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World of Gourmet Kitchens


World of Gourmet Kitchens



RAW AND THE COOKED, THE

Director: Monika Treut

Taiwan is known for one of the most diverse cuisines in Asia. A sumptuous exploration of the island's culinary traditions and mix of cultures, the film begins in Taipei, circles the island, and then heads inland. Along the way we enter the restaurant Shin Yeh atop the city's Taipei 101 skyscraper; are treated to a lesson on eating soup dumplings; and visit an aboriginal chef who makes bouillabaisse within a tree trunk, cooked by heated stones.

Review
  • "It not only demonstrates extraordinary cuisines but also includes the production chain and regional culture." -Culturport

    DVD-R (Taiwanese with English Subtitles) / 2012 / 83 minutes

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    LE CIRQUE: A TABLE IN HEAVEN

    Director: Andrew Rossi

    In this portrait of Le Cirque founder Sirio Maccioni and his three sons, director Andrew Rossi catches the family at a dramatic transition: the closing of the restaurant in 2004, its celebrated re-opening two years later followed by the nerve-wracking wait for restaurant critics to weigh in on their new incarnation. A must-see for anyone who is passionate about food and dining, this film shows us a family embroiled in the age-old struggle between father, sons, tradition and change.

    Review
  • "Terrific access...Maccioni is a delight to watch. It makes for great theater." - The New York Times

    DVD / 2011 / 74 minutes

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    MATTER OF TASTE, A: SERVING UP PAUL LIEBRANDT

    Director: Sally Rowe

    A Matter of Taste follows talented young chef Paul Liebrandt for over a decade, revealing his creative process in the kitchen as well as the extreme dedication it takes to be a successful culinary artist in the cutthroat world of haute cuisine.

    Review
  • "Exhilarating! Demonstrates how much body and soul go into a good restaurant. There's some juicy insider stuff here...foodies will love it." - The Globe and Mail

    Award
  • WINNER! James Beard Award , Best Documentary or Special

    DVD / 2011 / 69 minutes

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    THREE STARS

    Directors: Lutz Hachmeister

    Focusing on nine Michelin starred chefs from three continents, Three Stars depicts the everyday drama of life in gourmet restaurants and includes exclusive interviews and behind-the-scenes access to some of the world's most talented chefs as they work in their gastronomic laboratories, hunt for exquisite ingredients in local markets, and gather rare edible plants along rough coastlines. It reveals the business of cooking on the highest level and highlights the various kitchen routines and culinary philosophies of chefs like Jean-Georges Vongerichten, Yannick Alleno, and Olivier Roellinger


    DVD-R / 2011 / 94 minutes

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    KINGS OF PASTRY

    Director: Chris Hegedus & D A Pennebaker

    Imagine a scene never before witnessed: Sixteen French pastry chefs gathered in Lyon for three intense days of mixing, piping and sculpting everything from delicate chocolates to six-foot sugar sculptures in hopes of being declared by President Nicolas Sarkozy one of the best. This is the prestigious Meilleurs Ouvriers de France competition (Best Craftsmen in France). The blue, white and red striped collar worn on the jackets of the winners is more than the ultimate recognition for every pastry chef íV it is a dream and an obsession.

    From Chris Hegedus and D.A. Pennebaker, the filmmakers who brought us MONTEREY POP, THE WAR ROOM and Bob Dylan in DON'T LOOK BACK comes this epic, never-before-filmed test of France's finest artisans as they work under constant scrutiny of master judges and the critical palates of some of the world's most renowned chefs. The film captures the high-stakes drama of the competition íV passion, sacrifice, disappointment, and joy íV in the quest to become one of theKINGS OF PASTRY.

    Reviews
  • "Forget Masterchef. This is the culinary Hurt Locker." - Herald Scotland

  • "Gripping, even for non-foodies." - Variety

  • "Thrilling, heart-stopping, exquisite." - The Independent

  • "Leaves viewers on the edge of their seats." - Los Angeles Times

    DVD (English and French with English Subtitles) / 2010 / 84 minutes

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    PRESSURE COOKER

    Director: Jennifer Grausman & Mark Becker

    There's a force-of-nature at Frankford High School in Philadelphia. Her name is Wilma Stephenson and she runs an infamous Culinary Arts "boot camp" for students. A teacher for 40 years, Wilma can be blunt and cantankerous íV but beneath her tough exterior is a person who cares passionately about getting the best out of her kids.

    Pressure Cooker documents an entire school year with Wilma and her students. At a school where over 40% of the students don't even make it to their senior year, Wilma shows her kids how to achieve her version of the American dream: Choose a realistic goal. Work hard. Work the system. And get out of Northeast Philly.

    At the end of the year, culinary students from all over Philly compete in a one-day cook-off, where top chefs judge the students' skills and talent. Scholarships are on the line; success will depend upon how dedicated they've been over the last year íV enduring stressful home lives while still finding the motivation to wake up at 6AM to get to class early enough to master crepes and tournee potatoes.

    Reviews
  • "Both a tribute to a teacher who actually cares and kids who actually want to learn. Would that there were more people like them." - NY Post

  • "A heart-grabbing, awe-inspiring work that needs no embellishment." - Philadelphia Inquirer

  • "Powerful! This motivational story is not saccharine, but as tart and tangy as Stephenson herself." - Jess deCourcy Hinds, School Library Journal

    DVD / 2010 / 99 minutes

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    RESTAURATEUR, THE

    Director: Roger Sherman

    This intimate film about Danny Meyer, one of America's preeminent restaurant owners, opens in the dining room of Eleven Madison Park in December, 2009. Meyer confides to the camera: "After Tabla and Eleven Madison Park opened, I was convinced I'd made one of the worst professional mistakes of my life." Fade to a vast, concrete space, January, 1998. A much younger-looking Meyer, with Tom Colicchio (chef of Gramercy Tavern), enters the site; Meyer gives him a tour of his hopes and dreams.

    We follow the restaurateur and his team for a year as they experience gut-wrenching construction delays, miss deadlines, and fire a chef. We visit Tabla's chef Floyd Cardoz in his tiny home kitchen where he creates his now classic watermelon curry. We're there as chef Kerry Heffernan takes over EMP just weeks before opening.

    Danny Meyer bares all in this portrait. Watching him and his inner circle, we witness first-hand how difficult it is to create a world-class restaurant. The Restaurateur is nothing like those reality shows. This is real.


    DVD / 2010 / 57 minutes

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    BEST CHEFS: CHARLIE TROTTER

    Responding to a call from Charlie Trotter, one of the most high-profile chefs in the US, chefs Heston Blumenthal and Tetsuya Wakuda crossed oceans to take part in a benefit evening. Chicago's big cheese turned out for this sizzling event serving up a taste of gastronomic vitality, American style

    DVD / 2008 / (Senior High - College) / 25 minutes

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    BEST CHEFS: GUY MARTIN

    Le Grand Vefour Paris, 1st Arrondissement, FRANCE

    Against a spectacular decor, since 1760, the Grand Vefour has been delighting patrons from Fragonard to Napoleon, to Madonna. It is here that Guy Martin, a lively Savoyard of overwhelming generosity, has been serving up modern cuisine that reflects openness to the world and pays vibrant tribute to Paris, his adopted city.


    DVD / 2008 / (Senior High - College) / 25 minutes

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    BEST CHEFS: JACQUES & LAURENT POURCEL

    Le Jardin des Sens

    The Pourcel twins were born the very day the Ephebe of Agde was raised from the Mediterranean after thousands of years a powerful symbol for two of France's greatest culinary stars at the cutting edge of gastronomic exploration.


    DVD / 2008 / (Senior High - College) / 25 minutes

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    BEST CHEFS: JEAN ANDRE CHARIAL

    Provence - Baux-de-Provence, FRANCE

    When Raymond Thuilier opened the Oustau de BaumaniA're after the Second World War, no one remembered the Baux-de-Provence and its Val d'Enfer, which inspired the poetry of the great Dante. After 27 years at his side, his grandson Jean-Andra Charial now upholds the great tradition of the Relais et Chateaux in the most enchanting surroundings.


    DVD / 2008 / (Senior High - College) / 25 minutes

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    GREAT FOOD REVOLUTION

    In Episode 1 of the The Great Food Revolution, find out how in just 30 years North American diners have gone from "Yuk! I'm not eating that!" to "Guess what I ate last night!" Our penchant for the exotic has buoyed a booming global food trade and a modern food-processing industry. Yet despite all this passion for food, fewer and fewer of us can actually cook. Eating out and ordering in have become so common, we've almost done away with a once-sacred ritual: family dinner.

    DVD (Closed Captioned) / 2008 / (Grades 7-12, Adult Education, Post Secondary) / 43 minutes

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    FOOD OF THE FUTURE

    What will we be eating in the next five years? Pay a visit to the assembly lines of the world's biggest food company, the cutting-edge kitchens of "molecular gastronomists," and laboratories where scientists cook up petri-dish steak. Provocative, edgy and even surreal, the finale of The Great Food Revolution series ventures into the great unknown to see the future of food. Our guides are scientists, foodies, fishermen, bloggers and one of the most popular chefs in the world, Jamie Oliver.

    DVD (Closed Captioned) / 2008 / (Grades 7-12, Adult Education, Post Secondary) / 43 minutes

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    FOOD BEWARE: THE FRENCH ORGANIC REVOLUTION

    Director: Jean-Paul Jaud

    For the first time ever, our children are growing up less healthy than their parents. As the rate of cancer and childhood obesity climbs ever upward each year, we must ask ourselves, why is this happening? What can we do to save our children's health - and our own?

    Food Beware takes a look at a small village in the mountains of France, where - in opposition to powerful economic interests - the town's mayor has declared that the school lunchroom will serve mostly local food, grown by organic methods.

    Featuring interviews with children, parents, teachers, health care workers, journalists, farmers, elected officials, scientists and researchers, we learn about challenges and rewards of their stand - the abuses of industry as well as the practical solutions at hand. What will it take to save our food supply? This moving testament to one community's answer is food for thought, and a case study of a growing revolution.

    Review
  • "If there is a film to see this year about the environment and our health, it is 'Food Beware'." - Le Monde

    DVD (French, With English Subtitles) / 2007 / 112 minutes

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    PASTRY BAKING BASICS

    Baking pastries is for many of us who don't make our living in the kitchen, a little intimidating. However the satisfaction that comes with a great loaf of bread, sweet rolls, a cobbler or scones is terrific! Pastry Baking Basics provides step-by-step instruction using over a dozen different recipes to illustrate how easy it is for you to bake pastries, learning the principles behind them, to build a firm foundation based on understanding rather than memorizing formulas. This program is filled with all the information and ideas you need for creating delicious baked goods and tantalizing desserts... today and for years to come. You can develop skills or refine techniques, to gain or simply broaden your repertoire in the kitchen.

    DVD

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    SEASONAL ITALIAN CUISINE, FALL

    SALADS & SOUPS: Acorn Squash, Spinach & Goat Cheese Salad; Tuscan White Bean Soup; Cabbage & Italian Sausage Soup; Simple Tomato Soup; Garlic Bread using compound butter; PRIMI: Spaghetti all'Amatriciana; Brussels Sprouts in Agrodolce (For those of you who think you don't like brussels sprouts, you have to try this recipe!); SECONDI: Braised Pork w/ Apples & Spaghetti Squash; Stracotto; BREAKFAST: Kumquat Preserves; Strata; Biscotti; SPECIAL FEATURES: All About Knives & How to make link sausage without special equipment!

    DVD / 92 minutes

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    SEASONAL ITALIAN CUISINE, SPRING

    ANTIPASTI: Citrus Vinaigrette; Tricolore Salad; Hand Torn Croutons; Spring Panzanella; PRIMI: Compound Butters; Local Clams in Bagna Cauda Butter; Pesto Pizze; Penne Pasta; Gnocchi Dumplings; SECONDI: Chicken Alla Diavola; Lamb Chops; Gulf Shrimp Pastina 'Risotto'; BREAKFAST: Spring Frittata: DOLCI: Chocolate Hazelnut Crespelle; Strawberries in Port

    DVD / 73 minutes

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    SEASONAL ITALIAN CUISINE, SUMMER

    SALADS, BARBEQUE, GRANOLA & YOGURT SORBET: Corn, Tomato & Avocado Salad; Watermelon Salad w/ Feta & Mint; Wedge Salad w/ Pancetta, Tomato & Blue Cheese Vinaigrette; Procuitto Wrapped Scallops on Rosemary Skewers; Lamb Burger w/ Mint Yogurt, Feta & Grilled Skewer Condiments; Turkey Burger w/ Provolone, Tomatoes, Basil & Balsamic Mayo; Grilled Pork Chop w/ Nectarines & Basalmic Honey Glaze; Grilled Trout w/ Radicchio Slaw & Salmoriglio Sauce; Grilled Chicken w/ Rosemary Garlic Marinade & Grilled Vegetables; Fusilli w/ Grilled Vegetables & Fresh Mozzarella; Infused Vodka & Cocktails; Nectarines & Blueberries with Granola, Yogurt Sorbet.

    DVD / 78 minutes

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    SEASONAL ITALIAN CUISINE, WINTER

    ANTIPASTI: Goat Cheese Torta; Roasted Beet Salad; Red Wine Vinaigrette; Warm Mussel Salad with Olives, Oranges, Fennel & Arugula; Giardiniera with Cured Meats; Local Clams in Acqua Pazza; PRIMI: Butternut Squash Lasagne; Bolognese Pappardelle; SECONDI: Pork Tenderloin with Garlic & Sage on a bed of Roasted Cauliflower; Braised Lemon Chicken; DOLCI: Flourless Chocolate Cake; Caramelized Apple Bread Pudding.

    DVD / 91 minutes

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    SWEET ADDITION, COOKIES & BARS

    Acclaimed Northwest chef Dannielle Myxter shares her secrets and cooking skills for preparing and presenting a variety of uniquely delicious cookies & bars. Recipes include: White Chocolate Cranberry Oatmeal Cookies, Snickerdoodle Cookies, Espresso (Cappuccino) Cookies, Cocoa Maple Brownies, Mint Truffle Brownies and Lemon Bars.

    DVD

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    CHOCOLATE HOLIDAY CONFECTIONS

    With Chocolate Man, Bill Fredericks

    Learn how to have fun with chocolate throughout the year by creating all sorts of holiday confections, including: Decorative Boxes with lids, Winter Molds of Trees & Stars, Spring Molds of Bunnies & Eggs, Chocolate Pizzas (Fruit & Nut Bark), Peanut Butter Cups, Fudge, Fondant for hand dipped Cherry Cordials, Tuxedo Strawberries, Dark Chocolate Truffles, French Truffles, Lemon Ginger Truffle, Flowers & Leaves & Hazelnut Bars. The Chocolate Man Bill Fredericks also demonstrates effective fork & hand dipping techniques as well as tricks for dealing with molds.


    DVD

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    CHOCOLATE MOLDING TECHNIQUES

    With Chocolate Man, Bill Fredericks

    The Chocolate Man Bill Fredericks follows up on his "Basic Truffles" program by teaching you more advanced molding & decorating techniques for coloring, flavoring, airbrushing, painting, texturizing & using transfer papers.

    This "Colorful & Creative Molding Techniques" program will be enjoyed more fully by having a good understanding of how to temper chocolate. Bill has another program called "Tempering" to help you do just that!

    Learn to make coronets & lines, use white chocolate accents, cocoa butter color accents, air brush techniques, transfer sheet variations, molding of both white & dark chocolate, cleanup, ganache and finally sealing truffles. Be prepared to be inspired to create all sorts of innovative molded chocolates.


    DVD

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