- PBS viewers will meet a star-in-the-making as they discover why
Spanish cuisine is now all the rage -
Made in Spain: 101-113 & Made in Spain: 114-126
(separate Prog Info page for Made in Spain: 114-126)
Distributor: PBS Presenter: KQED Producers: THINKfoodGROUP and Full Plate Media Director: Bruce Franchini
NOLA Code: MADS PBS (Plus) Feeds: SD: Letterbox Thursday, January 31, 2008 Time: TBA HD, January 31st & February 2nd 2008, Time: TBA
PBS Premiere: **101-113:
start Saturday, February 2, 2008** **114-126: start Saturday, September 6, 2008**
Broadcast: 7 Releases in 3
Years, VOD: 7 Days from each broadcast
SD Letterbox and Widescreen
Program DVD’s are being mailed to
stations early in November
Dear colleague:
PBS and KQED are thrilled
to present José Made in Spain and to
introduce Chef José Andrés to American viewers who will enjoy José’s insider
view of Spain as they visit its hidden attractions and savor its tastes. The 26
half-hour programs will be released in two groupings of 13 programs each: one
program will be fed each week. Emphasizing food and cooking while also
featuring travel, José Made in Spain
brings one of the world’s richest culinary traditions into the living rooms
(and kitchens) of America’s food-loving public.
Series star José
Andrés’ exuberance, sense of humor, and prodigious culinary talents make him
the perfect emissary of the cuisine that has come to be regarded as among the
most innovative in the world. José’s verve
for life and passion for Spanish flavors already have accorded him rock-star
status in Spain, and the release of José
Made in Spain heralds his arrival as the newest American PBS culinary star.
Bursting with flavors and with José’s larger-than-life TV personality, the
first 13 programs in the series are being released by PBS Plus starting on February
2nd 2008. José Made in Spaintravels back and forth between José’s two
homes, one in Washington DC, the second in Spain. Each
episode visits treasured Spanish locations, is infused with the uniqueness of
José’s magic, and is sprinkled with ingredients rooted in Spanish cuisine. In Spain he takes us to markets, vendors, farms, the
ocean and other sites associated with Spanish cuisine. José may find himself visiting a maker of
goat cheese, a Spanish wine maker, a producer of famed Iberian ham, a housewife
making paella, or any of a number of Spanish food artisans, cooks, or
restaurateurs. In America, José seduces us with his inventive recipes
and special tips. For example, we learn “the
art of sprinkling salt on foods” in one of the shows. Every program personifies José’s mantra: “Simple
ingredients treated with respect…put them together and you will always have a
great dish, mmmm,” which translates into viewers actually being able to
whip up his creations in their own homes.
Everything about José
is first class, so it goes without saying that the series, José Made in Spain, follows suit.
The series is being filmed over a full calendar year, enabling viewers
to visit Spanish locales and experience foods at their peak moments. This means José takes us to Spain in January to experience what is special, just
only that month, about olive oil making and Iberic pigs. We visit Andalucía, in May, to watch José
catch tuna and Asturias, in August, to
see him swimming in underwater caves to harvest barnacles. In September we
accompany José to Galicia and the
harvesting of other seafood, to La Rioja just when the grapes for wine are
perfectly ripe, to Navarra to gather piquillo
peppers and to Northern Spain to land the best
squid. In October, there is a very special moment when the saffron flower
opens, and the cameras are there to capture it.
José Made in Spain brings us recipes from the Quixote days in
CASTILLA-LA MANCHA, takes us to a famous market in Barcelona, a monastery in Sevilla, a walk in San Sebastián, and to the Canary Islands to discover wines that grow in volcanic
fields. Along the way, José reveals the history and faces of some of the unsung
heroes—the fisherman, farmers and everyday folks who work behind-the-scenes and
keep the rich culinary
traditions of Spain fresh and alive. The programs are
complemented by wonderful Spanish music and graphics.
Here are program
titles and descriptions. The program
order will be announced shortly.
Galicia: A Taste of the Sea - José prepares scallops in their shells with
Albarino white wine, and visits the dramatic seafood farms of this northwestern
region. Back home, he steams mussels with bay leaf and serves them with
potatoes and Spanish smoked paprika. He returns to Galicia
to watch the magical cooking of the legendary Spanish potato tortilla, or
omelet.
Asturias: How They Cook Back Home -
From his home region of Asturias in northern Spain, José showcases its great
cheeses, making a sweet and sour salad of cheese and tomatoes, with a honey and
vinegar dressing. He fries some golden brown monkfish, and takes to the seas
off Asturias to
risk his neck while fishing for barnacles.
Madrid: The SweetSpanishCenter- José explains the sweet Spanish
tooth, cooking pancakes with chocolate before showing us the wonderfully thick
hot chocolate of Spain.
Just outside the capital, he takes us to a strawberry farm and returns home to
prepare strawberries in wine syrup. He ends at a traditional bull fight in Madrid,
finishing off the evening with a traditional stew of bull's
meat.
Catalunya: Surf and
Turf -José turns Spain's
sparkling wine, cava, into a light dressing for oysters and a refreshing mimosa
cocktail. He goes mushroom hunting in the Catalan mountains, before cooking a
crumbled pork sausage with wild mushrooms. Back in Spain,
he fishes for shrimp and eats Catalan seafood in traditional and modern ways.
Basque Country:
Earth, Wine and Fire - José cooks a cold soup of Basque cheese bought in Manhattan
before going to the rustic farms where the cheese-makers live. He introduces us
to the great red and white wines of the Basque Country, then returns home to
cook a traditional dish of baby squid with caramelized onions. He finishes by
eating an extraordinary meal cooked entirely on a charcoal grill.
Asturias: Food for the Family - Asturias
means family for José, and he prepares a simple apple and cheese salad with his
mother's favorite blue cheese, Cabrales. José shows us the region's traditional
hard cider, and returns home to add cider vinegar to some caramelized onions
that he serves with light and fluffy corn cakes. Back in Asturias,
he joins his family for a hearty bean stew with sausages.
Navarra: Spain's VegetableGarden - Sweet, hand-roasted red piquillo
peppers are now sold in jars across the United
States. José stuffs some piquillos with
cheese, then takes us to Navarra to show how they painstakingly roast and peel
the peppers. He returns to his home kitchen to prepare a cheese and white
asparagus salad. He ends with a trip to Pamplona,
where the young men run with the bulls - while older men try to improve their
cooking in culinary societies.
Castilla La Mancha: The Magic of Saffron
and Cervantes - José uses widely-available Manchego cheese to prepare a
salad of cheese, tomato, thyme and walnuts. He shows us the food eaten by the
Man from La Mancha - Cervantes' Don Quixote. And he is
witness to the wonder of saffron, when the remarkable crocus emerges from the
earth and is turned into the world's most expensive spice. José cooks a
traditional dish of rabbit with saffron rice before returning to Spain
to eat a marzipan dessert.
Madrid: A Cultural and Culinary Capital - José
cooks a quick tapa of fried eggs and Spanish chorizo sausage before showing us
the artistic and food culture of the Spanish capital. He eats a fried squid
sandwich on the streets, and sips an elegant cup of consommé in a historic
restaurant. He prepares a refreshing salad of clementines, anchovy and olives,
and returns to Spain
for a huge meal of Madrid stew.
Catalunya: Food Arts - Using a
Catalan olive oil bought in the US,
José prepares two tapas: marinated olives and toast with cheese and anchovy. He
takes us to his beloved market in Barcelona,
and gets inspired to cook a creamy rice dish of mushrooms, artichokes and
cuttlefish. Back in Spain
he shows us two great Catalan artists: Salvador Dali and his own culinary
mentor, Ferran Adria, hailed by critics as the world's most creative chef.
La Rioja: Red Wine - No Spanish wine
is more famous than Rioja, and José starts with a quick tapa of apples in red
wine syrup. He takes us to a great Rioja winemaker before cooking his own
version of the region's classic dish of potato and chorizo sausage. Back in Spain,
he shows us Rioja's superb vegetable market and eats at a special restaurant
run by a mother and son who cook their own recipes.
Andalucia: Tuna and Tapas - There's tuna and there's
Spanish tuna. José prepares a classic tuna salad before joining the
extraordinary tuna catch off the southern coast of Spain.
He returns home to cook seared tuna with sesame seeds and sweet piquillo
peppers. He explains the great sherry culture of Andalucia, and goes
bar-hopping to eat the region's great tapas food.
Galicia: A Pilgrim's Progress in Food - José explores the food of the
magical, mystical region of Galicia
where pilgrims have traveled for centuries. He cooks a simple tapa of green
Padron peppers stuffed with cheese, as well as the traditional pilgrim's meal of
a chicken empanada, or turnover. He fishes for octopus off the region's rocky
coast, eats a traditional Galician dish of boiled octopus with Spanish paprika,
and drinks a glass of the pilgrims' flambéed punch.
The companion
website, www.josemadeinspain.com, provides recipes and information about where viewers can find
their ingredients. In addition, graphics and lower thirds will
clearly spell out the names of the foods and locations José mentions in the programs.
There will be
extensive promotion and personal appearances before the rollout of José Made in Spain. This
includes planning for appearances on the Today
show, Late Night with David Letterman,
the Rachel Ray Show, the Martha Stewart Show, Live with Regis & Kelly, Top Chef and the Early Show. Several print
stories on José are in the works for 2008, including the Washington Post, Food &
Wine, AARP, Bon Appetit, Men’s Health
and National Geographic Traveler.
José Andrés entered Washington D.C’s culinary landscape in 1993. He is a regular guest on NBC’s Today show, a frequent contributing
expert on NPR, a regular feature in the world of food magazines, and, in 2004,
was Bon Appetit’s “Chef of the Year.” During 2007 he appeared in such
television shows as: Late Night with David
Letterman, Iron
Chef America,
Chef’s Story, and Diary of a Foodie. His best-selling book Tapas: A Taste of Spain in America sold more than 200,000 copies in
the U.S. and Europe, and was translated into
three languages. The companion cookbook to the series is José Made in Spain. It will be offered on programs 114-126. José’s radio appearances include: All Things Considered, Talk of the Nation and theKojo
Nnamdi Show. 2008 will be “the year of Spanish cooking” and at the
heart of it will be José Andrés and José
Made in Spain.
José Made in
Spainis produced by
THINKfoodGROUP and Full Plate Media. Executive Producers are José Andrés, Rob
Wilder, Susie Heller and Harry Bernstein. Bruce Franchini is director. The
series is distributed by PBS Plus and presented by KQED. Series underwriters are Spanish Institute for Foreign Trade, Turespaña, and Freixenet
USA. Local underwriting is
permitted with permission of the producer (Harry Bernstein, harry@fullplatemedia.com).
Please
contact me if you have questions. A fact
sheet follows.
Series Description:
Half hour programs (released in two groupings of 13 programs,
each program to be fed weekly) that bring
one of the world’s richest culinary traditions into the living rooms (and
kitchens) of America’s food-loving public.
Emphasizing food and cooking, the programs also feature travel and introduce
Chef José Andrés to American viewers who will enjoy José’s insider view of
Spain as they visit its hidden attractions and savor its tastes—and see José
become a star in America, as he already is in Spain.
Star: José Andrés
José Andrés:
Widely credited with bringing the tapas (small plates)
concept to the United States. A native of Spain,
José entered the Washington, D.C.
culinary landscape in 1993 at Jaleo. Andres now counts seven of the capital’s
most popular restaurants in his collection, including Zaytinya, Oyamel and
six-seat ‘restaurant within a restaurant,’ minibar by josé andrés, at Café
Atlantico. José is frequently featured in the food media and is a contributing
editor at Food Arts. The New York Times named this
internationally recognized chef “the boy wonder of culinary Washington.”
Bill Clinton termed José "one of the premier young chefs in America."
Awards: In 2007, José was inducted into the Who's Who of Food & Beverage in America,
by the James Beard Foundation, joining only 191 members for this prestigious
recognition. In 2004, alone, Bon Appetit
magazine named José “Chef of the Year,” Food
& Wine included José in their 35 under 35 Tastemakers list and Saveur included José on their “Saveur
100” list. In 2003, José won the James Beard Foundation's Best Chef of the
Mid-Atlantic Region. Earlier in his career, Jose was nominated for the James
Beard Rising Star Chef of the Year Award.
Episode Titles:
Order TBA
Galicia: A Taste of the Sea Asturias: How They Cook Back Home Madrid: The SweetSpanishCenter Catalunya: Surf and
Turf Basque Country:
Earth, Wine and Fire Asturias: Food for the Family Navarra: Spain's VegetableGarden Castilla La Mancha:
The Magic of Saffron and Cervantes Madrid: A Cultural and Culinary Capital Catalunya: Food Arts La Rioja: Red Wine Andalucia: Tuna and Tapas Galicia: A Pilgrim's Progress in Food
Rights:
Broadcast:7 releases/3 years
VOD: 7 Day
Non-Commercial Cable: Unlimited
School Record: 1 Year
Video:
SD letterbox
Widescreen
NOLA Code:
MADS
PBS Plus Feeds:
SD & Widescreen:
Thursday, January 31, 2008: Times TBA HD: Repeat
Saturday, February 2, 2008: Time TBA
Audio/Visual:
Stereo/CC
SAP:
Not at time of series launch (Spanish track TBA)
Producer:
THINKfoodGROUP and Full Plate Media. Executive Producers are
José Andrés, Rob Wilder, Susie Heller and Harry Bernstein. Bruce Franchini is
director.
Presenter: KQED
Distributor:
PBS
Underwriters:
Spanish
Institute for Foreign Trade
Turespaña
Freixenet
USA
Local Underwriting:
Local underwriting is permitted with permission of
producer, (Harry Bernstein, harry@fullplatemedia.com)
DVD: José Made in Spain. Ordering
information: TBA
Companion Book:
José Made in Spain. (Fall 2008)Product offer on programs 114-126
R Eisenberg
Presents, Inc.
