48 Hour Film Project - Providence

My Kitchen has been getting a work out this week! On top of creating a Maryland style crab cake for one of my frozen seafood clients, I donated delicious treats to Goldilocks Productions. They are participants in the 48 Film Project being held in Providence this weekend. The Goldilocks Productions team will be one of 12 teams participating for a chance to win a national competition and a chance to be in the LA Short Film Festival - but get this...Goldilocks is so cool ......THEY ARE ALREADY going to be in the LA film Festival with their killer short flick Third Date - check it out http://www.thirddatemovie.com/ . With that feather in their cap we KNOW they will nail it in Providence....especially with Delicious Powell & Company Treats to keep them going.


At 7:00pm tonight each team will pick their genre, literally from a hat! They have know idea what they will get, so planning ahead is merely impossible. The goal is to be ready for anything and everything! A team of 15 - writers, editors, producers... - will work and write feverishly through the night. They meet the rest of the crew - actors, camera, wardrobe...you name it - at 6:00am tomorrow!!! They will do what ever it takes to produce something amazing...results must be turned in at 7:00pm on Sunday.

My task is to keep the team of 15 going through the first night. A few variables will determine my menu.

• It is hot - I mean wicked hot. Cold food is a must.
  


• The crew will be grazing through the night... a little here at 10:00pm, a little there at 2:00am, and another little thing at 5:00am.......Small portions of finger friendly foods, check!
  


• Transportation and Refrigeration are issues, so compact, easy to transport containers packed in a cooler is the only way to go when traveling from Marshfield to Providence in the trunk of a car!



• 2 women have Celiac Disease so my menu selection is crucial.
  

After careful deliberation I select my menu....and inspirational messages...for my friends over at Goldilocks Productions! I hope they enjoy eating it as much as I did preparing it!!!!

Oriental Express
Keep the motor running with a mouthful of vegetarian sushi and Shrimp Basil Spring Roll!!!
Garlic Ginger Soy with rev up your engine and taste buds….. Celiac Friendly......no tummy aches on this set!

Chicken Salad Rollups
White meat chicken, sprinkles of dried cranberries and a hint of celery……crunchy baby romaine……soft flour tortilla…
Take a break and Enjoy…… this sandwich will satisfy…….

Little Italy Rollup
Say Hello to my little friend……..
Genoa Salami, Provolone Cheese, Kalamata Olives and Roasted Peppers..etc… Yo! that’s what I’m talking about!

Late Night Jet Fuel
Guaranteed to keep you awake and keep you going!
Balance your caffeine intake with a couple of peanut butter dark chocolate delights…..a little help through the night…….

Fresh Fruit Kebobs
It’s important to eat right, especially with lack of sleep! Do your body good and grab one of these……… Your Mom would want you to…….

Tropical Macadamia bars
To help your creative thoughts……….just don’t let these treats sweep you away to a far away island, stay focused!!!!! You only have 48 hours!!!!!!!

My Son Desmond and his girl friend Jessica will be joining the Goldilocks team tomorrow as volunteer production assistants. Their first task is to pick up food donated by Susannah Locketti - another generous foody in the hood - Pick up time is 6:00am! Looks like crew is will be well fed....the first step to great things

Good Luck Goldilocks!!!!!!

www.powell-co.com

Pizza on the Grill

One of the most common question I am ever asked is, "Do you ever get sick of cooking". The honest answer to that question is NO. I really don't! I do it everyday! All day! My friends think there might be something wrong with me. Is cooking really a daunting task for most?? Well, not me.


For me cooking is a job requirement. Most of my days begin at the store picking up ingredients and props needed for the styling gig or product development task at hand. I am always searching for the perfect specimen. I carefully pick fruit and vegetables, hold each piece up to the light and examine in great length; hue, texture and perfection must all be present. This is just about when the produce guy looks at me the way my friends do and thinks "hmmm......., now that's what they mean by OCD". It's okay, I'm used to it.


When I am not on a shoot most of my work is done from home. I am either developing recipes and products or I am testing a dish for a future shoot. It's a whirlwind of madness, but great fun for onlookers who get to eat the test runs. When my proverbial whistle blows I switch gears and turn my attention to dinner.


It's all about Dinner in my house. It's the precious time I get with my family and usually a few stray teenagers, and is without a doubt my favorite meal to prepare. I never actually plan a dinner -unless it's a special occasion - I always work with what I have on hand, which can be anything depending on the sort of work week I have had.

Take last night for example. It was about 90 degrees and humid so I was really looking to cook outdoors. With a quick survey of the cupboards and the lucky chance of having Fresh Mozzarella balls - the cute little 1/4 oz's - ripe succulent tomatoes, a jar of kalamata olives and heaps of fresh basil in my herb box - in an instant I know exactly what we are having! Grilled Pizza! I run to the store for fresh pizza dough - found in the bakery dept - and pick up some crisp, cold chardonnay for sipping!


Grilled Pizza is very easy to make, the key is be sure all your ingredients - your mise en place - are in place and ready to go!

• First stretch your dough out as thin as possible without tearing. I separate my dough into two balls for two smaller pizzas vs the one big one.
  
• Get your grill nice and hot and scrape off any debris from your last cook out.


• It is important that your grill be well oiled. An easy way to oil up your grill is by soaking a few folded paper towels in vegetable oil. Using metal tongs grip the oil soaked towels and rub evenly over the entire surface of the hot grill.


• Carefully, while stretched to it's fullest, lay the dough over oiled grill. Reduce heat to medium high and shut the lid. Cook for 4-5 minutes checking periodically, dough should be browned on bottom and show awesome grill marks, but not charred.
  
• Flip the dough over and begin to apply your toppings. Spread out 4 or 5 tablespoons of pizza sauce, a variety of your favorite cheeses and what ever you fancy on top. Shut the lid and cook for another 4-5 minutes, reducing heat if necessary. The bubbling cheese will let you know when it is done. If you like your pizza extra crispy lower the heat and leave it on a little longer.
• That's it. Easy right? See cooking is fun!