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Update #7: Thanks for all your support - but we're moving on.
For backers only,
Posted on March 16, 2010
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Update #6: THE FUNDS YOU PLEDGED - NOW THAT THE PROJECT IS CANCELED
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Posted on March 12, 2010
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Update #5: ENDING THE CENTURY OF RESTAURANTS FUNDRAISING DRIVE
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Posted on March 12, 2010
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Update #4: Still Moving Forward - at a snail's pace - but Still Moving Forward
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Posted on February 25, 2010
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Update #3: MEDIA STARTING TO PAY ATTENTION
Hi all - thanks again to each and every one of you for your support. I have to admit it's going slower than I'd hoped, but with many folks around the country turning their attention to Haiti I'm not surprised. Will keep on moving along though, and ask each of you to continue to spread the word to friends, business associates, family, multi-millionaires you know, etc.
Have recently been contacted by several media outlets about the project so it's starting to garner some media attention across the country. Upcoming is a live interview on edibleradio.com and Northern Virginia Magazine has inquired about what restaurants I'm doing in their area, and a newspaper in Michigan recently ran a story about the project and how I'm planning to finance it.
Even my friend Dave DeWitt of the famed fiery-foods.com website - THE website for anyone who loves chilies, chile, and fiery vittles, did up a nice blog on my endeavors and pursuit. So things is happening.
Still sending out notes to folks and still very optimistic, actually if my kickstarter efforts fail have a backup, and you guys might even figure into that. But right now I'm moving ahead, starting every day with a positive outlook, contacting folks around the country, and crossing my fingers.
Warm regards to you all.
Update #2: From the Beatle's lips to my backer's ears.......
Hi all,
Things is moving, slowly right now, but I can understand, with Christmas just passed, a horrendous disaster in Haiti (please go to www.unicef.org to make a donation), and the economy tight.
But I'm mainly looking for small donations - every $10 backer is just as important to me, and the success of this project, as the larger donations (not that I'd turn large ones down you understand), I'm interested in getting lots of people to own a part of my dream.
Please chip in if you can, and spread the word to anyone you know who's a foodie, interest in travel, or who loves to read about America's history.
As the Beatles once prophetically sang:
Oh, I get by with a little help from my friends,
Mmm, gonna try with a little help from my friends
Ooh, I get high with a little help from my friends
Yes I get by with a little help from my friends,
with a little help from my friends
Thanks for your help and support.
Rick Browne
Update #1: WE'LL WE'RE ON THE WAY - JUST NEED TO FILL UP THE TANK
Friends, Family & Fellow Foodies,
Yup, we need to fill our tank with donations. Although several very generous folks have given us a good push start we won't go far down the road on this tank, so please dip into your pockets and come up with some cash to fuel up the Century of Restaurant coffers.
If you go to the website barbecueamerica.com and click on the Galleries button you can see some images from our previous travels for the book.
Pictures from Win Schuler's in Marshall, Michigan, the restaurant I went to for special occasions while in high school, who still serves the best prime rib, beer scheeze, and bbq meatballs on the planet.
Huber's, Portland, Oregon's oldest restaurant and the ONLY place I go for roast turkey and flaming Spanish Coffee. See image below but please don't drool on your computer screen.
Phillipe's and Coles in Los Angeles who are fighting the French Dip Wars daily, both claim to be the "inventor" but both serve up fantastic roast beef sandwiches dipped in flavorful juices.
Maneki, America's oldest Japanese restaurant, the only one we can find that's over 100, and a very welcoming and homey restaurant that makes you feel you've entered someone's home. And the black cod fish collars are beyond delicious.
So again drop a few sheckles in the old donation bit so we can fill the tank, and get on the road in April to fill my tank (stomach) and finish this historic and fun book.
With love to all,
Rick B.
19
Backers
$4,700
pledged of $16,500 goal
Funding Canceled
Funding for this project was canceled by the project creator on March 16, 2010.
Pledge $10 or more
Your name will be displayed on the “Patrons” page on the Century of Restaurants website and you'll get a PDF of the final book.
Pledge $25 or more
Your name will be displayed on the “Patrons” page on the Century of Restaurants website and on a “Thank You” section for supporters, contributors, at the back of the book, and you'll get a PDF of the final book.
Pledge $50 or more
Personalized, autographed copies of the book plus book & website acknowledgment as above.
Pledge $100 or more
Personalized, autographed copies of the book, 2 DVD’s (6 episodes) of the series, plus book & website acknowledgment.
Pledge $175 or more
Custom 16x20 print (on double-weight mattboard), of your choice, from any of the photographs printed in the finished book, autographed and personalized. These are one-of-a-kind gifts. Plus book & website acknowledgment.
Pledge $300 or more
An invitation for you and one guest to attend the official book launch to be held at one of New York City’s century-old restaurants.Everyone receives an autographed copy of the book but we're sorry we can’t provide travel or accommodation to or in NYC but we can promise recognition at the launch and a whale of a good time to boot. An invitation for you and one guest to attend the official book launch to be held at one of New York City’s century-old restaurants. Sorry we can’t provide travel or accommodation in NYC but we can promise recognition at the launch and a whale of a good time to boot. Plus book & website acknowledgment.
Pledge $500 or more
Signed, personalized copies of the published book encased in a custom-designed leather slip case with your name engraved on it in gold foil. Two DVD’s containing your favorite 6 episodes of the TV series. Plus book & website acknowledgment.
Pledge $750 or more
3 DVD set of all 13 episodes of the Century of Restaurants TV series, plus 2 autographed, personalized copies of the book. Plus book & website acknowledgment.
Pledge $1,200 or more
Rick, who’s internationally known for his public television barbecue and grilling TV series (Barbecue America) and 7 cookbooks, will come to your home and cook up a barbecue dinner for 8-10 of your closest friends. This visit MUST BE scheduled during our visit to your city for production of the book, or TV series. Each couple will receive a autographed, personalized copies of the book. There is a $200 allowance for cost of food. Plus book & website acknowledgment.
Pledge $2,000 or more
You and a guest will be invited to attend, and be a part of, the filming of one episode of “A Century of Restaurants” in your home city, or the city nearest your home. And we’d love to have you join us for a post-production “wrap party.” You will receive special “thank you” credit on, and a DVD copy of, that episode. Four autographed, personalized copies of the book. Plus book & website acknowledgment.
Pledge $3,000 or more
You will receive Associate Producer credit in three episodes of the series, with DVD’s of those episodes, 5 autographed and personalized copies of the book and the scripts for those episodes. You can get IMDB credit for this listing. You may attend filming for any three episodes, you pay travel expenses. Plus book & website acknowledgment.
Pledge $5,000 or more
You will receive Associate Producer credit for all 13 episodes of the series, with a complete set of series DVD’s, 10 autographed and personalized copies of the book, and autographed scripts from six of the series 13 episodes (your choice). You can get IMDB credit for this listing. You may attend filming for up to 6 episodes, you pay travel expenses. Plus book & website acknowledgment.
Project By
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Rick Browne is the creator, host, and executive producer of public television's popular BARBECUE AMERICA TV series (a cooking/travelogue highlighting America’s outdoor culinary landscapes). In June of 2009 BBQA began airing its seventh season on public TV stations nationwide. He has authored seven cookbooks about barbecue and grilling around the US; including his latest: Grilling For All Seasons (Oct. 2009) and The Best Barbecue on Earth (May 2008) which includes country profiles, recipes, and photojournalistic images from around the world. He’s also produced illustrated coffee table books on Hong Kong, Thailand, and Las Vegas.
His writing and photojournalism assignments have taken him to more than 45 countries across the globe, including all seven continents, and the sixth and seventh season of Barbecue America involved travel to 26 countries in 2008-2009.
He is also the creator, host and executive producer of READY, AIM…GRILL, a hunting/fishing/cooking show filmed primarily in North America which also included a recent visit to Africa; a national magazine columnist; restaurant critic and reviewer, a cooking and digital photography instructor at Clark College, frequent and popular radio talk-show guest; featured guest on many network morning shows (Regis & Kelly, Today, Fox Good Morning, CBS This Morning, etc.); the resident BBQ Guru on the fiery-foods.com website; and a regular contributor of articles and photography to the world’s leading food, wine, and travel magazines.
Rick has been invited as a guest chef to many of the countries most prestigious wine and food events, including: The Charlotte Shout Culinary Event, the New Orleans Wine & Food Experience, the Charleston Food & Wine Event, and the Big Apple Barbecue Block Party, and has taught barbecue and grilling classes at Culinary Schools across the country.
