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Recognized in 2014 as one of the top Louisiana chefs by the American Culinary Federation, chef Kevin Belton explores the wide mix of cultures that contribute to the distinctive food of New Orleans in KEVIN BELTON'S NEW ORLEANS KITCHEN - delving into the city's diverse culinary influences, including Cuban and Vietnamese cuisine. The new series showcases the food of the city, from fried oyster po-boy sandwiches with blue cheese and buffalo sauce and Creole brined chicken with collards and yams, to duck and andouille gumbo with potato salad. Throughout the 26-part series, Kevin also emphasizes the bounty of ingredients available in the local pantry - from coffee and seafood to citrus and more. In NEW ORLEANS KITCHEN, Belton continues his mission of teaching home cooks the hallmarks of New Orleans' flavorful cuisine while letting the good times roll, Kevin-style.
SERIES SUPPORTThere are no currently underwriters for this series.
|Date and Time||ROS||ADJACENT||SPONSOR|
|Saturday, May 25 at 11:00 am||$100||$150||$150|
ROS: Run of Schedule
Your message will air within this time period, but not at a specified time/location.
Your message will air before or after a specified program.
Your message will air at the start of a specified program. ($2500 minimum spend.)
Requires a minimum annual contract, rate not available for Alabama Public Television produced specials.
Your message can be :15 seconds in length. If you would like to air a :30 second message, please double the price shown, or for a minimal annual contract of $25,000 or more--please simply add an additional 50%. For example:
|:15 Length||:30 Length||or :30 Length with Minimum Contract of ($25,000)|
|Weekend Morning (Sat & Sun)||$100||$200||$150|
|Weekend Daytime (Sat & Sun)||$200||$400||$300|
For specific program sponsorship positions, rate may be negotiable with a 52 week contract commitment.
APT offers a non-profit discount to 501(c)3 organizations. You can see a complete non-profit rate sheet here.
Request Rates and Information for this Program or call (800) 239-5233 Ext. 151.