–José Andres
returns to PBS with 13 brand new episodes–
Made in Spain: 114-126
Distributor:
PBS
Presenter:
KQED
Producers: THINKfoodGROUP and Philip Lerman
Productions
NOLA
Code: MADS
PBS Premiere
114-126: Starts Saturday, September 4, 2008 (**101-113 still in rights**)
SD/Letterbox
Feed: MADS 114-126. Starting Thu, September
4, 2008, 1:30 pm ET on DT2A
HD/Widescreen Feeds: MADS
114-126. Starting Thursdays, beginning Sept. 4, 2008, 1:30-2:00pm ET and Saturdays,
beginning Sept. 6, 2008, 12:00 noon-12:30pm ET on DT2A
Analog feed: Thursdays, beginning September 4, 2008, 1:30-2:00pm on 502
Broadcast Rights:
7 Releases in 3 Years
VOD Rights:
7 Days from each broadcast
Program DVD’s are available upon requestor view a program at www.reisenbergpresents.com
(password required)
Dear
colleague:
PBS
and KQED are thrilled to present the second half of Made in Spain
(114-126), the groundbreaking series that has introduced
Spanish-American star Chef José Andrés to American viewers. Emphasizing food
and cooking while also featuring travel and Spain’s
hidden attractions, Made in Spain
brings one of the world’s richest culinary traditions into the homes 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 have accorded him rock-star status in Spain, captured the fancy
of PBS viewers, and make him a special guest talent on such TV shows as Iron Chef and Top Chef. He was nominated this year for the prestigious James Beard
"Outstanding Chef" award, and recently won Bravo's first
ever "A-List" Chef award. His recent
interview with Lynn Rosetta Kasper for NPR's “Splendid Table” is slated to air
in July. Bursting with flavors and with José’s larger-than-life TV
personality, the second 13 programs, Made in Spain
114-126, are being released by PBS Plus starting on September 4th
2008.
Made in Spain
114-126travels
back and forth between José’s American home in Washington DC
and his Spanish homeland.
Each episode is infused with the uniqueness of José’s magic and sprinkled with
ingredients rooted in Spanish cuisine, as it offers mouth-watering cooking
segments and visits to treasured Spanish locations. In Spain he takes us to markets,
vendors, farms, the ocean and other sites associated with Spanish
cuisine. 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.
Made in Spain
114-126 traverses the regions and the seasons in Spain,
as José takes us to famous restaurants and the most secret corners of his home
country, for a syncopation of tradition and modernity. In the beautiful
Andalucian countryside, we see him working in the fields with olive workers,
sharing their traditional field breakfast and savoring the delectable
apples-and-almonds taste of a perfect olive oil–then coming home to America
to do some surprising things with that oil. And so the travels go: To the
clementine fields of Valencia, fishing for lobsters in the choppy seas of Iles
Balears, entering a monastery to savor sweet desserts from centuries-old
recipes, dining on exquisite creations at the famed restaurants of his old
friends, including El Poblet and Can Roca–even dancing a perfect flamenco at
one of the biggest parties in the world.
Along the way, from Castilla y Leon to the Canarias,
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 the episode titles and descriptions.
Made in Spain 114: LIQUID GOLD
José
explores the wonders of Spanish olive oil in Andalucia, joining workers in the
field for the olive harvest and a traditional harvest breakfast. Bringing the
oil back home, he uses the “liquid gold” to put a distinctively Spanish twist
on a classic American dish—chicken wings. After preparing a classic Andalucian
soup, salmorejo, José heads for a freiduria (a fried fish restaurant) inthe beautiful area around Sevilla, where
great Spanish olive oil and delicious fish from the nearby Mediterranean
combine for astounding fried fish tapas.
Made in Spain115: THE ONION THAT WOULD BE KING
José travels to Catalunya, the region where he was
raised, to join in the Calçot Festival—a joyous
occasion attended by thousands that honors, of all things, an unusual onion. He
uses a similar onion to cook a white bean omelet, and shows us how to create
two more traditional dishes from this area: One is mar y montana, (a Spanish
surf-and-turf), which he pairs with the region’s famed Priorat wines; the other–canelloni. (OH, you thought that was Italian? Not any more!)
Made in Spain
116: THE LAND OF FIRE
Centuries
of history and generations of cooking tradition come together in Castilla Y Leon, where José
travels to restaurants that have mastered fire. We look on as master chefs
roast pigs and lambs, then watch as José prepare the perfect roast rack of
lamb. And we meet the Iberico pig—source of the Iberico ham that was
unavailable in the U.S.
until recently, but is now sweeping the nation as the caviar of cold cuts.
Made in Spain
117: THE TALE OF THE DRUNKEN GOAT After
creating a special “drunken goat cheese and tomato salad,” José ventures
through the region of Murcia
in search of the truth behind “drunken goat cheese”–and finds it! After
visiting the great historic sites of Murcia—the
Roman theater at Cartagena, the still-working
ancient water wheels—José takes us to a wonderful winery, and explores the
famed Murcia
vegetable gardens (and cooks some great dishes with the veggies). Finally, José
tries his hand at a unique style of fishing—and, of course, cooks what he
catches.
Made in Spain
118: PAELLA DAY José
explores the fascinating region of Valencia, famed for its rice fields
and paella restaurants. After visiting the best of them, José takes us back to
his home in America
and teaches us to cook paella at a backyard barbecue with his wife and three
daughters! José also creates a special tapa with Spain’s sweetest
citrus–clementines, then visits the fields where the fruit is picked;
and, just for fun, José tries his hand at eel fishing before cooking the eels
up in the traditional dish all i pebre.
Made in Spain 119: SEAS OF DELICACIES José
travels to Iles Balears where he begins by making a unique omelet with
sobrasada, a rare spreadable sausage—then takes us to the islands where those
sausages originate. At a black pig farm on Mallorca
he rediscovers a delicacy from his childhood–then takes us to a patisserie that
makes a famed local dessert from the pork lard! Then onto the island of Menorca
for some lobster fishing (and a traditional lobster dish, of course). José
visits both a great cheesemaker and one of the worlds most renowned gin
makers—where he reveals the recipe for the perfect gin and tonic.
Made in Spain 120: COLD SOUP AND HOT
FLAMENCO
José
travels to Andalucia’s Granada,
the city that made cold soup famous, and creates two of his own–the famed
gazpacho, and the purely Andalucian delicacy, ajo blanco. He dances his way
through one of Spain’s
most famed festivals, the Feria de Abril in Sevilla, and takes us on a tapas
bar-hopping trip to sample the local delicacies —all sandwiched
around
a visit to La Alhambra, one of the seven wonders of the modern world.
Made in Spain
121: GREEN SPAIN
Exploring
the fertile peaks, fields and valleys of Cantabria, the area known as “Green
Spain,” José creates a unique tapa pairing Cantabria’s most prized
product—anchovies—with a surprising ingredient: nectarines. José returns to
Cantabria to follow the anchovy trail and see how the locals eat the–then heads
to the thriving capital city of Santander and
the beautiful town of Santillana del Mar, to explore
ancient cave paintings. After quick stops to a great bakery, a great
restaurant, and a great cable car ride, it’s back to Washington D.C.
to create a super steak with Cantabria’s creamy blue picon cheese.
Made in Spain122: JOSÉ GOES
NUTS
A
return to Valencia
makes a star out of the region’s nuts. José whips together a nutty dessert
called postre de turron, then heads to Valencia to show how turron – a
nutty paste – is made, starting with the beautiful almond trees in Jijona and
ending in the factories and stores that make and sell this regional
Christmastime delicacy. He even visits a “horchateria” where tiger nuts are
made into a creamy drink! There are stops at great wineries along the way, time
out to cook up a delicious Valencian noodle dish known as Fideua, and a stop at the wild, fire-filled Valencia Fallas festival.
José winds up at one of Spain’s
most famed restaurants, El Poblet—where he watches his old
friend, chef Quiqui Dacosta, prepare a dish made with real
gold.
Made in Spain123: CHERRIES AND CHEESES After
cooking two quick tapas – one with a local cheese from Extremadura, the other
with the region’s cherries – José makes a sweet escape to the startlingly
beautiful cherry fields of Extremadura, meets the cheesemakers (and the sheep)
responsible for the decadent creamy cheese known as Torta del Casar.
After giving a pinch of pimentón—Spanish paprika —to the traditional
Extremadura salad known as Cojodongo, José’s inspired to return to the region
to visit the fields and factories where the unique sweet and smoky Spanish
spice is made. And he reveals why a
French culinary tradition must pay thanks to a small monastery here.
Made in Spain 124: A FAIRY TALE COME TRUE
In
the mythical forests of Aragon,
a heavenly region almost too beautiful to be real, José is inspired to cook two
very earthly regional dishes: Migas, an ancient dish based on breadcrumbs (in
this case, paired with mushrooms and serrano ham) and pollo al chilindron, a
chicken stew made with a green and red pepper sauce. He returns to Aragon to stroll the Pyrenees Mountains,
fish for trout, and even hunt for truffles, the old-fashioned way.
Made in Spain
125: SOPHISTICATED TASTES José
explores one of the most sophisticated regions of Europe,
Basque Country, and cooks some of the iconic dishes of the countryside – from
“pintxos” (small regional tapas) including one named after a movie star, to the
delicate cod dish known as bacalao al pil pil. He takes us to the traditional
place in Spain for eating
bacalao – a cider bar; explores the beautiful city of San
Sebastian; and he visits Arzak -- the restaurant of one of his mentors,
and one of the greatest restaurants in all of Spain.
Made in Spain126: ISLANDS IN THE SUN Since
the United Nations has declared 2008 the International Year of the Potato, José
begins his trip to these stunningly beautiful islands of Canarias by cooking up
a fascinating local dish of wrinkled potatoes and two great sauces, a mojo rojo
and a mojo verde – then visits the potato fields on the island of Tenerife.
While there, of course, José stops off at a great winery and a fabulous
restaurant, then ventures on to the island
of Fuerteventura (but not before creating a superb
sancocho – alocal version of fish stew).
The
companion website, www.Josémadeinspain.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
continue to be extensive promotion and personal appearances associated with Made in Spain 114-126.
Here is a taste. There’s more to come.
.........José has recently appeared again on Martha Stewart Living Radio, Iron Chef,
and Top Chef. He was
interviewed by Richard Leong for Reuters and the profile will run in two
weeks in national distribution.
.........José is nominated for the James Beard”
Outstanding Chef” Award and Bravo’s A-List Awards for “Chef of the Year.”
.........A profile of José will run in Spain Gourmetour magazine, published
by the Spanish Trade Commission. Due out June 25the. 400,000 copies will
be distributed as an insert in: NY Times, Boston Globe, Chicago Tribune,
San Francisco Chronicle and Seattle Times.
.........José will appear on Today and Simply Ming
and in New York Times T
Magazine (Design & Living magazine).
.........Anthony Bourdain and crew will film an episode of
No Reservations. Built around
José and minibar. The episode will run next season on the Travel Channel.
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 Made in Spain. It, the companion soundtrack “Made in Spain” and the DVD will
be offered on programs 114-126. José’s radio appearances include: All Things Considered, Talk of the Nation and theKojo
Nnamdi Show.
Made in Spainis produced by
THINKfoodGROUP and Philip Lerman
Productions. Executive Producers are José Andrés, Rob Wilder, and
Phil Lerman. 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 (Phil Lerman, Plerman@aol.com).
Please contact me if you have
questions. A fact sheet follows.
Very truly yours,
Regina
Eisenberg
R EISENBERG PRESENTS, INC. 2340 Powell Street, Suite 333, Emeryville,
CA 94608regina@reisenbergpresents.com
▪ 510.550.1706 ▪
Series
Description:
Half
hour programs that bring one of the world’s richest culinary traditions into
the homes of America’s
food-loving public. Emphasizing food and cooking, the programs also
feature travel and Chef José Andrés, who provides an insider view of Spain
to viewers as they visit its hidden attractions and savor its tastes.
Star:
José Andrés is 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. Andrés 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:
José was nominated this year for the prestigious James Beard
"Outstanding Chef" award, and recently won Bravo's first
ever "A-List" Chef award. In 2007, he 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, José was nominated for the James Beard Rising
Star Chef of the Year Award.
Length:
30 minutes
Episodes **114-126 start September 4, 2008**
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
Letterbox (Widescreen): MADS
114-126. Starting Thursday, September 4, 2008, 1:30 pm ET on DT2A
HD: MADS
114-126. Starting Thursday, September 4, 2008, 1:30 pm ET and Sat. September 6,
2008, 12 noon ET on DT2A
Audio/Visual:
SAP:
(Spanish
track: TBA)
Producer:
THINKfoodGROUP
and Philip Lerman Productions.
Executive
Producers are José Andrés, Rob Wilder, Phil Lerman.
Presenter:
KQED
Distributor: PBS
Underwriters:
Spanish Institute for Foreign Trade
Turespaña
Freixenet USA
Local Underwriting:
Local underwriting is permitted with permission of
producer, (Phil Lerman, Plerman@aol.com).
Companion Products:
Book: Made in Spain.
DVD:
TBA
CD: “Made in Spain”
–José Andres
returns to PBS with 13 brand new episodes–
Distributor:
PBS
R EISENBERG PRESENTS, INC.
