Nuwe resepte

Nuwe seisoen van Wild 'Nation's Knife Fight' keer terug na Esquire

Nuwe seisoen van Wild 'Nation's Knife Fight' keer terug na Esquire


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Op die aand van die premiere van die mesgeveg op 15 April, sal ons sien wat hierdie twee sjefs met 'n hele vark en 'n paar raaiselbestanddele kan doen.

Daar is deesdae meer kookprogramme op TV as wat ons kan tel, maar die tweede seisoen van Mesgeveg, wat op 15 April op Esquire verskynste, neem kook terug na die basiese beginsels. Die vertoning word aangebied deur Top sjef wenner Ilan Hall, en vind na-ure plaas in sy Gorbals Restaurant in Los Angeles. Hall nooi sjefs uit na 'n kooktyd van een uur, waar vegters in slegs een uur minstens twee geregte moet maak met 'n paar geheime bestanddele-wat nog meer-. Maar die voordeel is dat daar geen groot prys is nie, en sjefs ding mee om 'n goedkoop, ou mes.

“Daar is geen klokkies en fluitjies nie; die prys is 'n mes van drie dollar wat meer soos 'n grap lyk, 'het Hall aan The Daily Meal gesê. 'Dit is kook om te kook; dis 'n uitstallingstryd. Die spanning lê dus neer op die wen van $ 100,000, en u kan net op die kos fokus.

Hierdie seisoen fokus Hall minder op persoonlikhede van bekende sjefs, en meer op die bring van gerespekteerde kokke uit die bedryf wat moontlik nie so bekend is vir kykers nie. Hall bring ook sjefs van regoor die land in: van Portland tot New Orleans en Brooklyn. Elke episode is 'n bietjie gek vanweë die geheime bestanddeel, soos die première van die seisoen, waar twee deelnemers op 'n manier 'n hele vark binne 'n uur moet kook. In toekomstige episodes kan kykers uitsien na geregte met varkbloed, koningskrabbe uit Alaska en 'n stuk beesvleis op die grootte van 'n matras.

Skakel eerskomende Dinsdag, 15 April in op Esquireste om 21:00

Joanna Fantozzi is 'n mede -redakteur van The Daily Meal. Volg haar op Twitter @JoannaFantozzi


Merk: Holly Jivin

ETES GEREED OM TE EET, word môreaand, Woensdag, 8 November om 20:30 in première. PT op KCET

Los Angeles, Kalifornië (The Hollywood Times) 11/6/2017 - Die weermag is net my geleentheid om dit met my lewe en my ervarings te verbind, maar om stories te vertel wat die meeste mense nie weet wat ons regoor die wêreld omgedraai het nie. Ons probeer verhale vind waarvan niemand weet nie, ons moes dit uitsaai. ” August Dannehl, uitvoerende vervaardiger en gasheer vir maaltye wat gereed is om te eet, het tydens 'n telefoniese onderhoud aan The Hollywood Times gesê.

Die eerste seisoen vir maaltye wat gereed is om te eet, toon die verrassende voedselkultuur en gourmet-kookkuns van die militêr-veteraan-gemeenskap. Die nuwe reeks word vervaardig, geskryf, geregisseer en aangebied deur veterane en kom by KCET van die militêre veteraan-mediamerk We Are The Mighty.

MRE_inhoud

EETTE GEREED OM TE EET word hierdie Woensdag 8 November om 20:30 in première. PT op KCET in Suid -Kalifornië en 21:30 ET/PT op Link TV Nationwide (DirecTV 375 en DISH Network 9410).

Gasheer August Dannehl met 'n MRE (Foto Carla Choy Photography)

Vlootveteraan, kosliefhebber en skouheer August Dannehl gaan agter die skerms in die lewendige wêreld van militêre voedselbedrywighede, van gourmet-resepte wat in militêre eetsale ontwikkel is tot 'n veteraan van die mariene wat sy militêre ervaring benut om 'n eersteklas kombuis te beveel.

Kyle Hausmann-Stokes, direkteur om te eet, saam met uitvoerende vervaardiger en gasheer August Dannehl

Die reeks is geregisseer en saam met Dannehl geskryf deur die bekroonde filmmaker en die veteraan van die Amerikaanse weermag, Kyle Hausmann-Stokes, en bevat onderhoude en kookdemo's met belangrike sjefs en voedselbeïnvloeders in Los Angeles, waaronder Mike Williams (Norah), Neal Fraser (Redbird) , Mei Lin (Bravo's Top sjef), Holly Jivin (The Bazaar at SLS), Tim Hollingsworth (Otium) en mixoloog
Matt Seigel (The Nice Guy).

Die onderhoud met gasheer August Dannehl:

THT: Hoe het hierdie nuwe program begin?

AD: “ Sowat twee jaar gelede was ek nog altyd geïnteresseerd in kos. Ek was ses jaar in die vloot en toe ek uitklim, was ek in 'n kruispad. Ek sou óf na die Kona Institute of America gaan, en ek sou waarskynlik 'n jaar in 'n professionele kombuis moes deurbring, óf ek sou na die NYU Film School gaan. NYU Film School was soos 'n droom sedert ek 'n kind was. Ek het uiteindelik besluit om na die skool te gaan en het op die regte pad gekom om 'n filmmaker te word. Ek het besluit dat ek rolprente kan maak en ek kan nog steeds kook vir mense aan die kant, maar ek kon dit nie andersom doen nie. ”

Die hele idee agter die nuwe vertoning is 'n fynproewer-idee van die hele kombuis in die weermag. Die vertoning handel oor mense en mense wat bymekaar kom en waar hul kultuur hulle in die kos neem. Of dit nou 'n antieke 4000 jaar oue resep is op 'n eiland soos Guam of olyfolie wat mense bymekaar bring op die westelike oewer, dit gaan regtig oor mense en die kos wat hulle deel. ”

Toe ek drie jaar gelede by We Are The Mighty kom, was dit die begin van die onderneming en my taak was om idees vir video's te kry, soos digitale video's. Ek was nog altyd versot op kosprogramme. Ek is grootgemaak met Bobby Flay en The Food Network. Ek was eintlik 'n paar jaar gelede op 'n voedselnetwerkprogram genaamd “All-Star Academy ”. Deur hoe u 'n verhaal filmmatig kan vertel deur middel van voedsel, of dit nou kos is of kos in verskillende kulture regoor die wêreld. Daar was niks vir kos in die weermag nie, en die kos was bekend as ‘bad. om dit te benut en dit in 'n vertoning te stel. Dit was die oorspronklike idee, dit was die vertoning wat ons nou het. ”

THT: Ek het gewonder hoe u in die vloot as 'n voormalige elektrisiën in die kernreaktor gelei het tot u loopbaan in film en kos.

AD: “ Nie baie oorvleueling nie. Ek sal jou dit vertel; daar is sekere dinge wat ek oor fisika geleer het, wat my in die kombuis gehelp het. Soos hitte -oordrag. 'N Groot deel van my leerplan was om te leer oor die fisika van hoe hitte van een metaal na 'n ander oorgedra word. Van vuur tot metaal, en hoe hitte is soos 'n vloeistof wat van een materiaal na 'n ander gaan. Dit is 'n groot deel van die bestuur van 'n kernreaktor. Ek het na die vloot gekyk weens 911 en ek wou by 'n plek kom waar ek my tande kon insink in 'n opvoeding en ek was nie daar op 18 nie. ”

Daar was 'n paar redes, en toe ek eers agterkom dat daar 'n kernreaktor op 'n vliegdekskip is, het ek naïef gedink dat dit my oor die hele wêreld sou bring. Ek het eintlik net baie van die see gesien, basies in 'n drywende stad sonder rede. Ek was in 'n drywende stad. Kook vir my vriende vir die vakansie, omdat ons nie huis toe kon gaan nie, het meer liefde vir kook vir mense opgebou en hul reaksie daarop gehoor. ”

THT: Wanneer het jy die eerste keer iets gekook en wat was dit?

AD: “Man, die snaakse verhaal daaroor. My ma het my nooit in die kombuis toegelaat nie. Sy was 'n wonderlike kok, sy is 'n Turkse vrou wat regtig weet hoe om alles op te kikker. Ons het nie baie geld gehad toe ek grootgeword het nie, totdat sy weer getroud was, moes ons soms na die voedselbank gaan. Sy het regtig geweet hoe om vreemde bestanddele te neem en dit uit te vind en interessant te maak. ”

Dit het my laat verlang om dit te probeer en om haar te beïndruk. Ek het waarskynlik 'n toebroodjie gemaak en met verskillende soorte souse geëksperimenteer. Watter sous of asyn kan ek saam met hierdie toebroodjie gebruik. ”

THT: Wat is die coolste ding wat jy geleer het om hierdie programme te doen?

AD: 'Baie kos en veral kook met hierdie wonderlike sjefs in LA. Ek het die truuks van die handel geleer. Een ding wat ek aan die begin van hierdie reis aangeneem het, en dit sou waar wees, is dat kos regtig 'n vereniger is. Kos kan mense bymekaarbring, dit maak nie saak oor jou agtergrond nie. As julle saam kan gaan eet of saam boer, kan julle vir mekaar kos bring. ”

” Ons uiteindelike doel, in enige tak van die weermag, is om vrede in die wêreld te behou, soms moet u oorloë voer om dit te doen. Maar deur die hele wêreld te gaan en te leer oor hierdie vredesverhale deur 'n militêre lens, is kos so kragtig. Ek het hierdie reël, en#8216food is die integriteit van oorlog, as jy brood kan breek en mense bymekaar kan bring, besef ons dat ons almal dieselfde is. Kos is 'n wêreldwye vereniger. ”

MRE August Dannehl met vergunning van We Are The Mighty

THT: Het jy enige gunsteling kos uit die programme gehad?

AD: “ Ons het Okinawa besoek en daar is 'n verhaal oor 'n ding genaamd Taco Rice. Dit is soos Japannese wit rys wat versadig word met Amerikaanse taco -bestanddele, heldergeel cheddarkaas, beesvleis en gerasperde blaarslaai. My gunsteling kos is skoon sushi, baie verfynde vis en rys, daar is 'n geskiedenis daaroor. Die geskiedenis waarom 'n sushi -sjef 'n sushi -sjef word. Dit was 'n hele ervaring om dit te eet, en ek sou my gunsteling sê omdat dit 'n storie gehad het. Dit was 'n werklike verrassing toe ek my lepel daarin steek en dit was nie wat ek verwag het nie, maar dit is waaroor die program gaan. Vertel stories wat nie baie mense van die titel sou verwag nie. ”

THT: Waar sien jy jouself oor vyf jaar?

AD: Ek het na die filmskool gegaan om 'n regisseur te wees, ek wou 'n storie vertel en op 'n so groot moontlik verhoog vertel. Hopelik groei ‘We Are The Mighty, 'n onderneming waarvan ek deel is en baie na aan my groei, en dit het gegroei en ek het daarmee gegroei. Ons kyk daarna om rolprente, dokumentêre en draaiboeke te maak. Hopelik nog steeds verhale op 'n groter skaal. ”

Sjefs verskyn in die reeks Meals Ready to Eat

Mike Williams

Norah ’s Mike Williams

Mike Williams het nie as militêre sjef gedien nie, maar as veldradio -operateur in die Marine Corps. Nadat hy sy passie vir kook leer ken het, klim Mike vinnig in die rangorde en is hy nou die uitvoerende sjef by NORAH, 'n kontemporêre Amerikaanse eetplek in West Hollywood, CA.

Sy palet het ontwikkel sedert sy dae in die korps, maar soos Mike dit self sal vertel, het sommige van sy mooiste militêre herinneringe iets te doen met 'n MRE.

August Dannehl met Mike Williams

Woensdag, 8 November – Afdeling Een "Natick en Fort Lee":

Ontmoet die wetenskaplikes en sjefs wat werk om die gesondheid en welsyn van die beste van ons land te verseker, selfs al word hulle uitgedaag deur die moeilikste terreine en die moeilikste toestande ter wêreld. Hou gasheer August Dannehl en mede -veteraan Mike Williams, tans die uitvoerende sjef van die restaurant Norah in West Hollywood, omskep die militêre gebruiksrantsoen MRE in 'n heerlike "Jambalaya Risotto met Duo of Duck."

Neal Fraser

Neal Fraser spandeer jare lank sy vaardighede as 'n toegewyde sjef en restaurateur. Hy het 'n indrukwekkende verskeidenheid suksesvolle restaurante en eetplekke geopen met moderne Amerikaanse kookkuns, wat wissel van Fritzi se toevallige worsbroodjies in die Boeremark tot die dekadente eetplekke by Redbird en Vibiana in DTLA. Sjef Fraser het van die beste geleer, en danksy sy onophoudelike missie om ongelooflike geure en eetervarings te bied.

Top sjefmeester Neal Fraser

Woensdag, 22 November – Afdeling Drie “CIA en Petit Trois”:

Loop deur die sale van die Culinary Institute of America (CIA), oorkant die Hudsonrivier vanaf West Point. Spandeer tyd saam met sjef Ludo Lefebvres se luitenant, Will Marquardt, weermagveteraan en Chef de Cuisine by die gevierde Franse bistro Petit Trois in Hollywood. Gasheer August Dannehl sluit aan by Top Chef Master en CIA -veteraan Neal Fraser, tans die eienaar van die Amerikaanse Redbird -restaurant in die sentrum, om 'n eenvoudige maar verfynde tegniek te demonstreer wat kan lei tot 'n gastronomiese kunswerk.

Matt Seigel

Matt Seigel is een van die voorste mixoloë in LA en in NYC. Voordat Seigel die eienaar en hoofoperateur van In The Spirit Of Hospitality word, het hy drie jaar in die Big Apple in die Big Apple gewerk by Eleven Madison Park en The NoMad. Hy het 'n passie om bestanddele uit die kombuis te neem en in sy drankies te neem.

Woensdag, 15 November – Afdeling Twee "Darling Farm en 10de Mountain Whiskey Brigade":

Besoek die voormalige Army Ranger Jon DarlingSe plaas en die 10de Mountain Whiskey, 'n ambagsdistilleerdery wat die nalatenskap van die gewaagde afdeling van die Tweede Wêreldoorlog weerspieël. Wes -Hollywood's Die aardige ou Mixoloog Matt Seigel en gasheer August Dannehl rooster die dapperheid van die weermag deur 'n "Lamb-infused Whiskey Cocktail" en 'n "Braised Lamb Belly with Sour Cherry Compote" te maak.

Chef Mei Lin is gebore in China, het grootgeword in Detroit en het die titel van Top Chef verdien in 2014. Sy het haar episode op Esquire's gewen Mesgeveg, en het 'n paar van haar resepte bygedra tot die kookboek van Oprah. Mei is nie 'n vreemdeling vir die kombinasie van kulture en kookkuns nie, sy het deur die wêreld gaan soek na 'n nuwe restaurant, en eerlik gesê, ons is almal opgewonde om te sien wat sy na die tafel gaan bring.

Mei Lin – Top sjef wenner

Woensdag, 29 November – Afdeling vier "Okinawa en Guam":

Reis oor die Stille Oseaan na Okinawa en Guam, waar die Amerikaanse weermag dekades lank 'n sterk invloed gehad het. Gasheer August Dannehl en Top Chef -wenner Mei Lin verken die samesmelting van Asiatiese en Amerikaanse geure met haar "Island Congee with Coconut Milk-Braised Pork Shoulder."

Holly Jivin

Holly Jivin, 'n boorling van Savannah, Georgia, het haar passie vir kookkuns nagestreef by The Art Institute of Atlanta, voordat sy na Los Angeles verhuis het om The Bazaar te help oopmaak deur José Andrés in Beverly Hills in 2008. Vandag lei sy haar kookkuns in die eksentrieke visie van sjef José Andrés perfek uitvoer en innoverende, speelse en smaakvolle geregte op die tafel bring.

Sjef Holly Jivin

Woensdag, 6 Desember – Afdeling Vyf “Coast Guard and Philly”:

Kos kan 'n sterk bron van vertroosting en kameraadskap wees, soos dit deur die kok van die Kuswag uitgespreek word Arianna Gunn en sjef van die brandweer in die Suid -Philadelphia en veteraan in die mariene gebied Bill Joerger. Chef de Cuisine Holly Jivin, wat 'n span van meer as 30 mense by The Bazaar deur José Andrés aan die Beverly Hills SLS lei, berei die restaurant se handtekeningvertolking van 'n 'Philly Cheesesteak' voor.

Tim Hollingsworth

Die restaurant van sjef Tim Hollingsworth, Otium in die middestad van LA, is geïnspireer deur die Latynse woord wat beteken om te sosialiseer en is die geleentheid van Tim om 'n stukkie van sy lewe te deel met die mense wat kom eet.

Sjef Tim ’s, wat in Texas grootgemaak is en oor die hele wêreld opgelei is, behels die bestuur van die kombuis as Chef De Cuisine van The French Laundry en die sesde plek van 24 van die mees prominente sjefs ter wêreld by die hoog aangeskrewe Bocuse d ’Or Wêreldkompetisie.

Sjef Timothy Hollingsworth

Woensdag, 13 Desember – Aflevering Ses “Israel”:

Reis na Nablus in die Wes -oewer en die strate van Tel Aviv op soek na kos wat mense bymekaar bring. Tim Hollingsworth, voormalige chef de cuisine vir Thomas KellerSe restaurant met 'n Michelin-ster, The French Laundry, en nou uitvoerende sjef in die LA-restaurant Otium in die middestad, kook 'n beesvleis-tartaar met yoghurtmunt Bulgur geïnspireer deur sy vrou van Palestynse en Irakse afkoms.

Sluit aan by die gesprek op sosiale media met behulp van #MRE. Vertel al u vriende oor hierdie nuwe kosprogram, veral al u militêre vriende en familie!

OOR KCETLINK MEDIA GROEP

KCETLink Media Group is 'n nasionale onafhanklike, nie-winsgewende, digitale en uitsaaienetwerk wat kultureel uiteenlopende programme van hoë gehalte bied om die publiek op innoverende, vermaaklike en transformerende maniere te betrek. Met 'n verbintenis tot onafhanklike perspektiewe, slim wêreldwye vermaak, plaaslike gemeenskappe en geleenthede vir betrokkenheid en sosiale optrede, beeld KCETLink mense en die wêreld uit deur 'n lens wat elders in die Amerikaanse media nie beskikbaar is nie. KCETLink-inhoud, 'n 501 (c) (3) organisasie wat deur kykers gesteun word, word nasionaal versprei via satelliet op Link TV DIRECTV kanaal 375 en DISH Network kanaal 9410 en op KCET in Suidelike en Sentraal-Kalifornië via uitsending en kabel, sowel as via verskillende digitale afleweringstelsels. Besoek kcet.org of linktv.org vir meer inligting oor KCET en Link TV-produksies, web-eksklusiewe inhoud, programmeerskedules en gemeenskapsgeleenthede. Kies programmeer van KCET en Link TV is ook beskikbaar vir streaming op Apple TV, Amazon en Roku platforms.

OOR ONS IS DIE MAGTIGE

We Are The Mighty (WATM) is die toonaangewende multi-platform mediamerk wat Amerika se weermag betrek, 'n lojale groep wat 'n derde van die land uitmaak (114 miljoen). WATM se span veterane en mediakundiges vang die stem van hierdie gemeenskap outentiek vas met oorspronklike inhoud en handelsmerke, ervarings en geleenthede wat stereotipes vermaak, stereotipes afbreek, die diensgees inspireer en vier. WATM en die groepe waarmee ons saamwerk, waaronder ondernemings, niewinsorganisasies en veteraan -diensorganisasies, streef daarna om 'n positiewe en betekenisvolle impak te hê op die gemeenskap wat ons dien.


In vuur gesmee

Georganiseer deur die wapenkenner Wil Willis, 'n voormalige Army Ranger en versierde spesialis in die lugmag para-rescue, bevat FORGED IN FIRE messe van wêreldgehalte wat teen mekaar meeding om 'n weeklikse prys van $ 10 000, terwyl hulle die mees ikoniese wapens van die geskiedenis herskep. In elke episode van een uur sit vier nuwe meestersmede hul vaardighede en reputasie op die spel, en probeer om uitskakeling te vermy terwyl hulle tradisionele en nuutste gereedskap en masjinerie gebruik om rou metaal te verander in outentieke werkweergawes van klassieke wapens. van weleer. Die eerste twee fases van die driedelige kompetisie vind plaas op die skou se stel, met een lemsmiddel wat na elke fase uitgeskakel is. Die oorblywende twee deelnemers word huis toe gestuur, waar hulle vyf dae tyd het om dieselfde tipe wapen te skep. Aan die einde van die episode word die finaliste se wapens beoordeel en getoets deur 'n paneel beoordelaars, waaronder: J. Neilson, 'n Mastersmith in Pennsylvania, wat al meer as 20 jaar messe en kantwapens vervaardig, Doug Marcaida, 'n 'N Hand-tot-hand-gevegspesialis in New York wat strydstyle en -tegnieke regoor die wêreld bestudeer en onder die knie het, en David Baker, 'n gesag in Kalifornië wat bekend is vir die herhaling van akkurate wapens vir museums en films.

Die tweede seisoen van FORGED IN FIRE het op Dinsdag, 16 Februarie 2016 om 22:00 ET/PT oor Geskiedenis begin, met Wil Willis as gasheer en al drie beoordelaars - J. Neilson, Doug Marcaida en David Baker - terugkom vir nog een seisoen. In die seisoenopening, "The War Hammer", moet die messes verstandig kies, aangesien hulle gevra word om 'n duik te gooi sodat die regte staal in 'n geharde lem van hul keuse verander kan word. Sal hierdie lemme uithou na 'n moeilike toetsronde? Slegs twee gaan voort om 'n oorlogshamer te smee. Na vyf dae by hul huishoudelike smede, gee die smede hamers in die hand om die oorwinning te bewerkstellig. Maar uiteindelik slaag slegs een vir die kompetisie en word gekroon as die Forged in Fire -kampioen.

Seisoen 3 van FORGED IN FIRE het op Dinsdag 23 Augustus 2016 om 21:00 ET/PT oor History verskyn. Die nuwe seisoen bevat die terugkeerende gasheer Wil Willis en die beoordelaars J. Neilson, Doug Marcaida en David Baker, waarby die nuweling en meester Jason Knight saamgaan. Die seisoenopening, "Champions Edition", bevat vier voormalige kampioene- Matthew Parkinson (Seisoen 1), Burt Foster (Seisoen 2), Ben Abbott (Seisoen 2) en Salem Straub (Seisoen 2)- wat deelneem aan 'n ongekende kop- stryd teen die kop. Hierdie Four Forged in Fire -kampioene keer terug vir 'n kans om te bewys wie onder hulle die beste van die beste is in 'n uitdaging wat geen ruimte vir foute laat nie: 'n hoë koolstofstaal -inleg. Na twee verrassende kompetisies, gaan slegs twee deur na die laaste ronde, waar hulle net vyf dae het om 'n wapen te skep wat die vorige deelnemers laat struikel het: die Skotse Claymore. Sal hierdie te veel lem te veel hanteer word, of kan 'n mens bo die res staan ​​as 'n Forged in Fire -kampioen van kampioene? Na 'n onderbreking van 2,5 maande het FORGED IN FIRE Dinsdag 10 Januarie 2017 om 22:00 ET/PT vir die res van sy derde seisoen teruggekeer. In die middel-seisoen première, "The Pata," keer vorige wenners terug om te bewys wie onder hulle die beste van die beste is deur 'n lem te smee met kanodamaskus. Na twee kompetisies met 'n hoë oktaan beweeg die twee oorblywende kampioene na die laaste ronde, waar hulle 'n wapen moet skep wat bekend is vir sy unieke meganika en dodelike tweesnydende lem-die Pata. Met $ 10.000 en hul reputasie op die spel, watter smith sal die beoordelaars oorleef en die wrede toetse om weer as die Forged in Fire -kampioen gekroon te word?

Seisoen 4 van FORGED IN FIRE het op Dinsdag, 11 April, 2017 van 21:00 tot 21:00 ET/PT verskyn, terwyl die geskiedenis onmiddellik na 'n 12-uur-marathon (08:00 tot 20:00) met 'n reeks aflewerings begin het. In die seisoenopening (21:00), "Judges Pick", oordeel die regter vir die eerste keer teen die beoordelaar wanneer al vier die beoordelaars 'n vorige smids kies om hulle te verteenwoordig in die uiteindelike stryd om oppergesag. Eerstens moet elke lemmetjie smee met staal uit die strate van New York om 'n lem in hul kenmerkende styl te skep. In die laaste ronde het die twee oorblywende deelnemers vyf dae om 'n swaard te smee wat afkomstig is van die vaardigste smede in Wes -Afrika, die Ida. Watter smid sal alles oorwin om die prys van $ 10.000 op te eis en hul regter die uiteindelike spogreg te gee? Dan, in die tweede nuwe episode (22:00) in die nag, "Deer Horn Knives", kom vier messe voor vir 'n uitdaging wat nog nooit vantevore gesien is nie, wanneer hulle die staal van 'n vintage gholfstok moet oes om hul handtekeningblad te smee. In 'n wedloop teen die klok, en met behulp van onkonvensionele metodes, navigeer die mededingers stukkende lemme en gebroke geeste om te bepaal watter snit dit maak. In die laaste ronde moet die oorblywende smede 'n paar ikoniese dubbelbladwapens smee met twee keer die rand, in hul laaste poging om die titel van Forged in Fire Champion op te eis. Na 'n breek van een maand het FORGED IN FIRE Dinsdag 3 Oktober 2017 om 21:00 ET/PT met nuwe seisoen 4-episodes teruggekeer. In die middel-seisoen-première, "Internasionale kampioenskap", ding vier van die voorste messe van regoor die wêreld mee om die eerste Forged In Fire-internasionale kampioenskap ooit. Met nasionale trots op die spel, moet elke smid hul bloed, sweet en vuur in 'n lem smee in hul kenmerkende styl. Maar as die druk toeneem, word frustrasie die universele volkslied in die smede, en uiteindelik word twee smede gedwing om met leë hande na hul vaderland terug te keer. Die laaste twee smede moet die Spadroon, 'n wapen wat grense oorskry het, herskep in hul laaste poging om die titel Forged In Fire International Champion tuis te bring.

History Channel het op Dinsdag 13 Maart 2018 om 21:00 ET/PT die vyfde seisoen van FORGED IN FIRE opgevoer. In die seisoenopening, "Rookies Edition", kry vyf beginnersmede vir die eerste keer die kans om deel te wees van die wêreldwye verskynsel wat Forged in Fire is. Maar hulle moet die kompetisie verdien, want een smid sal huis toe gestuur word voordat die eerste smee ooit aangesteek word. Die vier oorblywende mededingers het die taak om 'n lem met staal te smee uit 'n raaisel van hul keuse. Na twee intense rondes vol taai sweiswerk, bloedige wonde en slim oplossings, bly slegs twee staan. Hulle keer met net vyf dae terug na hul huishoudelike smede om 'n oorlogswapen uit die 16de eeu, die oorlogsgolok, te herskep. Watter ontluikende messe sal hul bewondering in oorheersing verander en hul naam in die geskiedenis as 'n Forged In Fire -kampioen smee?

Na 'n pouse van twee maande het FORGED IN FIRE op Woensdag 15 Julie 2020 om 21:00 ET/PT op History Channel met nuwe seisoen 7-episodes teruggekeer. In die somerpremière, "Tomahawk en Bowie," word vier smede op die proef gestel wanneer hulle sleutels moet smee om bokse staal te ontsluit wat nodig is om 'n mes te maak. Na 'n paar intense rondes, word twee deelnemers gekies om terug te keer na hul tuissmede om twee Amerikaanse klassieke te herskep: die Tomahawk en Bowie. Watter smid sal die Amerikaanse geskiedenis eer deur 'n wapenstel te vervaardig wat die titel van Forged in Fire Champion en die prys van $ 10 000 werd is?
----------------------------------------------------------------------------------------------------------------------------------------------------------------
Seisoen 8 van FORGED IN FIRE het op Woensdag 18 November 2020 om 21:00 ET/PT op History Channel begin, onmiddellik na 'n heeldag-marathon (7 tot 21 uur) met 'n reeks episodes. Die seisoenopening, 'Veteraan se spesiale mes', groet ons veterane van die land. Vier messe met bande met die weermag het die taak om vier unieke lemme te herskep wat mede-ontwerp is deur vooraanstaande veeartse, almal met behulp van verskillende tegnieke, tydens 'n uitmergelende drie uur lange smee-kompetisie. Na 'n ronde wrede toetse keer twee smede terug huis toe om die patripotiese American Eagle Head Saber te maak. Die twee laaste wapens word tot hul uiterste gestoot, maar slegs een smid sal die titel van kampioen en die prys van $ 10,000 werd wees.


Merk: August Dannehl

ETES GEREED OM TE EET, word môreaand, Woensdag, 8 November om 20:30 in première. PT op KCET

Los Angeles, Kalifornië (The Hollywood Times) 11/6/2017 - Die weermag is net my geleentheid om dit aan my lewe en my ervarings te koppel, maar om stories te vertel wat die meeste mense nie weet wat ons regoor die wêreld omgedraai het nie. Ons probeer verhale vind waarvan niemand weet nie, ons moes dit uitsaai. ” August Dannehl, uitvoerende vervaardiger en gasheer vir maaltye wat gereed is om te eet, het tydens 'n telefoniese onderhoud aan The Hollywood Times gesê.

Die eerste seisoen vir maaltye wat gereed is om te eet, toon die verrassende voedselkultuur en gourmet-kookkuns van die militêr-veteraan-gemeenskap. Die nuwe reeks word vervaardig, geskryf, geregisseer en aangebied deur veterane en kom by KCET van die militêre veteraan-mediamerk We Are The Mighty.

MRE_inhoud

EETTE GEREED OM TE EET word hierdie Woensdag 8 November om 20:30 in première. PT op KCET in Suid -Kalifornië en 21:30 ET/PT op Link TV Nationwide (DirecTV 375 en DISH Network 9410).

Gasheer August Dannehl met 'n MRE (Foto Carla Choy Photography)

Vlootveteraan, kosliefhebber en skouheer August Dannehl gaan agter die skerms in die lewendige wêreld van militêre voedselbedrywighede, van gourmet-resepte wat in militêre eetsale ontwikkel is tot 'n veteraan van die mariene wat sy militêre ervaring benut om 'n eersteklas kombuis te beveel.

Kyle Hausmann-Stokes, direkteur om te eet, saam met uitvoerende vervaardiger en gasheer August Dannehl

Die reeks is geregisseer en saam met Dannehl geskryf deur die bekroonde filmmaker en die veteraan van die Amerikaanse weermag, Kyle Hausmann-Stokes, en bevat onderhoude en kookdemo's met belangrike sjefs en voedselbeïnvloeders in Los Angeles, waaronder Mike Williams (Norah), Neal Fraser (Redbird) , Mei Lin (Bravo's Top sjef), Holly Jivin (The Bazaar at SLS), Tim Hollingsworth (Otium) en mixoloog
Matt Seigel (The Nice Guy).

Die onderhoud met gasheer August Dannehl:

THT: Hoe het hierdie nuwe program begin?

AD: “ Sowat twee jaar gelede was ek nog altyd geïnteresseerd in kos. Ek was ses jaar in die vloot en toe ek uitklim, was ek in 'n kruispad. Ek sou óf na die Kona Institute of America gaan, en ek sou waarskynlik 'n jaar in 'n professionele kombuis moes deurbring, óf ek sou na die NYU Film School gaan. NYU Film School was soos 'n droom sedert ek 'n kind was. Ek het uiteindelik besluit om na die skool te gaan en het op die regte pad gekom om 'n filmmaker te word. Ek het besluit dat ek films kan maak vir die lewe en ek kan nog steeds kook vir mense aan die kant, maar ek kon dit nie andersom doen nie. ”

Die hele idee agter die nuwe vertoning is 'n fynproewer-idee van die hele kombuis in die weermag. Die vertoning handel oor mense en mense wat bymekaar kom en waar hul kultuur hulle in die kos neem. Of dit nou 'n antieke 4000 jaar oue resep is op 'n eiland soos Guam of olyfolie wat mense bymekaar bring op die westelike oewer, dit gaan regtig oor mense en die kos wat hulle deel. ”

Toe ek drie jaar gelede by We Are The Mighty kom, was dit die begin van die onderneming en my taak was om idees vir video's te kry, soos digitale video's. Ek was nog altyd versot op kosprogramme. Ek is grootgemaak met Bobby Flay en The Food Network. Ek was eintlik 'n paar jaar gelede op 'n voedselnetwerkprogram genaamd “All-Star Academy ”. Deur hoe u 'n verhaal filmmatig kan vertel deur middel van voedsel, of dit nou kos is of kos in verskillende kulture regoor die wêreld. Daar was niks vir kos in die weermag nie, en die kos was bekend as ‘bad. om dit te benut en dit in 'n vertoning te stel. Dit was die oorspronklike idee, dit was die vertoning wat ons nou het. ”

THT: Ek het gewonder hoe u in die vloot as 'n voormalige elektrisiën in die kernreaktor gelei het tot u loopbaan in film en kos.

AD: “ Nie baie oorvleueling nie. Ek sal jou dit vertel; daar is sekere dinge wat ek oor fisika geleer het, wat my in die kombuis gehelp het. Soos hitte -oordrag. 'N Groot deel van my leerplan was om te leer oor die fisika van hoe hitte van een metaal na 'n ander oorgedra word. Van vuur tot metaal, en hoe hitte is soos 'n vloeistof wat van een materiaal na 'n ander gaan. Dit is 'n groot deel van die bestuur van 'n kernreaktor. Ek het na die vloot gekyk weens 911 en ek wou by 'n plek kom waar ek my tande kon insink in 'n opvoeding en ek was nie daar op 18 nie. ”

Daar was 'n paar redes, en toe ek eers agterkom dat daar 'n kernreaktor op 'n vliegdekskip is, het ek naïef gedink dat dit my oor die hele wêreld sou bring. Ek het eintlik net baie van die see gesien, basies in 'n drywende stad sonder rede. Ek was in 'n drywende stad. Kook vir my vriende vir die vakansie, omdat ons nie huis toe kon gaan nie, het meer liefde vir kook vir mense opgebou en hul reaksies daarop gehoor. ”

THT: Wanneer het jy die eerste keer iets gekook en wat was dit?

AD: “Man, die snaakse verhaal daaroor. My ma het my nooit in die kombuis toegelaat nie. Sy was 'n wonderlike kok, sy is 'n Turkse vrou wat regtig weet hoe om alles op te kikker. Ons het nie baie geld gehad toe ek grootgeword het nie, totdat sy weer getroud was, moes ons soms na die voedselbank gaan. Sy het regtig geweet hoe om vreemde bestanddele te neem en dit uit te vind en interessant te maak. ”

Dit het my laat verlang om dit te probeer en om haar te beïndruk. Ek het waarskynlik 'n toebroodjie gemaak en met verskillende soorte souse geëksperimenteer. Watter sous of asyn kan ek saam met hierdie toebroodjie gebruik. ”

THT: Wat is die coolste ding wat jy geleer het om hierdie programme te doen?

AD: 'Baie kos en veral kook met hierdie wonderlike sjefs in LA. Ek het die truuks van die handel geleer. Een ding wat ek aan die begin van hierdie reis aangeneem het, en dat dit waar sou wees, is dat kos regtig 'n vereniger is. Kos kan mense bymekaarbring, dit maak nie saak oor jou agtergrond nie. As julle saam kan gaan eet of saam boer, kan julle vir mekaar kos bring. ”

” Our ultimate goal, in any branch of the military, is to keep peace in the world, sometimes you have to fight wars to do that. But going around the world and learning about these stories of peace through a military lens, food is so powerful. I have this line ‘food is the intepicist of war,’ if you can break bread together and bring people together, then we realize we are all the same. Food is a world unifier.”

MRE August Dannehl courtesy of We Are The Mighty

THT: Did you have any favorite foods from the shows?

AD: “We visited Okinawa and there is a story about a thing called Taco Rice. It’s like Japanese white rice that gets slathered with Americanized taco ingredients, bright yellow cheddar cheese, ground beef and shredded lettuce. My favorite food is clean sushi, very refined fish and rice, there is a history to that. The history of why a sushi chef becomes a sushi chef. Eating that was a whole experience and that was I would say my favorite because it had a story with it. It was an actual surprise when I stuck my spoon into it and it wasn’t what I expected but that is what the show is all about. Telling stories that not a lot of people would expect from the title.”

THT: Where do you see yourself in five years?

AD: “I went to film school to be a director, I wanted to tell a story and tell them on as big of a stage as possible. Hopefully ‘We Are The Mighty,’ a company that I am a part of and very close to, grows and it has been growing and I have been growing with it. We look to make feature films, documentaries and scripted shows. Hopefully still telling stories on a bit of a grander scale.”

Chefs featured on Meals Ready to Eat Series

Mike Williams

Norah’s Mike Williams

Mike Williams didn’t serve as a military chef but as a field radio operator in the Marine Corps. After learning his passion for cooking, Mike quickly climbed the ranks and is now the executive chef at NORAH, a contemporary American eatery in West Hollywood, CA.

His palette has evolved since his days in the Corps but, as Mike will tell you himself, some of his fondest military memories have something to do with an MRE.

August Dannehl with Mike Williams

Wed., Nov. 8 – Episode One “Natick and Fort Lee”:

Meet the scientists and chefs working to ensure the health and wellbeing of our nation’s finest, even as they are challenged by the toughest terrains and harshest conditions in the world. Watch host August Dannehl and fellow veteran Mike Williams, currently the Executive Chef of West Hollywood restaurant Norah, transform the military’s utilitarian ration MRE into a mouthwatering “Jambalaya Risotto with Duo of Duck.”

Neal Fraser

Neal Fraser has spent years honing his skills as a dedicated chef and restaurateur. He’s opened an impressive selection of successful restaurants and eateries featuring Modern American cuisines, ranging from Fritzi’s casual hotdogs in the Farmer’s Market to the decadent dining at Redbird and Vibiana in DTLA. Chef Fraser learned from the best, and thanks to is unceasing in his mission to provide incredible flavors and dining experiences.

Top Chef Master Neal Fraser

Wed., Nov. 22 – Episode Three “CIA and Petit Trois”:

Walk the halls of the Culinary Institute of America (CIA) located just across the Hudson River from West Point. Spend time with Chef Ludo Lefebvres’ lieutenant, Will Marquardt, Army veteran and Chef de Cuisine at celebrated French bistro Petit Trois in Hollywood. Host August Dannehl joins Top Chef Master and CIA veteran Neal Fraser, currently the owner of downtown L.A. restaurant Redbird, to demonstrate a simple yet refined technique that can result in a gastronomic work of art.

Matt Seigel

Matt Seigel is one of the leading mixologists both in LA and in NYC. Before becoming the owner and chief operator of In The Spirit Of Hospitality, Seigel – an LA native – spent three years in the Big Apple working at Eleven Madison Park and The NoMad. He has a passion for taking ingredients out of the kitchen and into his drinks.

Wed., Nov. 15 – Episode Two “Darling Farm and 10th Mountain Whiskey Brigade”:

Visit former Army Ranger Jon Darling’s farm and 10th Mountain Whiskey, a craft distillery that honors the legacy of the daring World War II Army division. West Hollywood’s The Nice Guy Mixologist Matt Seigel and host August Dannehl toast the military’s valor by making a “Lamb-Infused Whiskey Cocktail” and a “Braised Lamb Belly with Sour Cherry Compote.”

Chef Mei Lin was born in China, raised in Detroit and earned the title of Top Chef in 2014. She won her episode on Esquire’s Knife Fight, and has contributed some of her recipes to Oprah’s cookbook. Mei’s no stranger to blending cultures and cuisines, she’s been traveling the world researching for a new restaurant, and frankly, we’re all excited to see what she’s going to bring to the table.

Mei Lin – Top Chef Winner

Wed., Nov. 29 – Episode Four “Okinawa and Guam”:

Travel across the Pacific to Okinawa and Guam where the U.S. military has been a strong influence for decades. Host August Dannehl and Top Chef winner Mei Lin explore the fusion of Asian and American flavors with her “Island Congee with Coconut Milk-Braised Pork Shoulder.”

Holly Jivin

A native of Savannah, Georgia, Holly Jivin pursued her passion for the culinary arts at The Art Institute of Atlanta, before relocating to Los Angeles to help open The Bazaar by José Andrés in Beverly Hills in 2008. Today, she leads her culinary team in flawlessly executing Chef José Andrés’ eccentric vision, and bringing innovative, playful and flavorful dishes to the table.

Chef Holly Jivin

Wed., Dec. 6 – Episode Five “Coast Guard and Philly”:

Food can be a strong source of comfort and enabler of camaraderie as expressed by Coast Guard cook Arianna Gunn and South Philadelphia Fire Department resident chef and Marine veteran Bill Joerger. Chef de Cuisine Holly Jivin, who leads a team of more than 30 people at The Bazaar by José Andrés at the Beverly Hills SLS, prepares the restaurant’s signature interpretation of a “Philly Cheesesteak.”

Tim Hollingsworth

Chef Tim Hollingsworth’s restaurant, Otium in Downtown LA was inspired by the latin word meaning to socialize and is Tim’s opportunity to share a piece of his life with the people that come in for a meal.

Raised in Texas and trained all over the world, Chef Tim’s resume includes running the kitchen as Chef De Cuisine of The French Laundry and placing sixth out of 24 of the most prominent chefs in the world at the highly-regarded Bocuse d’Or World Cuisine Contest.

Chef Timothy Hollingsworth

Wed., Dec. 13 – Episode Six “Israel”:

Journey to Nablus in The West Bank and the streets of Tel Aviv in search of food that brings people together. Tim Hollingsworth, former chef de cuisine for Thomas Keller’s Michelin-starred restaurant The French Laundry and now Executive Chef at downtown L.A. restaurant Otium, cooks up a “Dry-aged Beef Tartare with Yogurt Mint Bulgur” inspired by his wife of Palestinian and Iraqi descent.

Join the conversation on social media using #MRE. Tell all your friends about this new food show, especially all your military friends and family!

ABOUT KCETLINK MEDIA GROUP

KCETLink Media Group is a national independent, nonprofit, digital and broadcast network that provides high-quality, culturally diverse programming designed to engage the public in innovative, entertaining and transformative ways. With a commitment to independent perspectives, smart global entertainment, local communities, and opportunities for engagement and social action, KCETLink depicts people and the world through a lens unavailable elsewhere in U.S. media. A viewer-supported 501(c)(3) organization, KCETLink content is distributed nationally via satellite on Link TV DIRECTV channel 375 and DISH Network channel 9410 and on KCET in Southern and Central California via broadcast and cable, as well as through various digital delivery systems. For additional information about KCET and Link TV productions, web-exclusive content, programming schedules and community events, please visit kcet.org or linktv.org. Select programming from KCET and Link TV is also available for streaming on Apple TV, Amazon and Roku platforms.

ABOUT WE ARE THE MIGHTY

We Are The Mighty (WATM) is the leading multi-platform media brand engaging America’s military, a loyal group who comprise one-third of the country (114 million). WATM’s team of veterans and media professionals authentically capture the voice of this community with original and branded content, experiences and events that entertain, break down stereotypes, inspire and celebrate the spirit of service. WATM and the groups we work with including companies, nonprofits, and veteran service organizations, among others strive to have a positive and meaningful impact on the community we serve.


How American GIs brought Spam to the world

No, we’re not talking about automated, unsolicited emails trying to sell you fat-burning pills or hair-loss recovery foam. The original Spam is a brand of precooked canned meat product made by the Hormel Foods Corporation. Today, there are 15 varieties of Spam sold in 41 countries and trademarked in over 100. It has transcended social classes and become an integral part of culinary cultures worldwide. So how did this canned luncheon meat product become a worldwide phenomenon? It’s due in large part to American GIs and WWII.

Introduced by Hormel in 1937, Spam aimed to increase the sale of pork shoulder, an unpopular cut of meat. Its name is the result of a contest won by Ken Daigneau, the brother of a Hormel executive. Hormel claims that the true meaning of the Spam name “is known by only a small circle of former Hormel Food executives,” however it is commonly accepted that it’s an abbreviation of spiced ham.

A World War II-era can of Spam (Photo by Hormel Foods Corporation)

During WWII, delivering fresh meat to frontline troops was an extremely difficult task. Spam offered the military a canned solution that didn’t require refrigeration and possessed an extremely long shelf life. As Spam became an integral part of the GI diet, troops gave the meat a variety of nicknames like “ham that didn’t pass its physical,” “meatloaf without basic training,” and “Special Army Meat.” The grease from the luncheon meat was used to lubricate weapons and waterproof boots, and the empty cans could be filled with rocks and strung from wire perimeters as intruder alarms. By the end of the war, the military had purchased over 150 million pounds of Spam. For reference, a can of Spam today weighs 12 ounces.

Sgt. Arnold Bourdreau eating canned corned beef in Italy in 1945 (National Archives photo)

Troops across all theaters of the war brought Spam with them as a convenient and preserved meat ration. As a result of the war and the following occupations, Spam was introduced to European and Asian countries where it was quickly assimilated into local diets.

In the UK, Spam’s popularity grew out of necessity as the result of rationing. Prime Minister Margaret Thatcher remembered Spam as “a wartime delicacy”. The canned luncheon meat has been adopted into various British recipes like Spam Yorkshire Breakfast, Spamish Omelette, Spam Hash and Spam Fritters.

Spam Fritters with chips and peas (Photo from SpamBrand.com.au)

Spam was also included as a part of Allied aid to the post-war Soviet Union. Strict food rations made meat even more scarce there than in Britain. “Without Spam we wouldn’t have been able to feed our army,” Soviet Premier Nikita Khrushchev declared in his memoir.

East Asian countries also adopted Spam as a result of rationing and the scarcity of meat. In Hong Kong, the canned meat was incorporated into local dishes like macaroni with fried egg, ramen and chicken soup. Spam was ingrained so deeply in Okinawan culture that it is used in traditional onigiri (rice balls or triangles usually wrapped in seaweed) and is used in the traditional dish chanpurū. In Korea, Spam’s popularity rose out of the Korean War. As fish became scarce, Spam was used as a replacement in kimbap (rice and vegetable seaweed rolls). The cans of luncheon meat were also used by U.S. troops to trade for goods, services and even information around their bases. Today, Korea is second only by the United States in Spam production and consumption.

Spam Classis Kimbap (Photo from Spam.com)

In Southeast Asia, Spam is most popular in the Philippines. Following WWII, Spam became a cultural symbol on the islands. It is most commonly eaten in Spamsilog, a twist on a traditional Filipino breakfast composed of rice (usually garlic fried rice), a sunny-side up egg, and a meat dish. Though Spam is commonly sliced and fried, it is also used in sandwiches, burgers and spaghetti. In the Philippines, Spam transcends social class and is extremely popular across all walks of life. There are at least 10 varieties of Spam sold in the Philippines that mimic the flavors of traditional meats. It’s estimated that 1.25 million kilos of Spam is sold annually in the Philippines. After Tropical Storm Ketsana in 2009, Hormel Foods donated over 30,000 pounds of Spam to the Philippine Red Cross.

Spamsilog is a breakfast dish that’s acceptable at any time of day (Photo from ThePeachKitchen.com)

In the United States, Spam is especially popular in Hawaii whose residents have the highest per capita consumption in the country. Spam is used most heavily in Spam musubi where a slice is placed on top of rice and wrapped in a band of nori seaweed. The Hawaiian market also features exclusive Spam variants like Honey Spam, Spam with Bacon, and Hot and Spicy Spam. Spam is even served in local McDonald’s and Burger King chains. Every spring, Oahu hosts an annual Spam festival called Waikiki Spam Jam where local chefs and restaurants compete to make new spam-themed dishes which are then sold at the street fair.

A selection of Spam variants at Waikiki Spam Jam (Photo by This Week Hawaii)

Although it is seen by some as a food of poverty or hard times due to its affordability and long shelf life, Spam’s popularity around the world is undeniable. Thanks in large part to the GIs that brought it with them, Spam was able to fill food gaps in countries ravaged by war and evolve into a dietary staple and cultural icon.


Wednesday, March 25, 2015

03/25 LARRY LIPSON, VANESSA SOMARRIBA, TOURISM TORONTO


LARRY LIPSON – AFFORDABLE WINE REPORT

For fifty years Larry Lipson was the food critic for the Los Angeles Daily News and now reports from Florida weekly with his thoughts and favorite picks for Food & Wine. His lovely Wife Lillian is also on hand at the Lipson Institute for advanced wine studies.

VANESSA SOMARRIBA - MEDIA RELATIONS MANAGER (US/CANADA) - TOURISM TORONTO

About Tourism Toronto
Tourism Toronto, Toronto’s Convention and Visitors Association, is an industry association of more than 1,200 members established to sell and market the greater Toronto region as a remarkable destination for tourists, convention delegates and business travelers around the globe. Tourism Toronto operates in partnership with the Ontario Ministry of Tourism, Culture and Sport as Regional Tourism Organization 5. For more information please visit www.seetorontonow.com.


Authentic Entertainment Unveils New Executive Structure Including Michael Bouson Named Chief Operating Officer

September 1, 2015 - Authentic Entertainment, the Emmy Award-winning unscripted and documentary production company, has unveiled its new executive team structure including naming Michael Bouson as its Chief Operating Officer, it was announced today by CEO and Co-Founder Lauren Lexton.

The new structure comes just weeks after Lexton announced she had renewed her contract to remain as CEO of the Endemol Shine North America subsidiary.

As part of the new alignment, Doug Mirabello has been named Senior Vice President, Development, Jeff Weaver will serve as Senior Vice President, Current Programming and Will Pisnieski is Authentic&rsquos new Chief Technology Officer and Head of Post Production.

Paul Halperin has been named SVP Finance and Risk Management, Patrick Stringer will serve as Vice President, Broadcast Operations and Paul O&rsquoMalley is Vice President of Development. Carolyn Yamazaki will serve as Vice President of Business and Legal, Mark LaFleur is the company&rsquos Creative Director and Nneka Enurah will serve in the newly created role of Director, Digital and Communications. Other announcements will be made soon.

Authentic Entertainment has produced many of the top unscripted shows of the last decade, including &ldquoAce of Cakes,&rdquo &ldquoFlipping Out,&rdquo &ldquoToddlers & Tiaras,&rdquo &ldquoHere Comes Honey Boo Boo,&rdquo &ldquoBest Thing I Ever Ate&rdquo and many more series and specials.

In addition to shows currently on air, Authentic Entertainment is in production on five series and specials premiering later this year including Duff Goldman's &ldquoCakemasters&rdquo for Food Network, &ldquoKnife Fight&rdquo for Esquire and &ldquoWaterfront House Hunting&rdquo for FYI, multiple other series for Food Network, and new series for History Channel and Discovery. In August 2010, Authentic was acquired by Endemol USA, now Endemol Shine North America.

Lexton says, &ldquoThis team is the reason that Authentic is one of the top production companies in the industry. I couldn&rsquot be happier to have them lead the way with me into the future. We&rsquove always prided ourselves on the fact that we recognize great talent those who work behind the scenes to create some of the most creative content out there, and those in front of the camera who bare their souls for the world to see. It&rsquos that talent that&rsquos always made us truly Authentic.&rdquo

Bouson added, &ldquoI am both honoured and energized to be among a team of creative superstars who will lead Authentic into its next chapter. With the dynamic infrastructure and singular talent we&rsquove assembled, we are on the brink of greatness!&rdquo

Bouson, who was named COO, began his television career as a producer on the long-running "Love Connection." He then went on to write, produce and direct all genres of unscripted TV from documentaries and talk shows, to biographies and travel series. After several years as a showrunner, Bouson joined the team at Authentic Entertainment, where he served as Executive in Charge of Production and SVP of Production and Operations. Prior to his work in television, Bouson worked on Broadway for nearly a decade. He founded and served as Artistic Director of the award-winning Avante Garage Comedy Repertory Theatre Company in Nashville, TN.

Will Pisnieski, who was named CTO and Head of Post, previously served as the SVP of Post Production at Authentic Entertainment. He joined the company in 2007 as post producer, overseeing one of the largest Apple Final Cut Pro infrastructures in the U.S. Pisnieski has been a part of the reality television industry since graduating college and has worked in all facets of the industry, starting out on MTV's long-running reality series "The Real World."

Doug Mirabello, who was named SVP Development, has been responsible for every written word that has come out of Authentic&rsquos Development Department for the past five years. Mirabello has contributed to such shows as &ldquoAuction Kings,&rdquo &ldquoKnife Fight&rdquo &ldquoFlipping the Block,&rdquo Food Networks new hit &ldquoTop 5 Restaurants&rdquo and &ldquoHere Comes Honey Boo Boo,&rdquo among others.

Jeff Weaver, who was named SVP Current Programming, is an Emmy-nominated executive producer and has enjoyed a multi-faceted career as a showrunner, writer and director. Over the last five years, Weaver wrapped an exceptional 209-episode run of TLC&rsquos hit &ldquoLittle People, Big World,&rdquo ran the inaugural season of Animal Planet&rsquos breakout series &ldquoTanked,&rdquo produced Discovery&rsquos &ldquoAuction Kings&rdquo (which ran for 90 episodes) and Nat Geo&rsquos &ldquoYou Can&rsquot Lick Your Elbow&rdquo with NFL legend Tony Gonzalez. Most recently, Weaver received an Emmy nomination for the reboot of A&E&rsquos &ldquoIntervention.&rdquo

Paul O'Malley, who was named VP Development, has cast and developed numerous shows for broadcast and cable. He got his start on &ldquoDeal or No Deal,&rdquo and has worked on many other hit shows like &ldquoAmerican Gladiators,&rdquo &ldquoParental Control,&rdquo &ldquoTabatha Takes Over,&rdquo &ldquoLove in the Wild,&rdquo &ldquoRupaul's Drag Race&rdquo and he produced over 70 episodes of GSN&rsquos hit show &ldquoBaggage.&rdquo

Patrick Stringer, who was named VP Broadcast Operations, joined Authentic in 2011 as an assistant camera operator. He is responsible for overseeing Authentic's broadcast division and develops new workflows for the company&rsquos field crews. He has extensive experience as a camera operator, production manager, editor and technical supervisor.


Carolyn Yamazaki, who was named VP Business and Legal, started her entertainment law career as part of the team at Morris Yorn Barnes Levine Krintzman Rubenstein and Kohner and subsequently worked at Universal Pictures. She has served as Authentic&rsquos counsel for the past three years. In addition to her work at Authentic, Carolyn is a pro-bono attorney for Esperanza Immigrants Rights Project and Catholic Charities, where she assists unaccompanied refugee minors.

Paul Halperin, who was named SVP Finance and Risk Management, has created budgets and schedules, production managed, supervised production and field and line-produced hundreds of episodes of lifestyle and reality/documentary programming for cable networks including HGTV, TLC, Travel Channel and History Channel. His previous position in Finance and Risk Management at Authentic Entertainment included management of all financial and insurance matters. Prior to joining Authentic in 2008, Halperin spent eight years as a production manager, Executive in Charge of Production and executive producer at Broadview Media in Minneapolis.

Mark LaFleur, who was named Creative Director, spent four years as Senior Director / DP for Authentic Entertainment, making television programs for Showtime, Discovery Channel, Bravo, Food Network, TLC, History, Travel Channel, Esquire Network and HGTV. Over the past few years, LaFleur has added multi-camera directing to his resume, completing shows such as Esquire Network's &ldquoKnife Fight&rdquo and &ldquoWhite Collar Brawlers&rdquo and HGTV's &ldquoFlipping the Block.&rdquo

Nneka Enurah, who was named Director, Digital & Communications, was previously Manager of TV Development for Authentic Entertainment. Nneka is a versatile entertainment professional with experience in producing, talent-booking and creative development. Prior to joining Authentic, Enurah developed and produced both digital and television content POPSUGAR, where she led lifestyle programming efforts and helped create branded content for clients including Nike, Crest, Levi&rsquos, Dr. Pepper and St. Ives.


Further information

ABOUT AUTHENTIC ENTERTAINMENT

Authentic Entertainment is an Emmy Award-winning production company with a growing list of innovative reality and documentary programming. In recent seasons, Authentic has produced many popular shows including Ace of Cakes, Flipping Out!, Toddlers & Tiaras, Knife Fight, Auction Kings, The Best Thing I Ever Ate, and many more series and specials. Authentic has brought its creative vision to the Discovery Channel, Food Network, TLC, History Channel, National Geographic, Showtime, Travel Channel, Animal Planet, Bravo, Sundance Channel, and WEtv. In 2010, Authentic joined Endemol Shine North America, a worldwide leader in multi-platform entertainment programming.


ABOUT ENDEMOL SHINE NORTH AMERICA

Endemol Shine North America delivers world-class content and compelling storytelling to multiple platforms in the U.S. and across the globe. Endemol Shine North America is part of Endemol Shine Group, the newly launched global content creator, producer and distributor with a diverse portfolio of companies in the U.S. that are behind some of the most prominent hit television formats and series in the world. Its Endemol Shine Latino division oversees all Spanish-language sales and development in both the U.S. and Mexico. And subsidiary production companies include Authentic Entertainment, Original Media, True Entertainment and 51 Minds Entertainment. In addition, Endemol Shine North America has announced a strategic partnership with Ryan Seacrest Productions.

Endemol Shine Group&rsquos companies in North America are behind hit series including Below Deck (Bravo), Bullseye (FOX), Big Brother (CBS), The Biggest Loser (NBC), Fake Off (TruTV) Hell on Wheels (AMC), Ink Master (Spike), It Takes a Church (GSN), Kingdom (DirecTV), Knife Fight (Esquire), MasterChef (FOX), MasterChef Junior (FOX), Restaurant Startup (CNBC), Swamp People (History), The Island (NBC), The Real Housewives of Atlanta (Bravo), Steve Harvey (NBCU), T.I. & Tiny: The Family Hustle (VH1), Steve Austin&rsquos Broken Skull Challenge (CMT), Wipeout (ABC) and many more.

Endemol Beyond USA, one of the fastest-growing and award-winning digital networks of 2014, is part of the Endemol Shine Group. As a Premium Content Network, Endemol Beyond USA content is available across more than 20 platforms including YouTube, Yahoo, AOL, Roku, TiVo, DailyMotion and Amazon Fire TV. Endemol Beyond is the first Premium Channel Network with hubs in the US, UK, Germany, France, Italy and Spain, with plans to expand into Asia, Latin America and Central and Eastern Europe. Endemol Beyond USA produces and distributes premium-quality online content starring influential talent such as Pitbull, Brittany Furlan, Drea De Matteo and Andy Milonakis across lifestyle, comedy, reality and music-themed digital networks. Together Endemol Beyond and digital pioneer Michelle Phan have recently launched ICON, the first worldwide Premium Lifestyle Network. ICON is an online global destination featuring a prolific slate of original programming in beauty, fashion, wellness, DIY, food, human interest stories and travel.


Altercation leads to brother’s knife fight


OKLAHOMA CITY — Two men are in the hospital this morning after a rough night of fighting and drinking. Police say the men are here helping with storm clean up in the Moore area.

The fight broke out at a hotel near I-40 & Meridian and I think it’s fair to say the term brotherly love does not apply to this situation.

It happened just after 2:00 am after police responded to an altercation between two males, who happened to be brothers.

The brothers are in town helping repair electricity in the Moore area, contracted through OG&E.

Police say the altercation took place in a hotel room and they are still trying to figure out what caused this argument to go violent.

“At this time we don’t really have any idea of what they were fighting about. I think the fact that they were intoxicated had something to do with it,” Lt. Kevin Parton of the OKC Police says.

The Brothers were transported to an area hospital one brother suffered a stab wound to the torso, however police say it’s a non-life threatening injury.

Domestic violence detectives are investigating this case to find out why a fight between two brothers caused one brother to physically hurt the other.


Saturday, September 14, 2013

Festival Chileno Today in Woodland Hills--Empanadas, Completos, and Me!

I was sitting in Chilenazo the other night after a rehearsal in the same neighborhood--Canoga Park (the West Valley is a hotbed of Chilean restaurants and culture) waiting for my order to go when I saw an add for the annual Chilean Independence Day celebration. While checking out the menu and patriotic decor, a poster advertising several bands caught my eye I realized that I had just finished rehearsing with the same guy I saw on the flyer. Here I was thinking I wouldn't be able to make the festival--I'm playing saxophone at the celebration--excellent--paid empanada tasting!


One of the best Chilean restaurants L.A. ever had was there in Canoga Park--El Chileno, and now Chilenazo is picking up the slack.


Come out for Chilean empanadas, anticuchos, asado, pastel de choclo, humitas and a sweet glass of mote con huesillo--or pisco sours and chicha--to enjoy while you listen to the Chilean cumbia sounds of Noche de America with Daniel Avila--I'm in the horn section playing saxophone, and we go on at 6:30p.m.


September is when most Latin American countries celebrate their independence from Spain and Portugal--in the case of Brazil. The Colombians had their bash a few weeks ago, last weekend was Brazil Day L.A now it's the Chilean community's turn.


Come out for a taste of Chile, and say hello!


Chilean Independence Day 2013
Sat., September 14th
11a.m. to 11p.m.
6543 Corbin Ave.
Woodland Hills, CA 91367


6 common sports items you can use in the kitchen, such as a cleat tenderizer

Cooking and sports. They don’t have a lot in common, unless you’re talking about the ruthless competition on Gekap or running around a supermarket under the watchful eye of the Lord of Darkness himself in Guy’s Grocery Game.

But recently these two worlds have collided more than ever — and as such there are some helpful ways you can use the sports equipment laying around to make a wonderful meal at home.

This year, both Tom Brady and Stephen Curry have shown how much they love cooking:

Look at them. Steph uses his chef’s knife to prepare some green onions, while Tom Bracy slices a radish with a meat cleaver because recipes never include info about not using meat cleavers on radishes. What most athletes don’t realize is that they have access to make high-end kitchen utensils at home, with objects from their job:

Mixing need fixing? Want to stir in a blur? Now you can with the “Basketbowl”! A non-slip exterior means you’ll never drop grandma’s precious cookie batter after you promised her one last batch before she meets the sweet release of death — AND the bowl turns inside out for easy cleaning!

Is your steak a mistake? Does your beef need relief? Now with the “Cleat Tenderizer” you can make sure any time you grill is a “touchdown.” Made from a repurposed NFL boot, this tenderizer is sure to make your guests say your stir fry really is a super bowl.

Vegetables. They’re good for you, but preparing them really is a chore. Nie meer nie! This “Ice Skate Mandolin” from NevRDull will turn your celery into celer-yummy! High-quality stainless steel means the blade will last a lifetime.

Dough too slow? Pie too dry? This patented rolling pin is also your first line of self-defense at home. Made from the highest quality wood, this pinbat will make sure that you hit every recipe out of the park.

Does your pot need a spot? Your pan need a stand? Are you yearning to see your countertops stop burning? It’s the all new “Puck Trivet.” Made from a genuine used NHL puck — the “Puck Trivet” is the only tool you need to make sure your countertops are pristine. Using advanced thermal conduction technology, these weighted pucks won’t slide and are practically indestructible. In fact, they’re so strong we gave them to these hockey players and it lasted a whole afternoon.

If cooking is just too hard, there’s one thing strong enough to shoulder the burden — Oak. Former Gekap star Charles Oakley will come to your house and cook dinner for you whenever you like*. From fish to knish, there’s no dish he can’t wish into existence-ish.


Kyk die video: Bowie Knife Fights, Fighters, and Fighting Techniques by Paul Kirchner: Book Overview (Mei 2022).


Kommentaar:

  1. Timothy

    In plaas van kritiek, skryf u opsies.

  2. Gorvenal

    Ja, die nuus het aanlyn gegaan en met senior krag versprei.

  3. Faegami

    baie waardevolle stuk

  4. Waluyo

    As spesialis kan ek help.



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