High adventure quest for 50lbs of sustainable seafood for a professional cooking class. Caught spearfishing on shipwrecks or rod & reel
Our first kickstarter project aims to create a professional quality sizzle (short trailer) for our YouTube channel Seafood Safari http://www.youtube.com/channel/UC-5yst3ANk3C3W7OPgm03SA , so that you, future investors, advertisers and producers understand the plot and appeal of the show. Each episode features Capt Ralph Towlen and Chef Kerry Heffernan theTop Chef Masters Season 4 finalist (http://www.kerryheffernan.com/index.html) rebreather/scuba diving, spearfishing and light tackle rod and reel fishing for the catch of the day, that is then prepared by Chef Kerry in a professional cooking class for 30-40 cooking students. Combining their love of sustainable fishing and educating the public, is a dream Capt Ralph and Chef Kerry hope to turn into a reality with this project. Capt Ralph's summers are devoted to his diving and fishing charter business (CoastalWG.com) which will serve as the mobile studio used for the harvesting portion of each episode. The underwater backdrop to the show is the many historical shipwrecks within 30 miles of Shinnecock Inlet, New York. The second half of each episode will be devoted to Chef Heffernan preparing the sustainable seafood and other ingredients in an entertaining cooking class for 30 to 40 aspiring cooks. The classes are designed to be informative and showcase what wonderful recipes are possible with fresh sustainable seafood. Capt Ralph is committed to capturing all of the seafood on the show in an eco-friendly manor. Strict adherence to seasonal restrictions and licensing guidelines (state and federal) will be followed and promoted. The remaining ingredients will be obtained from local farms, cooperatives and vineyards on the north and south forks of Long Island. The series will center on seafood, but will proudly highlight all the great produce and wine the East End of Long Island has to offer, as well as give you the viewer, great recipes to try yourselves. Each episode will begin with Chef Kerry and Capt Ralph struggling to get the 50lbs of seafood Chef Kerry will need to prepare for the upcoming class. After harvesting the seafood on Day One the chef will collect the remainder of the needed ingredients and prepare it during the cooking class on Day Two. Capt Ralph Towlen is a licensed USCG captain and has all the equipment and permits to harvest the sustainable seafood featured. Some of the species we intend to feature include cod, fluke, monkfish, lobster, red hake, blackfish, sea scallops, oysters, bay scallops, mussels, skate wings, black sea bass, golden tilefish, mahi-mahi, yellowfin tuna, bigeye tuna, triggerfish, longfin albacore, blackback flounder, spiny dogfish, sea robin, swordfish, longfin squid, ocean pout, spearing, hard clams, soft clams, razor clams, scup (porgies), blueclaw crabs, jonah crabs, bluefish, weakfish and striped bass. All the incredible recipes will be prepared on the show (step by step) and later posted on the website: SeafoodSafari.com for fans to access at any time. So you can see, Chef Kerry will have plenty of options with harvesting and recipes. The underwater spearfishing footage on the shipwrecks will be an exciting draw for audiences. No other series combines the excitement of wreck diving, spearfishing and light tackle rod and reel fishing with a professional cooking class dedicated to promoting sustainable seafood. Please consider donating a small amount and then passing this information on to a friend or two. Thank you, Capt Ralph Towlen and Chef Kerry Heffernan
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Peter Bucknell of New York Video Services has agreed to film and edit a 3-4 min sizzle (trailer) of professional quality. The purpose of the sizzle is to show you, investors, sponsors and network executives a visual explanation of the plot for the series. The cooking class footage was filmed at De Gustibus Cooking School in New York City where Chef Kerry did an awesome demonstration cooking 5 courses of sustainable seafood for a class of 40 students. The cooking format was perfect. The remaining footage (spearfishing on a local shipwreck and clamming) has been completed. The ocean was quite rough, adding a high level of excitement to the sourcing footage. Peter is currently working on the editing and is confident he will meet the release deadline.
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