This project's funding goal was not reached on July 20, 2014.
About this project
This is a story about food and community.
The story follows five ambitious, talented chefs and a community of food producers building up around them on the New Hampshire Seacoast.
This is a story about collaboration.
All five of these chefs work in their own, competing establishments in a community with more restaurant seats than residents. Yet all of them educate each other, work with each other, and share their resources to elevate the quality of food all over the community.
This is the story of five chefs that do better together than they would apart.
We believe this spirit of cooperation is what makes them work so hard, what pushes them toward greatness, what makes them thrive.
The five chefs: Matt Louis from Moxy, Mark Segal from Demeters Steakhouse, Evan Mallett from Black Trumpet Bistro, Gregg Sessler from Cava, and Evan Hennessey from Stages at One Washington. We'll follow them from their kitchens, to the farms they visit, to private special after-hours collaboration projects, to special dinner events open to the project. Their food has gotten them each national attention, and it's no coincidence.
Don't worry, this isn't a story about celebrity chefs.
These chefs are just a corner of the community that's developed around Portsmouth, and all of them would probably balk at being named the centerpieces of this movement. We're also documenting the excellent and growing community of farmers, foragers, cooks, and business people that have made this cultural moment tick. This is about ego giving way to fellowship and true cooperation, and we're all eating better, more local, more ethical, more honest food because of it.
We believe we've found a kind of collaborative success that anyone in any field can appreciate and repeat. We want people to walk away from this documentary feeling inspired;like this is something they can do with whatever they do.
This isn't New York, or LA, or Paris. This is the NH Seacoast, and something great is happening here. It can happen anywhere. It probably is happening elsewhere. We're just watching the phenomenon here and showing it to you as honestly as we can.
We started filming this earlier in 2014 and quickly discovered that we didn't have the right equipment or crew. We borrow equipment, but what we can get is not what we need to tell this story. We realized we need our own lights, our own sound. When one of the chefs sends a message at 8am and asks us to come to a farm in an hour, we need to be ready.
Also, as we are observers that eventually will wind up with hundreds of hours of footage, we understand we cannot edit this all on our own. We approached one of the best video production companies in New England: Anchor Line, who have generously agreed to help on this project at reduced rates. They will help us sort through our footage when we have enough to tell you this story and help us edit together something you will want to watch. And they can do it! They made this video.
If you're someone who cares about food and community, or you're someone who is building in their own community, or you're simply a person that knows that we're more together than we are separately, this is a film you will want to see.
Thank you for considering this project. Take a look at our rewards. Look at the chefs. Look at us.
What do you say? Collaborate with us?
Risks and challenges
A chef could lose their restaurant/job and that might affect one of the rewards, but it won't affect the ability to create a good documentary. If this were to happen, we would still find a way to give out a comparable reward.
We plan to film over the course of a year. Then post-production takes time. So our estimated time of arrival for rewards could be way off. But we will get rewards to people in a timely manner when available.Learn about accountability on Kickstarter
Have a question? If the info above doesn't help, you can ask the project creator directly.
- (30 days)