Here's what happens when Chanel becomes a subway snack.
The above clip comes from "Portrait of a Bacon Enthusiast," winner of the first ever International Bacon Film Festival. Its filmmaker Michael Cameneti walked away from the event at New York’s Sunshine Cinema last week with a grand prize of $11,000 courtesy of the masterminds at Hormel Black Label Bacon. The company narrowed over 100 submissions from baconphiles down to 11 finalists. Here, Cameneti discusses his bacon passion and a bacon hangover.
What's your relationship to bacon? My dad always cooked us crispy bacon for breakfast. Since the very first time I can remember, I was hooked! I carry on the tradition with my kids. It's an obsession, a passion, and my favorite protein kick. I love to cook and almost all of my dishes for breakfast, lunch, dinner, and, yes, dessert include a bacon element.
What your favorite bacon dish? I'm currently suffering from what I call a bacon hangover. After the film festival, I hit my bacon dish climax with Stanton Social's "Big Sexy Burger" and literally couldn't stop eating them. Chefs Chris Santos [who hosted the Bacon Film Fest] and Jonathan Kavourakis top it with bacon, lettuce, American cheese and onions caramelized in Coca-Cola.
What's the strangest thing you’ve seen someone do with bacon? Last night there was a film called "The Drummer" and this guy was so obsessed with bacon that he invented a way to make a crispy taco shell out of bacon! Definitely going to attempt that feat when I get home.
Who was your biggest competition? Brandon Carter's "We Will Be Eating" because of the amazing cinematography, mystery, and dramatic effects. And"Baquon," which totally channeled one of my favorite show intros, Dexter. The editing was so great. The sound mixing and pacing were on point. The music and effects really enraptured me.
Done any other food films? This is my first foodie film, so it had to be about bacon, but it’s definitely not my last!
Thomas Schauer is the brilliant photographer responsible for the beautiful photographs in chef Daniel Boulud's recent cookbook Daniel: My French Cuisine. In addition to shooting stills, Schauer put together a behind the scenes video. Curious about what goes on at a photo shoot in a three-star Michelin kitchen? Watch and learn. Read more >
If you spend as much time in kitchens and restaurants as we do, it can be hard finding time to go to the gym. But don't worry! We've scoured the web to find kitchen workouts to help you keep your eye on your risotto and your waistline.
For those of you into parkour, you can hone your upper body with this exercise while your pot is on the stove, just remember to turn off the gas. Your biceps should burn, not your dinner:
We all want carbs and a great lower body. Work a little rice into your routine with these rice bag squats:
You'll love this kitchen workout that's so easy a lovebird can do it:
Virgin's his name, working out in the kitchen's his game:
And remember, age is just a number. No excuses!
We'll forgive you if up until now the name Mitch Ancona hasn't rung any bells. But pending review by an international governing body, Ancona is the new Guinness World Record holder for most bottles of Champagne opened with a saber in one minute. Ancona, who owns Ancona's Wines and Liquors in Ridgefield and Wilton Connecticut, decapitated 35 bottles of Piper Heidseick Champagne at a fundraiser, beating the previous record of 32 bottles.
Food tech guru and Booker & Dax cocktail genius Dave Arnold is hosting a Kickstarter campaign to raise money for his most ambitious project yet: MOFAD, the non-profit Museum of Food and Drink. Here's why you should give.
1. Puffing cannons look awesome. Arnold's video pitch, above, offers a look at the 1900s-era puffed cereal game changer, which will be the museum's first mobile exhibit. "Puffing cannon encapsulates everything that will make MOFAD great," says Arnold. "It's explosive, it's entertaining and it tells a story."
2. "Dave Arnold is the culinary Google," according to chef Anita Lo.
3. Pastry innovator Brooks Headley of Del Posto thinks Arnold is the only person who could pull off a project of this scale.
4. Chefs David Chang, Wylie Dufresne and Mario Batali also think it's a good idea.
5. $50 gets you a durable MOFAD tote made by Brooklyn's Baggu.
6. Pledge $400 and you can party with Arnold while drinking his extraordinary cocktails and eating puffed rice snacks.
Watch the video for further convincing from Arnold's superstar culinary friends.
© Diana DeLucia
Television chef, restaurateur and mother of Italian-wine-and-food pro Joe Bastianich, Lidia Bastianich has a new show on PBS premiering 10 p.m. ET/PT Friday, June 28 on PBS called Lidia Celebrates America: Freedom and Independence. In the show, Lidia, whose family fled Europe to come to America after World War II, will travel across the U.S. meeting celebrities like fellow public television cooking star Jacques Pépin, visiting historic landmarks like Thomas Jefferson’s Monticello and experiencing intrinsically American celebrations like a Juneteenth party at a gospel church. Watch the video (above) for a preview.
Smart videos (demos, progress reports and the like) are often essential to securing crowdfunding on sites like Kickstarter and IndieGoGo. But the owners of The Market Restaurant in Gloucester, Massachusetts, went for all-out charming in this pitch for donations to their new pizzeria, Short & Main. Newlywed chefs and Chez Panisse alumni Nico and Amelia Monday, with friends Matt Cawley and Howie Correa, created a short narrative featuring baby and wedding photos, plywood shots and pizza porn—and secured more than $20,000. (Incentives didn’t hurt, such as a copy of F&W’s America’s Greatest New Cooks cookbook, which features the Mondays' recipe for smoked fish chowder.) While the donation period has ended, the video, above, offers a great preview of Short & Main, as well a lesson on how to attract a following before a project is even off the ground.