A while back I worked on another video project for the Bon Appétit Web site. The project was co-sponsored by Slowfood USA and Anolon Cookware and the gist of it is that a few high-profile New York City chefs used some of the Slowfood (a movement that's the opposite of "fast food") sustainability principles to prepare a gourmet, four-course meal. I wrote the scripts for the five-part video series, the first of which you can view below and the rest of which you can see here or by clicking on the name of the dish in the right column. The four courses were: Butternut Squash Soup with Pancetta and Spice Creme Fraiche (prepared by Jonathan Lindenauer); Seared Diver Scallops with Cauliflower and Caper Gastrique (also prepared by Lindenauer); Herb Stuffed Leg of Lamb with Beans Confit (prepared by Bill Telepan of Telepan restaurant); and Heirloom Apple Tart with Almond Frangipane and Caramel Sauce (prepare by Galen Zamarra of Mas [farmhouse] restaurant). The last segment is a video of the chefs enjoying the meal and discussing the cookware and the virtues of the Slowfood approach to food.
