Video

Part two of a three videos for Red Lobster illustrating their dedication to traceable, sustainable, responsible fishing practices for the lobster industry in Maine working with Ready Seafood.

Brendan Ready speaks to Ready Seafood's Cold Cracked Raw Lobster process, his company's dedication to quality and respect for the lobstermen that they work with.

Andrew Taylor, of Big Tree Hospitality, Eventide Oyster Co., Hugo's, and The Honey Paw restaurants, speaks to the benefits for a chef of using the Cold Crack raw lobster product.

In February of 2018, I was fortunate enough to tag along with a group of 8 hikers, sponsored by Flowfold, as they summited Mt. Kilimanjaro. Here is our trek!

The talented chefs at The Honey Paw walk me through the process of making udon noodles.

(Produced while a partner at Knack Factory. Camera, editing, and post production: Zack Bowen)

Again, I visited the crew at The Honey Paw, this time to see their garganelli pasta process. 

(Produced while a partner at Knack Factory. Camera, editing, and post production: Zack Bowen)

Brant Dadaleares, of Gross Confection Bar, uses the music of his band Whitcomb to set the stage for his bon bon process. 

(Produced while a partner at Knack Factory. Camera, editing, and post production: Zack Bowen. Music: Whitcomb)

Brant Dadaleares, of Gross Confection Bar, shows his take on making an Eclair. 

(Produced while a partner at Knack Factory. Camera, editing, and post production: Zack Bowen. Music: Torche)

Brant Dadaleares throws a pop-up for his upcoming restaurant Gross Confection Bar. To showcase his talents, he constructed a 20' communal dessert shared by the lucky audience! 

(Produced while a partner at Knack Factory. First camera, editing, and post production: Zack Bowen. Second camera: Thomas Starkey. Narrative edit: Alex Steed. Music: Odd Couple)

Brant of Gross Confection Bar and the making of their Cheddar Sausage Biscuit

Music by: Torche