TeevBlogger Reports: TasteTV Invites Viewer Reviews

TeevBlogger, a very cool blogging site, reports about the TasteTV Local Restaurant Reviewer program.

If you’ve ever wanted to don the title critic and hit a local bar, restaurant or nightclub with an eye for detail, TasteTV.com has the answer.

The site is now inviting its viewers to create their own videos to recommend establishments they like and explain why. There’s also another opportunity for viewer participation for episodes of the program “Sexy Dishes.” This call for videos involves explaining the sexiest dish viewers have ever had or made themselves and what makes it so great.

Involving viewers in this manner could result in some great local recommendations beyond what professional critics might offer up. As the old saying goes, if you want to eat in the best places, eat where the local eat.

Read it TeevBlogger here

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Design Choice: The REAL Pick of Destiny

TasteTV.com shows you the real Pick of Destiny, the Light Show Guitar Pick, that glows to the beat when you play with it. It’s also supposed to make your performance more interesting, the sound quality better. You decide. It’s cool either way. Watch it here.

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Jaime Oliver Cooks Road Kill Dinners?

Sometimes it’s hard to really know what to believe. But according to this report from the Irish Examiner, celebrity chef (and former Naked Chef) Jaime Oliver is trying something a bit new in the kitchen (new at least for celebrity chefs)…

It’s unlikely to be a hit for children’s lunch boxes but Jamie Oliver is making a new TV show about the benefits of eating road-kill.

The BBC programme, by Oliver’s TV-production company Fresh One, features pioneering forager and road-kill chef Fergus Drennan.

His delicacies include badger meatballs, roast duck and wild squirrel stew.

But unlike the meals served up in Oliver’s kitchens and best-selling recipe books, Drennan’s all have one thing in common: the animals met their death on the road.

Drennan, 35, an acquaintance of Oliver, serves the campaigning chef’s restaurant Fifteen as well as celebrity hang-out The Ivy with freshly-foraged weeds, mushrooms, nuts and berries.

A passionate advocate of the benefits of road-kill, he wants to change Britain’s eating habits and stop people consuming what he believes is bland rubbish.

Perhaps, but don’t expect to see this program on TasteTV.

And if the squirrel isn’t quite dead, maybe a little squirell rehab?
(image courtesy of http://www.squirrelhouse.com)

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TasteTV Meets Germany – German Design & German Food

We got a review this week about www.TasteTV.com from a new podcast in Germany, http://www.ehrensenf.de/, which appears to be quite good.

The video shows TasteTV and other picks, …but it’s all IN GERMAN.
(still it looks like a great review.)

http://www.ehrensenf.de/2006/12/11/doppel-kaefer-huefttank-taste-tv/?vid=Quicktime

Also, our latest feature for today on TasteTV is an interview with comedian Paul Rodriguez.

“Paul Rodriguez shares with Susan Jones of TasteTV.com his Super Secret Recipe for Mexican food at the Johnnie Walker Dressed to Kilt Fashion Show in LA” See the video on TasteTV


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Paul Rodriguez Super Secret Recipe

Comedian Paul Rodriguez shares with Susan Jones of TasteTV.com his Super Secret Recipe for Mexican food at the Johnnie Walker Dressed to Kilt Fashion Show in LA

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Celebrity Chefs – They Travel a Lot – In Style

Our favorite US-produced non-US based international newspaper has a great article on David Bouley et al:

For a celebrity chef, a 5-day moveable feast

MONTLOUIS-SUR-LOIRE, France Take one celebrity chef from Lower Manhattan with hair slightly more salt than pepper. Add copious quantities of passion for his bride, along with a lifelong obsession for organic ingredients and fresh food.

Place for five days with a selection of friends in a chateau owned by a countess and another owned by a French prince obsessed with heirloom tomatoes. No need for additional spice, but monitor carefully.

David Bouley may inspire imitators for his bakery and Manhattan restaurants – Bouley and Danube, which both have two Michelin stars – but the recipe for his wedding this week in the chateau-laden Loire Valley will be even more difficult to match.

“In my career, I’ve done more than 400 weddings for other people,” Bouley said on Thursday evening as he hosted his fourth consecutive night of gourmet meals for more than 80 guests. “This one I really wanted to do right. Read more


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