Showing posts with label media. Show all posts
Showing posts with label media. Show all posts
Sunday, October 26, 2008
Thursday, October 16, 2008
We need a DJ!
Just wrapped 2 events over the last 3 days. Taste of Atlanta and a demonstration for RCA (Research Chefs Association).
Taste of Atlanta was very impressive. I’ve been doing a lot of these types of food festivals lately and this one was very organized. A tip of the ol' dodgers cap to the people behind it... Good enough that I’d like to book for next year, wink, wink.
What came from the event, however, was what made it worth the time.
We need a DJ !
Not, literally, but I got to see G. Garvin go on stage after me, and he had the crowd amped with hip-hop mash ups and the sort. I think he even had a warm-up act!
Now for the record, I had no idea who G. Garvin was and I still don’t, but his show really inspired me.
If we are going to do demonstrations as regularly as we have; then we need to really think about the “show” not from just an informative stand point but as entertainment.
I’ll be turning this in the think tank for a few, and I’m sure we will figure out some neat ways to deliver better entertainment bang for the buck. If anyone wants to put together some intro music... hit me up!
Lot’s of fans at TOA, here are a few crazy groupies. Luckily, my wife was in the audience, as these girls were, well, all over me...
Taste of Atlanta was very impressive. I’ve been doing a lot of these types of food festivals lately and this one was very organized. A tip of the ol' dodgers cap to the people behind it... Good enough that I’d like to book for next year, wink, wink.
What came from the event, however, was what made it worth the time.
We need a DJ !
Not, literally, but I got to see G. Garvin go on stage after me, and he had the crowd amped with hip-hop mash ups and the sort. I think he even had a warm-up act!
Now for the record, I had no idea who G. Garvin was and I still don’t, but his show really inspired me.
If we are going to do demonstrations as regularly as we have; then we need to really think about the “show” not from just an informative stand point but as entertainment.
I’ll be turning this in the think tank for a few, and I’m sure we will figure out some neat ways to deliver better entertainment bang for the buck. If anyone wants to put together some intro music... hit me up!
Lot’s of fans at TOA, here are a few crazy groupies. Luckily, my wife was in the audience, as these girls were, well, all over me...
Two days later we trekked down I-75 and did an event at the Cryovac facility. We demonstrated some creative cooking techniques, mostly sous vide cooking.
Overall, a good show. A different crowd for sure, one that made for some great discussion , and intense ideating. I just like that word. Is it a word?
Catering. There’s a word I hate. Not the application, just the imagery of the word. Is there a better one ?
It is a strange juxtaposition. Many of these events and shows feature my demonstration and then catered food. For the large scale, this is neccessary. BUT....
I like "cocktail cuisine", passed food, and events. There’s something igniting here, even though it sounds common.
In other random news.
The dodgers suck, really blew it last night. neatest contact of the RCA night, and I say this with all due respect to all who I met. Meeting the wife of the guy who owns Distant Replays in Atlanta. The vintage sports clothing store.
Lenny Dykstra, away jersey, Mets, size 42 , I’m just sayin...
And I hope I’m not embarassing myself with my Housewives blog, just trying to keep it real! Check it out here.
Overall, a good show. A different crowd for sure, one that made for some great discussion , and intense ideating. I just like that word. Is it a word?
Catering. There’s a word I hate. Not the application, just the imagery of the word. Is there a better one ?
It is a strange juxtaposition. Many of these events and shows feature my demonstration and then catered food. For the large scale, this is neccessary. BUT....
I like "cocktail cuisine", passed food, and events. There’s something igniting here, even though it sounds common.
In other random news.
The dodgers suck, really blew it last night. neatest contact of the RCA night, and I say this with all due respect to all who I met. Meeting the wife of the guy who owns Distant Replays in Atlanta. The vintage sports clothing store.
Lenny Dykstra, away jersey, Mets, size 42 , I’m just sayin...
And I hope I’m not embarassing myself with my Housewives blog, just trying to keep it real! Check it out here.
Friday, October 10, 2008
Dinner @ Shaun's
On Wednesday, Trail Blais participated in Shauns 2 year anniversary dinner. We rolled massive once again and brought 5 TB team members.
We did 2 courses.
hamachi with fried chicken feet and smoked mayonnaise ravioli ( my personal ode to both chicken of the sea and the chik-fil-A sandwich)
and
grilled cod with fried clams and apple cider.
it was a night of controlled chaos. Shaun Doty is one of my favorite chefs in Atlanta, and Shaun’s is one of my favorite restaurants.
The whole day made me so hungry for getting a chance to do our food in Atlanta. I am admittedly very jealous of what Shaun has there, in a good way.
I also was reminded again of how a chef needs to be in the kitchen.
In a very complimentary way, Shaun is a mean ol' dog in his kitchen.
Damn, I miss it, and it’s only been a few weeks.
Check us out today on WXIA for a quick promo piece for Taste of Atlanta. And of course catch us Sunday at noon on the main cooking stage in Atlantic Station.
We did 2 courses.
hamachi with fried chicken feet and smoked mayonnaise ravioli ( my personal ode to both chicken of the sea and the chik-fil-A sandwich)
and
grilled cod with fried clams and apple cider.
it was a night of controlled chaos. Shaun Doty is one of my favorite chefs in Atlanta, and Shaun’s is one of my favorite restaurants.
The whole day made me so hungry for getting a chance to do our food in Atlanta. I am admittedly very jealous of what Shaun has there, in a good way.
I also was reminded again of how a chef needs to be in the kitchen.
In a very complimentary way, Shaun is a mean ol' dog in his kitchen.
Damn, I miss it, and it’s only been a few weeks.
Check us out today on WXIA for a quick promo piece for Taste of Atlanta. And of course catch us Sunday at noon on the main cooking stage in Atlantic Station.
Friday, October 3, 2008
30,000 feet and climbing
I’m on a plane heading to LA. In the spirit of full disclosure, something I hope rings through in this blog,
I’m on my way to speak to a company about running a new restaurant. I guess it’s not really full disclosure, as I am not going to mention the names behind it, but you get the point.
This is my 4th trip to LA for such a purpose. I find this interesting, in that it seems to be a hot city in the culinary market presently. I’m fielding offers and opportunities from other places as well, but LA seems to be calling much more frequently. We will see how it goes...
Last night I dreamed about FLIP, my new burger project opening in Atlanta in a few weeks.
It seems odd, not dreaming about hamburgers, although that is odd perhaps, but odd that this is in essence my simplest culinary endeavor, but the one I am most concerned and serious about.
It symbolizes a few career obstacles.
1. Overcoming the theory of a concept restaurant. It is, it’s a burger place. But I need to drive it with a chef's passion. It will be the only way to truly separate itself in the burger market. I’ve been to too many burger spots in preparing for FLIP, and none, even the ones with real chefs behind them, deliver a "chef driven" experience. Some are just "phoning it in."
2. Excelling in business operations. This thing needs to be tight, when you are talking about 200 units in the future, it must be tight. My staff has no idea how this opening could impact their lives. I do.
3. Not caring about critics ( and I use this title loosely). For as many people who are extremely excited about the opening of FLIP, there are a very small, passionate group of haters who also can’t wait. I’ll be ready for you.
So we are in the stretch run for FLIP, and I’m looking forward to being in that kitchen and experiencing what I think will be a very busy opening. Look for a creative and fun menu, at a low price point, with a modern design.
Also, please reserve a seat or two for my guest appearance cooking two courses at Shaun’s in Inman Park next Wednesday. Shaun Doty has long been a chef I have respected in Atlanta and I’m honored that he asked me to participate in his anniversary dinner.
I’m on my way to speak to a company about running a new restaurant. I guess it’s not really full disclosure, as I am not going to mention the names behind it, but you get the point.
This is my 4th trip to LA for such a purpose. I find this interesting, in that it seems to be a hot city in the culinary market presently. I’m fielding offers and opportunities from other places as well, but LA seems to be calling much more frequently. We will see how it goes...
Last night I dreamed about FLIP, my new burger project opening in Atlanta in a few weeks.
It seems odd, not dreaming about hamburgers, although that is odd perhaps, but odd that this is in essence my simplest culinary endeavor, but the one I am most concerned and serious about.
It symbolizes a few career obstacles.
1. Overcoming the theory of a concept restaurant. It is, it’s a burger place. But I need to drive it with a chef's passion. It will be the only way to truly separate itself in the burger market. I’ve been to too many burger spots in preparing for FLIP, and none, even the ones with real chefs behind them, deliver a "chef driven" experience. Some are just "phoning it in."
2. Excelling in business operations. This thing needs to be tight, when you are talking about 200 units in the future, it must be tight. My staff has no idea how this opening could impact their lives. I do.
3. Not caring about critics ( and I use this title loosely). For as many people who are extremely excited about the opening of FLIP, there are a very small, passionate group of haters who also can’t wait. I’ll be ready for you.
So we are in the stretch run for FLIP, and I’m looking forward to being in that kitchen and experiencing what I think will be a very busy opening. Look for a creative and fun menu, at a low price point, with a modern design.
Also, please reserve a seat or two for my guest appearance cooking two courses at Shaun’s in Inman Park next Wednesday. Shaun Doty has long been a chef I have respected in Atlanta and I’m honored that he asked me to participate in his anniversary dinner.
Thursday, August 21, 2008
West Coast Stomping, Part 2
Back from Los Angeles today and feeling quite exhausted from 2
consecutive tour stops, and a little too much entertaining.
But first, I was stopped in the airport in ATL. That happens, and it
seemed pretty standard…
Them: " I loved you on the show, you were great"
Me: “Thanks!”
Them: " I really loved you on American Idol"
Yikes !!!!! Of course I just said thanks, I mean it's a popular show.
I worked two tour days. The first day with Brian Malarkey from Season 3 and the second day with Antonia Lofaso, my cast mate in Season 4.
We batted it back and forth and really gave a good show on both days. This was the
first stop where I really brought out the toys. Equipped with a
little, OK, a lot of liquid nitrogen and immersion circulators, I
really ramped it up.... I mean it's Hollywood right?
Now here's the thing.... Being ON STAGE all the time is tough. I don't
mean physically on stage, but knowing that everyone you meet, or who
recognizes you walks away with an impression makes you really want to
validate yourself, your performance, your personal character. I've
never not given any supporter or fan everything I have even if it's
only for 2 minutes in passing. It's important. We (Top Chef, quasi
celebrity, e- listers, whatever ) really need to validate the
integrity of what we do. It's a responsibility. But this trip grinded
on me, and for the first time I just wanted to throw on a baseball cap
and some sun glasses, maybe even a fake beard, and just chill out for
a bit, alone...
But I was also doing some business in Laguna Beach, so for really 3
days straight I just really needed to push and be “on”. I love Laguna Beach, what
a place, really gorgeous, like post card beautiful. I got the tour
from my new friends Monica and Brad, had a great meal, even better
conversation, and I hope to be seeing a lot more of Orange County, and
next time with Jazmin and baby Riley.
I'm typing this on my flight back now, in a Dodgers cap.... no beard )
And I am exhausted.
consecutive tour stops, and a little too much entertaining.
But first, I was stopped in the airport in ATL. That happens, and it
seemed pretty standard…
Them: " I loved you on the show, you were great"
Me: “Thanks!”
Them: " I really loved you on American Idol"
Yikes !!!!! Of course I just said thanks, I mean it's a popular show.
I worked two tour days. The first day with Brian Malarkey from Season 3 and the second day with Antonia Lofaso, my cast mate in Season 4.
We batted it back and forth and really gave a good show on both days. This was the
first stop where I really brought out the toys. Equipped with a
little, OK, a lot of liquid nitrogen and immersion circulators, I
really ramped it up.... I mean it's Hollywood right?
Now here's the thing.... Being ON STAGE all the time is tough. I don't
mean physically on stage, but knowing that everyone you meet, or who
recognizes you walks away with an impression makes you really want to
validate yourself, your performance, your personal character. I've
never not given any supporter or fan everything I have even if it's
only for 2 minutes in passing. It's important. We (Top Chef, quasi
celebrity, e- listers, whatever ) really need to validate the
integrity of what we do. It's a responsibility. But this trip grinded
on me, and for the first time I just wanted to throw on a baseball cap
and some sun glasses, maybe even a fake beard, and just chill out for
a bit, alone...
But I was also doing some business in Laguna Beach, so for really 3
days straight I just really needed to push and be “on”. I love Laguna Beach, what
a place, really gorgeous, like post card beautiful. I got the tour
from my new friends Monica and Brad, had a great meal, even better
conversation, and I hope to be seeing a lot more of Orange County, and
next time with Jazmin and baby Riley.
I'm typing this on my flight back now, in a Dodgers cap.... no beard )
And I am exhausted.
Thursday, August 7, 2008
HOME
Back HOME, literally, the restaurant is coasting at a good pace. My chef Jef Wright seems like he's starting to hit his stride, and the feedback, and business is very good. Unfortunately not good enough for all, as I can start to feel the slightest bit of pressure from my "touring" lately. We will try to ride it out and see if there really is an understanding in place, we'll see.
In other news, again literally, we shot 2 pieces for the local CBS affiliate that air this week http://www.cbs46.com/video/17108066/
http://www.cbs46.com/video/17066755/
we shot some video for a food website, www.Eatdrinkordie.com , and did a few print pieces and 1 radio show. It's crazytown son !!!
so I am off to LA for another tour stop, with a new Macbook, and the coolest gadget since the immersion circulator......... The I-phone....I have now joined the rest of humanity!
In other news, again literally, we shot 2 pieces for the local CBS affiliate that air this week http://www.cbs46.com/video/17108066/
http://www.cbs46.com/video/17066755/
we shot some video for a food website, www.Eatdrinkordie.com , and did a few print pieces and 1 radio show. It's crazytown son !!!
so I am off to LA for another tour stop, with a new Macbook, and the coolest gadget since the immersion circulator......... The I-phone....I have now joined the rest of humanity!
Monday, July 28, 2008
A Reverend, an Ambassador and a bottle of soy sauce...
So I’m back from Phoenix a few pounds lighter for sure and minus a few articles of clothing.
Kecap manis (a sweet, thick soy sauce) doesn’t do too well at 30,000 ft. As my parcel came out on the carousel, that beautiful aroma of the shiny condiment hit me and probably a few others as well. Back at the hotel, the cleaning person probably thought I murdered someone as I left more than half of my clothes drenched in a dark viscous liquid. Oddly enough, I usually leave an article of clothing behind in hotels, I’m not sure why, but I do. I left my pink crocs in Chicago for example.
Aside from the explosion, the trip went well. Betty Fraser was a trip, even though she kicked her fish back at the restaurant we went too! I’m looking forward to catching up with her again next week in LA.
The fans in Phoenix were awesome. As I was sweating my Parisian scoops off, the natives were perspiration free, and a lot of fun. Another super clean city, as I got a chance to jog both days around downtown, and see the baseball and basketball stadiums. I forgot my ipod, and so once again, I had to run w/o the influence of mid nineties hip-hop.
The next stop on the tour for me is LA next week and I’m looking forward to working again with Antonia Lofaso, my colleague from season 4.
So with the long flight back east, and a longer lay over at the airport ( something I don’t mind, as I get strange enjoyment from airports ), I really started thinking about how all of this traveling, presenting and demonstrating could really have an impact on the creative food movement. And that’s a new goal. I really want to turn as many people on to trying new things with their cooking, or better yet, their dining options. So, I hope I can become a good ambassador of my craft, a much misunderstood genre of food.
Which brings me to this….the day before I flew to Phoenix; I did a phone interview with a Phoenix journalist. (http://thedish.freedomblogging.com/2008/07/24/qa-richard-blais-talks-burgers-top-chef-and-31-course-menus/ ) and the guy, Jesse, really asked some of the best questions I’ve had thrown my way in a bit. I mean, I’m just tired of people asking me if Lisa was a bitch, or if Padma’s hot, like either of them needs my validation.
So then THE question comes, and it always comes…is Atlanta the city for me, or would I be better off in San Fran or NYC. So in answering I, and if you know me, make this long connection to the South being a conservative town and how it may take a bit for them to embrace creative cooking, because, hey, lets be honest, it took the South a long time to embrace civil rights…. And if you just winced, like my wife did, or like my friends at Amuse-Biatch did (http://amuse-biatch.blogspot.com/) then I get why. I guess I have a way of talking that does not drive a direct A to B line, my mind takes the scenic route and I go along for the ride. I certainly didn’t mean anything news worthy of it. However, ironically, on our night out in Phoenix we ran into Jesse Jackson… in Arizona… weird.
So the lesson of the day is to find out if I’m being quoted verbatim, or if the writer is going to write the piece and pepper in a few quotes. This one was verbatim, and inflection, tone and sarcasm just don’t come off well in print.
So it’s back to running a restaurant for a few days, and then, back to Jamaica doing more product development for the new launch of Red Stripe… speak soonest.
Kecap manis (a sweet, thick soy sauce) doesn’t do too well at 30,000 ft. As my parcel came out on the carousel, that beautiful aroma of the shiny condiment hit me and probably a few others as well. Back at the hotel, the cleaning person probably thought I murdered someone as I left more than half of my clothes drenched in a dark viscous liquid. Oddly enough, I usually leave an article of clothing behind in hotels, I’m not sure why, but I do. I left my pink crocs in Chicago for example.
Aside from the explosion, the trip went well. Betty Fraser was a trip, even though she kicked her fish back at the restaurant we went too! I’m looking forward to catching up with her again next week in LA.
The fans in Phoenix were awesome. As I was sweating my Parisian scoops off, the natives were perspiration free, and a lot of fun. Another super clean city, as I got a chance to jog both days around downtown, and see the baseball and basketball stadiums. I forgot my ipod, and so once again, I had to run w/o the influence of mid nineties hip-hop.
The next stop on the tour for me is LA next week and I’m looking forward to working again with Antonia Lofaso, my colleague from season 4.
So with the long flight back east, and a longer lay over at the airport ( something I don’t mind, as I get strange enjoyment from airports ), I really started thinking about how all of this traveling, presenting and demonstrating could really have an impact on the creative food movement. And that’s a new goal. I really want to turn as many people on to trying new things with their cooking, or better yet, their dining options. So, I hope I can become a good ambassador of my craft, a much misunderstood genre of food.
Which brings me to this….the day before I flew to Phoenix; I did a phone interview with a Phoenix journalist. (http://thedish.freedomblogging.com/2008/07/24/qa-richard-blais-talks-burgers-top-chef-and-31-course-menus/ ) and the guy, Jesse, really asked some of the best questions I’ve had thrown my way in a bit. I mean, I’m just tired of people asking me if Lisa was a bitch, or if Padma’s hot, like either of them needs my validation.
So then THE question comes, and it always comes…is Atlanta the city for me, or would I be better off in San Fran or NYC. So in answering I, and if you know me, make this long connection to the South being a conservative town and how it may take a bit for them to embrace creative cooking, because, hey, lets be honest, it took the South a long time to embrace civil rights…. And if you just winced, like my wife did, or like my friends at Amuse-Biatch did (http://amuse-biatch.blogspot.com/) then I get why. I guess I have a way of talking that does not drive a direct A to B line, my mind takes the scenic route and I go along for the ride. I certainly didn’t mean anything news worthy of it. However, ironically, on our night out in Phoenix we ran into Jesse Jackson… in Arizona… weird.
So the lesson of the day is to find out if I’m being quoted verbatim, or if the writer is going to write the piece and pepper in a few quotes. This one was verbatim, and inflection, tone and sarcasm just don’t come off well in print.
So it’s back to running a restaurant for a few days, and then, back to Jamaica doing more product development for the new launch of Red Stripe… speak soonest.
Wednesday, July 23, 2008
Who freezes popcorn?
Garrett Popcorn event in NYC
So I randomly got involved with Garrett popcorn. Garrett is a nostalgic gourmet popcorn company based out of Chicago, and recently just opened up a few shoppes in NYC. My mission was to help develop a summer time treat featuring their product, and with the request of using liquid nitrogen, we decided to develop “popcornsicles”
Now many people will think that dipping a popcorn ball on a stick in liquid nitrogen is crazy, and groundbreaking, and well, it is I guess, but it’s also something science teachers have been doing for years. I only address this, because someone, who has way too much time is going to find out that many creative chefs have played around with popcorn and liquid nitrogen, and then someone is going to say he stole that, she did that first, and here we go with the never ending shit storm that the haters bring to the table. Any time more than 1 chef has a similar idea that involves very creative cooking people rush to call him a thief. But no one does this for French fries ?
Off topic, I know.... but if you research some very old science material and work books, you will stumble across these things, like for example, Ferran Adria’s caviar. Now, of course these textbooks don’t have them flavored with apple, or packaged, but you get the point.
So during the 4 days in NYC this past week, a lot happened.
Me and Billy, one of my sous chefs served over 4,000 popcornsicles for free, to everyone ranging from media to, well, honestly, the homeless. It was a great undertaking, and a great experiment for me, as it proved that people easily embrace creative cooking when combined with a familiar flavor. It was very easy to give away a caramel and cheese popcorn ball, even though it was smoking and dipped in liquid nitrogen. Most people find liquid nitrogen scary and/or dangerous. But people know caramel and popcorn, and it made the risk of experiencing something new less intimidating. If we served the popcorn w/o the nitrogen but with an unusual flavor profile, it would not have been received as well. Just some thoughts, but useful ones to me, as I do feel super creative cooking will only grow if it can tip into the mainstream.
I met with a well known publishing house who contacted me in regards to putting together a book. This is crazy, I have always wanted to do this, and also just crazy that they contacted me.
I pitched a television show to a major executive for a major network. I can’t go into it much further, but I couldn’t scrape the Seinfeld episode out of my mind where they pitch what is basically the Seinfeld show to NBC. Also, while we were in Jamaica, Mark and I came up with a
television show based on our driver, called “Driving with Mr. Ricos” or the working title in Jamaica of course “ Soon come...” Even though I was pitching a food show, I figured if it wasn’t going well, that “ Soon come...” would be my last resort, and maybe a way to lighten up the pitch…..
We marched around NYC a lot. And I realized that I don’t just miss being in NYC, but that I need to be in NYC more often. I was literally just running into so many people who write for that magazine, or represent that company, or run those events, or operate those restaurants.
Bullfrog & Baum rock the house…
And we appeared on the TODAY show. Now I’ve done a bit of TV, Top chef, Iron chef, a lot of local stuff, but the TODAY show is like a pretty big deal to me. Needless to say, I was a touch intimidated, as the digital preview to the show read. Morgan Freeman, Meryl Streep, Heidi Klum, and Richard Blais... Richard who ?
I walked by Heidi, couldn’t get enough nerve to say hello, I bumped square into Matt Lauer, and then of course I did the bit with Hoda and Kathie Lee. I grew up with Kathie Lee man, that’s crazytown…
So the Garrett event went well. I hope they invite me to do more work with the brand, they are good people for sure.
So I randomly got involved with Garrett popcorn. Garrett is a nostalgic gourmet popcorn company based out of Chicago, and recently just opened up a few shoppes in NYC. My mission was to help develop a summer time treat featuring their product, and with the request of using liquid nitrogen, we decided to develop “popcornsicles”
Now many people will think that dipping a popcorn ball on a stick in liquid nitrogen is crazy, and groundbreaking, and well, it is I guess, but it’s also something science teachers have been doing for years. I only address this, because someone, who has way too much time is going to find out that many creative chefs have played around with popcorn and liquid nitrogen, and then someone is going to say he stole that, she did that first, and here we go with the never ending shit storm that the haters bring to the table. Any time more than 1 chef has a similar idea that involves very creative cooking people rush to call him a thief. But no one does this for French fries ?
Off topic, I know.... but if you research some very old science material and work books, you will stumble across these things, like for example, Ferran Adria’s caviar. Now, of course these textbooks don’t have them flavored with apple, or packaged, but you get the point.
So during the 4 days in NYC this past week, a lot happened.
Me and Billy, one of my sous chefs served over 4,000 popcornsicles for free, to everyone ranging from media to, well, honestly, the homeless. It was a great undertaking, and a great experiment for me, as it proved that people easily embrace creative cooking when combined with a familiar flavor. It was very easy to give away a caramel and cheese popcorn ball, even though it was smoking and dipped in liquid nitrogen. Most people find liquid nitrogen scary and/or dangerous. But people know caramel and popcorn, and it made the risk of experiencing something new less intimidating. If we served the popcorn w/o the nitrogen but with an unusual flavor profile, it would not have been received as well. Just some thoughts, but useful ones to me, as I do feel super creative cooking will only grow if it can tip into the mainstream.
I met with a well known publishing house who contacted me in regards to putting together a book. This is crazy, I have always wanted to do this, and also just crazy that they contacted me.
I pitched a television show to a major executive for a major network. I can’t go into it much further, but I couldn’t scrape the Seinfeld episode out of my mind where they pitch what is basically the Seinfeld show to NBC. Also, while we were in Jamaica, Mark and I came up with a
television show based on our driver, called “Driving with Mr. Ricos” or the working title in Jamaica of course “ Soon come...” Even though I was pitching a food show, I figured if it wasn’t going well, that “ Soon come...” would be my last resort, and maybe a way to lighten up the pitch…..
We marched around NYC a lot. And I realized that I don’t just miss being in NYC, but that I need to be in NYC more often. I was literally just running into so many people who write for that magazine, or represent that company, or run those events, or operate those restaurants.
Bullfrog & Baum rock the house…
And we appeared on the TODAY show. Now I’ve done a bit of TV, Top chef, Iron chef, a lot of local stuff, but the TODAY show is like a pretty big deal to me. Needless to say, I was a touch intimidated, as the digital preview to the show read. Morgan Freeman, Meryl Streep, Heidi Klum, and Richard Blais... Richard who ?
I walked by Heidi, couldn’t get enough nerve to say hello, I bumped square into Matt Lauer, and then of course I did the bit with Hoda and Kathie Lee. I grew up with Kathie Lee man, that’s crazytown…
So the Garrett event went well. I hope they invite me to do more work with the brand, they are good people for sure.
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