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On the Road - Again!
Of course the Lobster will feature heavily in our research and we look forward to visiting the shellfish farms, we promised years ago would be on our itinery. If you have news on places worth visiting let us know. The Pioneer Trails
The many "Old Timers" interviewed gave us a unique insight into the methods of cooking handed down through generations. Thanks to the many museums and tourist attractions the traditional tools were available and still used today in many of the remote ranches. Life is certainly more friendly in these remote areas, but don't bother phoning home for City Slicker cellphone's are no good out here. One interesting problem we had was finding wood to build the fires portrayed in many of the Hollywood versions of life on the trail. Even from the top of the highest hill with binoculars, not a single tree could be seen. You don't come close to understanding the problems and challenges faced by the early settlers on the Wagon Trains, or the life of a 1800's Cowboy on the cattle drives, until you have done a few hundred miles along the trails in Wyoming, or Texas. Given that the cameras and recorders would not stand up to using a real wagon (!!), and that unlike the early settlers we had to be in Denver by the end of the week, we cheated and used an air conditioned vehicle, with sun roof of course. Even then we were all alone in a vast wilderness. We did walk miles along the trails, and marveled at how they got the covered wagons up some of those inclines, and across some of those obstacles. The ruts of the wheels are still visible in many of the remote areas, and from research with local newspapers from the 1800's it seems there were traffic jams even in those days. Along the way we explored the cuisine, cooking methods, and learned a whole lot about the after effects of trail grub. But when all is said the variety was such that it would fit into a small notebook. It reminded me of the Monty Python sketch about Spam, but with dried beans instead. Around the Shows
From top celebrity chefs to chefs from restaurants across the United States, they gladly contributed their insights. Few have the opportunities to listen and learn from these international masters, eager to explain their philosophy on the culinary arts. In the months ahead much of the development work will be made available on the web, as well as on video, DVD and audio tapes. We have been especially pleased with the amount of interest in the "How to" videos and DVD's, and look forward to developing a number of series for new entrants to the 12.5 million strong hospitality industry. Not only leading chefs but meeting the key players in providing us with the food and drink we so enjoy. Major industry suppliers have explained their products and processes and invited us to film their plants, farms and production units. The Great BBQ Search
These extended visits enable us to meet with Grass Roots country cooks, craftsmen and musicians from around the world, as well as visiting the many suppliers of products and food. The range of these visits covers everything from finding out about recycling Oak barrels to visiting curing plants for traditional Hams.
How do they make Ham?
The visit also enabled us to visit the Williamsburgh attractions and the key restaurants, including A Chef's Kitchen where Chef John Gonzales has developed a unique evening's entertainment.
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To better understand the techniques of cooking and food of the early pioneers the team visited many sites along the Oregon Trail and across Wyoming. The vast desolate open spaces and the sweltering heat were certainly a learning experience for us all. 
We were fortunate to spend several days as guests of Edwards Ham and learned of the many processes used to prepare their traditional hams, and other fine products. The tour included many briefings and tastings together with photo opportunities throughout the plant. Few realize the length of time it takes to cure ham, nor the many processes involved.