait to take you out here and see what we're gonna do next.

All right, and as if we didn't have enough bacon, more bacon.

- Add more.

This will be on the inside of it.

- [Melinda] All right and meanwhile, what are you gonna do with this?

- [Billy] We're butterflying this sirloin.

It's important to stay shallow because if you do accidentally go all the way through, then like I just mentioned, it can be really fragile, to go in and out and on the grill, off the grill.

So you don't want to go too far in there 'cause it really hurts yourself.

Just enough to where we can fill it full of the paste that we've made.

- So is this gonna be good to put it in with?

Do you want a spoon or how can we- - [Billy] I think that's perfect.

- [Melinda] This is good?

- [Billy] That should work.

It's not- - I mean, this alone is just like delightful.

You could put this on cardboard and eat it, it's just so good.

- We're just giving it a little extra help.

- Look at that meat, that's beautiful.

Okay, work your magic.

- So it doesn't have to be caked on there because...

It's good to get this as back to closed as you can so it cooks evenly.

- Sure, so if you overfill it, it's hard to get that in there.

Have you ever... Do you string wrap this or you just kind of let it do its thing?

- Just let it do its thing.

- Okay, that's great.

I love it.

I was telling Billy, you know, I've done beef tenderloins and sometimes, just like with this kind of meat, one end is larger than the other.

And as a tip, when you have a pork loin, a beef loin, or a backstrap loin from venison, you can always tuck this tail in, tie it.

That way you get a more consistent, you know, kind of thickness.

This one's really good but just a great tip, tuck it in then let her go.

Are you ready?

- Yes so you kind of want to close this at the same time as you're about to place it on your bacon just because, like you can already see, it's getting a little messy.

- [Melinda] You know, this is a little magic going on here.

That's okay, the messier the better.

- But you've got your bacon shell to hide all the... - There you go, to hide all the messiness.

- The debris, yeah.

So do you want me to lift this up?

- Is that easiest?

- Yes, go ahead.

- All right, then I'm gonna do that right there.

- That's perfect.

I would say this is one of the most important parts.

You don't wanna put the backstrap in the dead middle because we're gonna roll this- - You're gonna roll it as one unit?

- To make sure that the bacon is tight.

- That's very good.

- Right, if that bacon's not on there tight, it's not gonna really cook well, so about, I would say if you're one here, you're 10 here, somewhere around three and four so that if... Do you wanna do this?

- I'm gonna do it with you can I start down here and you start there?

- Start here and go down.

Because of where you placed your bacon, each one's gonna continue overlapping itself.

- Oh that's right 'cause I shingled them that way.

- Right, there you go.

- So we're gonna start doing this.

You can see the magic start to happen here.

And again, this technique you can use on other meats as well but this venison is truly beautiful.

- Hold on, we've got some seasoning.

- (sighs excitedly) Oh, here we go.

- We want to go ahead and use that first before we roll so that it's not just along the top.

- All right so seasoning, this is a family recipe.

We call it Papa Tony's steak seasoning.

- It goes on everything.

- We don't give out the recipe for that, so... - If the best you can do is salt, pepper, garlic- - Then go for it.

- You'll make it.

There's gonna be no shortage of flavor.

- Right here, can I do it right here?

- Yes go ahead and just go across the top and this will wind up being the inside once we've rolled the tenderloin over.

- [Melinda] That's right.

- [Billy] That's perfect.

- [Melinda] So you can see, there's a lot of different seasoning things in there.

Is that plenty?

- That's perfect.

- Okay, it will take both of us.

- (chuckles) Okay.

- You start at that end, I'm gonna start at this one and here we go, man.

And we wanna keep it tight, right?

- [Billy] Yes, absolutely.

- [Melinda] So we're tucking as we're rolling.

- You wanna lift it up and bring it back to the middle?

I think we're in great shape.

- I think we're in great shape.

Okay friends, there is our stuffed, bacon-wrapped venison.

- Nothing left to do.

Little more seasoning and we're ready.

- Okay, we're gonna season the top of this and take it to the grill.

See you outside.

- [Billy] Sounds good.

(Living Green jingle) - Okay I'm telling you, this is the most gorgeous presentation of a piece of meat that I have ever seen, Billy.

- It came out perfect.

- Congratulations.

- Hey, you did it.

- Because you know, as a home cook, you just never know.

You know, we make mistakes all the time but yeah, we were blessed today.

There was a little Papa Tony grilling karma on all of us today, so you're gonna slice this thing?

I can hardly wait.

I know the flavor's gonna be really good so yeah, let's see what we did.

- The smell is amazing.

- The smell is divine.

Now let's put it right out here.

- [Billy] Turn this out so you can see.

(Melinda and Grada gasping in appreciation) - [Grada] Look at that.

- [Melinda] Oh my goodness.

All right Billy, that's gorgeous.

All right so since I'm the only well-done meat eater in our entire family, I just...

It is me, so... - Boo.

- Boo me.

I want that little piece right there for a taster and then you have to get Grada one too.

- Oh yes, it smells so great.

- So if you'll remember this backstrap when we prepped it, it's got a beautiful cream cheese, garlic, mushroom filling.

Oh my.

- You can see.

- See?

Look, even back in there.

That is gorgeous.

Now, just like with any other protein, your rarer pieces are gonna be on the end that's wider, and then as you go into the more narrow.

So I'm gonna do this 'cause you know, this is brave for me.

All right Grada, are you ready for a little bite?

- I'm ready.

I tell you, the smell is just amazing.

- It is divine.

- Okay Billy, this just looks great.

- That is beautiful, that is absolutely beautiful.

- Do you like it?

- The amount of smoke... You almost could get the apple.

- Oh my, that is so good.

- Isn't that good?

- Oh my god.

- You can almost just get that beautiful apple and that's what you want.

You don't want the smoke to overtake it but you want it to impact your protein, right?

- It's seasoned so great.

- Oh my god.

- It's a little of everything.

- Very good.

- The red wine.

- Mushrooms are really, really good with this too.

- Is coming through, the mushrooms.

- I don't get that wild deer taste.

- No, not at all.

- Yeah, it's great.

- It's amazing.

Score, man.

Go Billy Hutton.

- Great job.

- Yes, thank you.

Thank you.

- Thanks for joining us.

- Yes, absolutely, thanks for having me.

I was glad I could show it to you.

And this hunting season, you'll have to let me know if you want one of these.

I know where I can find you one.

- I bet he does, I'll try.

- Sounds like a good New Year's Eve meal or something.

- There you go.

- That's right.

Stick around, we're gonna plate up this beautiful holiday dinner.

We've got great things coming, I hope you'll stick around.

- Oh I will, absolutely.

- Great, great.

Yum!

(Live Green jingle) - All right, here I am again with Cephas and you have brought your A-team with you today.

- I have, I have.

- [Melinda] This is Cephas Jr. How old are you Cephas?

Are you three?

I'm so happy you're here with us in the kitchen 'cause your dad is gonna help us make a great holiday dessert.

So Cephas, tell us about what we're doing here.

- So we are making Ghanian peanut brittle and it's called Nkate cake.

- Nkate cake.

- Yes and the nkate is the word for peanuts and it comes out looking like what we think of as a cake.

- I love this.

That is it and there's really no cake to it but I will tell you, so when you're melting sugar with water, butter, it's pretty easy, goes pretty quick.

As we do it with nothing, just plain sugar, look, we want that sugar to melt and there we go.

Okay, so as that continues on, we will get everything ready so when we dump this, just like traditional American peanut brittle, you dump it, roll it.

- Right, now the American peanut brittle usually has cornstarch.

- That's true and butter.

- Yes and butter so it allows it to flow, but this has none of those things.

- [Melinda] Two simple ingredients.

- [Cephas] Very simple ingredients.

And something else is, you can make this with a little bit of vanilla extract if you wanted to but we're gonna make it a very simple... - We're gonna do it the traditional way.

- [Cephas] Yes.

- [Melinda] Yes we are.

All right, we're gonna give the sugar a few minutes.

When you come back, we're gonna have this out in no time.

I cannot wait to taste it.

Okay, it took a minute but this sugar, this beautiful color, is what makes Nkate cake.

- Yes, yes.

- A beautiful thing.

All right, we're gonna put our two cups of chopped peanuts in there.

- [Cephas] And once you put it in there, we just kind of have to move a little faster 'cause it's going to... - [Melinda] I'm gonna hold it and you stir.

- Right and Cephas, you wanna look over here and see?

Can you see what I'm doing?

- Can you see?

- [Cephas] I'll bring it over there and then you can help me roll it out, okay?

- I'm gonna roll it?

- You're gonna roll and roll.

That's great okay yeah, that is amazing.

- It's already getting set.

- I'm trying to keep it on the heat.

- It's already getting set.

You kind of have to move a little quicker and then once we get it in- - I'm gonna hold it and you're gonna spoon it out.

- [Cephas] Okay, perfect.

- [Melinda] Ready?

- [Cephas] Yes.

- Here we go, you get your spatula?

- [Cephas] Perfect.

- [Melinda] Yay!

- [Cephas] Yes.

Now we've got the rolling pin here.

We've kind of oiled it to make it go smoother and I'm just gonna gently- - [Melinda] Start pressing that.

- [Cephas] Pressing it out.

- [Melinda] Look at that.

Okay, very cool and it doesn't take this very long to cool off and then we'll cut it after it's cool?

- Well, we do need to cut it now because it'll start to get... - Well here, I'm gonna give you a little extra help there.

- I'm gonna set this over here, just like that.

- Now there's also a traditional way you cut it.

- Yes, yes and I'll let you hold this for a second.

- Why do you slice it?

- Cephas, can you look and see how I'm cutting it here?

- [Melinda] Oh, very good.

- [Cephas] We're just gonna keep going up and I can already feel it getting set.

What did you say, Cephas?

- Why are you cutting it?

- We're gonna cut it like that into smaller pieces so we can have it.

- [Melinda] I'm so intrigued by the cake terminology and how we think of it.

(Cephas chuckles) And how it is such a universal word.

- [Cephas] From here, we can go across.

- [Melinda] We go diagonal?

- [Cephas] Yes.

And I mean, if I move any slower, it will be too hard to cut.

- So this recipe also will be on the Live Green Tennessee portion of WCTE's website.

- And one last cut here and then we've got it, so we just kind of now want to let it cool down just a little bit and we'll break it into smaller pieces.

- Okay, that sounds great.

(Live Green jingle) Wow, we have had a full day in our kitchen today, haven't we?

- Yes, we have.

- Thank you so much for joining us for our- - It was fun.

- It has been great, for our Holiday Cooking special.

The best part about the holidays is spending time with family and with friends, trying new recipes, going in different places and that difficult is not always best.

You don't have to work so hard for the holidays.

We hope we've shared some of that with you today.

Everything is beautiful.

From our kitchen, from my friends and my family to yours, we wish for you good food, good health, and beautiful tidings for the holidays.

Thank you for watching and we'll see you next time on Live Green Tennessee.

(upbeat country music) (PBS jingle) - [Narrator] The Livingston Overton County Chamber of Commerce presents Christmas in the Country on the square in Livingston.

There will be carousel and Ferris wheel rides, caroling and much more each Friday night and an ice skating rink December 15th, 16th and 17th at Central Park.

Our small businesses are the heart of our community so discover Livingston this holiday season.

(PBS jingle) This program was made possible by contributions to your PBS station from viewers like you.

Thank you.